Enchilada sauce is the rich, flavorful backbone of any great enchilada dish. Making your own sauce from scratch not only enhances the taste but also lets you control the spice level and ingredients. This large-batch recipe is perfect for feeding a crowd or prepping ahead for multiple meals.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 cup chili powder (adjust to taste)
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 6 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
- Optional: 1 teaspoon cayenne pepper for extra heat
Instructions
- Prepare the roux: In a large saucepan or deep skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
- Whisk in the flour: Gradually add the flour, whisking continuously to form a smooth paste. Cook this roux for about 3-4 minutes, stirring constantly, until it turns a light golden brown. This step removes the raw flour taste.
- Add spices: Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for another 1-2 minutes, stirring frequently to toast the spices and deepen their flavor.
- Incorporate liquids: Slowly pour in the chicken or vegetable broth while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth.
- Add tomato paste and vinegar: Stir in the tomato paste until fully dissolved, then add the apple cider vinegar. These ingredients add acidity and depth to the sauce.
- Simmer the sauce: Bring the sauce to a gentle boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking. The sauce will thicken and develop a rich flavor.
- Taste and adjust: After simmering, taste the sauce and add more salt, chili powder, or vinegar if needed. Remove from heat.
- Cool and use: Let the sauce cool slightly before pouring over enchiladas or storing.
Tips
- Substitutions: You can substitute vegetable oil with canola or light olive oil. For gluten-free, use a gluten-free flour blend or cornstarch (use half the amount and whisk it in at the end).
- Adjusting heat: Control the spice level by varying chili powder types (mild to hot) and adding cayenne pepper sparingly.
- Common mistakes: Don’t rush the roux; undercooked flour tastes raw, and overcooked roux can burn and taste bitter. Whisk constantly to avoid lumps.
- Storage tip: Cool completely before refrigerating in an airtight container. Stir well before reheating as the sauce may thicken.
Serving Suggestions
This enchilada sauce pairs perfectly with classic chicken, beef, or cheese enchiladas. Pour generously over rolled tortillas filled with your preferred protein and cheese, then bake until bubbly. It’s also excellent drizzled over burrito bowls, rice and beans, or as a dipping sauce for tortilla chips. For a family meal, double the recipe to ensure you have plenty of sauce to coat every bite.
Variations
Try a red chile enchilada sauce by roasting dried New Mexico or guajillo chiles and blending them into the sauce base. For a smokier flavor, add chipotle powder instead of cayenne. A green enchilada sauce (salsa verde) uses tomatillos and green chiles instead of chili powder, delivering a fresh, tangy alternative. You can also make a vegetarian version by using vegetable broth and omitting any animal-derived ingredients.
Storage and Reheating
Store leftover enchilada sauce in an airtight container in the refrigerator for up to 5 days. To freeze, transfer to a freezer-safe container or heavy-duty zip-top bag, leaving some headspace for expansion. Frozen sauce will keep well for up to 3 months. When ready to use, thaw overnight in the refrigerator, then gently reheat on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the sauce if it has thickened.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, making enchilada sauce in advance is ideal for busy schedules. It keeps well refrigerated for up to 5 days and can be frozen for several months. Just reheat gently before using.
What type of chili powder should I use?
Use good quality chili powder made from dried ancho or pasilla chiles for a balanced, mildly smoky flavor. Avoid blends with added salt or other spices unless you adjust the seasoning accordingly.
Is this sauce gluten-free?
The recipe as written is not gluten-free due to all-purpose flour. To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend, adding it at the end of cooking to thicken the sauce.
How spicy is this sauce?
The base recipe is moderately spicy but can be adjusted. Reduce chili powder for a milder sauce or add cayenne pepper for more heat. Taste as you go to suit your family’s preferences.
Can I use canned broth instead of homemade?
Absolutely. Low-sodium canned chicken or vegetable broth works well and makes this recipe quick and convenient. Just be mindful of the salt content when seasoning.
Why is my sauce lumpy?
Lumps usually form if the flour isn’t whisked quickly and thoroughly into the hot oil or if broth is added too fast. To prevent lumps, whisk continuously when adding flour and add broth gradually while stirring vigorously.
This enchilada sauce recipe offers a reliable, flavorful foundation for feeding a large family. With simple pantry ingredients and straightforward steps, you can customize heat and consistency to your liking. Whether you’re preparing a weeknight dinner or a festive gathering, this sauce will bring rich, authentic flavor to your Mexican-inspired meals.
For an extra touch, try finishing your enchiladas with fresh cilantro, a squeeze of lime, or a dollop of sour cream to balance the robust sauce. Enjoy the process and the delicious results!
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