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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Erin
Looks absolutely fantastic! That is definitely a must make!
Kimberley
This recipe is absolutely delicious! Thanks for sharing.
Beth Pierce
My pleasure, Kimberley!
Ned
Homemade enchilada sauce is the way to to. It is so easy to prepare and bursting with fresh flavor. Skip the can, folks!
Richard
I did not know it was so easy to make enchilada sauce! Turned out so much better than the canned stuff. So much flavor. I will make my own from now on.
Nancy
I love this enchilada sauce. I never knew that it was that easy to make and so full of flavor.
Sadie
This is a great and tasty dish! i come from the Baja border and down, so I usually eat beans on the side. I love the homemade sauce! I tend to use Mexico Chili Powder instead of regular, it’s a bit stronger and more flavorful. It’s easy to find======in the Hispanic foods aisle where the spices are and not expensive. I have used both corn and flour tortillas, whatever is on hand and they are both excellent in this dish. Thank you for posting this tasty dish! Love it! I halve it as it’s just me now since family has scattered.
Beth Pierce
You are most welcome! Thanks, Sadie for the tip on Mexican chili powder.
Emman Damian
This homemade Enchilada Sauce is so delicious. It tasted so much better than canned and added so much flavor to my beef enchiladas.
Archana Singh
Nice! I love to make sauces. And, this recipe will come in very handy. Thanks for sharing.
Neely
Oh I love this! I’m dying to learn how to make enchiladas!
Marie Phillips
This is almost the same as my favorite recipe! Plus I didn’t realize I can freeze it–even better!!! Thanks for sharing!
Bill
Nice! I love making sauces like this because I can experiment with trying new flavors in different dishes.
Freya
I love homemade enchilada sauce, I find that bought is really lacking in flavour! Your recipe really packs the perfect flavour punch!
Christiana
This sauce is really tasty and easy to make 😋, It tastes so much better than canned.
Allyssa
This sauce is so delicious and really flavorful, thanks a bunch for sharing this amazing recipe! Will surely have this again, Highly recommended!
Lisalia
Canned enchilada sauce is waaaay too salty for our family’s liking. This sauce was perfect and made our enchiladas taste muy bueno!!
Betsy
My enchiladas are happy and so am I! This sauce is perfect! So much flavor! So delicious! My new go-to!