Can I make this enchilada sauce ahead of time?

Absolutely! This homemade enchilada sauce is perfect for meal prepping. You can make it up to 5 days in advance and store it in an airtight container in the refrigerator. It also freezes beautifully for up to 3 months. Just thaw it in the fridge overnight and gently reheat on the stovetop, adding a splash of broth if needed to reach your desired consistency.

What can I use instead of chicken broth for a vegetarian enchilada sauce?

For a delicious vegetarian enchilada sauce, simply substitute the chicken broth with a good quality low-sodium vegetable broth. The flavor profile will remain rich and satisfying, making it suitable for all your plant-based Mexican dishes.

How can I make this enchilada sauce spicier?

To increase the heat in your enchilada sauce, you have a few options. You can add a pinch more cayenne pepper along with the other spices. For a smoky heat, mince 1-2 chipotle peppers in adobo sauce and stir them in with a tablespoon of their sauce during the simmering stage. Alternatively, finely mince a fresh jalapeu00f1o or serrano pepper and sautu00e9 it with the flour in Step 1.

What are some common uses for homemade enchilada sauce?

Beyond classic enchiladas, this versatile enchilada sauce can be used in many ways! Drizzle it over huevos rancheros, smother burritos or chimichangas, use it as a base for Mexican-inspired casseroles, or even thin it slightly for a flavorful taco salad dressing. It's a fantastic all-purpose sauce to have on hand.

Enchilada Sauce: 5-Star Homemade Recipe for Authentic Flavor

Name: Homemade Enchilada Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil or vegetable oil; 3 tablespoons all-purpose flour; 4 tablespoons chili powder (high-quality, like New Mexico or Ancho); 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried oregano; Pinch of cayenne pepper (optional, for extra heat); 3 cups low-sodium chicken broth or vegetable broth; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste

Ingredients

Scale

3 tablespoons olive oil or vegetable oil
3 tablespoons all-purpose flour
4 tablespoons chili powder (high-quality, like New Mexico or Ancho)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
Pinch of cayenne pepper (optional, for extra heat)
3 cups low-sodium chicken broth or vegetable broth
1 teaspoon apple cider vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Instructions

Step 1: In a medium saucepan, heat the olive oil over medium heat. Once shimmering, add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be a light golden brown and smell slightly nutty.
Step 2: Reduce the heat to low. Add the chili powder, ground cumin, garlic powder, onion powder, dried oregano, and optional cayenne pepper to the roux. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant and slightly toasted. Be careful not to burn them.
Step 3: Gradually whisk in the chicken or vegetable broth, a little at a time, to prevent lumps. Continue whisking until the mixture is smooth and fully combined. Increase the heat to medium-low.
Step 4: Bring the enchilada sauce to a gentle simmer, stirring occasionally. Cook for 10-15 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
Step 5: Remove the enchilada sauce from the heat. Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasonings as needed. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve, though it’s usually not necessary.
Step 6: Your homemade enchilada sauce is now ready to use in your favorite enchilada recipes or other Mexican-inspired dishes. Enjoy the rich, authentic flavor!

Notes

This enchilada sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, whisking occasionally. You may need to add a splash of broth or water if it’s too thick after reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dishes
Cuisine: Mexican

Nutrition

Serving Size: 0.25 cup
Calories: 70 kcal
Sugar: 1 g
Sodium: 300 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: enchilada sauce, homemade enchilada sauce, red enchilada sauce, easy enchilada sauce, mexican sauce, enchiladas, chili sauce, sauce recipe, authentic enchilada sauce, best enchilada sauce

Ingredients

Instructions

Notes

Nutrition

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