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This easy enchilada sauce is easy to make in only 10 minutes and requires no dried chiles! All you need are a few staple herbs and spices in your pantry, and you’re good to go!
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When you’ve got a craving for some Mexican food but don’t have a jar of enchilada sauce in the pantry, this recipe will save the day!
Ready in only 10 minutes, this recipe is a quick and easy version of the authentic enchilada sauce my Mom taught me how to make using whole dried chiles and Mexican chocolate.
Since posting that recipe a few years ago, I’ve realized that not everyone has easy access to those ingredients as I do. So I’ve decided to create a good alternative version that tastes very similar to what I grew up eating and is made with easy-to-find ingredients that you likely already have.
Let’s get to it!
Ingredients Needed
- Olive oil and all-purpose flour: These two ingredients are cooked together to make a roux, which thickens up the sauce just a tad and gives everything a good mouthfeel. (You could also use a gluten-free flour blend instead of all-purpose flour if you want.)
- Seasonings: Chili powder, onion powder, garlic powder, salt, cumin and dried oregano.
- Broth: Chicken or vegetable broth both work.
- Tomato paste: This provides a nice velvety tomato flavor without making it too watery like tomato sauce can sometimes do.
How to Make Enchilada Sauce
- Make a roux by whisking the flour and oil together over medium-high heat. Cook it for about a minute to eliminate any raw flour flavor.
- Add all the spices and herbs to the roux, and whisk it up. Cook for about 30 seconds. To make the process easier, I like to put all the spices into a small bowl so I can dump everything in all at once.
- Slowly add the broth while continuously whisking to make sure no big lumps form.
- Add the tomato paste and continue whisking the sauce until it’s completely smooth.
- Bring the sauce to a simmer, remove it from the heat, and that’s it!
Storing and Freezing
You can use this enchilada sauce immediately or store it in an airtight container in the fridge for up to 1 week.
You can also freeze the sauce for up to 3 months and use it for later, which is perfect if you make a double batch.
Be sure to check out my recipe for green enchilada sauce, too!
Easy Enchilada Sauce
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 4 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 ¼ cups broth (chicken or vegetable)
- 2 tablespoons tomato paste
Instructions
- Heat the olive oil in a small pot over medium-high heat.
- Add the flour and whisk together for 1 minute.
- Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
- Slowly pour in the broth while whisking constantly to make sure no big lumps form.
- Add the tomato paste and whisk the enchilada sauce until completely smooth.
- Bring to a simmer, remove from heat, and serve.
Notes
- Storage: This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.
- Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just used whatever I had on hand to follow this recipe and it turned out so good!! I was so surprised at how authentic it still tasted— thank you!
Ok, come on…. this is a mole! It TASTES like mole! I cook it till it’s a bit thick, and when it’s baked in the oven over something…..spinach enchiladas, cheddar cheese enchiladas….I want to try it on more things – it gets brown and thick and amazing. I play with chile powders… and I want to try adding coco powder to it and see what that does. You have given me a go-to mole that I can accomplish! Thank you!
This was soooo yummy and easy :)) sauce is better than any store bought or restaurant!!! Thank you!
I was amazed at how easy and flavorful this was! Won’t be doing store-bought again, that’s for sure.
Thank you so much for this recipe! This is the best red enchilada sauce I’ve ever made at home. So easy, so good!
Thank you so much! I’m so happy you loved it!
Hello, Australian home-cook here! When you say ‘chilli powder’ here do you simply mean dried ground chillies? Or are there ingredients other than chilli?
Thanks!
Hi Adam! That’s correct. Some chili powders also include other spices like cayenne or garlic powder.
Hello! I made this a few days ago and I’m blown away by this sauce! Not only is it simple to make but the flavor is on another level. Since we are currently sheltering in place, I am slightly limited by ingredients and ended up using cayenne pepper instead of chili powder and adjusted it based on taste. I followed all other steps and this will definitely be my go to recipe!
Hi, while I can appreciate shelter in place, you really need to try this with chili powder when you get the chance. There will be a big taste difference.
So good, easy, and not too spicy!
We loved it. I used cornstarch instead of flour. It worked perfect. My daughter is vegan and really happy with. She even uses it to spice up tofu
I tried this using GF flour and it was very good! Your instructions were spot on. Thank you for sharing this recipe which will become a regular at my house.
Glad to hear that GF flour worked! So happy you liked it!