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Enchilada Sauce Recipe

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine Mexican
Servings 2 sauce
Calories 45 kcal

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.

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.

Nutrition

Calories: 45kcal
Keyword Authentic Mexican, Enchilada Sauce, Healthy, Homemade Sauce, spicy
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