There is something truly magical about making your own sauce from scratch, and this Classic Enchilada Sauce Recipe is the perfect way to bring authentic, rich Mexican flavors into your kitchen with ease. This sauce is a beautiful balance of smoky paprika, earthy cumin, and just the right touch of sweetness from brown sugar, simmered to velvety perfection. Whether you’re layering it in enchiladas or dunking chips, this versatile sauce will become your go-to, elevating any meal with its deep, comforting taste and vibrant color. You’ll love how straightforward the process is and how rewarding every bite tastes.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for this sauce, simplicity is key. Each component plays a vital role in building that classic flavor, ensuring your sauce is both rich and beautifully textured. From the basic trio of oil, flour, and broth that forms the silky base, to the blend of spices that bring it all to life, every ingredient matters.
- Vegetable oil: Provides the fat needed to cook the roux and bring a smooth richness to the sauce.
- Flour (all-purpose/plain): Creates the perfect roux that thickens the sauce for a luscious texture.
- Tomato passata or tomato sauce: Gives the sauce its vibrant, tangy tomato base and gorgeous red hue.
- Chicken broth (low sodium) or vegetable broth: Adds depth and savory body to round out the flavor profile.
- Dried oregano: Offers a slightly herbal hint that balances the spices beautifully.
- Cumin: Gives a warm, earthy layer that is fundamental in Mexican cooking.
- Paprika: Adds smokiness and a mild pepper flavor that’s essential for classic enchilada sauce.
- Garlic powder: Brings savory garlic undertones without the harshness of fresh garlic.
- Onion powder: Provides a subtle sweetness and depth to the sauce’s flavor.
- Brown sugar: Balances acidity with a gentle caramel sweetness that ties all flavors together.
- Salt and pepper: Essential seasonings to enhance and sharpen the sauce to your liking.
- Optional extras (cayenne pepper, ground chipotle): To add a smoky heat kick for those who like it spicy.
How to Make Classic Enchilada Sauce Recipe
Step 1: Heat the oil
Start by warming the vegetable oil in a saucepan over medium heat. This step heats the fat so it can cook the flour perfectly, laying the foundation for a smooth and thick sauce.
Step 2: Whisk in the flour
Pour in the flour and whisk continuously, blending it with the oil until smooth. This roux cooks for about one minute, which is critical to remove the raw flour taste and prepare the base for the sauce.
Step 3: Add the tomato and spices
Next, pour in the tomato passata or sauce along with the chicken broth and all your dried spices except salt and pepper. Whisk everything together to combine thoroughly. The spices start infusing at this stage, bringing those warm, smoky flavors to the forefront.
Step 4: Simmer to thicken
Bring the mixture to a boil, then reduce it to a simmer. Let it cook gently for about 10 minutes, stirring occasionally to keep it smooth. This simmering thickens the sauce to a luscious consistency that clings beautifully to enchiladas.
Step 5: Season to taste
Finish by seasoning with salt and freshly ground pepper. Taste as you go to get the perfect balance; the right amount of salt will make all the flavors shine.
Step 6: Store or use immediately
Your homemade sauce can be used right away, poured over your favorite enchiladas or dishes, or stored in an airtight container. It keeps wonderfully in the fridge for up to a week and freezes well for future meals.
How to Serve Classic Enchilada Sauce Recipe
Garnishes
To elevate your enchiladas with this sauce, garnish with freshly chopped cilantro, crumbled queso fresco, or a dollop of cool sour cream. These toppings bring a fresh brightness and create a beautiful contrast to the sauce’s rich depth.
Side Dishes
This sauce pairs perfectly with classic Mexican sides like fluffy Mexican rice, refried beans, or a crisp cabbage slaw. Each side offers texture and flavor that complement the saucy enchiladas beautifully, creating a balanced and satisfying meal.
Creative Ways to Present
Don’t stop at enchiladas! Use this sauce as a base for a taco topping, drizzle it over nachos, or mix it into casseroles for a smoky twist. You can even transform it into a dipping sauce for crispy chips or roasted veggies, making this Classic Enchilada Sauce Recipe incredibly versatile.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your enchilada sauce to an airtight container and keep it in the refrigerator. It stays fresh for up to a week, allowing you to enjoy it all week long or whenever the craving hits.
Freezing
If you want to save it longer, this sauce freezes beautifully. Pour it into freezer-safe containers or bags, leaving a little space for expansion, and it will keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, warm the sauce gently in a saucepan over low heat, stirring often to prevent sticking or burning. You can also microwave it in short bursts, stirring in between, until heated through and ready to serve again.
FAQs
Can I make this Classic Enchilada Sauce Recipe vegetarian or vegan?
Absolutely! Simply substitute chicken broth with vegetable broth or water and use vegan-friendly ingredients for the toppings. The sauce’s rich tomato and spice blend remain just as delicious without animal products.
What if I want a spicier sauce?
To amp up the heat, add cayenne pepper or ground chipotle during the cooking process. Start small and increase gradually to your preferred spice level. These ingredients add smoky heat without overpowering the sauce.
Can I use fresh garlic and onion instead of powdered?
You can, but you’ll want to sauté finely minced fresh garlic and onion with the oil before adding flour for the roux. This adds a fresher note but slightly changes the preparation steps.
How thick should the enchilada sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, whisk in a splash of broth or water to loosen it up for perfect consistency.
Is tomato passata different from tomato sauce?
Passata is strained tomato purée with a smooth texture, often less seasoned than canned tomato sauce. You can use either in this recipe; passata gives a more natural tomato flavor, while sauce is slightly more processed but still works great.
Final Thoughts
Trust me, once you try this Classic Enchilada Sauce Recipe, you’ll never want to go back to store-bought sauces again. It’s simple, flavorful, and so satisfying to make from scratch. Whether you’re crafting traditional enchiladas or using it in creative ways, this sauce brings warmth, comfort, and a little fiesta to your table every time. So roll up your sleeves and enjoy the delicious journey!
Print
Classic Enchilada Sauce Recipe
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 3.5 to 4 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This Classic Enchilada Sauce recipe delivers a rich, flavorful, and mildly spiced tomato-based sauce perfect for enchiladas or other Mexican-inspired dishes. Made from simple pantry staples including vegetable oil, flour, tomato passata, and warm spices like oregano, cumin, and paprika, it’s easy to prepare and simmered until thickened for ideal sauciness. Customize the heat with optional cayenne or chipotle for smokiness. A versatile sauce that can be refrigerated or frozen for convenience.
Ingredients
Base Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose/plain)
- 700 g / 24 oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
Spices and Seasonings
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
Instructions
- Heat the oil: Place a saucepan over medium heat and heat the vegetable oil until shimmering, preparing for the flour roux.
- Make the roux: Add the flour to the hot oil and whisk continuously for about 1 minute until well combined and lightly cooked to remove raw flour taste.
- Add liquids and spices: Pour in the tomato passata or sauce, then add chicken broth along with oregano, cumin, paprika, garlic powder, onion powder, and brown sugar. Whisk to combine all ingredients thoroughly.
- Bring to a boil then simmer: Increase heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Simmer until thickened: Cook the sauce for about 10 minutes, stirring or whisking occasionally until it thickens to desired consistency.
- Season and finalize: Taste the sauce and season with salt and pepper. Optionally, add cayenne pepper or ground chipotle for extra heat or smokiness.
- Storage: Once cooled, transfer to an airtight container. It keeps well refrigerated for up to 1 week or can be frozen for longer storage.
Notes
- This enchilada sauce can be made with vegetable broth to make it vegetarian-friendly.
- Adjust the thickness by simmering longer or adding more broth to thin.
- For a spicier kick, add cayenne pepper or chipotle powder gradually to taste.
- Use low sodium broth to control the saltiness of the sauce effectively.
- Store leftovers in an airtight container in the fridge or freeze in portions for convenient future use.
