This Enchilada Sauce is super easy, quick and no-fuss. This sauce is made from scratch and will be ready in under 20 minutes! Ditch the canned enchilada sauce and make your own!
I love a rich, flavorful enchilada sauce. Packed full of complex flavors like cumin, chili, garlic, and acidic tomatoes, this sauce will become your new go to in the fridge. It’s rare that you find a sauce so deep in flavor that is so simple to make but luckily I have delivered this secret to you all! So what do you say, should we get a little saucy today? I think yes!
What is Enchilada Sauce?
Enchilada sauce is a staple in Mexican cooking. It’s full of well developed smokey flavor, a hint of heat, and is so simple to pour over any dish you want to add a little oomph to. The thing that really sets this enchilada sauce over the top is that it’s not full of preservatives like the store bought varieties, it’s nice knowing exactly what’s going into your food huh? We’re going to be working on some cooking techniques today for this enchilada sauce, such as developing a roux. So let’s get to it!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Oil – Just some vegetable oil that is neutral and flavorless is what we need today. Canola is always a good option.
- Flour – Our key ingredient in making a nice roux to thicken up this sauce.
- Seasoning – Chili powder, cumin, onion powder, garlic powder, and salt & pepper is all we need today.
- Tomatoes – Crushed from the can, no need to drain!
How to make Enchilada Sauce
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the roux: Add the vegetable oil to a Dutch oven and heat it over medium-high heat. Add the flour and chili powder and whisk it for about 1 minute.
- Finish the sauce: Add the crushed tomatoes, water and the rest of the spices. Stir well and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes until thickened. Taste for seasoning and adjust with salt and pepper as needed.
And that’s it! So simple right? I recommend picking up a nice chili powder or ancho chili to really set this enchilada sauce off.
Storing leftover sauce
Store in jars or an air tight container in the fridge for up to 2 weeks. In the freezer this sauce will stay fresh for up to 3 months.
More great recipes to try:
- Enchilada Meatball Bake
- Cheesy Chicken Enchilada Soup
- Chicken Enchilada Rice Casserole
- Easy Chicken Enchilada Casserole
- Chicken Enchilada Quinoa Bake
- Chicken Enchilada Quesadillas
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Enchilada Sauce
Ingredients
- ¼ cup vegetable oil
- 3 tablespoon all-purpose flour
- 3 tablespoon chili powder
- 8 ounce crushed tomatoes or tomato passata
- 2 cups water
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- Add the vegetable oil to a Dutch oven and heat it over medium-high heat. Add the flour and chili powder and whisk it for about 1 minute.
- Add the crushed tomatoes, water and the rest of the spices. Stir well and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes until thickened.
- Taste for seasoning and adjust with salt and pepper as needed.
Video
Recipe Notes
- This will yield about 2 1/2 to 3 cups of sauce.
- Gluten-Free: For a gluten free version, try gluten-free flour or rice flour. Using cornstarch will make the sauce too thick. Another option is to use masa.
- Store in jars or an air tight container in the fridge for up to 2 weeks.
- Nutrition: Nutritional information assumes 1/4 cup per serving. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I made it exactly as written.
After it was finished I decided to add my own twist as I often do. It wasn’t because the recipe needed it. It is amazing.
Try adding a splash of root beer.