Enchilada sauce is a rich, flavorful base for classic Mexican dishes that brings warmth and depth to enchiladas, tacos, and more. This version uses a tomato paste substitute, perfect if you’re out of paste or prefer a fresher, lighter taste without sacrificing that signature tang and color.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium vegetable or chicken broth
- 1/2 cup canned crushed tomatoes (as tomato paste substitute)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar or lime juice
- Optional: pinch of cayenne pepper for heat
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Once hot, whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux. This will thicken your sauce and remove the raw flour taste.
- Slowly add the broth to the roux while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth.
- Stir in the crushed tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix well to combine all the spices evenly.
- Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for about 10-15 minutes. Stir occasionally to prevent sticking or burning, and allow the flavors to meld and the sauce to thicken slightly.
- Remove from heat and stir in the apple cider vinegar or lime juice to brighten the sauce. Taste and adjust seasoning if needed. If you want more heat, add a pinch of cayenne pepper at this stage.
- Use immediately for enchiladas, or let cool and refrigerate until ready to use.
Tips
- Tomato Paste Substitute: Crushed tomatoes work well here but use less broth to avoid a runny sauce, or simmer longer to thicken. You can also use tomato sauce or even a blend of fresh tomatoes pureed for a fresher flavor.
- Adjusting Thickness: If the sauce is too thin, continue simmering uncovered to reduce it, or add a small slurry of flour and water to thicken. If too thick, add a splash of broth.
- Spice Level: Customize the heat by adjusting chili powder and adding cayenne or chipotle powder. Mild chili powder keeps it approachable for kids.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Serving Suggestions
This enchilada sauce is incredibly versatile. Pour it over corn or flour tortillas filled with shredded chicken, beef, beans, or cheese before baking for classic enchiladas. It also makes a great dipping sauce for chips or drizzled over grilled vegetables and roasted potatoes. For a quick weeknight meal, toss cooked pasta or rice with the sauce and top with cheese and fresh cilantro.
Variations
You can easily customize this enchilada sauce to suit different tastes and dietary needs. For a smoky chipotle enchilada sauce, add 1-2 teaspoons of chipotle powder or finely minced chipotle peppers in adobo. To make it vegan, use vegetable broth and omit any dairy toppings in your final dish. For a spicier sauce, increase the chili powder and cayenne pepper, or add a diced jalapeño while simmering. If you prefer a smoother texture, blend the sauce after cooking for a velvety finish.
Storage and Reheating
Store enchilada sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers or resealable freezer bags for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the sauce thickens too much after refrigeration, whisk in a little broth or water to loosen it to your desired consistency.
Frequently Asked Questions
Can I use fresh tomatoes instead of tomato paste or crushed tomatoes?
Yes, you can use fresh tomatoes, but you’ll need to peel and seed them first for the best texture. Then, puree and simmer longer to reduce excess liquid and concentrate the flavor, as fresh tomatoes are much less concentrated than paste or canned crushed tomatoes.
Why use a roux in enchilada sauce?
The roux (flour cooked in oil) acts as a thickening agent that gives the sauce body and smoothness. Without it, the sauce can be watery and won’t cling well to the enchiladas or other dishes.
Is this sauce gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch (use about half the amount of cornstarch mixed with cold water as a slurry added at the end of cooking).
How spicy is this sauce?
This sauce is moderately mild by default, thanks to chili powder and paprika. You can increase the heat by adding cayenne pepper, chipotle powder, or fresh chiles according to your preference. For a kid-friendly version, omit the cayenne.
Can I make this sauce ahead of time?
Absolutely. Preparing the sauce a day in advance allows the flavors to deepen. Just store it in the refrigerator and reheat gently before using. It also freezes well, making it a convenient sauce to have on hand.
What if I don’t have chili powder?
If you don’t have chili powder, you can blend paprika, cumin, garlic powder, and a pinch of cayenne to create a similar flavor profile. Adjust quantities to taste, starting with 1 teaspoon paprika, 1/2 teaspoon cumin, and a small pinch of cayenne.
With this tomato paste substitute enchilada sauce, you’ll never have to skip a Mexican night because you’re out of paste. The fresh-tasting crushed tomato base combined with classic spices makes it a flexible and delicious choice for all your enchilada and Mexican-inspired meals.
Related
- Sweet Sour Cabbage Recipe for Kids That’s Easy and Delicious
- Upside Down Lasagna Recipe for Kids That’s Fun and Easy
- Baked Pasta Recipes vs Boiled Pasta Recipes: Which Is Best?