Homemade enchilada sauce is a game-changer in the kitchen! If you’ve been buying store-bought sauces for your enchiladas, trust me, it’s time to ditch them. This rich, flavorful sauce is made from pantry staples and is bursting with smoky, tangy, and slightly spicy flavors. It’s so easy to whip up and can be used in a variety of dishes, from enchiladas to tacos, or even as a dip. Once you taste this, you’ll never go back to the bottled stuff again.
Why You’ll Love Homemade Enchilada Sauce
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for Taco Tuesday, a family dinner, or prepping for a Mexican feast, this homemade enchilada sauce will steal the show. Here’s why it’s a favorite:
Flavorful: Full of smoky, tangy, and spicy goodness that enhances every dish.
Quick & Easy: You don’t need to spend hours in the kitchen. This sauce comes together in just a few minutes!
Customizable: Adjust the heat level by adding more or less chili powder, or throw in some extra spices for an extra kick.
Budget-Friendly: No need for expensive bottled sauces—this one is made from simple pantry ingredients.
Versatile: Beyond enchiladas, you can use this sauce for tacos, burritos, chili, or even as a dip for chips.
Ingredients in Homemade Enchilada Sauce
Here’s everything you need to create your own rich, flavorful enchilada sauce:
Chili Powder: The main spice that gives the sauce its deep, smoky flavor.
Cumin: Adds warmth and earthiness to the sauce.
Garlic Powder: For that savory punch.
Onion Powder: A hint of sweetness and depth.
Tomato Paste: Thickens the sauce and adds richness.
Chicken or Vegetable Broth: Helps to thin out the sauce to the right consistency.
Olive Oil: Used to sauté the spices and bring out their full flavor.
Salt & Pepper: To taste.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Heat the Oil: In a medium saucepan, heat olive oil over medium heat.
Cook the Spices: Add chili powder, cumin, garlic powder, and onion powder to the oil. Stir constantly for about 1–2 minutes, until fragrant.
Add Tomato Paste & Broth: Stir in the tomato paste, then gradually add the broth. Mix until the sauce is smooth and well-combined.
Simmer: Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Season: Taste and season with salt and pepper as needed.
Serve and Enjoy: Pour the sauce over your enchiladas, tacos, or any dish of choice. Enjoy the rich, smoky flavor!
Nutrition Facts:
Servings: 8
Calories per serving: 40
(put them as notes)
Preparation Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
How to Serve Homemade Enchilada Sauce
This sauce is incredibly versatile and pairs perfectly with so many dishes. Here are some ideas for serving:
- Pour over enchiladas for a comforting, flavorful meal.
- Use as a sauce for tacos or burritos.
- Add to soups or chili for an extra boost of flavor.
- Serve as a dip with tortilla chips for a quick snack.
- Drizzle over roasted vegetables or grilled meats for an extra layer of flavor.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you want a spicier sauce, add a pinch of cayenne pepper or a chopped jalapeño.
- For a smoother sauce, you can blend it before serving.
- Make a double batch and store the leftovers in the fridge for up to a week.
- You can also freeze the sauce for up to 3 months.
FAQ’s
1. Can I make this sauce ahead of time?
Yes! It keeps well in the fridge for up to a week and can be frozen for up to 3 months.
2. Can I use this sauce for something other than enchiladas?
Absolutely! It’s great for tacos, burritos, chili, and even as a dip for chips.
3. How do I make it spicier?
Add more chili powder, cayenne pepper, or chopped fresh chili to the sauce for extra heat.
4. Can I use fresh tomatoes instead of tomato paste?
Tomato paste creates a thicker sauce with more depth, but you can use fresh tomatoes if needed—just be prepared for a slightly thinner sauce.
5. Can I use a different type of broth?
Yes! Vegetable broth works well for a vegetarian option, or you can use beef broth for a heartier flavor.
6. How do I store leftover sauce?
Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
7. Can I use this sauce for enchiladas if I’m not frying them?
Yes! This sauce works perfectly for baked enchiladas as well.
8. Is it necessary to simmer the sauce?
Simmering helps to meld the flavors together and thicken the sauce, but you can cook it for a shorter time if you’re in a hurry.
9. Can I add more herbs to the sauce?
Yes! You can experiment with adding oregano, cilantro, or even a touch of cinnamon for a unique flavor twist.
10. How do I adjust the consistency of the sauce?
If you prefer a thicker sauce, reduce the broth slightly. If it’s too thick, add a bit more broth to reach your desired consistency.
Conclusion
Once you make this homemade enchilada sauce, you’ll never look at store-bought versions the same way again. It’s rich, flavorful, and so easy to prepare, making it a must-have in your kitchen arsenal. Whether you’re making enchiladas, tacos, or anything in between, this sauce will elevate your dish to the next level.
Print
Homemade Enchilada Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A rich, flavorful homemade enchilada sauce made with simple pantry ingredients—perfect for smothering enchiladas, burritos, or tacos.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat oil in a saucepan over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux.
- Add chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Whisk for another 30 seconds to toast the spices.
- Stir in tomato paste until combined.
- Slowly pour in broth, whisking constantly to prevent lumps.
- Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning to taste and use immediately or store in the fridge for up to a week.
Notes
- Use vegetable broth for a vegetarian or vegan version.
- For a spicier sauce, add cayenne pepper or use hot chili powder.
- Blend for a smoother texture if desired.
- This sauce can be frozen in portions for later use.
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg