Enchilada Sauce Recipe

This enchilada sauce recipe is a rich, bold, and deeply flavorful homemade sauce that comes together quickly using simple pantry spices. It delivers authentic Mexican-style taste with a smooth, velvety texture that coats enchiladas perfectly without becoming watery or overly thick. Making your own sauce allows you to control the spice level and freshness, and once you try it, you’ll find it far superior to store-bought versions. It works beautifully for red enchiladas, baked casseroles, and even as a sauce for tacos or burritos.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• Pinch of cinnamon (optional)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or white vinegar
• Freshly ground black pepper, to taste

Directions

• Measure all dry ingredients into a small bowl and keep them near the stove so everything is ready before you start cooking.
• Heat olive oil in a medium saucepan over medium heat until warm and shimmering.
• Add the flour and spice mixture to the oil and whisk constantly for about 1 minute, allowing the spices to bloom and become fragrant without burning.
• Whisk in the tomato paste until fully combined with the roux.
• Slowly pour in the vegetable broth while whisking continuously to prevent lumps from forming.
• Increase heat slightly and bring the sauce to a gentle simmer, then reduce heat and cook for 5 to 7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
• Remove the saucepan from heat and whisk in the vinegar and black pepper.
• Taste and adjust seasoning with additional salt or spice if needed before using.

Preparation Details

Preparation Details
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: Makes about 2 cups of sauce