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Homemade Enchilada Sauce Recipe

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4.1 from 7 reviews

This classic enchilada sauce recipe delivers a rich, smoky, and mildly spiced flavor that perfectly complements any Mexican-inspired dish. Made from simple pantry staples like chili powder, tomato sauce, and aromatic spices, it cooks up quickly on the stovetop to achieve a thick, luscious texture ideal for enchiladas, burritos, or dipping.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Enchilada Sauce Ingredients

  • 3 tablespoons vegetable oil
  • 2½ tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 cups water or chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

Instructions

  1. Heat Oil and Spices: Heat the vegetable oil in a large skillet over medium heat. Whisk in the all-purpose flour, chili powder, paprika, and cumin, cooking for about 1 minute while constantly whisking to create a fragrant roux base for the sauce.
  2. Create the Paste: Gradually add ½ cup of water while whisking vigorously until the mixture forms a thick paste, ensuring there are no lumps.
  3. Add Liquids and Seasonings: Pour in the remaining 1½ cups of water (or chicken broth), followed by tomato sauce, tomato paste, onion powder, garlic powder, ground cinnamon, salt, and freshly ground black pepper. Whisk continuously to combine all ingredients thoroughly.
  4. Simmer the Sauce: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 5 minutes, whisking frequently, until the sauce thickens to your desired consistency.
  5. Adjust Thickness: If the sauce becomes too thick, thin it out by adding a little more water or broth, whisking to incorporate.
  6. Season to Taste: Taste the sauce and adjust the seasonings if necessary, adding more salt, pepper, or chili powder to suit your preference.
  7. Cool and Store: Remove the skillet from heat and let the sauce cool before transferring it to an airtight container or jar.
  8. Refrigerate: Store the sauce in the refrigerator, where it will keep fresh for up to one week.

Notes

  • This sauce is perfect as a base for enchiladas, tacos, or as a flavorful addition to casseroles.
  • For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
  • Using chicken broth instead of water enhances the sauce’s depth of flavor.
  • Whisking constantly while cooking prevents lumps and ensures a smooth sauce.
  • Make sure to store the sauce in an airtight container to maintain freshness.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/homemade-enchilada-sauce-recipe/