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Easy Enchilada Sauce Recipe in 20 Minutes

Easy Enchilada Sauce Recipe

A smooth, savory homemade enchilada sauce prepared in one saucepan with mild chili powder, tomato paste, broth, and classic Mexican-inspired seasonings. The recipe yields about 2 cups, enough for 8 to 10 enchiladas.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Sauce
  • 2 tablespoons Vegetable oil or olive oil
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Mild Mexican-style chili powder blend
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dried Mexican oregano
  • 1/2 teaspoon Fine salt, plus more to taste
  • 2 tablespoons Tomato paste
  • 2 cups Low-sodium chicken broth or vegetable broth
Finishing
  • 1 teaspoon Apple cider vinegar, optional

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 until the mixture is smooth without allowing it to brown deeply.
  2. Add the chili powder, cumin, garlic powder, dried oregano, and salt. Whisk for 20 to 30 seconds, just until the spices smell fragrant.
  3. Whisk in the tomato paste until it blends into the seasoned flour mixture. This gives the sauce body and a concentrated savory tomato flavor.
  4. Gradually pour in the broth while whisking constantly. Add it slowly at first so the flour incorporates smoothly and lumps do not form.
  5. Bring the sauce to a gentle simmer and cook for 8 to 12 minutes, whisking occasionally. It is ready when it coats a spoon but remains loose enough to pour.
  6. Stir in the apple cider vinegar, if using, then taste the sauce. Adjust with more salt or a little additional chili powder according to the flavor and heat you prefer.
  7. Use the sauce immediately, or cool it before transferring it to a covered container. Refrigerate for up to 4 days, thinning it with a little broth if it becomes too thick.

Notes

Chili powder strength varies considerably, so start with 2 tablespoons for a moderate sauce and add slightly more after tasting if desired. Do not replace the chili powder blend with 2 tablespoons of pure ground chile powder unless you specifically want a much hotter sauce. For an especially smooth sauce, strain it before using.