Perfect Enchilada Sauce [Video]

Enchilada Sauce is easy to make and tastes so much better than the canned stuff, bold and flavorful as at your favorite Mexican restaurant. This recipe is simple and comes together in less than 15 minutes. If you have tried other enchilada sauce recipes, you will notice right away that this one is easy but has so much flavor. 

Enchilada sauce has been around for centuries. It was sometime between 2000 and 200 BC when the Mayans were wrapping eggs and fish in tortillas covered in tomato sauce. But it was the Aztecs who made what experts say were the first true enchiladas as they were described by Bernal Dias del Castillo in 1576 as white tortillas with eggs and other nourishing ingredients.

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 sauce 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.

Just check who tried this recipe, and what they have to say:

“FYI I multiply this recipe * 10 and can it every few months. All of my grandchildren love it my kids love it it’s a family favorite. I water bath can my pints for 35 minutes and have had no problems at all.”

Easy Enchilada Sauce

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.

What to serve enchilada sauce with?

• 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.

What is a good substitute for enchilada sauce?

A good substitute for enchilada sauce would be tomato sauce. While they are not the same, if you need to use something similar, add cumin, oregano, chili powder, onion, and garlic powder to tomato sauce and use as needed.

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.

What does enchilada sauce taste like?

Enchilada sauce is a slightly acidic, spicy sauce, with a subtle tomato flavor, and prominent Mexican earthy spices. Its bold, and smoky flavor, and thick and creamy texture, make it the perfect candidate to pair with an array of dishes, from chicken, beef, and pork, to veggies, and seafood.

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: