Easy Homemade Enchilada Sauce - this sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
For years I used store-bought enchilada sauce... until I came across this recipe for homemade enchilada sauce from Cookie + kate. I instantly fell in love with this sauce. The flavors are incredibly well-balanced and the taste is so authentic. This sauce is so easy to make and comes together quickly. This is the only enchilada sauce recipe I have used since. It's simply THAT GOOD!
This sauce comes together with a variety of spices and a few other ingredients, but most are items that are likely in your pantry.
The authentic flavor in this sauce comes from chili powder, cumin, garlic powder, oregano, and cinnamon. Cinnamon is optional, but I highly recommend adding it. It adds warmth and rounds out the flavors with a little something you just can't put your finger on.
A splash of apple cider vinegar adds acidity to the sauce. The sauce just isn't the same without it. I often add an extra splash because I love the acidic note.
Tips for preparing
- Gather the ingredients ahead of time. This sauce comes together very quickly, so I recommend having the ingredients ready to go before starting.
- Mix the flour and the spices together and set aside. This helps to ensure the spices are evenly distributed and also adds ease when preparing the sauce.
- Check the temperature of the oil by dropping a pinch of the flour mixture into the oil. If the flour sizzles, the oil is hot enough to add the flour.
- When the oil is hot, make the rue. Whisk the flour mixture into the oil until well combined and fragrant.
- Whisk in the tomato paste and then gradually add the broth, whisking constantly.
- Cook until the sauce has thickened, about 5 minutes.
- Season with vinegar, salt, and pepper.
Use enchilada sauce in these recipes
This is the best enchilada sauce and is delicious in these recipes.
Easy Homemade Enchilada Sauce
- 3 tablespoons grapeseed oil or olive oil
- 3 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1-2 pinches ground cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- black pepper to taste, if desired
- This sauce comes together quickly, so it's best to have all of the ingredients ready and within reach. Combine the flour and spices in a small bowl and mix together. Set aside.
- In a medium-size saucepan set over medium-low heat, preheat the oil until a pinch of flour sizzles when dropped in the oil. Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
- Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
- While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
- Remove from the heat and stir in the apple cider vinegar. Season with salt and pepper to taste.
- Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.