This post may contain affiliate links. Please read our disclosure policy.
This easy enchilada sauce is easy to make in only 10 minutes and requires no dried chiles! All you need are a few staple herbs and spices in your pantry, and you’re good to go!
[ez-toc]
When you’ve got a craving for some Mexican food but don’t have a jar of enchilada sauce in the pantry, this recipe will save the day!
Ready in only 10 minutes, this recipe is a quick and easy version of the authentic enchilada sauce my Mom taught me how to make using whole dried chiles and Mexican chocolate.
Since posting that recipe a few years ago, I’ve realized that not everyone has easy access to those ingredients as I do. So I’ve decided to create a good alternative version that tastes very similar to what I grew up eating and is made with easy-to-find ingredients that you likely already have.
Let’s get to it!
Ingredients Needed
- Olive oil and all-purpose flour: These two ingredients are cooked together to make a roux, which thickens up the sauce just a tad and gives everything a good mouthfeel. (You could also use a gluten-free flour blend instead of all-purpose flour if you want.)
- Seasonings: Chili powder, onion powder, garlic powder, salt, cumin and dried oregano.
- Broth: Chicken or vegetable broth both work.
- Tomato paste: This provides a nice velvety tomato flavor without making it too watery like tomato sauce can sometimes do.
How to Make Enchilada Sauce
- Make a roux by whisking the flour and oil together over medium-high heat. Cook it for about a minute to eliminate any raw flour flavor.
- Add all the spices and herbs to the roux, and whisk it up. Cook for about 30 seconds. To make the process easier, I like to put all the spices into a small bowl so I can dump everything in all at once.
- Slowly add the broth while continuously whisking to make sure no big lumps form.
- Add the tomato paste and continue whisking the sauce until it’s completely smooth.
- Bring the sauce to a simmer, remove it from the heat, and that’s it!
Storing and Freezing
You can use this enchilada sauce immediately or store it in an airtight container in the fridge for up to 1 week.
You can also freeze the sauce for up to 3 months and use it for later, which is perfect if you make a double batch.
Be sure to check out my recipe for green enchilada sauce, too!
Easy Enchilada Sauce
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 4 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 ¼ cups broth (chicken or vegetable)
- 2 tablespoons tomato paste
Instructions
- Heat the olive oil in a small pot over medium-high heat.
- Add the flour and whisk together for 1 minute.
- Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
- Slowly pour in the broth while whisking constantly to make sure no big lumps form.
- Add the tomato paste and whisk the enchilada sauce until completely smooth.
- Bring to a simmer, remove from heat, and serve.
Notes
- Storage: This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.
- Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chili powder taste, does not taste like enchilada sauce I have had. Disappointed.
This was so easy and turned out so great- thank you for the recipe!
FORGOT TO GIVE YOU 5 ⭐️! You should have 10!!
Isabel,
I want to extend my deepest gratitude for your authentic Mexican recipes. When I made the shrimp tacos with the creamy slaw. I thought I was in Mexico. I made them 3 days I a row..
Now it’s time for the ground beef enchiladas, with the quick sauce 🥰. Too lazy today for authentic & I’d have to find the Mexican chocolate..
I wish you & your family a very Abundant, prosperous holiday.
Warmest regards,
Chamaine who also loves to cook!!!!
Brooklyn New York
Simple and fast just as you said.
We line spice so I added more chili pepper.
Thanks
Much better than sauce from a jar. The tip about starting low on the chili powder was very useful. I started with 2 Tablespoons, and probably will not go higher. The cumin gives it a nice bite, We keep the sauce around to liven up frozen enchiladas, and save some money by using our own sauce when getting a California style burrito takeout.
This sauce had a lovely texture and great taste, I think the roux and tomato paste really stepped it up. And fast! And easy to make, I’ve tried other recipes that didn’t have as authentic a flavor as this one. Maybe someday I’ll be brave enough to make your mothers recipe😁
I just made this and I will never buy a can of enchilada sauce ever again! Delicious. Is it weird that I want to try adding some to my next Bloody Mary?
I’m going to do it tomorrow,
I’m nervous
I love the recipe wish luck
Delicious, easy to make and better than any store bought sauce. The family loved it!
I forgot to add that I made really good chilaquiles with your recipes ty!
really easy to make! mine ended up too salty because my bouillon already had salt on it, but fixed it by putting one ripe tomato in the mixer and adding that to the pot. very yummy