How To Make Easy Homemade Enchilada Sauce

Enchiladas are one of my favorite dinners to make, and if you want to make them even better, you need to make them with homemade enchilada sauce! It is incredibly easy to make, uses healthier ingredients and can be modified to taste exactly how you want.

While there are some delicious store bought enchilada sauces out there, most of them are filled with seed oils and extra preservatives. Taking a few extra minutes to make it from scratch yourself is absolutely worth it. It is made with simple ingredients most of us have on hand, so in my books, it is easier than going to the store!

To make homemade enchilada sauce you just need a few ingredients like olive oil, tomato paste and some broth. That all gets whisked together with a variety of spices and creates a beautiful smooth, spiced sauce.

This sauce is of course for enchiladas but is also a great addition to taco bowls, or fajitas! You can make it mild or spicy to suite your taste buds and make a large batch to freeze if you like. A great way to add some additional flavor to meals without nasty ingredients.

Tips For Making Homemade Enchilada Sauce

1. Always prep your ingredients before you start making the sauce. It comes together quickly, so having everything measured a head of time is helpful.
2. Make sure to whisk the mixture constantly as it cooks to ensure nothing burns and you end up with a nice smooth sauce. You don’t want the spices to end up stuck on the bottom and get burnt.
3. Start with the spice measurements in the recipe, and add more if you like. This sauce can be customized to be as spicy or milk as you like, so I always recommend starting with the recipe, then you can always add in more spice at the end.

Homemade Enchilada Sauce Ingredients

Olive Oil– Most enchiladas are made with seed oils which is why I love making it at home. You can use olive oil or avocado oil.

Chili Powder– This is the main spice in the sauce. If you want it spicy, you can always add more.

Cumin– Ground cumin is also an essential spice in this enchilada sauce.

Garlic Powder– This is used instead of fresh garlic for a nice smooth sauce.

Flour– All purpose flour is fine or you can use a GF 1 to 1 flour if you are gluten free.

Tomato Paste– A couple spoonfuls of this adds great color and a touch of sweetness.

Broth– You can use vegetable broth or chicken broth. I avoid beef broth as it has a stronger flavor.

Apple Cider Vinegar– This gives you that classic bit of tang in the enchilada sauce. It is essential!

Oregano– Just a dash of dried oregano.

Cayenne– Adding this will add a bit of heat. If you don’t like spice, you can omit it and if you like a spicy sauce, you can increase the amount.

Cinnamon– A little sprinkle of cinnamon adds a bit of warmth to the flavor.

The Steps

1. Start by adding the oil to a medium sized pot over medium heat.
2. Allow the oil to heat up for 2 minutes, then add in the flour and all the spices, ending at the salt.
3. Whisk the oil and spices together for 1 minute.
4. Then, slowly pour in 2 1/2 cups of the broth and the tomato paste, continuing to whisk as you add the broth.
5. Once the mixture is nice and smooth, allow it to cook for another 2 minutes as it thickens slightly. At this point you can decide if you like this thickness or if you want to add in the extra 1/2 cup of broth to make it a bit more runny.
6. Remove the sauce from the heat, then whisk in the apple cider vinegar. Start with 2 tsp and add the extra tsp if you want it slightly more tangy. (I like 3 tsps in mine)
7. Taste the sauce, and add in any more salt or cayenne if you want it more spicy.
8. Enjoy this sauce in enchiladas, taco bowls or fajitas!

If you give this recipe a try, leave a comment or recipe review below!

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