Are you tired of spending hours in the kitchen to make enchiladas? Say goodbye to tedious cooking processes and welcome the ultimate shortcut: homemade enchilada sauce ready in 10 minutes! So easy you will be making enchiladas-inspired recipes.
I always used enchilada sauce from a can until I left the US. I couldn’t find it here, so I had to make my own. Over the years, I’ve tried many online recipes and finally have my own version. This tried-and-tested recipe is finger-licking good and will soon be your next favorite. Best of all, it takes just 10 minutes to prepare.
Imagine that in the time it takes to scroll through your social media feed, you could have a delicious, authentic sauce that elevates your enchilada game to new heights. So say adiós to those tedious cooking processes and hola to the ultimate shortcut: homemade enchilada sauce ready in just 10 minutes!
Why homemade enchilada sauce?
- When you take the time to prepare your own sauce, you have complete control over the quality and flavor of your enchiladas. Store-bought alternatives may be convenient, but they often contain artificial additives, preservatives, and excessive amounts of sodium. By making your own sauce, you can choose high-quality ingredients and adjust the seasonings to suit your preferences.
- Creating your homemade enchilada sauce allows you to experiment with different types of chili peppers, spices, and herbs. Whether you prefer a mild and smoky sauce or a fiery and bold one, you can customize the flavors to create a sauce that perfectly complements your chosen filling. This level of personalization takes your enchiladas from ordinary to extraordinary.
- Not only does homemade sauce offer superior taste and customization, but it also lets you cater to any dietary restrictions or allergies. You can easily modify the recipe to be gluten-free, vegan, or low-sodium by selecting appropriate ingredients and substitutes. This flexibility ensures everyone at your table can enjoy a delicious plate of enchiladas.
Ingredients and substitutes
- Not only does homemade sauce offer superior taste and customization, but it also lets you cater to any dietary restrictions or allergies.
- If you need more time or don’t have certain fresh ingredients, feel free to use their powdered counterparts. Garlic powder and onion powder can still add that desired depth and complexity to your sauce if you adjust the quantities to ensure a well-balanced flavor.
- I am using Cayenne peppers. Authentic enchilada sauce is made with chilies such as Hatch chili, jalapeños, or serrano peppers.
- You can add a touch of ground cumin and smoked paprika to enhance your enchilada sauce’s smoky and earthy notes. These spices add depth to the sauce and complement the flavors of the other ingredients. Just be careful not to overdo it, as a little goes a long way.
- Another time-saving tip is to use tomato paste instead of tomato sauce. Tomato paste has a concentrated flavor that will intensify the taste of your sauce without the need for lengthy simmering.
- I’ve used simple all-purpose flour. But gluten-free flour works, too.
- I like using chicken broth. And yet, you can use vegetable broth as well as water. You can even use a bouillon cube dissolved in water.
- Vinegar helps marry all the ingredients and adds flavor, too. I’m using apple cider vinegar, but white vinegar also works.
- For those following a gluten-free diet, you can replace regular all-purpose flour with a gluten-free blend. This alternative will give your sauce the same thickening power without compromising taste or texture. Additionally, using gluten-free soy sauce or tamari instead of regular soy sauce will maintain the traditional umami flavor without any gluten-based ingredients.
- If you’re looking to embrace a vegan lifestyle, there are a few simple swaps you can make. Instead of using butter to sautéing the filling, try olive oil or a plant-based margarine. Vegetable broth is an excellent substitute for the richness typically provided by chicken or beef broth. You can also substitute dairy milk with almond milk or any other non-dairy milk alternative for a creamy and vegan-friendly sauce.
- Opting for low-sodium ingredients is the key for those watching their sodium intake. Look for low-sodium tomato sauce, diced tomatoes, and tomato paste when preparing your enchilada sauce. You can also experiment using low-sodium vegetable broth or water as the base for a healthier alternative.
Step-by-step: Quick enchilada sauce
- While store-bought options certainly have their merits, creating your sauce from scratch adds flavor and satisfaction to your enchiladas. Plus, it’s surprisingly simple and easy with just a handful of simple ingredients.
- To start, gather the key players for your enchilada sauce. Add the dry ingredients to a small bowl and set aside.
- In a saucepan over medium heat, add the oil and dry ingredients. Sauté for a minute or two until fragrant. Then add the tomato paste and sauté for a minute more.
- Next, gradually add the broth while stirring and letting the sauce thicken. Once all the broth is in, add the vinegar.
- Allow the sauce to simmer and mingle for a few minutes, allowing all the ingredients to integrate and develop their flavors fully. As you stir the sauce, you’ll notice its enticing aroma filling the kitchen, preparing your senses for the delicious meal that awaits.
Homemade Enchilada Sauce in 10 minutes
Are you tired of spending hours in the kitchen to make enchiladas? Say goodbye to tedious cooking processes and welcome the ultimate shortcut: homemade enchilada sauce ready in 10 minutes! So easy you will be making enchiladas-inspired recipes.
Ingredients
- ½ tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin powder
- 1 tbsp Chilli powder hot
- ¼ tsp Oregano dried
- ⅛ tsp Cinnamon powder
- 2 tbsp (15 g) Flour all-purpose or gluten-free
- ¼ tsp Salt
- ½ tsp Black pepper powder
- ¼ tsp Cocoa powder (optional)
- ½ tsp Sugar (optional)
- 4 tbsp (60 ml) Oil cooking oil
- 4 tbsp Tomato paste
- 1 tsp Vinegar apple cider
- 2 cups (470 ml) broth chicken or vegetable
Method
- Dry ingredients – In a bowl, combine all dry ingredients. Set aside.1/2 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cumin powder, 1 tbsp Chilli powder, 1/4 tsp Oregano, 1/8 tsp Cinnamon powder, 2 tbsp Flour, 1/4 tsp Salt, 1/2 tsp Black pepper powder, 1/4 tsp Cocoa powder, 1/2 tsp Sugar
- Cook – Heat oil and add the dry ingredients in a sauté or frying pan. Cook for a minute until fragrant. Add the tomato paste. Then, gradually add broth, stirring continuously to prevent lumps while cooking on low. (about 1/4 cup broth at a time). Finally, add the vinegar.4 tbsp Oil, 4 tbsp Tomato paste, 2 cups broth, 1 tsp Vinegar
- Simmer – Continue to cook until you have a dropping consistency. Remove from heat and let cool slightly.
- Using – The sauce will thicken as it cools. If necessary, add a few tablespoons of water to bring back to the right consistency. Store in the fridge for up to 10 days.
Notes
- Use a measuring spoon to measure out the spices, don’t wing it.
- Combine all the dry ingredients with the flour.
- Keep the heat to a medium-low at all times. Making haste will burn the spices and cook the liquid off without doing its job.
- Cook the spices in oil until they are fragrant – at least about a minute. The boost of flavor when you cook the spices is wonderful.
- Frying the spices and flour well with also take away the raw flour taste from the sauce.
- Add the chicken broth gradually about 1/4 cup at a time. This will cook the sauce slowly but the end result is more flavorful
- Simmer the sauce until it is a pouring consistency. It’s ok if the sauce is thick you can always add more water or broth to thin it out.
- You can use a whisk to remove lumps but if you cook on low stirring constantly as I am in the video – you will have no lumps.
- Enchilada is known to be spicy but if you want to make this less spicy use sweet paprika instead of spicy chili. You will still get the desired color.
- If you want a deep red sauce similar to canned enchilada add the cocoa powder and sugar. It will add that authentic Mexican flavor but also deepen the color.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Troubleshooting
- My enchilada sauce is too thick – That’s not a bad thing. As the sauce thickens, it will tend to get thicker. All you need to do is add a few tablespoons of water or chicken broth to bring it back to consistency.
- My enchilada sauce is too thin – The flour in the sauce will thicken as it cooks. If you take it off too soon, it won’t have enough time to thicken. Return it to the pan and cook it some more.
- This enchilada sauce tastes like flour? – Not cooked enough. The slow cooking ensures the flour cooks and then thickens. If you cook on high heat, the flour will thicken but not cook properly. This leaves a floury taste in the sauce. So, cook on medium-low heat and cook for 5 to 7 minutes.
- Is this the same as green enchilada sauce? – Well, they are similar except for the chilies used. You will need to use green chilies, such as Mexican chiles or Cascabel chiles, for the green sauce. We used red sauce for the red sauce, such as hatch chiles, jalapenos, or serrano peppers.
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Frequently asked questions
You can keep this sauce in the fridge for 7 to 8 days.
Absolutely! Enchilada sauce can be prepared in advance and stored in the refrigerator for up to a week. This makes it convenient for busy weeknight dinners or meal prepping. Just remember to let it cool completely before transferring it to an airtight container.
Definitely! Enchilada sauce freezes exceptionally well, so you can keep a stash of delicious sauce ready whenever you need it. Pour the cooled sauce into freezer-safe containers or zip-top bags, label them with the date, and store them in the freezer for up to three months. Thaw the sauce overnight in the refrigerator when you’re ready to use it.
Absolutely! Enchilada sauce is not limited to just enchiladas. Its rich and flavorful profile can enhance a variety of dishes. Use it as a base for chili, a marinade for grilled meats, or a topping for tacos or burritos. You can even drizzle it over scrambled eggs or use it as a dipping sauce for appetizers. Get creative and let your taste buds guide you!
Make enchiladas, of course – I will share a few recipes with you soon, such as beef enchilada and beef enchilada served with pasta.
Next time, you make a burrito? Smear some enchilada sauce before you add the rest of the ingredients. Delicious.
Pour one cup of enchilada sauce over chicken thighs in a baking dish – bake for 45 minutes at 180 C / 356 F.
Pasta – you must try enchilada sauce with pasta and ground beef. I will share my favorite version with you soon.
Have you tried Mexican rice with enchilada sauce? I like to add some chicken or sausages, too.
Enchilada pizza – Add some enchilada sauce along with your pizza sauce over homemade pizza dough.
Add chicken, beef, pork, or sausage meat to a simmering enchilada sauce and serve it over rice, noodles, or pasta.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
When do you add the cooa powder and sugar?
when you combine all the dry ingredients, Deanna,
Thank you! This said was really good and I used it in your chicken enchilada pasta, it was absolutely delicious!
Thank you, Deanna. I am so happy to hear that you enjoyed this recipe.
I didn’t realize it was so fast and easy to make your own enchilada sauce. I have been using canned sauce for years.
It really is so quick and easy. Thanks Angela
I can’t wait to use this when I’m making enchiladas tonight! My mouth is watering just thinking about this! I can’t wait! Thanks!
Thank you, Beth. yes, this is so delicious
This is such an easy way to prepare a great enchilada sauce. I know this will be helpful for my friends who are no longer in the US but are craving American food. 🙂
Thank you for sharing, Anita.
This sauce sounds so delicious and is so easy to make! I can’t wait to try this sauce!
Thanks, Jordin. Let me know how it was
I am ALWAYS excited about a new enchilada sauce recipe. I have so many dishes I can use this recipe for, so I should better start cooking 🙂
Thank you, Elaine
I’m making this for the weekend, I bet everyone is going to devour it!
Let me know how it was Shadi.
When you say “tangy” in this case, are you trying to imply sourness that’s usually present in tomato paste?
Yes, Vincent