Name: Enchilada Sauce
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: Mexican
Ingredients: 1 cup tomato sauce; 4 cups chicken broth; 10 dried chiles; 2 teaspoons oregano; 2 teaspoons cumin; 1/4 cup chili powder; 2 teaspoons salt; 2 garlic cloves diced; 2 tablespoons canola oil; 2 tablespoons flour

Jump to Recipe · Leave a Review

There’s something magical about homemade enchilada sauce that simply can’t compare to store-bought versions. This sauce is rich and flavorful, creating an irresistible base for your enchiladas that’s a complete game-changer for any Mexican feast. With just the right balance of heat and spices, every bite becomes a delightful burst of flavor that dances on your palate.

Pin this for later!

When I first made this enchilada sauce, it was one of those happy accidents where I threw together a few ingredients I had on hand. The result? An easy, budget-friendly sauce that not only transformed my enchiladas but elevated my entire dining experience. Trust me, once you try this recipe, your so-called “lazy nights” when you’d reach for the ready-made version will become a thing of the past. I can’t wait for you to try this!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Enchilada Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Enchilada Sauce

Why You’ll Love This Recipe

Simple & Quick: Ready in just 41 minutes with minimal prep.
Irresistible Flavor: A hearty combination of spices and chiles brings unmatched depth.
Eye-Catching Appeal: The vibrant red sauce will impress at any dinner table.
Flexible Serving: Perfect for enchiladas, burritos, tacos, or even as a salsa with chips.
Diet-Friendly Options: Customize for gluten-free by using a different thickener.

Ingredients You’ll Need

1 cup tomato sauce: Adds a rich base to the sauce and moisture.
4 cups chicken broth: This enhances the flavor profile; vegetable broth can be used for a vegetarian version.
10 dried chiles: I used Fernandez mild chile de arbol, but you can choose your favorite variety for more heat or flavor.
2 teaspoons oregano: Brings a distinct herbal note; Mexican oregano works best but regular oregano is fine.
2 teaspoons cumin: For that warm, earthy flavor that defines great enchilada sauce.
1/4 cup chili powder: This provides the primary spiciness; adjust based on your heat preference.
2 teaspoons salt: Essential for enhancing all the flavors; use less for a low-sodium version.
2 garlic cloves, diced: Fresh garlic infuses a punch of flavor; garlic powder can work in a pinch.
2 tablespoons canola oil: Helps to sauté the flour and herbs, creating a flavorful roux.
2 tablespoons flour: This thickens the sauce for a perfect consistency; a gluten-free flour works as a great alternative.

How to Make Enchilada Sauce

Prepare the Dried Chiles: Boil 2 cups of water; I often heat the water in the microwave for about 4 minutes. Cut the dried chiles in half, removing the stems and seeds. Next, chop the chiles into smaller pieces and let them soak in the hot water for around 10 minutes. After draining, set the chiles aside.
Blend the Sauce: In a blender, combine 1 cup of tomato sauce, 4 cups of chicken broth, the soaked chiles, 2 teaspoons of oregano, 1/4 cup of chili powder, 2 teaspoons of cumin, 2 teaspoons of salt, and the diced garlic cloves. Blend everything on high for about 3 minutes until the sauce is beautifully smooth and free of any chunks.
Make the Roux: In a small saucepan, heat 2 tablespoons of canola oil over medium-high heat. Add the 2 tablespoons of flour and continuously whisk for about 1 minute until it becomes slightly golden and fragrant.
Combine and Simmer: Gradually whisk in the chile sauce mixture, ensuring it blends well with the roux. Keep whisking constantly until the sauce starts to simmer. Reduce the heat to medium-low, letting it cook uncovered for 10-15 minutes. You want it to thicken nicely as it bubbles gently.
Final Touches: Once thickened, your delicious enchilada sauce is ready to be poured over your favorite enchiladas or served as a zesty salsa!

Storing & Reheating

Once your enchilada sauce has cooled completely, store it in an airtight container at room temperature for up to two hours. Refrigerate it for up to one week, ensuring it’s in a good-quality container. If you’re looking to enjoy it later, freeze the sauce in a freezer-safe bag or container for up to 3 months. When you’re ready to use it, reheat the sauce in a saucepan over low heat, stirring occasionally until it’s bubbly. To refresh any lost texture or flavor, simply re-adjust the consistency with a splash of broth or water.

Chef’s Helpful Tips

Make sure to remove all seeds and stems from the dried chiles to avoid unwanted bitterness.
Adjust the amount of chili powder based on your heat preference. Start with less if you’re unsure!
Don’t skip the roux step; it’s crucial for achieving the perfect thickness and richness.
Leftover sauce can make a lovely topping for grilled meats or a flavorful dip for chips.
This sauce can be made ahead of time, saving you prep time when you’re in the mood for homemade enchiladas!

When it comes to homemade enchilada sauce, the benefits are clear. Not only do you control the quality of ingredients, but the flavors are customizable, allowing your culinary creativity to shine. I encourage you to experiment—try adding different spices or varying the types of chiles until you find your perfect blend. You might surprise yourself with your own concoction!

Recipe FAQs

Can I use fresh chiles instead of dried ones?

Absolutely! You can substitute fresh chiles, but you’ll want to roast them first to enhance their flavor. Keep in mind that fresh chiles are generally spicier, so adjust the amount according to your taste preference.

How can I thicken my enchilada sauce if it turns out too watery?

If your sauce isn’t thickening as you’d like, try mixing a little cornstarch with water to create a slurry and whisk it into the sauce while simmering. This will help to achieve that perfect consistency.

Can I make this sauce vegan?

Yes, simply replace the chicken broth with vegetable broth and ensure your ingredients are all plant-based. The sauce remains flavorful and delicious without sacrificing taste!

How do I adjust the spiciness level of the sauce?

To lower the heat, use milder dried chiles like Anaheim or simply reduce the amount of chili powder. Conversely, for more heat, experiment by adding a pinch of cayenne pepper or by using hotter chiles such as chipotle or serrano!

More Dinner Recipes

👉 If you make my Enchilada Sauce recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.