Old El Paso enchilada sauce is a classic, rich, and flavorful red sauce that brings authentic Mexican taste to your kitchen. Using a slow cooker to prepare this sauce allows the flavors to meld gently over time, resulting in a deep, smoky, and well-rounded enchilada sauce perfect for layering in your favorite dishes.
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/3 cup chili powder (preferably ancho or Old El Paso brand)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 1/4 teaspoon cayenne pepper (adjust to taste for heat)
- 2 cups low-sodium beef broth or chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (balances acidity)
Instructions
- In a medium skillet over medium heat, warm the vegetable oil until shimmering but not smoking.
- Add the flour and whisk continuously to form a roux. Cook for about 1-2 minutes until lightly golden, stirring constantly to avoid burning.
- Remove the roux from heat and transfer it to your slow cooker insert.
- Add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, and cayenne pepper to the slow cooker. Stir well to combine with the roux.
- Pour in the beef or chicken broth and tomato sauce. Whisk or stir thoroughly until the mixture is smooth and the spices are evenly distributed.
- Add the vinegar, salt, and sugar, then stir again to incorporate all ingredients.
- Cover the slow cooker and cook on low for 4-6 hours. Stir the sauce every hour if possible to prevent sticking and ensure even cooking.
- After cooking, taste the sauce and adjust salt, sugar, or heat level as needed.
- Use immediately for enchiladas, or let it cool before storing.
Tips
- Substitution for broth: Use vegetable broth for a vegetarian version or water with a bouillon cube if broth isn’t available.
- Thickness adjustment: If the sauce is too thick after cooking, thin it with a little extra broth or water until desired consistency is reached.
- Stirring: Stirring every hour helps prevent the sauce from sticking to the slow cooker and developing burnt spots.
- Spice level: Adjust cayenne pepper according to your heat preference. Remember that slow cooking can mellow heat intensity slightly.
Serving Suggestions
This enchilada sauce is perfect for smothering baked enchiladas, but it’s also excellent drizzled over tacos, burritos, or grilled chicken. Use it as a base for Mexican casseroles or as a dipping sauce for tortilla chips. For a quick meal, pour it over scrambled eggs or roasted vegetables to add a bold, smoky flavor.
Variations
To customize your enchilada sauce, try adding a chipotle pepper in adobo sauce during the slow cooking for a smoky, spicy kick. For a milder version, reduce the chili powder and cayenne, or omit the smoked paprika. You can also swap the tomato sauce for fire-roasted tomatoes blended smooth for a chunkier, slightly tangier sauce. To make it vegan, use vegetable broth and omit any animal-based ingredients.
Storage and Reheating
Store leftover enchilada sauce in an airtight container in the refrigerator for up to 5 days. When ready to use, reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. For longer storage, the sauce freezes well for up to 3 months—thaw overnight in the refrigerator before reheating. Avoid microwaving directly from frozen to maintain the sauce’s texture and flavor.
Frequently Asked Questions
Can I make this enchilada sauce without a slow cooker?
Yes, you can prepare this sauce on the stovetop by simmering it gently for 20-30 minutes to allow the flavors to develop. Stir frequently to prevent burning and adjust liquid as needed.
What is the difference between enchilada sauce and taco sauce?
Enchilada sauce is usually thicker, richer, and has a deeper, more complex flavor with spices like cumin and oregano, designed to bake into dishes. Taco sauce tends to be thinner and fresher, often with more emphasis on acidity and tang.
Can I use this sauce for other Mexican dishes?
Absolutely. This enchilada sauce works well as a base for chili, a topping for nachos, or mixed into rice and beans for added flavor. Its versatility makes it a handy sauce to have on hand.
How spicy is this sauce, and can I control it?
The recipe includes cayenne pepper to add heat, but you can easily adjust the spice level by reducing or omitting it. Slow cooking tends to mellow spiciness, so start mild and add more if needed after cooking.
Why do I need to make a roux for the sauce?
The roux thickens the sauce and gives it a smooth, velvety texture that clings well to enchiladas. It also helps balance the acidity of the tomato sauce and broth, ensuring a rich mouthfeel.
Is it necessary to use beef broth?
No, beef broth adds a traditional depth, but chicken or vegetable broth work well too. Using vegetable broth makes the sauce vegetarian-friendly without sacrificing flavor.
This slow cooker Old El Paso enchilada sauce recipe offers a hands-off way to develop authentic, bold Mexican flavors with minimal effort. Whether you’re making classic enchiladas or experimenting with Mexican-inspired dishes, this sauce is a versatile and delicious staple to keep in your recipe collection.
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