Perfect Enchilada Sauce

As a professinal cook and restaurant owner, I know that planning is everything when it comes to cooking. Therefore, I always take the time to prepare a few good sauces and have them on hand throughout the week for different recipes. I have developed this enchilada sauce that is slightly acidic, spicy, with a subtle tomato flavor, and prominent Mexican earthy spices. It has a bold, smoky flavor and a thick, creamy texture. This simple recipe comes together in less than 15 minutes, making it the perfect pairing for dishes ranging from chicken, beef, and pork to veggies and seafood.

Traditional enchilada sauce is the solution to getting you out of a dinner rut. As I mentioned before, 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. Now in my fridge, you’ll find Szechuan sauce and creamy Alfredo sauce.

Enchilada sauce is a tomato-based sauce infused with savory flavors such as ground cumin, onion powder, smoked paprika, and garlic powder. I have tested this recipe many times, 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 simmered it longer until it thickened, but it still wasn’t 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.

Why you will love this recipe

• Takes minutes to make: I love a good and easy recipe, and this homemade enchilada sauce is bod, rich, full of authentic Mexican flavors, and takes just 15 minutes to make.
• Versatile: I like to double or triple the recipe and use it to create a variety of dishes. The sauce is good not only on enchiladas but also for elevating breakfast burritos and taco lasagna, and for adding to morning egg stir-fries for a fantastic breakfast. My kids love it with pasta, shrimp tacos, and quesadillas.
• Can be stored for longer periods: As a chef, restaurant owner, and busy mom, I rely heavily on meal planning, and being able to can this stuff is such a time-saver. The sauce is so good that I even give a few jars as hostess gifts to my friends.
• Adaptable: Making it yourself lets you fully control the ingredients, what goes in, which flavors you prefer to enhance, and which you would rather reduce. Make it spicier, or milder, just as you like it!

What you will need

Basics:

• Tomato sauce: This is one of the main ingredients in this recipe, so my first recommendation is to get your hands on some high-quality, not-too-acidic tomato sauce.
• Tomato paste: Has a deeper, more concentrated flavor than tomato sauce, and I use it here to enhance and highlight the tomato flavor.
• All-purpose flour: It is used in this recipe to thicken the sauce.
• Vegetable oil: Preferably, use an oil with little flavor so it won’t overpower the authentic Mexican flavors in this recipe.
• Liquids: I like using water, but vegetable or chicken broth works too. Apple cider vinegar enhances the flavor and texture of the sauce.

Seasonings:

• Ground cumin: An ingredient that you will find in most Mexican recipes, its earthy sweetness adds a distinguished flavor to any dish.
• Onion and garlic powder: Not overpowering, just enough to add that onion sweetness and flavor we all love. 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 it adds to any recipe, and in this case, I recommend 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.

How to prepare

Heat oil: I start by heating the oil in a skillet over medium-high heat. Then, I stir in chili powder, cumin, and flour.

Turn it down: Immediately, I reduce the heat to medium and cook until the flour is light brown, stirring constantly to prevent burning. It only takes about a minute.

Stir it up: Gradually, I stir in the tomato paste, sauce, chicken or vegetable broth, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour mix until smooth.

Simmer sauce: I continue cooking the mixture over medium heat for approximately 10 minutes, or until slightly thickened. If the sauce is too thick, I add more water or broth, a little at a time.

Season and serve: Last, I season to taste with salt, onion, and garlic powder as needed, then serve.

Expert tip

Roasting the chilis

If you have time, I swear by this step and recommend roasting the chilis before using them in the recipe. Just place a pan over medium-high heat, add the chilies, and roast for 30 seconds on each side. This step is essential in adding depth of flavor, since the heat makes the chili release its natural oil, and also removes bitterness. After that, I just add them to a food processor to make them into powder.

More tips to consider:

• Use high-quality tomato sauce that is not too acidic. Try the sauce from fire-roasted tomatoes for extra flavor.
• If your enchilada sauce is too thin, you can add a cornstarch slurry. Just mix 1 tablespoon of water and 2 tablespoons of cornstarch until dissolved, and stir into the sauce.
• Always cook the chili powder, cumin, and flour in oil first; this lets the flavors of the seasonings open up.
• Don’t skip the sweetener. Either add a bit of sugar, honey, or, as some Mexican chefs do, a tiny bit of chocolate. This will not make the homemade enchilada sauce; this is to balance the acidity from the tomato ingredients.
• Use less chili powder for a less spicy sauce.

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 or vegetable broth to avoid excess salt.
• Mild sauce: Use less chili powder for a milder sauce. 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:

This homemade enchilada sauce is such a time saver when it comes to making delicious dinners. Well, obviously, the first instinct is to use the sauce to make a homemade enchilada casserole. I also like to add it to cheese quesadillas or a sausage breakfast burrito. It also pairs well with these crispy air-fried pork chops or oven-baked pork chops.

Another tasty way to use it is to spice up and elevate simple pasta dishes; it can be mixed into this taco pasta or burrito skillet. I also like it on top of my juicy meatloaf recipe or these stuffed Mexican peppers. When I host game nights or parties, I serve it as a dip with crunchy veggies, chips, chicken wings, bacon-wrapped chicken drumsticks, or crispy chicken tenders.

How to store leftovers:

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

Canning enchilada sauce

Many readers have tried this recipe and reported that 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, and 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 a seal after 24 hours; they should not flex up and down when the center is pressed.

Frequently asked questions

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