Enchilada Sauce

This homemade Enchilada Sauce is rich, bold, and loaded with classic Mexican flavors. Made with pantry staples like chili powder, cumin, tomato paste, and chicken stock, this versatile red sauce comes together in just 25 minutes. Whether you’re pouring it over enchiladas, using it as a simmer sauce, or adding it to soups or tacos, this savory condiment takes any dish to the next level.

Why You’ll Love This Recipe

Homemade enchilada sauce is miles ahead of the store-bought version in both flavor and freshness. It’s quick to make, customizable, and free from preservatives. The roux-based preparation ensures a silky smooth texture, while the combination of spices brings deep, smoky, and savory notes to your meals. Plus, it’s easily adaptable for gluten-free or vegetarian diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 2 tablespoons all-purpose flour

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon dried oregano

• 3 tablespoons tomato paste

• 2 cups chicken stock

Directions

1. In a large saucepan or deep skillet, heat the olive oil over medium-high heat.

2. Once hot, whisk in the flour, chili powder, cumin, salt, black pepper, and oregano. Cook, whisking frequently, for about 5 minutes until fragrant and lightly toasted.

3. Whisk in the tomato paste until combined.

4. Slowly pour in the chicken stock, whisking constantly to eliminate any lumps.

5. Reduce heat to medium and simmer the sauce for at least 15 minutes, stirring often. The sauce will thicken slightly and develop deep flavor.

6. Remove from heat and use immediately or let cool for storage.

Servings and timing

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

• Make it gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

• Vegetarian version: Replace chicken stock with vegetable broth.

• Spicy version: Add a pinch of cayenne pepper or an extra teaspoon of chili powder for more heat.

• Smoky flavor: Use smoked paprika or chipotle chili powder for a deeper, smoky profile.

• Thicker sauce: Simmer longer for a thicker consistency or add more flour to the roux.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

FAQs

Can I use a different oil besides olive oil?

Yes, avocado oil, vegetable oil, canola oil, or sunflower oil all work well in this recipe.

What can I use instead of chicken stock?

Vegetable broth is a great substitute. Water can be used in a pinch, though it will reduce the overall depth of flavor.

Can I make this sauce in advance?

Absolutely. It stores well in the fridge or freezer and actually tastes better the next day as the flavors develop.

Is this enchilada sauce spicy?

It has a mild kick from the chili powder. Adjust the amount or add cayenne for more heat.

Can I double or triple the recipe?

Yes, it scales well. Just make sure to whisk constantly when adding the stock to avoid lumps.

Can I use tomato sauce instead of tomato paste?

Tomato paste is recommended for its concentrated flavor and thickening properties, but you can use tomato sauce in a pinch—just reduce the chicken stock slightly.

Is this sauce good for more than just enchiladas?

Definitely. Use it in burritos, tacos, soups, chili, or as a simmer sauce for meats or beans.

Can I blend the sauce for a smoother texture?

It’s already smooth thanks to the roux, but blending is an option if you want an ultra-velvety finish.

Will this work with red or green enchiladas?

This is a red enchilada sauce—perfect for classic red enchiladas. It won’t work for green enchiladas, which use tomatillos and green chilies.

How do I know when the sauce is done?

The sauce should be slightly thickened and coat the back of a spoon. The flavors should be well-developed after simmering for at least 15 minutes.

Conclusion

This easy homemade Enchilada Sauce is a game-changer in the kitchen. It delivers bold, authentic flavor with minimal effort and uses simple ingredients you probably already have on hand. Whether you’re making enchiladas, tacos, or a flavorful base for other dishes, this sauce is a must-have in your recipe rotation.