Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than canned sauce. The fresh blend of spices in this sauce really pops, giving it an authentic depth of flavor.
Many of the ingredients are everyday pantry staples that you may already have on hand. So, with a little luck, you may be able to avoid a trip to the store. In addition to chicken enchiladas and beef enchiladas, you can use this sauce in Mexican lasagna, burritos, casseroles, soft tacos, and Enchilada Soup, or spice up my sweet potato soup or ground beef tacos.
Ingredient Notes with Substitutions
See the complete list of ingredients on the recipe card below.
- Chili Powder: Kick up the heat by substituting regular chili powder for chipotle chili powder.
- Cayenne Pepper: This enhances the flavor, but doesn’t heat it.
- Cinnamon: Compliments the chili powder and cumin, and adds a warm, earthy, and cozy flavor.
- Tomato Paste: I used tomato paste, but if you like more of a tomato flavor, add a touch of tomato sauce.
- Broth: Chicken or vegetable broth will work.
How to Make Authentic Enchilada Sauce
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Combine chili powder, cumin, garlic powder, oregano, onion powder, ground cayenne pepper, salt, and cinnamon, then set it aside.
- Whisk the tomato paste with ½ cup of chicken broth, then set aside.
- In a saucepan over medium heat, heat olive oil and whisk in flour; cook for a couple of minutes. Add in the spice mixture, whisking constantly so it does not burn.
- Whisk in the reserved chicken broth constantly to prevent lumps. Whisk in the tomato paste/chicken broth mixture and simmer for about 5 minutes, stirring and whisking frequently.
Cook’s Tips
- Use the freshest spices you can get your hands on. Maybe there is a fresh spice shop close by.
- This is a recipe that you really can’t walk away from for very long. You must whisk frequently so the sauce is lump-free, and stir frequently so the sauce does not thicken and burn on the lower inside corners of the pot.
- If the enchilada sauce becomes too thick, add a little more chicken broth or vegetable broth and whisk to thin it out to your desired consistency.
More Tex-Mex Recipes
Authentic Enchilada Sauce Recipe
This easy Enchilada Sauce recipe is bursting with authentic Mexican flavors and takes less than ten minutes to prepare right on your stovetop with simple pantry ingredients.
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Servings: 2 cups
Calories: 310kcal
Ingredients
- 2 tablespoons ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 3 tablespoons olive oil or canola oil
- 3 tablespoons all-purpose flour
Instructions
- In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon; set aside for a few minutes. Whisk the tomato paste with ½ cup of the chicken broth; set it aside for a few minutes.
- Heat the olive oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1½-2 minutes. Whisk in the spices, cooking for 1 minute. Whisk constantly so it does not burn.
- Slowly add the chicken broth, whisking constantly so there are no lumps. Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes, stirring and whisking frequently.
Notes
- Store the sauce in an airtight container in the fridge for up to five days.
- To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.
Nutrition
Calories: 310kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 622mg | Potassium: 575mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2742IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg
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Jen
My family loves eating enchiladas so we tried this sauce. It is fabulous. Now my husband says that we can not go back to the canned stuff.
Beth Pierce
Why would you want to?
Marilyn
I would have never thought to try making my own, homemade enchilada sauce. This was delicious! It was fun to see what goes into it and so darn tasty.