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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Natasha
This sauce is definitely so much better than storebought! We enjoyed it and this is definitely going to be our new favorite.
Jessica Burgess
I had never made enchiladas before so this sauce recipe came in so handy, thank you!
Katie
This is a go-to for us each week. So delicious every time, and everyone loves it. We love it with beef or chicken!
Natalie
Yum! I am always looking for enchilada sauce recipes & I think I have found it! Making some enchiladas this weekend, so this is on the menu!
Catherine
This is our go-to almost weekly! We love it with both chicken and beef.
Lily
This was the best enchilada sauce, I love how easy it was to make, the best thing to prep and have in the fridge.
Sara Welch
This was such a quick and easy recipe that delivers flavor to the max! Easily, my new favorite sauce for enchiladas!
Krystle
1000 times better than store-bought. I used it in your Mexican Lasagna and it was amazing.
Courtney
Loved this! My new go-to sauce, thank you for this recipe!
Venessa
This recipe sounds and looks great! I never knew how simple it was to make until now. I will definitely give it a try when I make my beef enchiladas! I will never buy canned sauce again! Thanks for sharing this great recipe!
Lubna
This is new to me. Looks and sounds extremely yum. Will definitely try this.
Krissy Allori
I had no idea enchilada sauce could be so easy to make! I put some on my eggs for a spicy breakfast!
Aimee Mars
We make enchiladas all the time!! I love the idea of making my own sauce too so I can’t wait to try this recipe. How long does it last if you store it in the freezer?
Michelle
Yes! Just made this enchilada sauce last night and it was amazing! I’ve been looking for a homemade sauce for a while so thanks for sharing the recipe.
Jessica
Never wasting my money on store-bought again!!
Ginny
Fantastic! The spices really make this sauce. I used to always buy my enchilada sauce but this is thick and rich and really adds to my homemade enchiladas.