Enchilada Sauce

iamwinfred

This homemade enchilada sauce has a depth of flavor that canned versions simply can't match. Ready in just 25 minutes with simple pantry staples, you control the spice level, salt content, and every ingredient. The result is a rich, smoky sauce with just the right amount of heat and tang that's perfect for enchiladas, burritos, chilaquiles, and so much more.

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine Mexican

Servings cups

Calories 180 kcal

Equipment

Medium saucepan 2-3 quart capacity
Whisk
Measuring cups and spoons
Wooden spoon or silicone spatula
Glass storage container with lid

Ingredients

3 tablespoons vegetable oil 45ml
3 tablespoons all-purpose flour 24g, or use cornstarch or gluten-free flour for GF
3 tablespoons chili powder adjust to 2 tablespoons for mild or 4 tablespoons for extra spicy
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon dried oregano
2 cups low-sodium chicken broth 480ml, or vegetable broth for vegetarian/vegan
2 tablespoons tomato paste
1 teaspoon apple cider vinegar
½ teaspoon salt adjust to taste
¼ teaspoon black pepper

Instructions

Heat vegetable oil in a medium saucepan over medium heat until shimmering. Sprinkle flour evenly over oil and whisk constantly for 1-2 minutes until golden brown and toasted.
Remove pan from heat and add chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano. Whisk vigorously to combine into a thick paste, then return to medium-low heat.
Gradually pour in chicken broth while whisking constantly, starting with ½ cup and adding remaining broth in stages. This prevents lumps and creates a smooth sauce.
Stir in tomato paste until dissolved, then add apple cider vinegar, salt, and black pepper. Whisk until completely smooth and taste to adjust seasonings.
Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15-20 minutes, stirring occasionally. Sauce should thicken to coat the back of a spoon.
Remove from heat and let cool for 5-10 minutes before transferring to storage container. Use immediately or refrigerate once cooled to room temperature.

Notes

For deeper flavor, toast whole cumin seeds and dried oregano in a dry pan before grinding and adding to the sauce.
Don't rush the roux - letting the flour toast properly adds significant depth to the final sauce.
The sauce will continue to thicken as it cools. Add a splash of broth when reheating if needed.
For a smoky chipotle version, add 1-2 chopped chipotle peppers in adobo sauce along with the spices.
Make it mole-style by stirring in 1 tablespoon cocoa powder and a pinch of cinnamon.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze in portions using freezer bags laid flat, ice cube trays, or containers with ½ inch headspace for up to 3 months.
The flavors develop and deepen after resting - overnight refrigeration produces the best results.
Use cornstarch or arrowroot powder instead of flour for a gluten-free version.
Perfect for enchiladas, huevos rancheros, chilaquiles, burrito bowls, tacos, nachos, and even as a pizza sauce base.

Nutrition

Serving: 1CupCalories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 720mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 35IUVitamin C: 6mgCalcium: 4mgIron: 15mg

Keyword enchilada sauce, homemade sauce, mexican sauce, red enchilada sauce