This Traditional Easy Enchilada Sauce recipe yields about 2 cups of rich, flavorful sauce using simple pantry ingredients. It stars chili powder, which provides signature heat and red color. The sauce base begins with a quick roux of flour and oil to provide thickness and body, before broth, spices, and tomato sauce are added. A brief simmer allows the flavors to meld beautifully.
Sauce Ingredients
To make this easy sauce, you’ll need:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon oregano
- 2 cups broth (chicken or vegetable)
- 8-ounce can tomato sauce
- Salt to taste
That’s it! As you can see, the ingredient list is short. Let’s walk through making this sauce from start to finish.
Creating the Roux
A classic roux provides the foundation for intensely flavorful sauces and gravies. This quick enchilada sauce roux contains just flour and oil.
To prepare it, heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat. Once hot, whisk in 3 tablespoons of all-purpose flour. Continue whisking for about 1 minute as the mixture bubbles and begins to turn light brown.
This cooked flour-oil mixture is the roux that will thicken and enrich the enchilada sauce. Be careful not to burn the roux – a light golden color is perfect. Burning will ruin the flavor!
Adding Spices and Liquid
Next, you’ll bloom aromatics and chili powder in the hot roux to boost flavor. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1⁄2 teaspoon each garlic powder and onion powder, and 1⁄4 teaspoon oregano.
Stir continuously for about 1 minute until wonderfully fragrant. This step helps release the essential oils in the spices so they fully infuse the sauce. The chili powder is what gives this enchilada sauce its classic red color and mild heat.
Once the spices are toasted, it’s time to add the broth and tomato sauce. Slowly pour 2 cups chicken or vegetable broth into the saucepan, whisking constantly to prevent lumps. Then, pour in an 8-ounce can of tomato sauce and stir until fully incorporated.
Simmering the Sauce
At this point, your easy enchilada sauce will look quite thin and watery. But now comes the most important step – simmering the sauce to reduce it down to the perfect texture and thickness.
Bring the liquid ingredients up to a low boil. Then, reduce heat to low and let it bubble gently for 10-15 minutes. You’ll notice the sauce thickening into a lush, gravy-like texture that will beautifully coat enchiladas.
Stir the sauce occasionally as it simmers. If it seems to be reducing too quickly, lower the heat further. You want a nice gradual reduction.
How do you know when the sauce is done? Well, enchilada sauce texture is quite subjective – ranging from thin and brothy to thick and richly clingy. Taste test the sauce after 10 minutes. If you prefer a thicker consistency, simmer for an extra 5 minutes until ideal.
Seasoning the Sauce
Once your enchilada sauce has simmered to your desired texture, it’s time to season. Taste the sauce and add salt gradually until properly seasoned. I usually add about 1⁄2 teaspoon salt.
Keep in mind that other components of your enchiladas, like cheese, olives, beans etc. will also contribute saltiness. It’s always better to undersalt at this stage instead of overdoing it.
If you love spicy food, a pinch of cayenne or extra chili powder can also be added now. Adjust to taste based on your preferred level of heat.
Using the Sauce
This easy, versatile enchilada sauce is an indispensable staple for Tex-Mex cooking. It can turn any meal into a fiesta!
The 2 cups of sauce yields enough to generously cover a full pan of stacked enchiladas – whether you make cheese, chicken, beef or veggie fillings.
To assemble enchiladas, simply dip corn or flour tortillas into the sauce until softened and pliable. Fill with your favorite ingredients, roll up and nestle seam-side down into a baking dish. Pour the remaining sauce over top and finish with plenty of melty cheese.
Bake uncovered at 350°F until bubbly, about 25 minutes. Sprinkle with cilantro and serve immediately! Now, let’s explore some deliciously easy ways to use up leftover sauce.
More Uses for Enchilada Sauce
With a batch of flavorful enchilada sauce on hand, you’ll find plenty of ways to incorporate it into meals beyond enchiladas:
Burritos and Tacos
Drizzle the sauce inside burritos or over the filling in tacos. It provides a boost of spice and moisture.
Nachos or Tostadas
Dip crispy tortilla chips or tostada shells into the sauce for appetizers. Sprinkle with cheese, beans, salsa and more!
Chilaquiles
Transform leftover tortilla chips into chilaquiles for breakfast. Simply fry the chips in oil until crispy, then bathe in this enchilada sauce and garnish with egg, avocado, cotija cheese and cilantro.
Enchilada-Style Casserole
Make a layered casserole with tortillas, sauce, ground meat, beans, corn and cheese.
Quesadillas
Spread sauce onto a tortilla before adding cheese and other fillings for extra flavor.
Fajitas or Carnitas
Spoon some sauce over grilled steak, chicken or pork fajita meat or shredded carnitas.
Rice and Beans
Stir a spoonful of sauce into Mexican rice and beans or Refried Beans for a boost of spice and tomatoes.
Soup Base
Thin out leftover sauce with additional broth for a quick and flavorful base for soups or braises.
Freezer-Friendly
Leftover enchilada sauce freezes very well for months, so make a double batch to always have it on hand!
So as you can see, this all-purpose enchilada sauce is one of the handiest staples for weeknight Tex-Mex cooking. It stores nicely in the fridge or freezer, ready whenever a craving strikes!
Now that you know how incredibly easy it is to put together, isn’t it time to ditch those cans and jars of inferior sauce? I promise that after one batch of this homemade Traditional Easy Enchilada Sauce, you’ll never go back!
The next time the mood strikes for cheesy enchiladas, tacos, nachos or more – you’ll be ready in minutes flat thanks to this flavor-packed sauce.
Now, are you ready to get cooking? Grab your saucepan – let’s make some sauce!
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Easy Traditional Enchilada Sauce Recipe
- Total Time: 20 minutes
- Yield: about 2 cups 1x
Ingredients
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 tablespoon ground chili powder (adjust to taste for mildness or spiciness)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
2 cups chicken or vegetable broth
1 can (8 ounces) tomato sauce
Salt to taste
Instructions
Prepare the Roux: In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and stir continuously for about 1 minute, until the mixture becomes a light, golden brown. This is your roux, which will thicken the sauce.
Add Dry Ingredients: Add the chili powder, cumin, garlic powder, onion powder, and oregano to the roux. Continue to stir for about 1 minute. This will help release the flavors of the spices.
Incorporate Liquids: Slowly pour in the chicken or vegetable broth while continuously stirring to prevent any lumps. Then, add the tomato sauce. Stir until the mixture is smooth.
Simmer the Sauce: Bring the sauce to a low boil, then reduce the heat to low and let it simmer for 10-15 minutes. The sauce will thicken and the flavors will meld together.
Season: Taste the sauce and add salt as needed. If you prefer a spicier sauce, you can add more chili powder or a pinch of cayenne pepper.
Final Touches: Once the sauce has reached your desired consistency and flavor, remove it from heat. It’s now ready to be used in your enchilada dishes!
Notes
Use this sauce in your favorite enchilada recipe, whether you’re making chicken, beef, or vegetarian enchiladas.
Drizzle over burritos or tacos for added flavor.
Serve as a dipping sauce alongside quesadillas or nachos.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
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