Easy Enchilada Sauce from Scratch

Master the Best Easy Enchilada Sauce

The moment that 3 tbsp of neutral oil hits the hot pan and you whisk in the flour, the kitchen fills with a nutty, toasted aroma that canned versions just can't touch. I remember the first time I made this after staring at a half empty pantry, realizing I’d forgotten the "red sauce" for my family's favorite Tuesday night dinner.

I threw some spices together, prayed to the kitchen gods, and ended up with something so much better than the store-bought stuff that I’ve never looked back.

Honestly, stop buying the cans. They often have a weirdly acidic, tinny aftertaste that masks the beautiful heat of the peppers. This version is silky, smooth, and has just enough kick to wake up your palate without setting your tongue on fire.

Plus, it costs pennies to make with stuff you already have in the back of your cupboard.

We're going for a texture that is completely velvety, not grainy or thin. When you pour this over your tortillas, it should coat them like a warm blanket rather than running off like water.

It's the secret to getting that restaurant quality finish right on your own stove, and I'm going to show you exactly how to nail it every single time.

The Magic of Sauce Science

Fat Soluble Flavor Extraction

Mechanism: The spices are "bloomed" in hot oil to dissolve flavor compounds that water based liquids can't reach. This process transforms raw powder into a deep, integrated aromatic base.

Starch Gelatinization for Body

Mechanism: Mixing flour and oil creates a roux that traps starch granules. When broth is added, these granules swell and burst, thickening the liquid into a cohesive, stable sauce.

Brightening With Acid

Mechanism: A tiny splash of apple cider vinegar at the end cuts through the heavy fat and earthiness. This balances the pH, making the other spices pop without making the sauce taste sour.

You'll notice that as you scale up, the cook time doesn't double. This is because the surface area of a larger pan helps the liquids reach a simmer faster, though you do need to whisk a bit more vigorously to keep it smooth. I often make a double batch to keep in the fridge for the following week.

Essential Elements for Rich Flavor

Choosing the right liquid base is the fork in the road for your meal. If you're pairing this with a Cheesy Chicken Enchiladas recipe, the chicken broth provides a seamless flavor bridge that makes the whole dish feel cohesive.

Tools for a Smooth Sauce

You don't need a pantry full of gadgets, but a heavy bottomed saucepan is your best friend here. It distributes heat evenly, so you don't end up with scorched chili powder in one corner while the rest is lukewarm.

A silicone coated whisk is also a massive help; it lets you get right into the edges of the pan where flour likes to hide and clump up.

Chef's Tip: Freeze your tomato paste in tablespoon sized blobs on a parchment sheet. Once frozen, toss them in a bag so you always have exactly 1 tbsp (15g) ready for recipes like this without wasting the whole can!

If you don't have a whisk, a flat wooden spoon will work in a pinch, but you'll have to be much more aggressive with your stirring. The goal is a constant motion that keeps those starch molecules from bonding together into lumps. Think of it as a mini workout for your forearm before you dive into those enchiladas.

Steps to a Velvety Finish

1. Whisk 3 tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano, ¼ tsp kosher salt, and a pinch of cinnamon in a small bowl. Note: Mixing them first prevents individual spices from burning while you fumble with jars.
2. Heat 3 tbsp neutral oil in a medium saucepan over medium heat until it shimmers and moves like water.
3. Add 3 tbsp all purpose flour to the oil.
4. Whisk the flour and oil for 1 minute until it smells slightly nutty and begins to foam.
5. Dump the spice blend into the roux and whisk for 30 seconds until the aroma becomes intense and earthy.
6. Whisk in 1 tbsp tomato paste until it turns a deep brick red and incorporates fully.
7. Slowly pour in 2 cups low sodium chicken broth while whisking constantly. Note: Adding liquid slowly prevents the flour from seizing into clumps.
8. Bring the mixture to a gentle simmer.
9. Cook for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
10. Remove from heat and stir in 1 tsp apple cider vinegar.

Fixing Your Sauce Texture Issues

Addressing Bitter Aftertastes

If your sauce tastes bitter, you likely scorched the spices. Chili powder is delicate and only needs about 30 seconds of direct heat in the oil. If it's already done, a tiny pinch of sugar can help mask the bitterness, but the real fix is watching that heat like a hawk next time.

Thinning Out Thick Sauce

Sometimes the sauce reduces too much and becomes a paste. This usually happens if the simmer was too aggressive. Simply whisk in an extra splash of broth or water, one tablespoon at a time, until it reaches that velvety pouring consistency again.

Eliminating Unwanted Lumps

Lumps happen when the broth is added too fast or the whisking wasn't vigorous enough. If you see tiny white spots of flour, don't panic. You can run the finished sauce through a fine mesh strainer or give it a quick zap with an immersion blender to save the day.

Common Mistakes Checklist ✓ Never leave the pan unattended; spices can burn in under 10 seconds. ✓ Whisk the flour and oil until the "raw" smell is gone before adding liquid. ✓ Use room temperature or warm broth to avoid shocking the roux.

✓ Don't skip the cinnamon; it adds a "hidden" warmth that mimics authentic recipes.

Easy Flavor Profile Adjustments

For a smaller family, you can easily cut this recipe in half. Use 1.5 tbsp of oil and flour, and exactly 1 cup of broth. Since you're working with smaller volumes, the sauce will thicken much faster usually in about 3 minutes of simmering.

Keep a close eye on it so it doesn't turn into a thick sludge.

If you're cooking for a crowd and need to double or triple the recipe, don't just triple the spices. Start with 1.5x the salt and cinnamon, then taste at the end. Spices can become overwhelming in large quantities, so it's safer to build the flavor gradually as the sauce simmers.

If you enjoy experimenting with different bases, you might find the technique for this red sauce similar to how we build the foundation for a Tomato Cream Sauce recipe, where fat and aromatics lead the way.

Easy Flavor Profile Adjustments

gluten-free Flour Alternatives

You can swap the all purpose flour for a 1 to-1 gluten-free flour blend. However, be aware that some blends can make the sauce slightly grittier. For the smoothest result, use a cornstarch slurry added at the very end of the simmering process instead of making a roux at the start.

Boosting the Smoke

If you love that deep, campfire flavor, swap 1 tbsp of the regular chili powder for smoked paprika or a teaspoon of chipotle powder. This adds a beautiful lingering heat and a dark, moody color to the sauce that looks incredible on the plate.

Preserving the Sauce Flavor

This sauce stays fresh in an airtight container in the fridge for up to 5 days. It actually thickens quite a bit as it cools, so it might look like jelly when you pull it out the next morning. Don't worry as soon as it hits a warm pan or the microwave, it will liquefy and return to that velvety state.

For long term storage, this freezes beautifully. I like to pour it into silicone muffin tins, freeze them, and then pop the "sauce pucks" into a freezer bag. They stay good for up to 3 months. When you're ready to use them, just drop a couple of pucks into a saucepan over low heat with a tablespoon of water.

Delicious Ideas for Serving

This sauce isn't just for rolling tortillas. I love using it as a base for a Mexican style shakshuka, poaching eggs directly in the bubbling red liquid. The richness of the yolk creates a creamy, spicy sauce that is perfect for dipping toasted bolillo rolls into.

It also works wonders as a marinade for grilled chicken or pork. The oil and spices penetrate the meat, and the tomato paste helps create a beautiful charred crust on the grill. If you have leftovers, stir a few spoonfuls into a pot of pinto beans to give them an instant flavor upgrade without any extra chopping or prep.

• If you want it creamier, whisk in 2 tbsp of sour cream at the very end.
• If you want it spicier, add ½ tsp of cayenne pepper during the spice blooming step.
• If you want it more "restaurant style," blend in a canned chipotle pepper in adobo sauce.

Kitchen Myths Debunked

Many people believe you shouldn't "burn" the spices, which leads them to add the liquid too early. The truth is, you want to toast them. Toasting changes the molecular structure of the spices, removing the "raw" dustiness and replacing it with a rich, rounded flavor.

As long as they don't turn black, you're doing it right.

Another myth is that you need expensive dried chiles and a blender for a "real" sauce. While that method is delicious, a spice based sauce is a perfectly legitimate and traditional way to make enchilada sauce in many Mexican households.

It’s about the technique of the roux and the bloom, not just the starting ingredient.