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Make this delicious red enchilada sauce recipe in just 10 minutes with simple pantry staples. It’s quick, super easy, and much better than store-bought varieties!
Table of contents
What is enchilada sauce?
Enchilada sauce is a savory, spicy sauce used over enchiladas to keep them moist and add a ton of flavor. It’s traditionally made with ingredients like tomatoes, chiles, onions, garlic, savory seasonings, broth, and a thickening agent.
However, this recipe is simplified, using pantry staples, and just takes about 10 minutes. It’s versatile and suitable for various dishes like enchiladas, tacos, casseroles, and soups.
Enchilada sauce ingredients
- Tomato paste: Use store-bought or homemade.
- Vegetable broth: I prefer to use rich vegetable broth (regular or reduced sodium), though chicken broth or beef broth will work, too.
- Olive oil: Or avocado oil creates a richer, silkier sauce. Canola/vegetable oil would also work.
- Flour: A small amount of all-purpose flour (or a gluten-free flour blend) helps to thicken the sauce. Cornstarch will also work.
- Seasonings:
- Chili powder
- Ground cumin
- Garlic powder
- Dried oregano
- Ground cinnamon (optional)
- Sea salt
- Black pepper
- Vinegar: Just a small amount of vinegar brightens the overall flavor and adds depth.
- Sugar: Just a small amount of sugar balances and enhances the overall flavor of this acidic, tomato-based red enchilada sauce.
How to make enchilada sauce
First, combine the flour and spices in a small bowl, mixing well.
Then, heat the oil in a medium saucepan over medium heat. Once hot, whisk in the flour-spice mixture and cook for about a minute, stirring constantly, until the spices are fragrant. Stir in the tomato paste, then pour in the vegetable broth, a little at a time (in about 2 goes), and whisk well to remove any lumps.
Next, bring the mixture to a simmer over medium-high heat (or slightly lower if necessary) and simmer for about 5 minutes, whisking/stirring often until the sauce thickens.
Finally, remove the enchilada sauce from the heat and stir in the vinegar. Taste test and adjust any of the spices/ingredients to your liking.
Top tips for success
- Bloom the spices: Sauteing the spices in oil until fragrant helps to bring out their flavors and creates the most authentic Mexican flavor.
- Whisk constantly: This will ensure the sauce remains smooth and lump-free.
- Adjust the simmering time: Feel free to simmer the homemade enchilada sauce over low heat for a longer time for a deeper overall flavor.
- To adjust the consistency: If it’s too thick, add more broth. If it’s too thin, add more flour in a slurry (otherwise, it will create lumps).
- Tweak the flavors to taste: Taste it before serving and adjust any of the flavor profiles: sweet, savory, spicy, etc. to your liking.
How to use enchilada sauce
While this may be called enchilada sauce, this popular Mexican sauce is a versatile condiment you can use with or over several popular dishes, like:
- Enchiladas
- Chilaquiles
- Huevos rancheros
- Smothered/wet burritos (like XL enchiladas)
- Nachos
- Tacos
You can also use it to add flavor to rice dishes and casseroles, add it to soups, use it over pizza, spread it in subs and wraps, and even use it as a tasty marinade/glaze for meats and veggies.
Storage instructions
Fridge: Allow the homemade enchilada sauce to cool, pour it into airtight containers like lidded jars, then store it in the refrigerator for 5-7 days.
Freezer: Alternatively, freeze the sauce portioned into a silicone muffin tray of Ziplock bags for up to 3 months. Leave it to thaw in the refrigerator overnight before reheating it gently on the stovetop or microwave.
More sauce recipes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Enchilada Sauce Recipe
Ingredients
- 4 cups vegetable broth or chicken/beef broth
- 1/3 cup olive oil or avocado oil
- 1/3 cup flour regular or gluten-free
- 1/4 cup tomato paste
- 1.5 Tbsp chili powder or less to taste. Add cayenne pepper for extra heat.
- 1/2 Tbsp black pepper
- 1 Tbsp vinegar
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon powder optional
This will yield about 4 cups of sauce
Instructions
- Combine the flour and spices in a small bowl, mixing well.
- Heat the oil in a medium saucepan over medium heat. Once hot, whisk in the flour-spice mixture and cook for about a minute, stirring constantly, until the spices are fragrant.
- Stir in the tomato paste, then pour in the vegetable broth, a little at a time (in about 2-3 goes), and whisk well to remove any lumps.
- Bring the mixture to a simmer over medium-high heat (or slightly lower if necessary) and simmer for about 5 minutes, whisking/stirring often until the sauce thickens.
- Remove the enchilada sauce from the heat and stir in the vinegar, then taste test and adjust any of the spices/ingredients to your liking.
Video
Notes
- Bloom the spices: Sauteing the spices in oil until fragrant helps to bring out their flavors and creates the most authentic Mexican flavor.
- Whisk constantly: This will ensure the sauce remains smooth and lump-free.
- Adjust the simmering time: Feel free to simmer the sauce over low heat for a longer time for a deeper overall flavor.
- To adjust the consistency: If it’s too thick, add more broth. If it’s too thin, add more flour in a slurry (otherwise, it will create lumps).
- Tweak the flavors to taste: Taste it before serving and adjust any of the flavor profiles: sweet, savory, spicy, etc. to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
