If you love enchiladas you’ll know that the sauce is a super important ingredient! It’s spicy, rich in tomato and soaks into those delicious soft tortillas to make the best Tex-Mex comfort food meal!
The thing is, not only is the canned stuff pretty average tasting it’s full of unnecessary processed ingredients and MSG which is something you do not want to be eating. By making it from scratch, you get a sauce that tastes 10x better, is packed with flavor, and is made with all-natural ingredients that are good for you!
This enchilada sauce is a total game-changer and will take your favorite Tex-Mex meal to a whole other level. Oh yes, you don’t need to stop at enchiladas you can use this sauce in so many other ways from casseroles, soups, and nachos (see more of my serving suggestions below).
What you’ll need to make this recipe
Spices – The spices are what give this sauce it’s incredible and authentic flavor. You’ll need chili powder, ground cumin, garlic powder, ground cinnamon, and dried oregano.
All-purpose flour – The flour is essential for thickening the sauce. It’s mixed with the oil to create a roux and cooked out to remove any raw flour flavor.
Stock – You can use either chicken or vegetable stock for this, I recommend using low sodium so you can control the amount of salt that you add.
Tomato sauce – This gives the enchilada sauce it’s rich color and strong tomato-based flavor, it’s delicious!
Vinegar – This is the secret ingredient that really enhances all the flavors, it’s added in at the end.
How to make Enchilada Sauce
1. Mix all the spices together in a bowl.
2. Add oil to a saucepan.
3. Once the oil is hot add the flour and whisk together to make a roux.
4.Add the mixed spices and whisk to combine.
5. Pour in the tomato sauce and stir to combine.
6. Finally add the stock and stir together until slightly thickened. Remove from the heat and add the vinegar.
Pro tips for making this sauce
- Looking for a mild enchilada sauce? If you don’t want your sauce to be spicy you can reduce the amount of chili powder or omit it altogether.
- If you’d like more heat then try adding in a pinch of cayenne pepper.
- You can also add in a splash of heavy cream after the stock to make a creamy version of this sauce.
- You can use vegetable stock to make this sauce completely vegetarian.
- Make sure to cook the roux mixture for a few minutes to remove the raw flour taste but don’t let it brown.
- Use a whisk while you add the tomato sauce and stock to ensure there are no lumps in the sauce.
- The cinnamon adds a subtle sweetness and warmth to the sauce but don’t worry it’s not a sweet tasting sauce.
- The vinegar really enhances all the flavors so try not to skip it!
Frequently Asked Questions
What can I use enchilada sauce for?
This is the sauce I use to make a favorite chicken enchiladas they are just so delicious! But you don’t have to stop there, there are so many other ways you can use it. Why not try using it over nachos, soups or stews for a punch of flavor! You can also use it to marinate chicken or mix it with sour cream for a yummy dip, it’s perfect with taquitos or tacos.
Can I prepare it in advance?
Absolutely, in fact, it’s a great idea to make a double or triple batch of this sauce and store it for later.
Can I make this gluten-free?
It’s super easy to make this enchilada sauce gluten-free. Simply replace the regular all-purpose flour for a gluten-free all-purpose flour!
Can I freeze it?
Yes, this sauce freezes really well. Make sure to thaw it completely before using it. If you’re not freezing the sauce it will keep well in the fridge for 3-4 days.
If you love this recipe try these out!
If you’ve tried this Enchilada Sauce then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Enchilada Sauce
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 3 tbsp chili powder adjust down for a milder sauce.
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ tsp cinnamon
- 1/4 teaspoon dried oregano
- 2 cups stock chicken or vegetable
- 8 oz tomato sauce
- Salt and pepper to taste
- 2 tsp apple cider vinegar
Instructions
- Mix the spices together in a bowl.
- Add oil to a medium pot and place over medium-high heat. Once the oil is shimmering add the flour and whisk in then add the spices and continue whisking for a minute.
- Pour in the tomato sauce and whisk then add the stock and continue whisking until slightly thickened.
- Remove from heat and stir in the vinegar.
Notes
- Looking for a mild enchilada sauce? If you don't want your sauce to be spicy you can reduce the amount of chili powder or omit it altogether.
- If you'd like more heat then try adding in a pinch of cayenne pepper.
- You can also add in a splash of heavy cream after the stock to make a creamy version of this sauce.
- Make sure to cook the roux mixture for a few minutes to remove the raw flour taste but don't let it brown.
- Use a whisk while you add the tomato sauce and stock to ensure there are no lumps in the sauce.
- The cinnamon adds a subtle sweetness and warmth to the sauce but don't worry it's not a sweet tasting sauce.
- The vinegar really enhances all the flavors so try not to skip it!
- Nutritional information is for 3 cups of sauce.
