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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Jen Rose
This is so fresh and delicious. I will never buy store bought again!
Beth Pierce
Thanks so much Jen! So glad that you liked it!!
katerina
This Enchilada Sauce was amazing! Everyone enjoyed it!
Michelle
Such a delicious recipe! I used to always buy enchilada sauce, but homemade is 100 times better!
Luke Ratford
You can’t beat finding a great homemade sauce and this enchilada sauce recipe is fantastic, our family loved it 🙂
Thanks for sharing!!
Beth Pierce
The pleasure is all mine! 😉
Kathryn
I am going to double this recipe because I can always use fresh homemade enchilada sauce. Can’t wait to make my cheese enchiladas with this recipe. Thank you!
Beth Pierce
My pleasure Kathryn! I hope you enjoy it!!
Shadi Hasanzadenemati
Just tried this recipe and my family loved it. Thank you so much!
Dawn Azure
This recipe is very similar to mine. EXCEPT, I don’t add cinnamon and I do add a spoonful of peanut butter. Try it!
Naiby
You’re totally right about making your homemade sauces, especially when they’re so easy to make. I’ll certainly try doing it with a vegetable broth and I using a thickener like corn starch will do the trick.
Jacqueline Meldrum
That sauce sounds tasty. It’s totally different from mine which is more tomato and paprika based. I’m intrigued!
rika
I was going to order a can of enchilada sauce today! I think I am going to make this recipe instead. it looks easy to make!
Marlynn
Love this enchilada sauce! So easy to make, and it’s perfect for your beef enchilada casserole.
Alison
This is a great recipe for homemade enchilada sauce! It’s super simple. I just switched out the chicken broth for vegetable broth to make it vegan! Yum!
Beth Pierce
I would use half if you really want to make it mild however I find cumin very mild, sweet and kind of smoky.
Diana Reis
This is so simple and delicious. It has just the right amount of spice. Thank you
Emily
Didn’t realize enchilada sauce was this easy. I need to make it from scratch more often.
Cathleen
You can’t find enchilada sauce anywhere in Canada, so I always have to make it from scratch. This looks so perfect, thank you so much for the recipe!!