Name: Homemade Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoons oil (vegetable, canola, or avocado oil); 2 tablespoons all-purpose flour; ¼ cup chili powder; 1 tablespoon ground cumin; ½ teaspoon dried oregano; 2 cups low-sodium beef broth; 2½ cups tomato sauce; 1 clove garlic, minced; Salt, to taste

Make homemade enchilada sauce with chili powder, cumin, and tomato sauce. This easy Mexican sauce recipe is perfect for chicken, beef, cheese, or vegetable enchiladas and can be stored in the fridge or freezer for later use.

This rich and flavorful enchilada sauce is made from simple pantry ingredients and ready in minutes. Perfectly balanced with smoky chili powder, cumin, and oregano, it’s ideal for adding authentic flavor to your favorite Mexican-inspired dishes.

Table of Contents

Ingredients

3 tablespoons oil (vegetable, canola, or avocado oil)
2 tablespoons all-purpose flour
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon dried oregano
2 cups low-sodium beef broth
2½ cups tomato sauce
1 clove garlic, minced
Salt, to taste

Instructions

1. Make the Base:
In a medium saucepan, whisk together the oil, flour, chili powder, cumin, and oregano. Cook over medium heat for 2 minutes, stirring constantly to form a smooth paste (roux). This helps release the spices’ flavor and thickens the sauce later.

2. Add Liquids:
Slowly pour in the beef broth while whisking to prevent lumps. Add the tomato sauce, minced garlic, and salt. Stir well to combine.

3. Simmer:
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors blend together.

4. Store or Use:
Let the sauce cool before transferring to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.

Use it in enchiladas, casseroles, or as a flavorful topping for tacos, burritos, or nachos.

Tips

Whisk continuously while adding broth to avoid lumps.
Adjust thickness by simmering longer for a richer sauce or adding a splash of broth for a thinner consistency.
For deeper flavor, use fire-roasted tomato sauce.
Use a mild chili powder for less heat or a hot variety for more spice.

Variations and Substitutions

Vegetarian Option: Substitute vegetable broth for beef broth.
Spicy Version: Add cayenne pepper or a diced chipotle pepper in adobo sauce.
Tomato-Free Version: Replace tomato sauce with 2 cups of broth and 1 tablespoon of tomato paste for a lighter flavor.
Smoky Flavor: Add ½ teaspoon smoked paprika.

FAQs

Can I make enchilada sauce ahead of time?
Yes. It keeps well in the refrigerator for up to 7 days and can be frozen for longer storage.

Can I use this sauce for more than enchiladas?
Absolutely. It’s great on burritos, tacos, nachos, or even as a simmering sauce for chicken or beef.

How can I make it gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Serving Suggestions

Use as a base for chicken, beef, or cheese enchiladas.
Spoon over burritos or taco bowls.
Stir into soups or stews for extra flavor.
Drizzle over scrambled eggs or breakfast burritos.

Why You’ll Love This Recipe

This homemade enchilada sauce is bold, aromatic, and easy to make in under 20 minutes. It’s fresher and more flavorful than store-bought versions, with customizable spice levels to suit any dish or taste.