Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than canned sauce. The fresh blend of spices in this sauce really pops and gives this sauce that authentic depth of flavor.
In addition to chicken enchiladas and beef enchiladas, you can use this sauce in Mexican lasagna, burritos, casseroles, soft tacos, and Enchilada Soup. Or spice up my sweet potato soup or ground beef tacos.
Why this recipe works!
- This flavor-packed homemade red enchilada sauce is quick and easy to prepare, completing in less than 10 minutes.
- Many of the ingredients are everyday pantry staples that you may already have on hand. So, with a little luck, you may be able to avoid a trip to the store.
- This homemade sauce tastes so much better than canned sauce. You will be so glad that you spared the time to make it. Use it on two of our favorite recipes: beef enchilada casserole or chicken enchilada casserole.
- With only wholesome ingredients and real spices in this recipe, you can feel good about what you are eating and feeding your family.
How to Make Authentic Enchilada Sauce
Start by combining the chili powder, cumin, garlic powder, oregano, onion powder, ground cayenne pepper, salt, and cinnamon in a small bowl. Give it a little whisk to combine it all, and set it aside for a few minutes. Next, whisk the tomato paste with about 1/2 cup of chicken broth or vegetable broth. Go ahead and set that aside for a few minutes too.
Now heat the olive oil or vegetable oil in a saucepan over medium heat. Next, whisk in the flour, cooking for a couple of minutes. This process is known as making a roux. Now whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps. Finally, whisk in the tomato paste/chicken broth mixture and simmer for about 5 minutes stirring and whisking frequently.
Recipe notes and helpful tips for enchilada sauce
- Use the freshest spices you can get your hands on. Maybe there is a fresh spice shop close by.
- This is a recipe that you really can’t walk away from for very long. You must whisk frequently so the sauce is lump-free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot.
- If the enchilada sauce becomes too thick, add a little more chicken broth or vegetable broth and whisk to thin it out to your desired consistency.
- If you want to kick the flavor up a couple of notches, substitute chipotle chili powder for regular chili powder.
- If you like a little tomato flavor, add a little tomato sauce.
- Store the sauce in an airtight container in the fridge for up to five days.
- To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.
More Tex-Mex recipes you will love
Authentic Enchilada Sauce Recipe
Ingredients
- 2 tablespoons ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth or vegetable broth
- 3 tablespoons olive oil or canola oil
- 3 tablespoons all purpose flour
Instructions
- In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.
- Heat the olive oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps. Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.
Notes
- Use the freshest spices you can get your hands on. There may be a fresh spice shop close by.
- This is a recipe that you really can't walk away from for very long. You must whisk frequently so the sauce is lump free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot.
- If the enchilada sauce becomes too thick, add a little more chicken broth or vegetable broth and whisk to thin it out to your desired consistency.
- If you want to kick the flavor up a couple of notches, substitute chipotle chili powder for regular chili powder.
- If you like a little tomato flavor, add a little tomato sauce.
- Store the sauce in an airtight container in the fridge for up to five days.
- To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.
Nutrition
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Shelley
How wonderful to be able to make my own in less than 10 minutes – who needs canned stuff?!?!
Katie
My mouth is watering! Can’t wait to try this one.
Cathy
Can I make enchiladas ahead of time then put in oven thank you
Beth Pierce
They tend to get soggy if made in advance.
Shoesie
This recipe turned out really well and was super easy. I didn’t want to go to the store to buy canned enchilada sauce and I wanted to use the last of my smoked Thanksgiving turkey. The turkey enchiladas turned out great.
Beth Pierce
That is awesome Shoesie! So glad that you liked it. We love it too!
Shelley
Why use the store-bought, canned stuff when you can make a fresher-tasting version in less than ten minutes?!? Great ideas for using this in Mexican lasagna, burritos, casseroles and Enchilada Soup, too!
Beth Sachs
Now this looks like a great recipe to have up your sleeve! Thanks for sharing it.
Lily
This enchilada sauce is so easy to make! I live abroad and it’s been so hard finding enchilada sauce, so this easy recipe is such a hit in my home!
Beth Pierce
Thanks Lily! Enjoy!!
Jess
I never realized how easy it is to make homemade enchilada sauce. Will never buy it again!
Jen
I love how easy it is to adjust the spiciness to your liking. Definitely going to use your advice and freeze the leftovers to use later.
Tracey Kifford
Great sauce! My son made your recipe and it was amazing. He made a little too much, so we have some over for another meal 🙂
Beth Pierce
Thanks, Tracey! So glad that you liked the enchilada sauce.
Toni
Such an easy and amazing sauce recipe!! Thanks for this!
kerri
homemade sauce is hands down always better than store bought. nothing like this enchilada sauce!
Katherine
This sauce looks incredible! I bket it tastes amazing!
Sandi
This was a huge hit in our house last night.
Catalina
I use a lot Enchilada Sauce in my kitchen. This one sounds so easy to make!
Erin
This Enchilada Sauce couldn’t look any more perfect!
Dorothy Reinhold
Never had a great recipe to go buy so I usually buy the canned sauce. I can’t wait to whip up a batch of this!!