Are you tired of store-bought enchilada sauce that never quite tastes like the real thing? I've been there! After years of searching for the perfect enchilada sauce, I finally decided to make my own. The first time I made this homemade enchilada sauce, my kitchen filled with the most incredible aroma of toasted spices and rich tomato. Emily came running in asking what smelled so amazing!
This 10-minute recipe transformed my enchiladas from good to absolutely incredible.
The best part? It's ridiculously simple to make with pantry staples you probably already have on hand. No more last-minute grocery store runs or settling for those canned versions with ingredients I can't pronounce.
I've been making this recipe for years, tweaking it until it reached perfection. Trust me when I say this homemade version will completely change your Mexican cooking game!
Why You Will Like This Homemade Sauce
- Ready in just 10 minutes from start to finish
- Uses simple pantry ingredients you likely already have
- Perfectly balanced flavor that's better than any store-bought version
- Customizable heat level to suit your preference
- No artificial ingredients or preservatives
- Makes enough for a large pan of enchiladas with some leftover for another use
- Freezes beautifully for future meals
- Way more economical than buying pre-made sauce
I've made this sauce for countless family dinners, and it's become such a staple that Emily now helps me prepare it. She's become quite the little chef at measuring the spices!
Essential Ingredients for Enchilada Sauce
- 2 tablespoon cooking oil (I use olive oil or avocado oil)
- 2 tablespoon all-purpose flour
- 2 tablespoon chili powder
- 2 cups water (or broth for more flavor)
- 3 oz. tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¾ teaspoon salt or to taste
Have you ever noticed how store-bought enchilada sauce has that slightly metallic taste? That's completely absent in this homemade version.
The ingredients are simple, but they come together to create something truly magical.
The key ingredient here is definitely the chili powder. I use a standard American chili powder blend, which already contains a mix of dried chilies, cumin, oregano, and other spices. If you're using pure ground chilies, you might want to add a bit of oregano to round out the flavor.
Step-by-Step Homemade Enchilada Sauce Instructions
- Add the cooking oil, flour, and chili powder to a medium sauce pot. Turn the heat on to medium and whisk the ingredients together to form a paste. Continue to whisk as the mixture begins to bubble. This is what's called a "roux" and it will thicken our sauce beautifully.
- Once the mixture begins bubbling, cook and whisk constantly for one minute. This step is crucial because it toasts the flour and spices, creating a deep, rich flavor base. It's amazing how much depth of flavor develops in just 60 seconds!
- After that minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until completely smooth. I find a flat whisk works best here, but any whisk will do the job.
- Allow the sauce to come up to a simmer, whisking occasionally. Once it reaches a simmer, you'll notice it begin to thicken slightly. This usually takes about 5 minutes.
- Starting with ½ teaspoon, add salt to taste. I typically use about ¾ teaspoon total, but this varies depending on whether I've used water or broth as my base.
- That's it! Your homemade enchilada sauce is now ready to use in any recipe calling for enchilada sauce.
The first time I made this, I couldn't believe how simple it was. Why had I been buying the canned stuff for so long? The difference in flavor is truly night and day.
Storage Tips for Your Enchilada Sauce
- This sauce keeps beautifully in an airtight container in the refrigerator for up to 5 days.
- For longer storage, transfer the cooled sauce to freezer-safe containers or ice cube trays and freeze for up to 3 months. The ice cube tray method is perfect for when you need just a small amount!
- To reheat, gently warm the sauce in a saucepan over medium-low heat, whisking occasionally.
- If the sauce seems too thick after storage, simply whisk in a tablespoon or two of water or broth to reach your desired consistency.
I often make a double batch and freeze half for those busy weeknights when I need dinner on the table quickly.
Tips for Perfect Sauce Every Time
- Don't rush the cooking of the flour and spices – that one minute of toasting creates incredible depth of flavor.
- For a smoother sauce, blend it with an immersion blender (though I rarely find this necessary).
- Want more depth? Try replacing the water with chicken or vegetable broth, but remember to adjust the salt accordingly.
- The sauce will continue to thicken slightly as it cools, so keep that in mind when determining your desired consistency.
- If you accidentally make it too spicy, a teaspoon of sugar or a tablespoon of tomato sauce can help balance the heat.
Have you ever tried adding a bit of cocoa powder to your enchilada sauce? About a teaspoon gives it an incredible mole-like complexity that's absolutely divine!
Delicious Variations of Homemade Enchilada Sauce
- For an authentic touch, substitute the chili powder with 2-3 tablespoons of dried whole chilies that have been toasted and ground (like ancho, guajillo, or New Mexico chilies).
- Add a teaspoon of apple cider vinegar for brightness and tang.
- Include ¼ teaspoon of cinnamon for a subtle, warm background note (don't knock it until you've tried it!).
- For a greener sauce, replace the tomato paste with roasted tomatillos and add some cilantro.
- Make it cream-based by stirring in ¼ cup of Mexican crema or sour cream at the end (after removing from heat).
My favorite variation is adding a tablespoon of unsweetened cocoa powder and a pinch of cinnamon. It gives the sauce an incredible richness that makes everyone ask for my secret!
Frequently Asked Questions About Enchilada Sauce
This homemade enchilada sauce gets its rich flavor from a combination of chili powder, cumin, garlic powder, and cayenne pepper. The roux made from cooking oil and flour creates a smooth base, while tomato paste adds depth and tanginess.
Yes! As noted in the recipe, you can replace water with vegetable or chicken broth for more depth of flavor. Just remember to reduce the salt added at the end since broths typically contain sodium.
Homemade sauce is definitely the secret! This 10-minute enchilada sauce creates authentic flavor without preservatives or additives. The perfect balance of spices and the slight thickening from the roux makes it cling beautifully to tortillas.
This recipe has a mild-to-medium heat level from the chili powder and ¼ teaspoon of cayenne. You can easily adjust the spiciness by reducing or increasing the cayenne pepper, or using a milder chili powder for less heat.
Absolutely! This sauce stores well in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Simply thaw and reheat gently on the stove before using.
Recipes You May Like
- Slow Cooker Chicken Enchiladas – Use this sauce for the most flavorful, tender chicken enchiladas that cook while you're away!
- Spicy Meatloaf Recipe – A surprising way to use some of this enchilada sauce for incredible flavor.
- Chipotle Honey Chicken – Another Mexican-inspired favorite that pairs wonderfully with dishes using this enchilada sauce.
Why This Sauce Will Become Your Kitchen Staple
This homemade enchilada sauce recipe has completely transformed my Mexican cooking. It's become such a staple in my kitchen that I can practically make it with my eyes closed now!
The rich, authentic flavor it adds to enchiladas, chilaquiles, or even as a sauce for grilled chicken is unmatched by anything from a jar or can.
What I love most about this recipe is how it proves that sometimes the simplest things make the biggest difference in cooking. Ten minutes of your time rewards you with a sauce that will elevate any dish it touches.
I hope you'll give this recipe a try and experience the difference homemade can make. And please, let me know in the comments if you try any variations – I'm always looking for new twists on this family favorite!
Homemade Enchilada Sauce
Equipment
- Medium Saucepan
- Whisk
Ingredients
- 2 tablespoon cooking oil olive oil or avocado oil
- 2 tablespoon all-purpose flour
- 2 tablespoon chili powder
- 2 cups water or vegetable/chicken broth for more flavor
- 3 oz tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper adjust to taste
- ¾ teaspoon salt or to taste
Instructions
- Add the cooking oil, flour, and chili powder to a medium sauce pot. Turn the heat on to medium and whisk the ingredients together to form a paste.
- Continue to whisk as the mixture begins to bubble. Once it begins bubbling, cook and whisk constantly for one minute. This step is crucial as it toasts the flour and spices, creating a deep, rich flavor base.
- After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until completely smooth.
- Allow the sauce to come up to a simmer, whisking occasionally. Once it reaches a simmer, you'll notice it begin to thicken slightly. This usually takes about 5 minutes.
- Starting with ½ teaspoon, add salt to taste. I typically use about ¾ teaspoon total, but this varies depending on whether you've used water or broth as your base.
- Your homemade enchilada sauce is now ready to use in any recipe calling for enchilada sauce!
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