Make your own enchilada sauce in less than 30 minutes! It’s easy, customizable, and packed with bold flavors using spices, tomato paste, and a bit of garlic. Say hello to tastier meals!
Homemade Enchilada Sauce
Enchiladas are a beloved Mexican dish that can be filled with a variety of ingredients, from beef and chicken to vegetables and cheese.
But what really makes enchiladas shine is the sauce that they’re smothered in. Store-bought enchilada sauces can be hit or miss, so why not make your own? Not only is it easy, but it also allows you to control the level of heat and customize the flavor to your liking.
Enchilada Sauce FAQs
Can I make this sauce in advance?
You can make the sauce in advance and store it in an airtight container in the refrigerator for up to a week. It only gets more flavorful as it sits! Enchilada Sauce freezes well, and lasts up to 6 months when frozen.
Can I make this sauce spicier?
To make your enchilada sauce spicier, just add extra chili powder or cayenne. McCormick® chili powder is mild, but other brands might be hotter.
Can I make a double batch of the sauce?
Yes, you can double the recipe and make a larger batch of sauce to store or use for other dishes. Also, it freezes beautifully!
Can I use canned tomatoes instead of tomato paste?
You can use canned tomatoes instead of tomato paste, but they’re more watery and sweeter. You’ll need to thicken the sauce and might add more vinegar to balance the flavor.
Why Make Your Own Enchilada Sauce?
- Making your own sauce gives you the opportunity to experiment and tailor it to your personal taste preferences giving you complete control over the ingredients that go into it.
- Homemade sauce is often less expensive than store-bought, and you can make large batches for later use.
- Making your own enchilada sauce allows you to know exactly what ingredients are going into it, avoiding any unwanted ingredients or preservatives.
- It can also be a fun and creative way to elevate your cooking skills and impress your family and friends with your homemade recipe.
- Making your own enchilada sauce allows you to adjust the level of heat to your liking. Store-bought enchilada sauces can be too mild or too spicy, but when you make your own, you can make it just the way you like it.
Tips for Making the Perfect Enchilada Sauce
- Use chili powder, not chilli powder, which is very hot. American chili powder is milder and adds a nice depth of flavor without overwhelming the dish. McCormick chili powder is a great choice for this recipe.
- Take your time sautéing the tomato paste and spices. This step adds complexity to the flavor of the sauce and shouldn’t be rushed.
- Don’t skimp on the simmering time. This step allows the sauce to nicely thicken and become more flavorful.
- Use high-quality chicken stock for the best flavor and richness. Swanson is our favorite brand.
- As written, this enchilada sauce is fairly mild. To keep it mild, be sure to use McCormick chili powder. But if you want more heat, add in some cayenne pepper with the other spices (start with 1/4 teaspoon).
How to Use Homemade Enchilada Sauce
Once your enchilada sauce is made, it’s ready to be used! When it comes to using your homemade enchilada sauce, the possibilities are endless! Here are a few ways to use it:
- Smother enchiladas: The most traditional way to use enchilada sauce is to smother enchiladas in it. Roll up your favorite fillings, such as chicken, beef, or vegetables, in a tortilla and then smother them in this homemade enchilada sauce. Bake in the oven until the enchiladas are heated through and the cheese is melted.
- Base for other dishes: Use it as a base for other Mexican dishes like burritos, empanadas, tostadas, tamales, and tacos. The sauce can be used as a base for soups, stews, and chili too.
- As a marinade: Mix the sauce with some oil and use it as a marinade for chicken or beef before grilling.
- As a topping for nachos: Use it as a topping for nachos, stir a bit into the meat mixture that tops the nachos before putting them in the oven.
These are just a few examples, but the possibilities are endless with enchilada sauce! Feel free to get creative and use it in any way you like.
Quick Tip
Use this homemade sauce in some of our favorite recipes: Chicken Enchilada Casserole, Quinoa Enchilada Crockpot, Quinoa Enchilada Bake, White Turkey Chili, Mexican Quinoa.
Storage
Storage and Reheating
Homemade enchilada sauce can be stored in the fridge for up to a week or in the freezer for up to 6 months. Here’s how you can store it:
- Cool the sauce completely then transfer the sauce to an airtight container or a heavy-duty freezer bag, making sure to remove as much air as possible.
- Refrigerate or freeze: If you plan to use the sauce within a week, you can store it in the fridge. For longer storage, you can freeze the sauce.
- To defrost frozen enchilada sauce: Take the sauce out of the freezer and place it in the fridge overnight, or place the container in a bowl of warm water until it becomes liquid again.
- When reheating the sauce, make sure to bring it to a simmer and stir it frequently to prevent the sauce from sticking to the bottom of the pan.
More Mexican Favorites:
- Mexican Rice Recipe baked in one dish
- Mexican Street Corn Pasta Salad with a creamy dressing
- Loaded Sweet Potatoes Mexican Street Corn inspired
- Chicken Pozole ready in 30 minutes or less
- Mexican Zucchini Boats coated in cheese
Enchilada Sauce
Ingredients
- 3 tablespoons cooking oil (olive or vegetable)
- 1 tablespoon ground chili powder (Note 1)
- 1 teaspoon ground cumin
- 1/2 teaspoon each: dried oregano & garlic powder
- 3 tablespoons white all-purpose flour
- 2-1/2 tablespoons tomato paste
- 2 cups chicken broth
- Fine sea salt & pepper
- 1 teaspoon apple cider vinegar
- Optional: white sugar, to taste
Instructions
- PREP: Start by measuring out all the spices and ingredients. This sauce moves quickly and you need to be ready!
- SAUCE: Heat a medium-sized pot over medium heat and add oil. Once the oil is shimmering, add in the spices and flour, and season to taste with salt and pepper (I add 1/2 tsp salt & a pinch of pepper). Continuously whisk until the spices are fragrant and slightly darkened in color, about 1-2 minutes. Add in the tomato paste and whisk for an additional minute. Reduce the heat if needed. Gradually pour in the chicken broth while continuously whisking to ensure a smooth and lump-free sauce.
- SIMMER: Increase the heat to medium high and bring the sauce to a simmer. Reduce the heat and cook for 5-10 minutes, whisking occasionally, until the sauce has thickened. Remove from heat and let cool slightly; add in the vinegar and adjust seasoning as needed. If sauce is too spicy, add in a touch of sugar.
- ENJOY: Use immediately or store until ready to use.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this sauce is delicious and easy. I doubled the recipe and froze the left over to use another time.
So happy to hear this! Thanks Karen! 🙂