This homemade Enchilada Sauce is a game-changer, blending smoky, tangy, and subtly spicy flavors in just 20 minutes. Rich and velvety, it coats every bite with a depth that store-bought versions simply can’t match. Perfect for drizzling over enchiladas, tacos, or even roasted veggies, it’s a versatile staple you’ll want to keep on hand.
With only 5 minutes of prep and 15 minutes of simmering, this sauce is as easy as it is delicious. The aroma of toasted spices and simmering tomatoes will fill your kitchen, promising a meal that’s both comforting and vibrant. Whip it up in no time and elevate your dishes with a sauce that’s bold, smooth, and utterly irresistible.
Ingredients for Homemade Enchilada Sauce
- 3 tablespoons avocado oil (or substitute with olive oil)
- 3 tablespoons all-purpose flour (for thickening)
- 2 to 3 tablespoons chili powder (adjust to taste for spice level)
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder (or use 1 fresh garlic clove, minced)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon dried oregano
- 1 (8-ounce) can tomato sauce
- 1½ cups vegetable broth (chicken broth works too)
Step-by-Step Instructions
- Heat the oil: In a small saucepan, heat the avocado oil over medium heat.
- Make the roux: Add the flour and whisk continuously for 1 minute until smooth and lightly golden.
- Add spices: Stir in the chili powder, cumin, garlic powder, salt, and oregano. Whisk for 1 minute to toast the spices and release their aroma.
- Incorporate liquids: Slowly pour in the tomato sauce, whisking to combine. Then, gradually add the vegetable broth, whisking continuously to ensure a smooth consistency.
- Simmer: Bring the sauce to a gentle simmer and cook for 12 minutes, stirring occasionally, until thickened. (Tip: The sauce will thicken further as it cools.)
- Use or store: Remove from heat and use immediately in your favorite enchilada recipe, or let cool and store in an airtight container for up to 5 days.
Perfect Pairings: Serving Suggestions
This homemade enchilada sauce is incredibly versatile! Use it to smother your favorite cheese, chicken, or veggie enchiladas. It also works wonders as a dipping sauce for tortilla chips or a flavorful base for chilaquiles. For a quick meal, drizzle it over roasted vegetables or grilled tofu.
Storing and Reviving Your Sauce
Store leftover sauce in an airtight container in the fridge for up to 5 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of vegetable broth if it’s too thick. You can also freeze it for up to 3 months—just thaw overnight in the fridge before using.
Spice It Up: Recipe Variations
Customize the sauce to suit your taste! For a smoky twist, add ½ teaspoon of smoked paprika. If you prefer a milder flavor, reduce the chili powder to 1 tablespoon. For a creamy version, stir in ¼ cup of sour cream or coconut milk after simmering.
Time-Saving Tips for Busy Cooks
Double the recipe and freeze half for future use—it’s a huge time-saver! You can also prep the dry spice mix (chili powder, cumin, garlic powder, salt, and oregano) in advance and store it in a small jar. When ready to cook, just whisk it into the flour and oil mixture.
Enchilada Sauce
Ingredients
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 to 3 tablespoons chili powder to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 1 (8-ounce) can tomato sauce
- 1 1/2 cups vegetable broth
Instructions
- Heat the avocado oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute.
- Add the chili powder, cumin, garlic powder, salt, and oregano and whisk for 1 minute.
- Slowly add the tomato sauce and then the broth, whisking continuously until smooth.
- Simmer for 12 minutes, or until thickened. The sauce will thicken more as it cools. Use in your favorite enchilada recipe.