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Enchilada Sauce Recipe
A quick, authentic homemade enchilada sauce recipe that’s richly red, lightly spicy, and ready in just 20 minutes.
Enchilada sauce, for the uninitiated, is the flavorful red gravy that dresses up cheese-filled tortillas, enchiladas verdes, or even taco bowls. What makes this version special is its simple pantry ingredients—tomato paste, chili powders, garlic—and a splash of vinegar for brightness. I first whipped up this sauce on a chilly fall evening, craving a taste of Mexico without leaving my kitchen, and it’s been my go-to ever since. Whether you’re pairing it with shredded chicken, black beans, or melting cheese, this sauce brings an authentic, slightly smoky kick that feels both traditional and fresh.
Why You’ll Love This Recipe
– Ready in under 20 minutes—perfect for busy weeknights.
– Uses pantry staples you likely already have (tomato paste, chili powder, garlic).
– Gluten-free and easily made vegan—just swap butter for oil.
– Adjustable spice level: mild to extra spicy, your call.
– Bright tomato flavor balanced with tangy vinegar.
– Makes about 2 cups—enough for 8–10 enchiladas or to freeze for later.
– No blender required—just a whisk and a saucepan.
– Authentic Mexican flair, without complicated techniques.
Ingredients
– 3 tablespoons vegetable oil (or olive oil for a fruity note)
– 3 tablespoons all-purpose flour (gluten-free flour works too)
– 3 tablespoons chili powder (use a Mexican or ancho blend for depth)
– 1 teaspoon ground cumin (adds earthy warmth)
– ¼ teaspoon smoked paprika (optional—but adds a nice smoky touch)
– 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
– ½ teaspoon onion powder
– 2 cups low-sodium chicken broth (or vegetable broth for vegan)
– 6 ounces tomato paste (one small can)
– 1 teaspoon apple cider vinegar (or lime juice)
– ½ teaspoon salt (adjust to taste)
– Pinch of sugar (balances acidity)
Tips:
– For a deeper red hue, choose high-quality tomato paste (Muir Glen or Hunt’s).
– Measure your chili powder by spoon, not scoop, to avoid a lumpy sauce.
– Fresh garlic gives more zip but garlic powder keeps it foolproof.
Directions
1. Heat oil and flour: In a medium saucepan over medium heat, whisk together the vegetable oil and flour until smooth—this is your roux. You’ll see tiny bubbles around the edges; that’s your cue to move on.
2. Add spices: Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook for about 30 seconds, whisking constantly (you don’t want the spices to burn).
3. Pour in broth: Slowly whisk in the chicken or vegetable broth. Keep stirring so no lumps form. The mixture should glide like satin.
4. Incorporate tomato paste: Add the tomato paste and continue whisking until fully blended. If the sauce looks too thick, add a splash more broth.
5. Simmer: Let it bubble gently for 5–7 minutes, stirring occasionally. You’ll notice it’s slimming and deepening in color.
6. Season: Stir in vinegar, salt, and sugar, then taste. Adjust salt or chili powder based on your heat preference.
7. Finish: Once the sauce coats the back of a spoon, remove it from heat. If you spot a few small lumps, strain through a fine-mesh sieve—though I often leave them in for a rustic texture.
Servings & Timing
Yield: about 2 cups (enough for 8–10 enchiladas)
Prep Time: 5 minutes (measure ingredients then)
Cook Time: 15 minutes (roux to simmer)
Total Time: 20 minutes
Variations
– Add 1 teaspoon cocoa powder for a hint of “mole-like” depth.
– Swap half the chili powder for smoked chipotle powder—smoky and spicy.
– Stir in 1 tablespoon honey or agave for a touch of sweetness.
– Mix in 2 tablespoons finely chopped roasted poblano for extra texture.
– Use fire-roasted tomato sauce (in place of broth) for a tomato-forward twist.
– Blend in a handful of fresh cilantro at the end for a herbal lift.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Pour into ice-cube trays, freeze solid, then transfer cubes to a zip-top bag for up to 3 months.
Reheat: Warm gently in a small saucepan over low heat, stirring to recombine any separated oils. If sauce seems too thick, whisk in a little water or broth.
Make-Ahead: Cook the sauce a day ahead—flavors meld beautifully overnight.
Notes
When testing heat levels, I always start mild and bump up the chili powder—better to overshoot than scorch tongues. I learned that whisking constantly in the first two minutes prevents any gritty flour bits. If you want a super-smooth finish, blitz the cooled sauce in a blender, but honestly, I love the slight texture from the roux. And one more tip: metal whisks work best for breaking up lumps.
FAQs
Q: Can I use store-bought chili powder?
A: Absolutely—just check that it’s pure chili powder, not a spice mix with fillers.
Q: How do I thicken a runny sauce?
A: Whisk in a bit more flour (start with 1 teaspoon) or simmer a few extra minutes.
Q: Is this sauce gluten-free?
A: Swap the all-purpose flour for a one-to-one gluten-free blend and use GF broth.
Q: Why is my sauce bitter?
A: Too much chili powder or scorched spices can cause bitterness; lower the heat next time.
Q: Can I add fresh chilies instead of powder?
A: Sure—roast and purée guajillo or ancho chilies, then stir into the sauce for authentic flavor.
Q: What’s the best way to reheat frozen sauce?
A: Thaw overnight in the fridge, then warm gently on the stove with a splash of broth.
Q: How can I make it richer?
A: Stir in a pat of butter or a dollop of sour cream off the heat for extra silkiness.
Conclusion
This enchilada sauce recipe is your new secret weapon for Mexican-night dinners—simple, hearty, and bursting with red chili and tomato flavors. Give it a whirl, then let me know how you dressed your enchiladas or if you whipped up tacos, nachos, or even chili. Drop a comment below, share a photo, and explore more cozy, homemade Mexican recipes right here!
Enchilada Sauce Recipe
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups low-sodium chicken broth or vegetable broth for vegan
- 6 ounces tomato paste
- 1 teaspoon apple cider vinegar or lime juice
- 1/2 teaspoon salt adjust to taste
- Pinch sugar balances acidity
Instructions
- In a medium saucepan over medium heat, whisk together the vegetable oil and flour until smooth. You'll see tiny bubbles around the edges.
- Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook for about 30 seconds, whisking constantly.
- Slowly whisk in the chicken or vegetable broth. Keep stirring so no lumps form.
- Add the tomato paste and continue whisking until fully blended. Add more broth if the sauce looks too thick.
- Let it bubble gently for 5–7 minutes, stirring occasionally. The sauce will slim and deepen in color.
- Stir in vinegar, salt, and sugar. Adjust salt or chili powder based on your heat preference.
- Once the sauce coats the back of a spoon, remove it from heat. Strain through a fine-mesh sieve for a smoother texture if desired.
