Enchilada Sauce Recipe

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

1. Heat the oil: In a small saucepan, heat the avocado oil over medium heat.
2. Make the roux: Add the flour and whisk continuously for 1 minute until smooth and lightly golden.
3. 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.
4. Incorporate liquids: Slowly pour in the tomato sauce, whisking to combine. Then, gradually add the vegetable broth, whisking continuously to ensure a smooth consistency.
5. 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.)
6. 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.

Amy

Enchilada Sauce

This homemade Enchilada Sauce is a game-changer, blending smoky, tangy, and subtly spicy flavors in just 20 minutes. With only 5 minutes of prep and 15 minutes of simmering, this sauce is as easy as it is delicious.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 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

Method

 

1. Heat the avocado oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute.
2. Add the chili powder, cumin, garlic powder, salt, and oregano and whisk for 1 minute.
3. Slowly add the tomato sauce and then the broth, whisking continuously until smooth.
4. Simmer for 12 minutes, or until thickened. The sauce will thicken more as it cools. Use in your favorite enchilada recipe.

Notes

Makes 1¾ cups.

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