This is the Best Enchilada Sauce Recipe that you'll ever come across. We often buy "Enchilada Sauce" from stores. But, when you make this Enchilada Sauce, you'll never want to get that store-bought stuff. You should also check out Salsa Verde Recipe
Authentic Mexican Enchilada Sauce Recipe
There is something about Mexican food that makes me want to make it every time. In fact let me say it out loud today. I love Mexican food more than anything else. The fresh flavors, that smoky taste... ummm!!
Making this Red Enchilada Sauce was all about exploring more about this true and authentic Mexican food right here in my kitchen. Seriously, it was worth the time and effort.
For me, it's not about money. But, I like eating fresh homemade food. And, it's also my curiosity that makes me want to make this authentic Mexican Enchilada sauce.
You can use your Enchilada Sauce to Make so many recipes:
- Chicken Enchilada Pasta
- Chicken Enchilada Skillet Casserole
- Buffalo Chickpea Quesadillas with Mexican Cheese Sauce
- Buffalo Chicken Enchilada Bites
- Vegan Black Bean Enchilada Soup
Secret to restaurant style Enchilada Sauce
When I was researching about this recipe, I came across so many websites that had made a similar recipe. And, trust me I tried most of them. I had to make at least 5-different enchilada sauces to figure out what was going wrong.
You see, the secret to a restaurant-style enchilada sauce is in the roux. And, that's not it. It's also about when to add the roux to your oil.
You add your roux to a skillet where you just poured in oil and your roux will start forming clumps.
You don't whisk your roux and leave it alone it will get burnt. The answer is there is no one-secret to a restaurant-style Enchilada Sauce.
It's about adding things at appropriate time. Maintaining the order and last but not the least - whisking until there are no lumps.
- olive oil
- all-purpose flour or gluten-free flour blend
- chili powder - please don't replace this with cayenne pepper
- ground cumin
- garlic powder or 1 tablespoon Freshly minced garlic
- tomato paste or 1 can (8 oz) tomato sauce
- low sodium chicken broth - you can also use beef broth or plain water
- dried oregano
- Freshly Ground Black pepper to taste
- ground cinnamon
- apple cider vinegar
- salt to taste
How to Make Enchilada Sauce with tomato sauce
Step 1: Make the Roux
The flour mixture is one of the most essential components of Enchilada Sauce. To make the flour mixture all you have to do is just combine all purpose flour with chili powder, ground cumin, and garlic powder. Then you can set it aside.
Step 2: Cook Roux
In a medium skillet heat some olive oil over medium high heat. Once the oil turns hot add the flour mixture. Whisk until it turns brown for about 2-minutes.
Step 3: Add other ingredients
Add tomato paste and stir it in. Slowly pour low sodium chicken broth or beef broth or plain water. Whisk until combined. Then add dried oregano, freshly ground black pepper, ground cinnamon, apple cider vinegar, and salt. Cook on low until the sauce thickens for 5-6 minutes. Taste the seasoning and remove from heat. Use it any of your favorite recipes.
- Gluten Free Enchilada Sauce - you can replace all purpose flour with Gluten-Free Flour blend and use it in your recipe. I have tried this recipe with Gluten-Free flour and it works great with that.
- Crank up the heat - Do you want your Enchilada Sauce to be spicy? Just add in some cayenne pepper or ancho chili powder.
- Tomato sauce - Tomato paste is thicker as compared to tomato sauce. If you want you can use tomato sauce for this recipe.
- Smokier - Want your Enchilada Sauce to have that smoky effect? Just add in some smoked paprika or chipotle chili powder.
Now lets come to the most important part - Storage!
Store it in an air-tight jar in the refrigerator for up to a week. You can also freeze the sauce for later. This can be freeze for up to 3 months. Label and date the sauce.
Defrost before using.
- First make roux - The secret to this enchilada sauce is making the roux. So start with the roux.
- Pour Broth Slowly - This is another important tip to make the BEST Enchilada Sauce. Pour the Broth (vegetable or chicken or beef) slowly and keep whisking so that the broth combines with the roux.
- Simmer - Patience is another secret ingredient to make this Red Enchilada Sauce recipe. Be patient and let the sauce simmer on low for 5-7 minutes until thickened.
More Mexican Recipes
- Authentic Mexican Chicken Tinga (in Slow Cooker)
- Mexican Chocolate Tres Leches Cake
- Queso Mexican Dip (White Mexican Cheese Dip)
- Mexican Cauliflower Rice (Low Carb)
- Salsa Chicken Meatballs
- Chicken Carnitas Recipe
- Grilled Chicken Tacos with Cilantro Lime Marinade in Sheet Pan
Best Enchilada Sauce Recipe
- 3 tablespoon olive oil
- 3 tablespoon all-purpose flour or gluten-free flour blend
- 3 tablespoon chili powder don't replace this with cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder or 1 tablespoon Freshly minced garlic
- 2 tablespoon tomato paste or 1 can (8 oz) tomato sauce
- 3 cups low sodium chicken broth you can also use beef broth or plain water
- ½ teaspoon dried oregano
- Freshly Ground Black pepper to taste
- ⅛ teaspoon ground cinnamon
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt to taste
- In a medium sized mixing bowl combine all-purpose flour, chili powder, ground cumin, and garlic powder. Set aside.
- Heat olive oil in a medium skillet over medium high heat. Once the oil gets hot, add the flour mixture. (make sure you add flour mixture only when the oil gets hot). Whisk together for about 2-minutes.
- Add Tomato Paste. Slowly pour in Chicken Broth, and whisk until combined. Add dried oregano, freshly ground black pepper, ground cinnamon, apple cider vinegar, and salt. Crank up the heat and bring it to a slow boil. Reduce the heat and simmer for 4 to 5 minutes whisking often. Taste and adjust salt and seasoning. Remove from heat and use immediately in any recipe that you like!
Anjali the sauce is so delicious! I followed the instructions to a tee and can’t thank you enough for the clear and simple way that you’ve explained…
Easy to make and delicious! This recipe is a definite keeper for my chicken enchiladas.
Thank You ❤️