Enchilada Sauce
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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
- 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
- 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Enchilada Sauce
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is the best enchilada sauce ever! So much better than store-bought. It’s my go-to, along with Jo’s ‘Easy Chicken Enchilada Casserole’.
Thrilled to hear it’s your go-to! Homemade always has that special touch. Happy cooking! 🌶️🥘🎉
I bought too little for my recipe and needed something quick – this was just the ticket and I thought it tasted better than the canned sauce I’ve been using!
This was so easy to make and much better than a store-bought version! Thanks so much!
Good flavor did not get thick enough for me. Next time I will use 1 1/2 cup of water.
Thanks so much for your feedback! I’m glad you enjoyed the flavor of the enchilada sauce. I’m sorry to hear it didn’t thicken as much as you would’ve liked. Reducing the water next time is a great idea! You can also let it simmer a bit longer if needed, just be sure to stir frequently to avoid burning.
Made this sauce today. My first time making from scratch! It is a great recipe. I personally just added 1/2 cup of water b/c I didn’t want it too thick & it’s deliciously perfect!
Super easy, and super delicious! Perfect for date night!
Made this tonight. Had good flavor but was more spicy than I expected.
Was very easy to make and it turned out great
Easy to make with on-hand ingredients and tasty!
This was my first time making enchilada sauce. The recipe was easy and by far the best tasting sauce I’ve had!
So glad you liked it!
Made this sauce and will never go back to canned sauce for enchiladas or the enchilada casserole.
Best sauce and so easy. I have made this several times and it is my go to recipe!!
I haven’t tried yet…I just have a clarification.
I’m assuming 8 ounces of crushed tomatoes is from a can of tomatoes, not necessary the size of the can? I definitely cannot locate a can that small.
That’s right, I mean if you have a 10 ounce can that should be fine.
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.
Do you have a recipe for green enchilada sauce?
Not yet, sorry!