I made the Homemade Enchilada Sauce Recipe in 20 minutes and now my enchiladas, tacos, and nachos pack a smoky, chile-forward punch that ruins restaurants for me.
I am obsessed with this Homemade Enchilada Sauce. It hits that smoky, tangy, slightly sweet spot I crave after a long week.
I love the way chili powder pops in the first bite and how tomato paste gives the whole thing body. But it’s not fussy or precious.
It’s bold, red, and unapologetic, ready to rescue bland tacos, soggy enchiladas, or boring nachos. And I adore that it’s just a Simple Enchilada Sauce at heart, no weird stuff hiding in it.
Makes dinner actually exciting. Seriously, I want to pour it on everything.
My mouth waters just thinking about it.
Ingredients
- Vegetable oil: adds body and helps toast spices for nuttier taste.
- Flour or cornstarch: basically the thickener that makes sauce cling.
- Chili powder: gives warmth and that classic enchilada color.
- Cumin: earthy note that grounds the heat, kind of smoky.
- Garlic powder: quick garlic hit when you don’t use fresh.
- Onion powder: sneaky savory depth, you’ll barely notice it’s powder.
- Oregano: herbal lift, makes it feel more traditionally Mexican.
- Smoked paprika: Plus, a gentle smokiness without adding heat.
- Cayenne: adds kick, tweak it depending on your spice bravery.
- Tomato paste: concentrated tomato flavor and pleasant umami punch.
- Vegetable broth: thins sauce while keeping it light and savory.
- Apple cider vinegar: brightens everything, makes it sing a bit.
- Sugar: balances acidity; just a pinch tames sharp tomato tang.
- Fresh garlic: basically a brighter, fresher garlic punch than powder.
- Kosher salt: brings out flavors, you’ll add more to taste.
- Extra salt to taste: don’t be shy, salt makes it pop.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 2 tablespoons gluten free all purpose flour or cornstarch (your choice)
- 2 tablespoons chili powder (preferably ancho or a mild blend)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional but nice)
- 1/4 teaspoon cayenne pepper (optional, more or less to taste)
- 1/4 cup tomato paste
- 2 cups low sodium vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar or a pinch of brown sugar
- 1 clove garlic minced (or 1/4 teaspoon garlic powder if you skipped fresh)
- 1 teaspoon kosher salt plus more to taste
How to Make this
1. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until shimmering.
2. If using gluten free all purpose flour: sprinkle in the 2 tablespoons flour and whisk constantly for about 1 minute to cook the raw flour taste. If using cornstarch: skip this step and keep the cornstarch for a slurry in step
4.
3. Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon cayenne pepper. Cook and stir for 30 to 45 seconds until fragrant, careful not to burn the spices.
4. Add 1/4 cup tomato paste and cook, stirring, about 1 minute to deepen the flavor. If you used cornstarch instead of flour, mix the 2 tablespoons cornstarch with about 1/4 cup of the 2 cups vegetable broth to make a smooth slurry now.
5. Slowly whisk in the remaining vegetable broth (2 cups total). If you made a cornstarch slurry add that in with the broth. Keep whisking until smooth and there are no lumps.
6. Add 1 minced garlic clove (or 1/4 teaspoon garlic powder if you skipped fresh), 1 teaspoon kosher salt, 1 teaspoon sugar (or a pinch of brown sugar), and 1 tablespoon apple cider vinegar. Stir to combine.
7. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens to a pourable but clingy consistency. If it gets too thick add a splash of broth or water.
8. Taste and adjust salt, sugar, or cayenne for heat. If you want it smoother, you can blend briefly with an immersion blender, but thats optional.
9. Remove from heat and let the sauce rest a few minutes; it will thicken a little more as it cools.
10. Use immediately on enchiladas, tacos, nachos, soups or let cool and store in the fridge up to a week or freeze for longer.
Equipment Needed
1. Medium saucepan
2. Whisk
3. Measuring spoons and measuring cups
4. Silicone spatula or wooden spoon
5. Small bowl or ramekin for the cornstarch slurry
6. Cutting board and chef’s knife (for the garlic)
7. Can opener or spoon for the tomato paste
8. Immersion blender or small blender for optional smoothing
9. Heatproof ladle or spoon for serving
10. Airtight container or jar for storing leftovers
FAQ
Homemade Enchilada Sauce Recipe Substitutions and Variations
- For 2 tablespoons gluten free all purpose flour or cornstarch
- Use regular all purpose flour (if you don’t need it gluten free) at same amount, just cook a little longer to remove raw taste
- Arrowroot powder, same amount, gives a clear glossy sauce but avoid if you’ll boil long
- Tapioca starch, same amount, nice chew and thickens fast
- Masa harina, start with 1 tablespoon and add more to taste for a subtle corn flavor and thicker texture
- For 2 tablespoons chili powder (preferably ancho or a mild blend)
- Use 1 tablespoon ancho chile powder plus 1 teaspoon smoked paprika for depth and smokiness
- Substitute 1 to 1.5 teaspoons chipotle powder for a smoky, spicier version
- Use a mild New Mexico or guajillo powder 1 to 1 for similar earthy flavor
- Mix 1 teaspoon cumin + 1 teaspoon paprika + a pinch cayenne if you’re out of chili powder
- For 1/4 cup tomato paste
- Use 1/2 cup canned tomato sauce reduced a bit on the stove to concentrate flavor
- Blend 1/2 cup canned crushed tomatoes and simmer until thickened to about 1/4 cup
- Tomato purée concentrated down works too, start with 1/3 cup and cook to desired thickness
- In a pinch, 2 tablespoons ketchup plus a tablespoon of tomato sauce, but cut the sugar elsewhere
- For 2 cups low sodium vegetable broth
- Use low sodium chicken broth 1 to 1 for more savory depth (not vegetarian)
- Make quick stock with 2 cups water plus 1 vegetable bouillon cube or 1 teaspoon bouillon paste
- Mushroom broth or mushroom bouillon diluted 1 to 1 for an umami boost
- Plain water works if you increase the salt and herbs slightly to taste
Pro Tips
1. Bloom the spices in oil longer than you think, like 45 to 60 seconds, so they open up and taste brighter. Don’t let them burn though, stir constantly and drop the heat if they start to darken too fast.
2. If you use cornstarch, mix it with cold broth first and add it slowly while whisking so you don’t get lumps. If you used GF flour, give it a minute in the oil to lose that raw flour taste, otherwise the sauce will taste flat.
3. Balance the acidity and sweetness at the end. Add the vinegar by teaspoons and the sugar in small pinches, tasting as you go. Small changes make a big difference, and you can always fix a too-tart sauce with a tiny bit more sugar.
4. Make it ahead and rest it overnight in the fridge when you can. The flavors mellow and meld, and if the sauce thickens too much the next day just whisk in a splash of hot broth or water and warm gently until smooth.
Homemade Enchilada Sauce Recipe
I made the Homemade Enchilada Sauce Recipe in 20 minutes and now my enchiladas, tacos, and nachos pack a smoky, chile-forward punch that ruins restaurants for me.
6
servings
79
kcal
Equipment: 1. Medium saucepan
2. Whisk
3. Measuring spoons and measuring cups
4. Silicone spatula or wooden spoon
5. Small bowl or ramekin for the cornstarch slurry
6. Cutting board and chef’s knife (for the garlic)
7. Can opener or spoon for the tomato paste
8. Immersion blender or small blender for optional smoothing
9. Heatproof ladle or spoon for serving
10. Airtight container or jar for storing leftovers
Ingredients
2 tablespoons vegetable oil
2 tablespoons gluten free all purpose flour or cornstarch (your choice)
2 tablespoons chili powder (preferably ancho or a mild blend)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional but nice)
1/4 teaspoon cayenne pepper (optional, more or less to taste)
1/4 cup tomato paste
2 cups low sodium vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon sugar or a pinch of brown sugar
1 clove garlic minced (or 1/4 teaspoon garlic powder if you skipped fresh)
1 teaspoon kosher salt plus more to taste
Directions
- Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until shimmering.
- If using gluten free all purpose flour: sprinkle in the 2 tablespoons flour and whisk constantly for about 1 minute to cook the raw flour taste. If using cornstarch: skip this step and keep the cornstarch for a slurry in step
- Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon cayenne pepper. Cook and stir for 30 to 45 seconds until fragrant, careful not to burn the spices.
- Add 1/4 cup tomato paste and cook, stirring, about 1 minute to deepen the flavor. If you used cornstarch instead of flour, mix the 2 tablespoons cornstarch with about 1/4 cup of the 2 cups vegetable broth to make a smooth slurry now.
- Slowly whisk in the remaining vegetable broth (2 cups total). If you made a cornstarch slurry add that in with the broth. Keep whisking until smooth and there are no lumps.
- Add 1 minced garlic clove (or 1/4 teaspoon garlic powder if you skipped fresh), 1 teaspoon kosher salt, 1 teaspoon sugar (or a pinch of brown sugar), and 1 tablespoon apple cider vinegar. Stir to combine.
- Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens to a pourable but clingy consistency. If it gets too thick add a splash of broth or water.
- Taste and adjust salt, sugar, or cayenne for heat. If you want it smoother, you can blend briefly with an immersion blender, but thats optional.
- Remove from heat and let the sauce rest a few minutes; it will thicken a little more as it cools.
- Use immediately on enchiladas, tacos, nachos, soups or let cool and store in the fridge up to a week or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 106g
- Total number of serves: 6
- Calories: 79kcal
- Fat: 4.7g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 2.8g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 92mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 1g
- Protein: 1.2g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 0.5mg
