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Homemade Enchilada Sauce Recipe

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4.3 from 14 reviews

This homemade enchilada sauce recipe offers a much better tasting alternative to store-bought canned varieties. Made with simple ingredients like chili powder, tomato sauce, and chicken broth, it simmers to a rich, flavorful sauce perfect for enchiladas and other Mexican dishes.

Ingredients

Enchilada Sauce Ingredients

  • ¼ cup vegetable or canola oil
  • 2 tablespoons all purpose flour
  • 2 tablespoons chili powder
  • 1½ cups low sodium chicken broth
  • One 8-ounce can tomato sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
  • ¼ teaspoon salt

Instructions

  1. Heat the oil and toast the flour and chili powder: Heat the oil in a large skillet over medium heat. Whisk in the flour and chili powder and continue to whisk. Reduce the heat slightly to medium and keep whisking until the mixture is lightly browned and fragrant, which helps to develop the sauce’s rich flavor.
  2. Add liquids and spices: Gradually whisk in the low sodium chicken broth and tomato sauce to prevent lumps from forming. Add the ground cumin, garlic powder, onion salt, and salt. Stir continuously until the sauce is smooth and well combined.
  3. Simmer and thicken the sauce: Continue cooking the sauce over medium heat, allowing it to simmer gently for about 10 minutes. Stir occasionally to avoid sticking and to help the sauce thicken slightly to a perfect consistency for enchiladas.
  4. Serve or store: Use immediately to top your favorite enchilada dish or transfer to a covered bowl and refrigerate for up to 3 days for later use.

Notes

  • For a gluten free version, substitute all purpose flour with gluten free flours such as sweet rice flour or a certified gluten free all purpose flour blend.
  • Ensure the chicken broth used is gluten free or replace with water if unsure.
  • The sauce can be stored in the refrigerator for up to 3 days in a sealed container.
  • This sauce can also be doubled or halved depending on your recipe needs.