Enchilada Sauce

Head to your pantry and learn Enchilada Sauce with just a few simple ingredients you have on hand. Homemade enchilada sauce is made with chicken broth, a handful of Mexican seasonings, flour and oil.

You can have this enchilada sauce ready to use in just 30 minutes. You can control the ingredients used, and it works well in all your usual recipes. The ways to use this enchilada sauce recipe is endless.

Now there is nothing wrong with buying the sauce, but we find that the homemade sauce helps to amplify flavor of your dish to a whole new level.

Why This Is The Best Enchilada Sauce…

• Can use vegetable broth for a vegetarian option
• Better than the canned stuff
• You control ingredients used
• No MSG ingredients used
• Simple pantry ingredients
• On the table in 20 minutes
• Easy to make
• Red sauce
• Can make a double batch easily
• Works with all Mexican cuisine recipes

Recipe Notes:

Ingredients Needed

Here are the ingredients we used for this recipe. The measurements for each ingredient is in the printable recipe card at the bottom of the post. Scroll to end of post to get full recipe.

Oil – we used olive oil but avocado oil can be used as well.

Flour – All Purpose Flour is what you will want for this sauce to make the roux.

Chili Powder

Garlic Powder

Ground Cumin

Dried Oregano

Sea Salt

Chicken Stock (or vegetable stock for a vegetarian option)

How to Make

Full directions are below, this is a visual walk through on how to make this red sauce.

Step One: Make Roux

In a saucepan on the stovetop you will want to heat oil on medium high heat. Add the flour and oil and cook for 1 minute. You need to whisk constantly or it will burn.

Mixing up the flour is cooking out the flavor of the flour.

Step Two: Add in Seasoning

Reduce heat to medium-low and then add in all the seasonings and cook another minute or two.

Step Three: Add in Stock and Simmer

Next you will whisk in the stock mixing constantly to prevent lumps. You will want to simmer the sauce on medium low heat. You want the sauce to lightly bubble for about 10 minutes.

The sauce will thicken as it cooks down, and then you can taste and add additional salt or seasonings to adjust the flavor to your liking.

Tip: Once the sauce is done you will use the enchilada sauce for your preferred recipes.

Variations to Enchilada Sauce

• Use less chili powder if you are sensitive to spice.
• Use ancho chili powder for a spicy sauce if you like heat.
• Add in some red chilis for more of a little kick.
• If you find that your sauce isn’t thick enough to your liking add a little modified corn starch to thicken sauce.
• Add 1/4 teaspoon brown sugar to sweeten the sauce a bit.

Storing Sauce

Refrigerate – You can refrigerate any of the extra sauce in the fridge in an airtight container. The sauce can last up to five days in the fridge.

Freezing – Now if you want you can even make extra sauce and freeze it. Freeze in a freezer bag or freezer container for up to three months. Then thaw in the fridge overnight. Or thaw in the microwave.

Commonly Asked Questions

How do you make canned enchilada sauce thicker?

Mix in equal parts of cornstarch and cold water. Then stir it into the sauce while it is being warmed up. We start with a teaspoon of cornstarch to start.

How much does this enchilada sauce make?

This recipe yields around 1 1/2 cups of red sauce. Now if you don’t want to use it all, refrigerate or even freeze what you don’t plan to use right away.

Ways to Use Enchilada Sauce

Here is a handful of ways for you to use up the enchilada sauce in recipes for dinner as well as party appetizers.

• Enchiladas
• Spread of Quesadilla
• Enchilada Pasta
• Wet Burritos
• Mix in Casseroles for a base
• Enchilada dip
• Etc.

Printable Recipe Card

Ingredients

Makes 12 servings

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup chili powder
• 1/2 teaspoon ground cumin
• 2 cups chicken or vegetable stock
• Fine sea salt, to taste

Method

1. In a medium saucepan you will add oil on medium high heat. Then you will add in the flour and cook for 1-2 minutes mixing constantly.
2. Then you will add in he spices – garlic powder, chili powder, cumin, oregano, and mix well. Cook an additional minutes.
3. Now you will add in the stock slowly, whisking constantly. This is needed to prevent any lumps forming.
4. You will want to lower the heat to medium-low and simmer the sauce for 10-15 minutes. You want it to lightly bubble. As the sauce simmers it will thicken.
5. Once the sauce is done cooking, taste and then add in additional salt or seasoning to taste.
6. Once the enchilada sauce is done, use in any of your favorite Mexican cuisines.

Kitchen notes

Stock

– If you want a vegetarian enchilada sauce use vegetable stock not chicken stock. Spice – Use less or more chili powder to adjust the heat. You can add in crushed red peppers as well for more heat. Store – Store any sauce you do not eat right away in the fridge in an airtight container. It will store for up to five days. Or you can freeze any enchilada sauce for up to three months, in a freezer friendly container.