Bursting with deep, smoky flavors and just the right touch of warmth, this homemade Enchilada Sauce transforms simple ingredients into culinary magic. With a rich, velvety texture and layers of savory spices, it’s the secret behind show-stopping enchiladas, vibrant rice bowls, and countless other Mexican-inspired dishes. Whether spooned over cheesy enchiladas or used as a zesty topping, it’s sure to become your new kitchen staple.

Ingredients You’ll Need

Making great Enchilada Sauce doesn’t require a long list—just the basics that bring bold flavor to every bite. Each ingredient plays a key role, from building a robust base to creating classic, craveable spice.

Vegetable oil: Adds essential richness and helps all the spices bloom for maximum flavor.
All-purpose flour: Thickens the sauce for a satisfyingly velvety texture that clings perfectly to any dish.
Chili powder: The hero of Enchilada Sauce, providing earthy heat and vibrant color.
Ground cumin: Brings deep, warm undertones that capture the heart of authentic Mexican cuisine.
Garlic powder: Adds a mellow, savory punch without overwhelming the sauce.
Onion powder: Helps round out the flavor with subtle sweetness and depth.
Dried oregano: Gives a fresh, herbal complexity that lifts the whole sauce.
Salt: Enhances every other spice and brings out the sauce’s full potential.
Black pepper: Adds gentle, back-of-the-throat warmth for balance.
Low-sodium chicken or vegetable broth: Thins the sauce to the perfect consistency while adding savory flavor—choose vegetable broth for a fully vegan Enchilada Sauce.

How to Make Enchilada Sauce

Step 1: Toast the Roux

Start by heating the vegetable oil in a medium saucepan over medium heat. Whisk in the flour, stirring constantly for about one minute until it forms a light roux. This step unlocks a nutty aroma and builds the sauce’s velvety base. Don’t rush—taking the time to toast the flour ensures your Enchilada Sauce won’t taste raw or chalky.

Step 2: Stir in the Spices

Once your roux is ready, toss in the chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well, letting the spices sizzle for a moment in the hot oil. This brings out the essential oils in the spices, infusing your kitchen with the scent of authentic Mexican flavors.

Step 3: Whisk in the Broth

Now, slowly whisk in the chicken or vegetable broth, pouring a little at a time to prevent lumps. Your sauce will transform from a thick paste to a silky, pourable mixture. Keep whisking until it’s smooth and well combined—no one wants a lumpy Enchilada Sauce! This is where all those robust flavors start coming together.

Step 4: Simmer and Thicken

Bring the mixture to a gentle simmer, then turn the heat to low. Let the sauce cook for 8 to 10 minutes, stirring occasionally so it doesn’t stick. As it simmers, the Enchilada Sauce thickens and the flavors meld into something truly irresistible. When it coats the back of a spoon, you’re ready to go!

Step 5: Cool and Use

Remove the saucepan from heat and let the Enchilada Sauce cool slightly before using. This quick rest allows the flavors to deepen and makes it easier to handle. The sauce is now ready to slather over enchiladas, drizzle on tacos, or star in any of your favorite dishes!

How to Serve Enchilada Sauce

Garnishes

For a show-stopping finish, sprinkle your creations with fresh cilantro, crumbled queso fresco, or thinly sliced green onions. A squeeze of lime adds a burst of brightness that beautifully contrasts the rich, savory Enchilada Sauce. These finishing touches turn a simple meal into a true celebration.

Side Dishes

A classic plate of Mexican rice and creamy refried beans turns anything topped with Enchilada Sauce into a comforting feast. For a lighter twist, try a crisp cabbage slaw or grilled vegetables—each bite lets the sauce shine while balancing the richness of your main dish.

Creative Ways to Present

Think outside the casserole dish! Drizzle leftover Enchilada Sauce over roasted potatoes, use it as a dip for tortilla chips, or blend it into a bold breakfast by spooning it over eggs. It’s a base for Tex-Mex casseroles and even works wonders as a topping for baked sweet potatoes. Let your creativity run wild!

Make Ahead and Storage

Storing Leftovers

Cool the Enchilada Sauce to room temperature and transfer it to an airtight container. It will keep beautifully in the refrigerator for up to one week, making weeknight dinners a breeze whenever you crave a punch of flavor.

Freezing

If you want to save time down the line, pour cooled Enchilada Sauce into freezer-safe bags or containers. Press out extra air, seal, and freeze for up to three months. Label with the date, so future-you will thank present-you!

Reheating

Thaw the sauce overnight in the fridge (if frozen), then rewarm gently in a saucepan over low heat, stirring frequently. If it thickens too much, whisk in a splash of broth or water to bring it back to the perfect, pourable consistency.

FAQs

Can I make Enchilada Sauce spicier or milder?

Absolutely! Adjust the heat by using more or less chili powder, or add a pinch of cayenne for extra kick. For a milder sauce, choose a mild chili powder and skip any hot additions.

Is this Enchilada Sauce gluten-free?

This recipe uses all-purpose flour as a thickener, but you can easily make it gluten-free by swapping in your favorite gluten-free flour blend—just use it one-to-one and watch for your desired consistency.

What can I use if I don’t have chicken broth?

Vegetable broth is the perfect substitute, and it keeps the Enchilada Sauce vegan. Just be sure to use a low-sodium option to maintain control over the saltiness of your finished sauce.

How do I prevent lumps in my sauce?

Pour in the broth slowly while whisking constantly, which allows the roux to incorporate smoothly with the liquid. If you do end up with a few lumps, an immersion blender or regular blender does wonders for a silky finish.

Can I double or triple this Enchilada Sauce recipe?

Definitely! This recipe scales up with ease. Just use a larger saucepan and keep stirring while simmering to avoid scorching the bottom. Homemade Enchilada Sauce freezes well, so make a big batch for meal prep!

Final Thoughts

With a handful of pantry staples and just a few minutes, you’ll be whipping up Enchilada Sauce that rivals your favorite restaurant’s version. Give it a try—you’ll be amazed how such simple ingredients can taste so vibrant and authentic. Your next Mexican night is about to get so much better!