Perfect Enchilada Sauce

Enchilada sauce is a slightly acidic, spicy sauce with a subtle tomato flavor and prominent Mexican earthy spices. It has a bold and smoky flavor and a thick and creamy texture. This simple recipe comes together in less than 15 minutes, making it the perfect candidate to pair with various dishes, from chicken, beef, and pork to veggies and seafood.

Traditional enchilada sauce is the solution to getting you out of a dinner rut. Just like I have mentioned in my other sauce recipes, check this Szechuan Sauce, I usually have a variety of sauces in my fridge. Making a bigger batch and having some on hand for dinner, makes a huge difference.

Enchilada sauce is a tomato-based sauce, that has been infused with savory flavors like ground cumin, onion powder, smoked paprika, and garlic powder. You don’t have to only use it on enchiladas, its bold and smoky flavor pairs well with pasta, check this Chicken Enchilada Pasta, beef, fish, pork, and veggies, and can be used in casseroles too. Also, serve it as a dipping sauce for quesadillas, tacos, chips, and veggies.

I have tested this recipe many times, changing and experimenting with the seasoning, to get as close as possible to the enchilada sauce I enjoy in Playa del Carmen every summer. I also tried this recipe without the tomato sauce, and I can tell you that something was missing.

In another batch, I skipped the flour, and just tried to simmer it for longer until it thickened, and again it was not what I was looking for. In the end, I came up with the best formula for enchilada sauce, thick, and creamy, with a nice tomato flavor that is not overpowering, but a nice blanket for all the flavors from the peppers and seasoning.

What is enchilada sauce made of?

Basics:

• Tomato sauce: this is one of the main ingredients in this recipe, that’s why my first recommendation is to get your hands on some high-quality tomato sauce, that is not too acidic.
• Tomato paste: has a deeper, more concentrated flavor than tomato sauce, and I use it here to enhance and highlight the tomato flavor.

Seasoning:

• Ground cumin: An ingredient that you will find in most Mexican recipes, its earthy sweetness, adds a distinguished flavor to any dish.
• Onion powder: Not overpowering, just enough to add that onion sweetness and flavor we all love.
• Garlic powder: I love garlic, and even in this sauce, it’s a must-add ingredient, adding just enough savoriness.
• Ground red chili powder: The sauce is spicy, and traditionally it’s made with either ground red chili peppers or chipotle chili powder.
• Paprika: I like the sweetness paprika adds to any recipe, and in this case, I recommend adding smoked paprika for a deeper, yet subtle smoky flavor.
• Brown sugar: A little goes a long way, and in this recipe, I use it to balance the acidity of the tomatoes and the spiciness of the chili powder.
• Salt

Binders:

• All-purpose flour: It is used in this recipe to thicken the sauce.

Liquids:

• Vegetable oil: Preferably use an oil that does not have too much flavor, so it won’t overpower the authentic Mexican flavors in this recipe.
• Water: I like to use water, but vegetable broth or chicken broth works too.
• Apple cider vinegar: Enhances the flavor and texture of the sauce.

How to make enchilada sauce?

1. Heat oil: To start, heat oil in a skillet over medium-high heat. Then, stir in chili powder, cumin, and flour.
2. Turn it down: Immediately, reduce heat to medium, and cook until light brown, stirring constantly to prevent it from burning. It only takes about a minute.
3. Stir it up: Gradually stir in the tomato paste, sauce, chicken or vegetable broth, chili powder, cumin, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour mix until smooth.
4. Simmer sauce: Continue cooking over medium heat for approximately 10 minutes, or until slightly thickened. If the sauce is too thick, add more water or broth, a little at a time.
5. Season and serve: Last, season to taste with salt, onion, and garlic powder as needed before serving.

Expert tip

Canning enchilada sauce

I have many readers who have tried canning this recipe, and it works great, I highly recommend making a larger batch and canning it. This way you have the sauce on hand whenever you need to fix a quick, easy, and delicious dinner.

• Start by preparing the boiling water canner. Heat jars and lids in the simmering water (do not boil) until ready for use. Set bands aside.
• Transfer the sauce into the hot jars leaving 1/2 inch headspace, tap the jars to remove air bubbles. Wipe the rim, place the hot lids on the jars, apply the band, and adjust until the fit is fingertip-tight.
• Add the jars to a boiling water canner and process for 40 minutes for pints and quarts.
• Remove the jars and let them cool. Check the lids for seal after 24 hours, they should not flex up and down when the center is pressed.

Recipe variations:

• Extra spicy: Turn this red enchilada sauce recipe into a five-alarm fire sauce with cayenne pepper, ancho chili powder, minced chipotle chilies, red pepper flakes, or any spicy chili powder.
• Low sodium broth: Use low sodium chicken broth or vegetable broth so it is not too salty.
• Mild sauce: For a milder sauce, use less chili powder. Remember that chili powders sold in Mexico and other countries are 100% cayenne pepper. American chili powder (also known as regular chili powder) is much less spicy.
• Gluten-free: Make this homemade enchilada sauce recipe gluten-free by using gluten-free flour.

Serving suggestions:

• Well, obviously the first instinct is to use the sauce to make homemade enchilada casserole
• Add it to cheese quesadillas or sausage breakfast burrito
• Use it to spice up and elevate simple pasta dishes, or stir-fries
• I also like it on top of my juicy meatloaf recipe or these stuffed Mexican peppers
• Serve it as a dip with crunchy veggies, chips, chicken wings, or chicken tenders

Frequently asked questions

Is enchilada sauce similar to salsa?

While both recipes may have some ingredients that overlap, they are very different. Enchilada sauce is made using canned tomato sauce, and spices, and it’s simmered until thickened. While salsa is usually made with fresh tomatoes, onion, herbs, and spices, sometimes processed in a blender or finely chopped. Salsa is served fresh with corn or tortilla chips for dipping.

Why is my sauce so watery?

If the sauce is too watery, probably the tomato sauce you used was too watery, or you added too much broth. Another reason why the sauce is not thick, is omitting the flour. I specifically like to make this sauce with a bit of flour, for the best thick, and rich texture. Its worth noting, that simmering the sauce to reduce it, is also very important.

Is green enchilada sauce spicier than red enchilada sauce?

Traditionally, the color depends on the kind of chilis that were used. With green enchilada sauce, the base is made out of green chilis while the red sauce is made of red chilis. Since red chilis are usually spicier than green chilis, red enchilada sauce is usually spicier. Red chilis are hotter because they are left on the vine longer.

How do I thicken the sauce?

To thicken the sauce make sure you let it simmer longer so it naturally reduces in volume. If that does not work, or you are in a hurry, a quick solution would be to make a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of water until the cornstarch is fully dissolved. Add the mixture to the sauce, stir for a few minutes, until it thickens. If needed add more.

How to store leftovers:

• Store: You can store your leftover sauce in an airtight container like a glass jar for 5-7 days.
• Freeze: To freeze pour it into a freezer-safe container or Ziploc bag and freeze for up to 3 months.
• Thaw: Thaw frozen leftovers in the fridge overnight before using.
• Reheat: To reheat, pour the sauce in a saucepan on medium heat until it is warmed through.

More homemade sauces to try:

Recipe tips:

• Use high quality tomato sauce, that is not too acidic. Try sauce from fire roasted tomatoes for extra flavor.
• If your enchilada sauce is too thin, you can add cornstarch slurry. Just mix equal parts water and cornstarch.
• Make the sauce gluten free, by using gluten free flour.
• Use less chili powder, for a less spicy sauce.