Easy Enchilada Sauce (no chopping!)

A spoon dripping homemade enchilada sauce into a liquid measuring cup to show the thickness.

Easy Enchilada Sauce (no chopping!)

This easy enchilada sauce comes together with 5 main pantry ingredients plus spices. It's smoky, packed with flavor, and ready to spice up your dinner routine!

Course Sauce

Cuisine Mexican

Keyword easy enchilada sauce, homemade red enchilada sauce

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 29kcal

Author Jamie

Ingredients

Dry Ingredients

4 tablespoons chili powder* see notes
2 tablespoons all purpose flour or gluten-free all purpose flour
½ teaspoon onion powder
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon ground black pepper

Wet Ingredients

2 tablespoons avocado oil or vegetable oil
3 tablespoons tomato paste
2 cups vegetable broth
1 teaspoons apple cider vinegar or white vinegar (optional)

Instructions

Dry Ingredients: In a small bowl, add the all purpose flour and all of the dry spices. Set aside.
Heat the oil: Heat the oil in a medium skillet over medium heat. Meanwhile, measure the tomato paste and broth and set aside so they're ready when you need them.
2 tablespoons avocado oil, 3 tablespoons tomato paste, 2 cups vegetable broth
Add the spices and flour: When the skillet and oil are hot, add the flour and spices. Stir or whisk constantly for 1 minute to mix and warm the dry ingredients in the oil.
Add the tomato paste and broth: Add the tomato paste and whisk in. You may need to add a splash of broth to help it mix in. Cook for 1 minute more or until the color deepens slightly while stirring constantly. Then add the rest of the broth, a little at a time, whisking until smooth between additions.
Simmer and finish: Simmer for 5 minutes or longer as needed to thicken the sauce, then remove from heat (it will continue to thicken a bit until cooled). Add the vinegar if you like and additional salt and black pepper to taste.
1 teaspoons apple cider vinegar

Notes

See the full blog post for ingredient notes and substitutions, step-by-step photos, expert tips and FAQs.

Use a silicone coated whisk for easiest mixing and to protect your skillet. If you don't have one, a silicone spatula or wooden spoon will work, but you may need to stir more vigorously.

Storage: Store leftover enchilada sauce in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months.

*Chili Powder: Picking your chili powder is the best way to personalize this recipe! I used 100% Ancho Chili powder. Ancho and Guajillo Chili Powders mixed together is popular in authentic Mexican cuisine. You can use an American Chili Powder blend (that is a mix of chili powders and spices) to Americanize this recipe or decrease the overall heat and smokiness. Do not use 100% Chipotle Chili Powder or another spicy chili, as it will be too hot. Get more ideas and guidance in the blog post in the "how to make it" section.

Nutrition