Make a delicious Homemade Enchilada Sauce in under 10 minutes with ingredients right from your pantry! Quick and Amazing!
In our house we love taco Tuesday, or Wednesday, or whatever day it happens to fall on. Sometimes it is tacos, other times, burritos or nachos, but the big winner in enchilada night! Especially since we started making our own homemade enchilada sauce! I will never go back to store-bought! This takes less than 10 minutes to make and will knock your socks off!
How to Make Enchilada Sauce
This recipe is so easy! It moves fast though, so be sure to have your ingredients measured and ready to dump and stir.
In a sauce pan heat 3 -4 tablespoons of olive oil over medium heat. Once hot, stir in the flour and seasonings listed in the recipe below. Whisk while a roux forms. It only takes a minute or two.
Finally, slowly stir in the chicken or vegetable broth and tomato paste. Whisk until smooth. The sauce will thicken, once it reaches the desired thickness (about 4 minutes) remove from heat and stir in the vinegar. Use it as you desire in your dish.
This recipe is simple, but it does call for flour. You can replace it with any gluten free flour blend. I used King Arthur Gluten Free Flour and it worked perfectly!
Now that you have made enchilada sauce you may be wondering how to store it. You can place this in a mason jar or other airtight container in your refrigerator for up to 2 weeks. (Not that it will last that long). Once you try this delicious sauce, and see how easy it is to make fresh, it won’t be around long.
- If you want to make this Vegan just use vegetable broth instead of chicken broth.
- Pre-measure your ingredients before you start, this really helps.
- Taste test! Give the sauce a taste, and add extra spices or seasonings to make your tastebuds happy. Everyone is a little different.
- Look for the tomato paste sold in a squeeze tube. That way you only use what you need and you aren’t wasting the can.
Homemade Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour or gluten free flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt to taste
- 2 tablespoons tomato paste
- 2 cups chicken broth or vegetable
- 1 teaspoon vinegar white or apple cider
- 1 tsp lime juice
- 1 -2 tsp adobo sauce optional
- This is a fast recipe. Premeasure your ingredients so they are ready to dump and go.
- In a medium-sized sauce pan over medium heat, warm the oil until it will sizzle if something is added.
- Once it is hot, add in the flour and spice mixture. Whisk constantly, and cook until it is deeper in color and smells amazing. About 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Increase the heat to medium high and bring the sauce to a simmer, then reduce heat as necessary to maintain a gentle simmer. Continue whisking until the sauce thickens about 5 minutes. You want it to coat the back of a spoon.
- Remove from heat, then whisk in the vinegar, lime juice, and adobo (if desired). Give your sauce a taste, and add more salt if needed. Use as you would any enchilada sauce.
- Store unused sauce in an air tight container in the fridge for up to 2 weeks.