Can I make this sauce gluten-free?

Yes! Instead of all-purpose flour, use cornstarch or a gluten-free flour blend. If using cornstarch, mix it with a little cold broth before adding it to prevent lumps.

How do I make this sauce spicier?

For extra heat, add a pinch of cayenne pepper, a few dashes of hot sauce, or use a spicier chili powder blend. Adjust gradually to taste.

Can I use fresh garlic and onion instead of powder?

Absolutely! Sauté 1 minced garlic clove and ¼ cup finely chopped onion in the oil before adding the flour. This will add a fresh, slightly sweet depth to the sauce.

How long does homemade enchilada sauce last?

It lasts up to 5 days in the refrigerator when stored in an airtight container. You can also freeze it for up to 3 months.

What can I use enchilada sauce for besides enchiladas?

This sauce is versatile! Use it as a base for soups, drizzle it over tacos, mix it into rice and beans, or use it as a flavorful dip for quesadillas.

Homemade Easy Enchilada Sauce: A Beginner’s Guide

Name: Homemade Easy Enchilada Sauce: A Beginner’s Guide
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper; 2 cups chicken or vegetable broth; 1 cup tomato sauce

Description

This easy enchilada sauce is rich, smoky, and packed with bold flavors. Made with simple pantry staples, it comes together in just 15 minutes, making it perfect for quick weeknight meals. Use it for enchiladas, tacos, burritos, or even as a soup base.

Ingredients

Scale

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
2 cups chicken or vegetable broth
1 cup tomato sauce

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Instructions

Make the Roux: Heat the vegetable oil in a saucepan over medium heat. Add the flour and whisk continuously for about a minute until it turns golden and forms a smooth paste.
Toast the Spices: Stir in the chili powder, garlic powder, onion powder, cumin, oregano, salt, and black pepper. Cook for about 30 seconds, stirring constantly, to release the flavors.
Incorporate the Liquid: Gradually pour in the broth while whisking continuously to prevent lumps. Add the tomato sauce and stir until fully combined.
Simmer the Sauce: Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens. If it becomes too thick, add a splash of broth to loosen it.
Taste and Adjust: Sample the sauce and adjust the seasoning as needed. For extra spice, add cayenne pepper or hot sauce. Use immediately or let it cool before storing.

Notes

For a smoky depth, try adding a pinch of smoked paprika. If the sauce is too thick after refrigeration, simply whisk in a bit of broth or water while reheating. This sauce freezes well for up to three months; thaw overnight in the refrigerator before reheating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauces & Condiments
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: ¼ cup
Calories: 35kcal
Sugar: 1g
Sodium: 210mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 4g
Protein: 1g
Cholesterol: 0mg