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Enchilada Sauce Recipe

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  • Author: KimEasy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Sauces & Condiments
  • Method: Simmering
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This homemade enchilada sauce is rich, flavorful, and perfect for all your favorite Mexican-inspired dishes. Made with simple pantry ingredients, itโ€™s much better than store-bought and can be customized to your taste. Whether you’re making enchiladas, tacos, or casseroles, this sauce will add authentic flavor to your meal.


Ingredients

Units Scale
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1/4 cup chili powder (mild or spicy, based on preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon white vinegar (optional, for brightness)

Instructions

  1. Make the Roux:ย In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk together until smooth. Cook for 1-2 minutes to eliminate the raw flour taste.
  2. Add the Spices:ย Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for 30 seconds to bloom the spices.
  3. Add the Broth:ย Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
  4. Simmer:ย Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until thickened to your desired consistency.
  5. Season:ย Add salt, pepper, and vinegar (if using). Adjust the seasoning to taste.
  6. Serve:ย Use immediately, or let the sauce cool and store in an airtight container in the refrigerator for up to 1 week.

Notes

  • For a spicier sauce, add 1/4 teaspoon of cayenne pepper or use a spicier chili powder.
  • This recipe can be doubled or tripled for larger batches.
  • If the sauce thickens too much after cooling, thin it with a splash of broth or water when reheating.