Enchilada Sauce Recipe
This enchilada sauce recipe brings zesty, authentic Mexican flavor to your table in under 20 minutes—perfect for busy weeknights or festive gatherings.
I’ve spent decades tinkering with spices and tomato blends, and this homemade, easy red chili sauce has become my go-to when I crave that smoky, spicy kick without the additives in store-bought versions. Inspired by my abuela’s traditional mole roja and tweaked with a modern twist, it’s equally at home on enchiladas verdes, grilled chicken, or spooned over roasted veggies. Honestly, once you taste that deep, tangy tomato-chili balance—plus a whisper of garlic—you’ll swear you’ve been missing out.
Why You’ll Love This Enchilada Sauce Recipe
- Ready in just 20 minutes—no overnight soaking required.
- Uses pantry staples—tomato paste, chili powder, garlic—so you can whip it up spontaneously.
- Authentic Mexican flavor with a mild-to-medium spice level (adjustable!).
- No weird preservatives or artificial colors—just real ingredients.
- Vegan, dairy-free, and gluten-free (perfect for diverse diets).
- Makes about 2 cups—ample sauce for 8–10 enchiladas or a large casserole.
- Freezer-friendly—batch-make and thaw for quick dinners.
- Low-calorie (around 45 cal per ¼ cup) and high in lycopene, an antioxidant from tomatoes.
Ingredients
• 2 tablespoons vegetable oil (avocado oil optional for a cleaner taste)
• 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)
• 3 tablespoons chili powder (use a Mexican blend for depth; ancho chili adds smokiness)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for extra smokiness)
• ¼ teaspoon dried oregano (preferably Mexican oregano)
• 1 pinch cayenne pepper (skip or reduce for mild heat)
• 2 cups low-sodium chicken or vegetable broth (homemade stock ups flavor)
• 8 ounces tomato sauce (around 1 cup; look for “no salt added”)
• 2 tablespoons tomato paste (adds body—use double concentrate for richness)
• 1 clove garlic, minced (about 1 teaspoon; bottled garlic works in a pinch)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 teaspoon honey or sugar (balances acidity—maple syrup is a fine swap)
Tip: Let the garlic rest 5 minutes after chopping to boost its flavor. Using whole-leaf oregano gives a fresher aroma if you crush it just before adding.
Directions
- Heat the oil in a medium saucepan over medium heat. Once it shimmers, whisk in the flour to form a smooth roux—cook 1–2 minutes until it smells nutty and light brown (don’t let it burn!).
- Stir in the chili powder, cumin, paprika, oregano, and cayenne. Toast for 30 seconds while stirring—this blooms the spices and deepens the color.
- Gradually whisk in the broth, making sure there are no lumps. Pour slowly and keep whisking for a silky texture.
- Add the tomato sauce, tomato paste, minced garlic, salt, pepper, and honey. Bring to a gentle simmer, reduce heat to low, and let it bubble for 8–10 minutes—stir occasionally. You’ll notice it thickening and deepening to a rich red.
- Taste and adjust seasoning—add more salt for brightness or a dash of cayenne if you crave extra heat. If it’s too thick, stir in a tablespoon of water or broth until it reaches your ideal sauciness.
- Remove from heat. For an ultra-smooth finish, blitz with an immersion blender or transfer to a standard blender (careful—lid and hot liquid!). Serve warm over enchiladas, tacos, or grilled meats.
Pro tip: If you spot tiny oil droplets on top, skim them off for a velvety look. A squeeze of lime brightens it just before plating.
Servings & Timing
Makes: about 2 cups of sauce (enough for 8–10 enchiladas)
Prep Time: 5 minutes (minced garlic, measure spices)
Cook Time: 15 minutes simmering
Total Time: 20 minutes
Variations
• Smoky Chipotle: Stir in 1 tablespoon adobo sauce and ½ tsp chipotle powder.
• Creamy Twist: Swirl in ¼ cup sour cream or coconut milk at the end.
• Green Chile Swap: Replace chili powder with 3 oz roasted poblanos, blended.
• Garlic Lovers: Double the garlic and finish with a minced fresh clove.
• Low-Sodium: Use unsalted broth and skip added salt—let the spices shine.
• Herb-Infused: Toss in a sprig of fresh thyme or rosemary; remove before serving.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in zip-top bags or jars (leave headspace!) for up to 3 months—label with date.
Reheat: Gently warm on the stove over low heat, stirring occasionally. If thawed in fridge, add a splash of water or broth to revive the silky texture.
Make-Ahead: Prep sauce up to 3 days ahead and keep chilled; reheat just before assembling enchiladas or serving.
Notes
• I once let this sauce simmer 20 minutes too long—lesson learned: moderate heat is key to prevent a bitter taste.
• If the color looks dull, a pinch more chili powder brings it back to life.
• For a smoother sauce, strain after simmering; I skip this step when I’m in a hurry.
• Adjust honey or sugar based on the acidity of your tomato brand—some run tangier than others.
FAQs
Q: Can I use tomato paste instead of tomato sauce?
A: You need both: sauce gives body and flavor, paste thickens—subbing one for the other upsets the balance.
Q: How spicy is this sauce?
A: Mild-to-medium by default; tweak cayenne or add chipotle for extra kick.
Q: Is this gluten-free?
A: Swap regular flour for a 1:1 gluten-free blend or cornstarch slurry and it’s totally gluten-free.
Q: Can I make this vegan?
A: Yes! Use vegetable broth and skip the honey or replace with agave or sugar.
Q: Why did my sauce turn grainy?
A: Probably due to flour lumps—whisk constantly when adding the broth, and strain if needed.
Q: How do I deepen the color to a richer red?
A: Toast the chili powder a bit longer, or stir in a pinch of annatto powder.
Q: Can I double the recipe?
A: Absolutely—just use a larger saucepan and cook in batches if necessary.
Q: What dishes pair well with this enchilada sauce?
A: Enchiladas (of course!), tamales, chilaquiles, baked potatoes, or even drizzled on pizza for a Mexican twist.
Conclusion
This authentic, quick enchilada sauce recipe proves homemade is always worth the extra five minutes—no jar needed, and you control every spice note. Give it a whirl at your next family dinner, and let me know how you spiced it up! Don’t forget to share your version below or check out my Chicken Enchiladas Verde for another crowd-pleaser. Happy saucing!
Enchilada Sauce Recipe
Ingredients
- 2 tablespoons vegetable oil (avocado oil optional for a cleaner taste)
- 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)
- 3 tablespoons chili powder (use a Mexican blend for depth; ancho chili adds smokiness)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- 1/4 teaspoon dried oregano (preferably Mexican oregano)
- 1 pinch cayenne pepper (skip or reduce for mild heat)
- 2 cups low-sodium chicken or vegetable broth (homemade stock ups flavor)
- 8 ounces tomato sauce (around 1 cup; look for “no salt added”)
- 2 tablespoons tomato paste (adds body—use double concentrate for richness)
- 1 clove garlic (minced; bottled garlic works in a pinch)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon honey or sugar (balances acidity—maple syrup is a fine swap)
Instructions
- Heat the oil in a medium saucepan over medium heat. Once it shimmers, whisk in the flour to form a smooth roux—cook 1–2 minutes until it smells nutty and light brown (don’t let it burn!).
- Stir in the chili powder, cumin, paprika, oregano, and cayenne. Toast for 30 seconds while stirring—this blooms the spices and deepens the color.
- Gradually whisk in the broth, making sure there are no lumps. Pour slowly and keep whisking for a silky texture.
- Add the tomato sauce, tomato paste, minced garlic, salt, pepper, and honey. Bring to a gentle simmer, reduce heat to low, and let it bubble for 8–10 minutes—stir occasionally.
- Taste and adjust seasoning—add more salt for brightness or a dash of cayenne if you crave extra heat. If it’s too thick, stir in a tablespoon of water or broth until it reaches your ideal sauciness.
- Remove from heat. For an ultra-smooth finish, blitz with an immersion blender or transfer to a standard blender (careful—lid and hot liquid!). Serve warm over enchiladas, tacos, or grilled meats.
