There is something truly magical about a rich, flavorful sauce that brings an entire dish together, and that is exactly what this Homemade Enchilada Sauce Recipe does. Picture a velvety, deep-red sauce infused with smoky chili and warm spices, ready to elevate your enchiladas, burritos, or even roasted vegetables. This recipe is not just easy but also uses pantry staples to create a mouthwatering sauce that tastes like it simmered all day, yet it only takes about 10 minutes to whip up. Once you master this sauce, your Mexican-inspired meals will never be the same.
Ingredients You’ll Need
Ingredients You’ll Need
To craft this exceptional enchilada sauce, you’ll want simple yet carefully chosen ingredients that harmonize beautifully to build layers of flavor, thickness, and that inviting color. Each ingredient plays a starring role in not only the taste but also the texture and aroma.
- Olive oil: Provides a smooth base and helps toast the spices for maximum depth.
- Flour: Acts as a thickener, and you can choose whole wheat, all-purpose, or your favorite gluten-free blend.
- Ground chili powder: Delivers that warm, peppery kick—adjust to your spice preference.
- Ground cumin: Brings earthiness and depth that’s essential in Mexican cuisine.
- Garlic powder: Adds an aromatic touch that enhances the overall complexity.
- Dried oregano: Offers a subtle herbal note that balances the chili’s heat.
- Salt: Enhances all the other flavors, so don’t skip it!
- Cinnamon (optional): A pinch ups the warmth and adds an unexpected but wonderful twist.
- Tomato paste: Provides richness and that signature deep red shade.
- Vegetable broth: Forms the body of the sauce with its savory base.
- Apple cider vinegar or distilled white vinegar: Adds brightness and lifts the flavors beautifully.
- Freshly ground black pepper: For a finishing touch and gentle heat to round things out.
How to Make Homemade Enchilada Sauce Recipe
Step 1: Prep Your Dry Ingredients
Before heating anything, measure out the flour, chili powder, cumin, garlic powder, oregano, salt, and that delightful pinch of cinnamon into a small bowl. Having this ready to go will keep you moving smoothly once the pan is hot. Also, get your tomato paste and vegetable broth within arm’s reach near the stove.
Step 2: Warm the Oil and Toast the Spices
Place a medium-sized pot over medium heat and warm the olive oil until it’s shimmering hot. Test by sprinkling a pinch of your flour and spice mixture—if it sizzles, you’re golden. This step is crucial because it activates the spices, unfolding their flavors in a way that transforms the sauce from ordinary to spectacular.
Step 3: Cook the Flour and Spices
Pour your dry mixture into the pot and whisk constantly for about one minute. You’ll notice a fragrant, toasty aroma, and the color slightly deepens. This is the signature base for your sauce and will give it that irresistible, rich flavor.
Step 4: Add Tomato Paste and Broth
Whisk the tomato paste into the mixture, creating a thick paste that clings to your whisk. Then, slowly pour in the vegetable broth while whisking gently to prevent lumps. This is where your sauce begins to take shape, moving towards a smooth, luscious texture.
Step 5: Simmer and Thicken
Turn up the heat to medium-high and bring your sauce to a gentle simmer. Once bubbling, reduce the heat to maintain that simmer, stirring frequently for 5 to 7 minutes. During this time, the sauce will thicken nicely, creating the perfect consistency to coat your enchiladas or other dishes.
Step 6: Finish and Season
Remove the pot from heat and stir in the vinegar for a bright pop of acidity. Season with freshly ground black pepper and additional salt if you like. Taste and adjust—it’s your sauce, after all! Now you’re ready to dive into mouthwatering meals enhanced by your very own Homemade Enchilada Sauce Recipe.
How to Serve Homemade Enchilada Sauce Recipe
Garnishes
Topping your enchiladas with fresh garnishes can take your meal to the next level. Try a sprinkle of chopped cilantro for freshness, thinly sliced green onions for a bit of crunch, or a dollop of creamy sour cream to balance the spicy richness of the sauce. A crumble of queso fresco or shredded cheese also adds wonderful texture and flavor contrast.
Side Dishes
This enchilada sauce pairs beautifully with classic sides like Mexican rice and refried beans but don’t be afraid to branch out. Serve it alongside a crisp, tangy slaw or roasted corn for a refreshing crunch. Even simply buttered tortillas or fresh avocado slices make for fantastic complements that enhance the sauce’s vibrant flavors.
Creative Ways to Present
Beyond traditional enchiladas, this sauce shines when drizzled over grilled veggies or stacked in layered casseroles. Use it as a base for huevos rancheros or bake it with eggs for an easy, flavorful breakfast. You can even stir it into soups or stews for an unexpected twist that adds warmth and complexity.
Make Ahead and Storage
Storing Leftovers
Your Homemade Enchilada Sauce Recipe keeps well in the refrigerator for up to a week. Store it in an airtight container to preserve its vibrant flavors and avoid contamination. This way, you’ll always have a quick, delicious sauce on hand to amp up weeknight dinners.
Freezing
If you want to keep your sauce longer, freezing is a fantastic option. Pour the cooled sauce into freezer-safe containers or bags, leaving space for expansion. Frozen enchilada sauce lasts for up to three months and defrosts easily in the refrigerator overnight, making future meal prep a breeze.
Reheating
When it’s time to use your stored sauce, reheat gently over medium-low heat on the stove, stirring occasionally. If the sauce is too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency. Avoid overheating as it can alter the flavors and texture.
FAQs
Can I adjust the spice level of this sauce?
Absolutely! The ground chili powder is the main source of heat here. If you prefer a milder sauce, simply reduce the amount or use a milder chili powder variety. You can always add more heat later if needed, but it’s easier to start with less.
Is this sauce suitable for gluten-free diets?
Definitely. You can use gluten-free flour blends in place of all-purpose flour to keep the sauce thick without any gluten. Just ensure the broth and other spices you use are also gluten-free to maintain a safe dish.
Can I use chicken broth instead of vegetable broth?
Yes, though vegetable broth is recommended for a neutral base, chicken broth works well if you prefer a richer flavor. Just keep in mind that chicken broth may slightly change the sauce’s overall taste.
What can I substitute for tomato paste?
Tomato paste is key for the deep flavor and color, but if you’re in a pinch, you can use tomato sauce or puree. However, these substitutes are thinner, so you may need to cook your sauce longer to achieve the right thickness and concentrated flavor.
How long does the sauce take to thicken properly?
It typically takes about 5 to 7 minutes of simmering for the sauce to thicken, but remember it will continue to thicken as it cools. Keeping a gentle simmer and frequent whisking helps achieve a smooth, perfect consistency.
Final Thoughts
This Homemade Enchilada Sauce Recipe has quickly become one of my favorite kitchen staples because it’s so straightforward but packs incredible flavor. Whether you’re planning a cozy night in with homemade enchiladas or looking to add a touch of Mexican flair to your meals, this sauce will not disappoint. Give it a try—you might just find yourself making enchiladas on repeat!
Print
Homemade Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups (approximately 2 servings)
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This homemade enchilada sauce recipe delivers a rich and flavorful sauce with a perfect balance of spices and tomato depth. Ready in just 10 minutes, it’s made from scratch using simple pantry ingredients and is perfect for enchiladas or as a delicious chili base.
Ingredients
Dry Ingredients
- 3 tablespoons flour (whole wheat flour, all-purpose flour, or gluten-free flour blend)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
Wet Ingredients
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Measure out the dry ingredients including flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon into a small bowl and place near the stove. Have the tomato paste and vegetable broth ready nearby as well for easy access.
- Heat Olive Oil: In a medium-sized pot over medium heat, warm the olive oil until it is hot enough that a light sprinkle of the flour and spice mixture sizzles upon contact. This may take a few minutes, so stay attentive.
- Cook Flour and Spices: Pour in the flour and spice mixture while whisking constantly. Cook this mixture until it becomes fragrant and slightly deepened in color, about 1 minute. Then whisk the tomato paste into the mixture thoroughly.
- Add Broth and Simmer: Slowly pour the vegetable broth into the pot while whisking continuously to prevent lumps. Raise the heat to medium-high to bring the sauce to a simmer. Once it simmers, adjust heat to maintain a gentle simmer and cook, whisking often, for 5 to 7 minutes until the sauce thickens to a consistency where a spoon encounters resistance while stirring.
- Finish and Season: Remove the sauce from heat, whisk in the vinegar, and season with freshly ground black pepper. Taste and add more salt if needed. Your enchilada sauce is now ready to use in your favorite recipes!
Notes
- Adjust chili powder quantity to manage spice level to your preference.
- The sauce thickens further as it cools, so don’t worry if it seems a little thin at first.
- Use whole wheat or gluten-free flour blends to make this sauce gluten-free.
- For a deeper flavor, consider toasting the spices briefly before mixing with the flour.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
