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Easy Enchilada Sauce Recipe in 20 Minutes

Easy Enchilada Sauce Recipe

A quick roux-based red enchilada sauce made with chili powder, broth, tomato sauce, and warm spices. It yields about 2½ cups, enough for approximately 10–12 enchiladas.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons Neutral oil, olive oil, or avocado oil
  • 2 tablespoons All-purpose flour
Seasonings
  • 2 tablespoons Standard American chili powder blend
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Dried oregano, preferably Mexican oregano
  • ½ teaspoon Kosher salt, plus more to taste
Liquids
  • 2 cups Chicken broth or vegetable broth
  • 1 cup Tomato sauce, or one 8-ounce can
Optional
  • 1 pinch Cayenne pepper

Method
 

Step-by-Step
  1. Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until a light roux forms.
  2. Add the chili powder, cumin, garlic powder, onion powder, oregano, and optional cayenne. Whisk for about 30 seconds, just until fragrant.
  3. Gradually pour in the broth while whisking continuously. Add it in a slow stream so the flour disperses smoothly without forming lumps.
  4. Stir in the tomato sauce and kosher salt. Bring the mixture to a gentle simmer rather than a vigorous boil.
  5. Cook for 10–15 minutes, whisking occasionally, until the sauce is smooth and slightly thickened. Taste and adjust the salt or heat before using.

Notes

The sauce should lightly coat a spoon while remaining pourable, and it thickens a little more as it cools. Refrigerate in an airtight container for up to 5 days or freeze for approximately 2–3 months. If it is too thick after reheating, whisk in a little broth.