Name: Homemade Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons all-purpose flour (or gluten-free flour for gluten-free version); ¼ cup chili powder (mild, medium, or hot depending on spice preference); 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried oregano; ¼ teaspoon salt (or to taste); 2 tablespoons tomato paste; 2 cups chicken or vegetable broth

Description

This Homemade Enchilada Sauce is a flavorful and easy-to-make Mexican sauce perfect for enchiladas, tacos, or as a dipping sauce. Made from simple pantry ingredients including chili powder, tomato paste, and broth, it delivers a rich, mildly spicy taste with a smooth texture. Ready in just 15 minutes, this gluten-free and vegan sauce can be adjusted to your preferred spice level and stored in the fridge or freezer for convenient use.

Ingredients

Scale

Sauce Ingredients

3 tablespoons vegetable oil
3 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
¼ cup chili powder (mild, medium, or hot depending on spice preference)
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon salt (or to taste)
2 tablespoons tomato paste
2 cups chicken or vegetable broth

Cook Mode Prevent your screen from going dark

Instructions

Heat oil and make roux: In a medium saucepan over medium heat, heat the vegetable oil. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux which will help thicken the sauce.
Add spices to bloom: Whisk in the chili powder, ground cumin, garlic powder, onion powder, dried oregano, and salt. Cook for another 30 seconds, stirring constantly, to release the spices’ flavors.
Incorporate tomato paste and broth: Stir in the tomato paste until fully combined. Gradually whisk in the chicken or vegetable broth, ensuring the mixture becomes smooth without lumps.
Simmer the sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
Adjust seasoning and store: Remove from heat and taste. Adjust salt or spice levels according to your preference. Use the sauce immediately or allow it to cool before storing in an airtight container in the refrigerator for up to 1 week.

Notes

Adjust chili powder heat level to suit your taste: mild, medium, or hot.
This sauce freezes well—store in a freezer-safe container or bag for up to 3 months for long-term use.
Use gluten-free flour if you need a gluten-free version.