Notes On Ingredients

There may seem like a lot of ingredients in this recipe for Enchilada Sauce, but most of them are common spices you likely have in your spice cabinet. There are a few notes to keep in mind when selecting your ingredients to ensure you create an Enchilada Sauce that you will love.

Chili powder: You want to be sure to use regular ground chili powder, not Ancho Chili Powder or Cayenne Pepper. I

Mexican Oregano: Mexican oregano has citrus undertones and pairs well in this sauce. However, regular dried oregano will also work. Do not feel like you have to purchase Mexican oregano to make this recipe.

Tomato Paste: Tomato Paste will give the enchilada sauce a richness that makes it taste as if the flavors have developed from hours of simmering--when in fact it comes together in minutes.

Oil: Use a neutral oil, such as canola, grapeseed, or vegetable oil. This is not the time to use olive oil, as it can overpower the other flavors.

Flour: You need a bit of flour to thicken the enchilada sauce, use either an all-purpose or gluten-free all-purpose flour blend.

Broth: Either chicken stock or vegetable broth work with minimal differences in flavor. Use what you like and have on hand.

Vinegar: The vinegar will help the flavors really pop and balance out this sauce with a bit of acidity. White vinegar or apple cider vinegar can be used.

How to Make Enchilada Sauce

Heat the oil in a heavy-bottomed saucepan until glistening over medium-high heat. This should take just a minute.

Once the oil is heated, whisk in the flour and spices, forming a roux. For this recipe, I prefer adding the spices to the roux as it cooks, giving the spices a chance to be slightly toasted which brings out their incredible flavor.

Once the roux has been formed, allow it to cook off for a minute or two. This is a crucial step to help rid the sauce of the raw taste of flour.

Sauce pan with roux for enchilada sauce.

Whisk in the tomato paste and then slowly whisk in the stock. It is best to add just a small amount of stock at a time, whisking after each addition to incorporate fully and prevent lumps.

Bring the mixture to a boil, whisking often, and then reduce the heat and simmer just until slightly thickened.

Remove the enchilada sauce from the heat and whisk in the vinegar.

That's it! Your enchilada sauce is ready to be used immediately OR cooled and used at a later time.

Storing Enchilada Sauce

Homemade Enchilada Sauce can be stored, once cooled slightly, in the refrigerator for up to 5 days or frozen for up to 3 months. It is best to store enchilada sauce in glass jars in the fridge and thick freezer-safe bags in the freezer, as plastic containers can be stained red from the sauce and absorb the smell of the sauce.

Recipe Modifications

Spice Level: This is a fairly mild enchilada sauce as written. To increase the level of heat, add ⅛ to ¼ teaspoon of cayenne pepper, depending on how spicy you like your enchilada sauce.

Gluten-Free Enchilada Sauce: To keep this sauce gluten-free, use an all-purpose 1:1 gluten-free flour and ensure your broth is gluten-free.

Lower-Sodium: For a low-sodium enchilada sauce, be sure to use unsalted or low-sodium broth and reduce the added salt by half to significantly decrease the level of sodium in this recipe.

How to Use Enchilada Sauce

You can use this homemade enchilada sauce in any recipe that calls for canned or jarred enchilada sauce. Below are a few of my favorite uses.

Use this homemade enchilada sauce to make either Chicken Enchiladas or Vegetarian Enchiladas for a dinner everyone will love.

Add ½ cup to Black Bean Sweet Potato Chili for a spicy kick of flavor.

Cover bean burritos with enchilada sauce and cheese and bake at 350 degrees F for 20 minutes to make simple Bean Enchiladas.

Prep a quick Easy Chicken Enchilada Casserole using this sauce in record time!

If you enjoyed this recipe for homemade enchilada sauce, I would love for you to leave a comment and review below.

Comments