Homemade Enchilada Sauce

If you’ve ever had enchiladas smothered in rich, flavorful sauce and thought, “Wow, this tastes amazing — how do they make this?” then you’re in for a treat.

Enchilada sauce is the secret weapon that takes a basic dish and turns it into something you want to eat over and over again. It’s bold, tangy, a little spicy, and has layers of flavor that make everything it touches taste incredible. And the best part? You can make it at home — and it’s probably easier than you think.

Homemade enchilada sauce has a depth of flavor you can’t get from the store. It’s fresher, more vibrant, and you get to control exactly what goes into it — no preservatives, no mystery ingredients.

What I love most is how customizable it is. Like it spicy? Add more chili powder or even a pinch of cayenne. Want it richer? A little tomato paste does wonders. You can also tweak it to pair perfectly with chicken, beef, beans, or a stack of cheesy enchiladas.

It’s the kind of recipe that once you make it, it becomes a staple — something you whip up on a Sunday and keep in the fridge for quick weeknight meals.

So if you’re ready to level up your Tex-Mex game and impress your taste buds (and maybe your family or friends), let’s talk all about how to make this delicious, savory enchilada sauce right at home. Trust me, once you try it, you’ll never go back to the canned stuff.

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Why You’ll Love It

• Full of Flavor: This sauce is rich, bold, and layered with spices like cumin, garlic, and chili powder — way better than anything store-bought.
• Quick and Easy: You only need about 15 minutes and a few pantry staples to whip it up.
• Customizable Heat: Whether you like it mild or fiery, you can adjust the spice level to your taste.
• Versatile: It’s perfect for enchiladas, of course, but also works great on tacos, burritos, nachos, and even as a dipping sauce.
• No Preservatives: Just simple, wholesome ingredients you can feel good about — nothing weird or unpronounceable.

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Ingredient List

• 1/4 cup vegetable oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth (or vegetable broth for vegetarians)
• Salt to taste (start with 1/2 teaspoon)

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Ingredient Notes

• Chili powder: This is the star of the show — use a good-quality, mild chili powder unless you want it spicy.
• Tomato paste: Adds richness and a touch of sweetness — don’t skip it!
• Flour + oil: This combo makes a simple roux that thickens the sauce perfectly.
• Cumin and oregano: These two bring that authentic, earthy flavor — a little goes a long way.
• Broth: I usually go with low-sodium broth so I can control the saltiness better.
• Salt: Always taste and adjust at the end — the flavor deepens as it simmers.

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Kitchen Equipment Needed

• Medium saucepan: To cook and simmer the sauce, I use my nonstick saucepan for easy cleanup.
• Whisk: Helps blend the flour and oil smoothly and prevents lumps.
• Measuring cups & spoons: Accuracy matters, especially for the spices.
• Wooden spoon or silicone spatula: Great for stirring as the sauce thickens.
• Storage jar or container (optional): If you’re making it ahead, a mason jar works perfectly for storing in the fridge.

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Instructions

Step 1: Make the Roux

• Heat 1/4 cup of vegetable oil in a medium saucepan over medium heat.
• Once hot, sprinkle in 2 tablespoons of flour.
• Whisk constantly for about 1 minute until the mixture starts to bubble and turn slightly golden.
  • Pro Tip: Whisk continuously to prevent lumps and avoid burning the flour — you’re building the flavor base here!

Step 2: Add the Spices

• Lower the heat slightly and add:
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
• Stir the spices into the roux and let them cook for 30 seconds.
  • Pro Tip: Letting the spices “bloom” in the oil brings out their full flavor — don’t skip this short step!

Step 3: Stir in the Tomato Paste

• Add 2 tablespoons of tomato paste and whisk it into the spice mixture.
• Cook for about 30–60 seconds until the paste darkens slightly and blends smoothly.

Step 4: Pour in the Broth

• Slowly pour in 2 cups of broth, whisking as you go to keep things smooth.
• Keep whisking until everything is fully combined with no lumps.
  • Pro Tip: Add the broth a little at a time to prevent sudden separation or splashing.

Step 5: Simmer and Thicken

• Raise the heat to medium-high and bring the sauce to a gentle simmer.
• Reduce the heat and let it simmer for about 8–10 minutes, stirring occasionally.
• The sauce will thicken slightly and become smooth and velvety.
  • Pro Tip: Don’t walk away — keep an eye on it to make sure it doesn’t stick or over-reduce.

Step 6: Season and Taste

• Turn off the heat and stir in salt to taste (start with about 1/2 teaspoon and adjust).
• Give it a final whisk and let it cool slightly before using or storing.

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Tips and Tricks for Success

• Whisk like a pro: Constant whisking while adding flour and broth ensures a silky smooth sauce with no lumps.
• Toast those spices: Give the spices a few seconds in the hot oil — this deepens the flavor more than you’d think.
• Control the heat: If your sauce gets too thick, add a splash of broth to loosen it up.
• Make it ahead: This sauce stores beautifully, so feel free to double the batch and refrigerate or freeze for later.
• Taste at the end: Spices mellow as the sauce cooks, so always give it a final taste and adjust salt or heat before serving.

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Ingredient Substitutions and Variations

• No chili powder? Use a mix of paprika and cayenne — just go easy on the cayenne if you don’t want it spicy.
• Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free flour blend or cornstarch (use half the amount).
• Vegetarian/Vegan: Use vegetable broth instead of chicken broth for a completely plant-based version.
• Smoky twist: Add a pinch of smoked paprika or chipotle powder for a smoky depth.
• Mild version: Use a mild chili powder and skip the cayenne or any extra spice — perfect for kids or spice-sensitive eaters.

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Serving Suggestions

• Classic enchiladas: Pour it over your favorite filled tortillas, top with cheese, and bake until bubbly — so good every time.
• Smothered burritos: Use it to coat a hearty burrito, then bake for a restaurant-style “wet” burrito experience.
• Taco night upgrade: Drizzle it over tacos or taco bowls for an extra punch of flavor.
• Mexican rice topper: A spoonful over rice and beans instantly makes it feel like a complete meal.
• Personal fave: I love using it on cheesy chicken enchiladas with a side of guac and tortilla chips — total comfort food!

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Storage and Reheating Instructions

• Fridge: Store cooled enchilada sauce in an airtight container (like a mason jar) in the fridge for up to 5 days.
• Freezer: Freeze in a sealed container or freezer bag for up to 3 months — just thaw in the fridge overnight before using.
• Reheating: Warm gently in a saucepan over low heat, adding a splash of broth or water if it’s too thick.
• Shake or stir: The sauce may separate a bit after chilling — just give it a good stir or whisk while reheating to bring it back together.

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Frequently Asked Questions

Can I make enchilada sauce ahead of time?

Absolutely! It actually tastes even better the next day as the flavors develop. Store it in the fridge for up to 5 days or freeze for longer.

Is enchilada sauce supposed to be spicy?

It can be — but it doesn’t have to be! This recipe is mild to medium by default, but you can adjust the spice level easily with more or less chili powder or a pinch of cayenne.

Can I use this sauce for more than just enchiladas?

Yes! It’s super versatile. Use it on tacos, burritos, nachos, rice bowls, or even scrambled eggs for a flavorful twist.

How do I thicken the sauce if it’s too runny?

Let it simmer a bit longer to reduce or stir in a small slurry of cornstarch and water. It thickens up quickly!

Can I double the recipe?

Totally! Just use a larger saucepan and whisk well. It’s great for meal prep or freezing for later meals.

What if I don’t have tomato paste?

You can use a couple tablespoons of tomato sauce or even crushed tomatoes in a pinch, though the flavor will be slightly lighter.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub — I’d love to see your creations!