There's nothing quite like the smell of chili powder blooming in hot oil, that moment when your kitchen fills with warm, toasty spice and you know something delicious is about to happen. This enchilada sauce takes just 10 minutes from start to finish, and it's become my go-to for taco nights, especially when I'm making my Easy Cheesy Taco Pasta Recipe or any of our favorite dinner recipes. I started making it years ago when I realized store-bought versions were packed with ingredients I couldn't pronounce, and now I can't imagine going back.
It's quick, customizable, and adds so much depth to everything from enchiladas to Healthy Chicken and Dumplings with Biscuits or Best Achiote Chicken Recipe or this Easy Cheesy Taco Pasta Recipe when I want a Southwestern twist.
What You'll Love About This Enchilada Sauce
This homemade Mexican sauce is incredibly versatile. You can use it as a base for saucy enchiladas, a topping for breakfast burritos, or even a dipping sauce for quesadillas. It's a mild enchilada sauce by default, but you can easily turn it into a spicy enchilada sauce by adding more cayenne. The simple enchilada sauce recipe uses ingredients you probably already have, and there's no need to track down dried chiles or special equipment. It's perfect for busy weeknights when you want homemade flavor without the fuss.
Jump to:
Enchilada Sauce Ingredients
You'll need just a few pantry staples to make this enchilada sauce from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Cooking oil: Any neutral oil works here vegetable, canola, or avocado oil. It helps create the base for the sauce and allows the chili powder to bloom.
All-purpose flour: This thickens the sauce and gives it body. It combines with the oil to create a roux that holds everything together.
Chili powder: The star of this chili powder seasoning sauce. It provides the deep red color and warm, earthy flavor. Use a good quality chili powder for the best results.
Water: Thins out the sauce to the perfect consistency. You can also use chicken or vegetable broth for extra depth.
Tomato paste: Adds richness, acidity, and that classic tomato chili sauce flavor. A little goes a long way.
Ground cumin: Brings warmth and a slightly nutty, earthy note that's essential in Mexican red sauce for enchiladas.
Garlic powder: Adds savory depth without the need to chop fresh garlic. It blends in smoothly and evenly.
Cayenne pepper: Provides a gentle heat. Start with the amount listed and adjust based on your heat preference.
Salt: Balances all the flavors and brings everything together. Taste and adjust at the end to get it just right.
How To Make Enchilada Sauce
This Enchilada Sauce comes together in one pot with just a few simple steps.
Make the roux: In a sauce pot, combine the cooking oil, flour, and chili powder over medium heat. Whisk everything together until it's smooth and fragrant, about 1 minute. You'll see the mixture start to bubble and smell toasty.
Cook and bloom: Keep whisking as the mixture bubbles. Once it's bubbling steadily, continue whisking and cooking for one full minute. This step blooms the spices and cooks out the raw flour taste.
Add the liquids: After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Keep whisking until everything is completely smooth and there are no lumps of tomato paste.
Simmer and thicken: Let the sauce come to a gentle simmer. Allow it to simmer for a few minutes until it thickens slightly and coats the back of a spoon. The color will deepen to a rich, glossy red.
Season to taste: Taste the sauce and add salt, starting with ½ teaspoon. Stir it in, taste again, and add more if needed, up to ¾ teaspoon total. The salt really brings out all the flavors.
Ready to use: The sauce is now ready! Use it right away while it's warm, or let it cool and store it for later.
Smart Substitutions
Chili powder: If you don't have chili powder, you can use a mix of paprika, cumin, and a pinch of cayenne. For a more authentic salsa roja flavor, try using ground ancho or guajillo chiles.
Flour: Swap in cornstarch mixed with a little cold water if you need a gluten-free enchilada sauce. Add it at the end instead of making a roux.
Tomato paste: You can use tomato sauce instead, but you'll need to reduce the water slightly and simmer longer to thicken the enchilada base sauce.
Oil: Butter works beautifully if you want a richer flavor, though it won't be dairy-free.
Equipment For Enchilada Sauce
Sauce pot: A medium-sized pot is perfect for making this sauce. You want enough room to whisk comfortably without splashing.
Whisk: Essential for creating a smooth, lump-free sauce. A balloon whisk works best for getting into the corners of the pot.
How to Store Your Enchilada Sauce
Store any leftover red sauce for tacos in an airtight container in the refrigerator for up to one week. The flavors actually deepen and meld together after a day or two. You can also freeze this DIY enchilada sauce in freezer-safe containers or zip-top bags for up to three months. Thaw it in the fridge overnight and reheat gently on the stovetop, adding a splash of water if it's too thick.
Serving Ideas
This versatile sauce works with so many dishes. Pour it over chicken or cheese enchiladas before baking, toss it with cooked pasta and ground beef for a quick weeknight dinner, or use it as a flavorful base for chilaquiles. I love spooning it over scrambled eggs in the morning or using it as a dipping sauce for homemade tortilla chips. It also makes an excellent braising liquid for chicken thighs or pork shoulder.
Expert Tips
Don't skip the blooming step. Cooking the chili powder in oil for a full minute really develops the flavor and removes any raw, bitter notes.
Whisk constantly. This prevents lumps and keeps the flour from sticking to the bottom of the pot.
Adjust the heat level. Start with the cayenne amount listed, then taste and add more if you want extra spice. You can also add a pinch of crushed red pepper flakes.
Use good chili powder. The quality of your chili powder makes a big difference. Fresh, flavorful chili powder creates a thickened enchilada sauce with much more depth.
Let it simmer. Don't rush the simmering step. Those few extra minutes allow the flavors to come together and the sauce to reach the perfect consistency.
FAQ
What are the ingredients for enchilada sauce?
The basic enchilada sauce ingredients include oil, flour, chili powder, water, tomato paste, cumin, garlic powder, cayenne, and salt. That's it! Simple pantry staples that come together in minutes. My tip: always taste before serving and adjust the salt and heat to your family's preference.
What is the secret to good enchilada sauce?
The secret is blooming your chili powder in hot oil. This step releases the essential oils in the spices and creates a deeper, richer flavor. Also, don't rush the simmering let the sauce cook long enough to thicken and meld. A little patience makes a big difference.
What is the best enchilada sauce you can buy?
If you're looking for store-bought options, brands like Hatch, La Victoria, and Las Palmas make good quality jarred enchilada sauce. But honestly, homemade is so quick and tasty that I rarely buy it anymore. You get better flavor and control over the spice level.
What is a good substitute for enchilada sauce?
In a pinch, you can use salsa mixed with a little tomato sauce, or even plain tomato sauce seasoned with cumin, chili powder, and garlic. Another enchilada sauce replacement option is using red chile sauce or mole sauce if you want something with more depth and complexity.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Enchilada Sauce
Enchilada Sauce
Ingredients
- 2 tablespoon cooking oil vegetable or canola oil
- 2 tablespoon all-purpose flour for thickening
- 2 tablespoon chili powder mild store-bought chili powder
- 2 cups water or substitute with vegetable or chicken broth
- 3 oz. tomato paste for concentrated flavor
- ½ teaspoon ground cumin adds earthy warmth
- ½ teaspoon garlic powder for savory depth
- ¼ teaspoon cayenne pepper for heat, optional
- ¾ teaspoon salt or to taste
Instructions
-
Heat the cooking oil, flour, and chili powder in a sauce pot over medium heat. Whisk constantly as the mixture begins to bubble. Continue whisking for one minute once it starts bubbling.
-
Gradually pour in the water, followed by the tomato paste, cumin, garlic powder, and cayenne pepper. Whisk until smooth and well-combined.
- Allow the sauce to come to a simmer. Once it begins to simmer, it will thicken slightly.
- Taste the sauce, starting with a ½ teaspoon of salt. Adjust to taste, adding up to ¾ teaspoon.
Leave a Reply