You will not regret making your own enchilada sauce at home! While it may seem like a lot of effort for something that is sold in stores, this recipe is super simple to make and uses ingredients that you can easily find in your own pantry. You will definitely find it difficult to go back to a jar of store-bought after making your own. I find that using a homemade version really makes my vegetarian enchiladas taste much better.
Even better, this homemade enchilada sauce is freezer friendly. You can make a large batch ahead of time and freeze it in portions to use throughout the upcoming months. See, like store-bought but better!
Key Ingredients You Need
- Flour — I use flour to make a roux and thicken. General all-purpose flour is perfectly fine for this recipe.
- Spices and herbs — I use a combination of chili powder, cumin, garlic powder, dried oregano, and salt and pepper to season this recipe.
- Tomato paste — Tomato paste helps add tomato flavor without changing the liquid ratio and making it too runny. It also adds a bit of umami to the sauce.
- Vegetable broth — Instead of using water, vegetable broth helps build a layer of flavor.
- Apple cider vinegar — This helps bring out the flavors of the enchilada sauce more. Just a splash does wonders.
How to Make Enchilada Sauce
Step 1: Measure out all the dry ingredients (minus salt and pepper) in advance into a small mixing bowl and set aside.
Step 2: Heat a medium pot over medium heat and add in oil. Once the oil is hot, dump in the dry ingredients mixture and whisk for about a minute.
Step 3: Next, add in the tomato paste and vegetable broth while whisking constantly.
Step 4: Bring to a boil then reduce heat to a simmer and simmer for 5 minutes until it has thickened slightly.
Step 5: Turn off the heat and whisk in the vinegar and salt and pepper to taste.
Substitutions
- Chicken broth can be used in place of vegetable broth.
- Flour can be swapped with gluten-free flour to make this gluten-free.
- Make this spicy with the addition of cayenne powder.
- Make this smoky by using chipotle chili powder in place of regular chili powder.
- Make this creamy by adding a splash of heavy cream to the sauce after step 4.
Tips For This Recipe
- When adding the broth to the sauce, you can slowly pour it into the pot while whisking quickly if you’re worried about the sauce turning lumpy.
- Make sure you are using tomato paste and not tomato puree or tomato sauce. If you are opening up a can of tomato paste for just 2 tablespoons, you can freeze the rest in 1 tablespoon portions for future use. Alternatively, you can purchase the tubes of tomato paste.
- Be sure you are using “chili powder” and not “chile powder” for this recipe. Chili powder is an American style blend of different seasonings and spices that is usually used for chili whereas chile powder is made from ground dried chiles. Chile powder is much spicier and won’t yield the same results.
- I recommend using a low sodium broth so you’re able to season to taste. You don’t want your enchilada sauce to become overly salty.
Frequently Asked Questions
Once your enchilada sauce has cooled, transfer it to a freezer-safe container or bag and freeze for up to 3 months. When using a bag to freeze, you can lay it flat and press out the air so that it can be frozen flat, making it easier to store.
Since this homemade version does not contain any shelf-stable preservatives, you can only keep this for up to a week. Be sure to store it in an airtight container such as a mason jar in the fridge.
Enchilada sauce can be used in many ways! I use it in my vegetarian enchiladas but you can also use it for enchilada soup, in place of a taco sauce, simmer meat in it, coat pasta in it, add to burrito filling, top my Avocado Hummus Taquitos with it, and more!
This red enchilada sauce is not spicy as we are using chili powder.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Enchilada Sauce Recipe then don’t forget to leave me a rating and let me know how it went in the comments below!
Enchilada Sauce
Ingredients
- 3 tbsp olive oil
- 3 tbsp flour
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar
- salt & pepper to taste
Instructions
- Measure out all the dry ingredients (minus salt and pepper) in advance into a small mixing bowl and set aside.
- Heat a medium pot over medium heat and add in oil. Once the oil is hot, dump in the dry ingredients mixture and whisk for about a minute.
- Next, add in the tomato paste and vegetable broth while whisking constantly.
- Bring to a boil then reduce heat to a simmer and simmer for 5 minutes until it has thickened slightly.
- Turn off the heat and whisk in the vinegar and salt and pepper to taste.
Notes
- When adding the broth to the sauce, you can slowly pour it into the pot while whisking quickly if you’re worried about the sauce turning lumpy.
- Make sure you are using tomato paste and not tomato puree or tomato sauce. If you are opening up a can of tomato paste for just 2 tablespoon, you can freeze the rest in 1 tablespoon portions for future use. Alternatively, you can purchase the tubes of tomato paste.
- Be sure you are using “chili powder” and not “chile powder” for this recipe. Chili powder is an American style blend of different seasonings and spices that is usually used for chili whereas chile powder is made from ground dried chiles. Chile powder is much spicier and won’t yield the same results.
- I recommend using a low sodium broth so you’re able to season to taste. You don’t want your enchilada sauce to become overly salty.
Great, simple recipe that was easy to make and delicious to eat!
I'm so glad you gave it a try 🙂