Name: Homemade Enchilada Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ¼ cup vegetable or canola oil; 2 tablespoons all-purpose flour; 2 tablespoons chili powder; 1½ cups low-sodium chicken broth; 1 8-ounce can tomato sauce; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion salt; ¼ teaspoon salt

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If you’ve been using store-bought enchilada sauce for your Mexican dishes, it’s time to step up your game with a Homemade Enchilada Sauce that’s bursting with flavor! This homemade version is so easy to make and takes your enchiladas (or any Mexican dish, really) to a whole new level. Trust me, once you try this sauce, you’ll never go back to the canned stuff. It’s rich, velvety, slightly smoky, and the perfect balance of heat and tang.

I’ve been making my own enchilada sauce for years now, and it’s one of those recipes that I make in big batches to always have on hand. It’s great for enchiladas, but it’s also perfect for tacos, burritos, or even drizzling over scrambled eggs for a quick breakfast. Plus, it’s customizable to your preferred spice level, so you can make it as mild or as spicy as you like.

Why You’ll Love This Recipe:

Quick and Easy: Ready in just 20 minutes with pantry staples.
Flavor-packed: The combination of spices gives it that deep, bold flavor that makes everything taste better.
Customizable: Adjust the heat level to your liking—mild, medium, or spicy!
Versatile: Perfect for not just enchiladas but also tacos, burritos, quesadillas, or even a dipping sauce for chips.
No preservatives or additives: You know exactly what’s going into your food!
Make-ahead: Store it for up to a week or freeze it for later use.

Ingredients You’ll Need:

Chili Powder: The base of your enchilada sauce! It gives the sauce that signature deep, smoky flavor. Don’t skip it.
Ground Cumin: This adds a warm, earthy tone that complements the chili powder perfectly.
Garlic Powder: A little garlic powder goes a long way in adding savory depth.
Onion Powder: Adds richness and savory notes to the sauce.
Paprika: For a slightly smoky kick. You can use smoked paprika if you want an extra smoky flavor.
Crushed Tomatoes: The heart of the sauce! It gives the enchilada sauce its texture and rich red color.
Beef or Chicken Broth: This will help thin the sauce to the right consistency and add a savory undertone.
Apple Cider Vinegar: A little tang to balance out the heat and richness.
Olive Oil: For sautéing the spices and giving the sauce a smooth texture.
Sugar (optional): A pinch of sugar helps balance out the acidity of the tomatoes and vinegar.
Salt and Pepper: To taste.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Toast the Spices
In a medium saucepan, heat up 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chili powder, ground cumin, garlic powder, onion powder, and paprika. Stir constantly for 1-2 minutes until the spices become fragrant. This step really helps to bring out the flavors of the spices and gives the sauce a rich depth of flavor. Be careful not to burn them!

Step 2: Add the Liquids
Once the spices are fragrant, add the crushed tomatoes and chicken or beef broth to the pan. Stir everything together and let it simmer. The crushed tomatoes provide the base of your sauce, and the broth helps loosen it up to the right consistency.

Step 3: Balance the Flavors
Add a tablespoon of apple cider vinegar to the mix. This will add a little tang to the sauce, balancing out the sweetness from the tomatoes. Taste the sauce and adjust the seasoning with salt and pepper. If you want a slightly sweeter sauce, add a pinch of sugar to help cut through the acidity of the tomatoes and vinegar.

Step 4: Simmer and Thicken
Bring the sauce to a gentle simmer and let it cook for about 10-15 minutes. You’ll notice that the sauce will start to thicken, and the flavors will deepen. Stir occasionally to prevent it from sticking to the bottom of the pan. If the sauce gets too thick, feel free to add a little more broth to reach your desired consistency.

Step 5: Taste and Adjust
Give the sauce a taste and make any adjustments as needed. If you like it spicier, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce for that smoky heat. If you prefer it milder, you can add more broth or a little extra sugar to balance things out.

Step 6: Let It Rest
Once the sauce is done simmering and the flavors are to your liking, remove it from the heat. Let it rest for a few minutes to allow the flavors to meld together even more. The sauce will thicken a bit as it cools.

Helpful Tips:

How to Store Leftovers (and How Long They Last): This enchilada sauce can be stored in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months, which makes it perfect for meal prepping or batch cooking. Just let it cool completely before storing.
How to Reheat It Without Losing Flavor: When reheating, simply warm it on the stove over low heat, stirring occasionally. If it’s too thick after being refrigerated or frozen, add a little more broth or water to loosen it up.
Ways to Use It: Of course, enchiladas are the obvious choice for this sauce, but don’t forget that it’s amazing on tacos, burritos, quesadillas, or even as a dipping sauce for tortilla chips. It can also be used as a base for soups or chili for an added depth of flavor.
Adjust the Heat: If you like your enchilada sauce to pack more heat, add some cayenne pepper, chili flakes, or even a chopped jalapeño or chipotle pepper in adobo sauce. For a milder sauce, stick with the basic ingredients and skip the spicy add-ins.
Make It Smokier: If you love that smoky flavor, try using smoked paprika and adding a chipotle pepper to the sauce. This will give it a nice, deep, smoky heat.

Frequently Asked Questions (FAQs):

Can I make this ahead of time?
Absolutely! This enchilada sauce can be made ahead of time and stored in the fridge for up to a week. It also freezes really well, so feel free to make a double batch and save some for later.

Can I freeze this recipe?
Yes! This sauce freezes beautifully. Just let it cool completely before storing it in a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and reheat it on the stove.

What if I don’t have crushed tomatoes?
If you don’t have crushed tomatoes on hand, you can substitute with diced tomatoes or even tomato sauce. If using diced tomatoes, you might want to blend the sauce a bit to get a smoother texture.

Can I make this sauce spicier?
Of course! If you like a spicier sauce, simply add cayenne pepper, chili flakes, or chopped chipotle peppers in adobo sauce. Start small and taste as you go to make sure you hit the right spice level for your taste.

Is this recipe gluten-free?
Yes, this enchilada sauce is naturally gluten-free! As long as your broth is gluten-free, you’re good to go.

Closing Thoughts:

I make this Homemade Enchilada Sauce all the time, and it’s one of my go-to recipes for anything involving Mexican flavors. It’s simple, quick, and adds so much flavor to any dish. Whether you’re making a batch of enchiladas for dinner, drizzling it over some tacos, or using it as a base for a delicious soup, this sauce is a game-changer.

Give it a try and let me know how it turns out! It’s such a versatile recipe that I’m sure it’ll become a staple in your kitchen too. Feel free to adjust the spices to suit your taste, and share your variations with me in the comments!