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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!
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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.
I didn’t like it, it wasn’t smooth, it had a slight consistency of sand in my mouth. The spicy, which I normally love, but this was a little overpowering. We added more broth and some lime juice to cut it a bit. I probably won’t make it again. Sorry.
I only made half as I wasn’t sure I’d like it plus it’s just me. Now 4 days later I had to make it again. The enchiladas are baking as I write. And so easy!
Hola Isabel I’ m enjoying your recipes . So glad to have
some good home made recipes . Not a bunch of messing
around . Good and simple , Thank you !
Thanks for the great and easy recipe Isabel! Turned out great. I’m enjoying your recipes.
Hi
If I use cornstarch instead of flour, do I need to change any in the directions
Thank you
Hi Debbie! Cornstarch has more thickening power than flour, so we recommend using half the cornstarch. So for this recipe you would use 1 tbsp of cornstarch instead of 2 tbsp of flour.
I made your enchilada sauce to use with your Chicken Enchilada recipe. Both were spectacular!! Easy to adjust to your spice taste. I plan to make the Turkey Enchiladas this evening. No more turkey burgers for me!!!
I made this exactly to the recipe and it is very watery (liquidy). Is this normal? If not, tips? Thank you 🙂
Hi! This sauce is a bit on the thinner side. You can increase the size of your roux to help thicken the enchilada sauce.
One of our favorite meals is chicken enchilada casserole. I was preparing to make them a few nights ago and realized at the very last minute that I had forgotten to get the sauce. I tried this recipe with my fingers crossed. It was delicious! Tasted better than the canned stuff I buy.
GREAT simple and easy recipe. I made it last night for our beef enchiladas and it was a huge hit. Thank you for making it simple!
This was our first try at enchiladas, the one thing I always order in a Mexican restaurant. Absolutely perfect!! The sauce is spicy! Make sure to use fresh chili powder. Mine was a little old looking so I used a brand-new one. Put a little sauce in the bottom of the pan, too. Thank you SO much. This is a part of our regular rotation now.