Home > Dressings, Dips, & Sauces > Sauces > Enchilada Sauce Enchilada Sauce December 19, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Say goodbye to store-bought, bland enchilada sauce and hello to homemade! Our recipe for Enchilada Sauce is ready in under 30 minutes, and packed with bold and authentic flavors that will elevate your recipes to the next level. Made with a blend of spices, tomato paste, and a touch of garlic, this sauce is easy to make and can be customized to suit your taste and spice preferences. Homemade Enchilada Sauce Enchiladas are a beloved Mexican dish that can be filled with a variety of ingredients, from beef and chicken to vegetables and cheese. But what really makes enchiladas shine is the sauce that they’re smothered in. Store-bought enchilada sauces can be hit or miss, so why not make your own? Not only is it easy, but it also allows you to control the level of heat and customize the flavor to your liking. Enchilada Sauce FAQs1Can I use other types of broth instead of chicken broth?Yes, you can use any type of broth that you prefer such as beef, vegetable or even water. 2Can I make this sauce in advance?You can make the sauce in advance and store it in an airtight container in the refrigerator for up to a week. It only gets more flavorful as it sits! Enchilada Sauce freezes well, and lasts up to 6 months when frozen. 3Can I make this sauce vegan?Use vegetable broth instead of chicken broth to make this Enchilada Sauce vegan. 4Can I make this sauce spicier?To make a spicier version of Enchailada Sauce, add more chili powder or cayenne pepper. You can also add ground cayenne pepper to the sauce for added heat. This recipe uses McCormick® chili powder, which is quite mild. Other brands pack more of a punch. 5Can I make a double batch of the sauce?Yes, you can double the recipe and make a larger batch of sauce to store or use for other dishes. Also, it freezes beautifully! 6Can I make a low-sodium version of this sauce?You can use low-sodium broth and omit or reduce the amount of salt added to the sauce to make a low-sodium version. 7Can I use canned tomatoes instead of tomato paste?While it is possible to use canned tomatoes instead of tomato paste in this recipe, it will require some adjustments to achieve the desired consistency and flavor. Canned tomatoes are a more liquid consistency and contain more water than tomato paste. The tomato paste is a more concentrated form of tomatoes and has a thicker consistency. If you use canned tomatoes instead of tomato paste, you will need to adjust the consistency of the sauce. Also, canned tomatoes tend to have more sweetness and less acidity than tomato paste, so you may need to add more vinegar to balance the flavor. . Why Make Your Own Enchilada Sauce? Making your own sauce gives you the opportunity to experiment and tailor it to your personal taste preferences giving you complete control over the ingredients that go into it. Homemade sauce is often less expensive than store-bought, and you can make large batches for later use. Making your own enchilada sauce allows you to know exactly what ingredients are going into it, avoiding any unwanted ingredients or preservatives. It can also be a fun and creative way to elevate your cooking skills and impress your family and friends with your homemade recipe. Making your own enchilada sauce allows you to adjust the level of heat to your liking. Store-bought enchilada sauces can be too mild or too spicy, but when you make your own, you can make it just the way you like it. Tips for Making the Perfect Enchilada Sauce Use chili powder, not chilli powder, which is very hot. American chili powder is milder and adds a nice depth of flavor without overwhelming the dish. McCormick chili powder is a great choice for this recipe. Take your time sautéing the tomato paste and spices. This step adds complexity to the flavor of the sauce and shouldn’t be rushed. Don’t skimp on the simmering time. This step allows the sauce to nicely thicken and become more flavorful. Use high-quality chicken stock for the best flavor and richness. Swanson is our favorite brand. As written, this enchilada sauce is fairly mild. To keep it mild, be sure to use McCormick chili powder. But if you want more heat, add in some cayenne pepper with the other spices (start with 1/4 teaspoon). How to Use Homemade Enchilada Sauce Once your enchilada sauce is made, it’s ready to be used! When it comes to using your homemade enchilada sauce, the possibilities are endless! Here are a few ways to use it: Smother enchiladas: The most traditional way to use enchilada sauce is to smother enchiladas in it. Roll up your favorite fillings, such as chicken, beef, or vegetables, in a tortilla and then smother them in this homemade enchilada sauce. Bake in the oven until the enchiladas are heated through and the cheese is melted. Base for other dishes: Use it as a base for other Mexican dishes like burritos, empanadas, tostadas, tamales, and tacos. The sauce can be used as a base for soups, stews, and chili too. As a marinade: Mix the sauce with some oil and use it as a marinade for chicken or beef before grilling. As a topping for nachos: Use it as a topping for nachos, stir a bit into the meat mixture that tops the nachos before putting them in the oven. These are just a few examples, but the possibilities are endless with enchilada sauce! Feel free to get creative and use it in any way you like. QUICK TIP Use this homemade sauce in some of our favorite recipes: Chicken Enchilada Casserole, Quinoa Enchilada Crockpot, Quinoa Enchilada Bake, White Turkey Chili, Mexican Quinoa. STORAGE Storage and Reheating Homemade enchilada sauce can be stored in the fridge for up to a week or in the freezer for up to 6 months. Here’s how you can store it: Cool the sauce completely then transfer the sauce to an airtight container or a heavy-duty freezer bag, making sure to remove as much air as possible. Refrigerate or freeze: If you plan to use the sauce within a week, you can store it in the fridge. For longer storage, you can freeze the sauce. To defrost frozen enchilada sauce: Take the sauce out of the freezer and place it in the fridge overnight, or place the container in a bowl of warm water until it becomes liquid again. When reheating the sauce, make sure to bring it to a simmer and stir it frequently to prevent the sauce from sticking to the bottom of the pan. More Mexican Favorites: Mexican Rice Recipe baked in one dish Mexican Street Corn Pasta Salad with a creamy dressing Loaded Sweet Potatoes Mexican Street Corn inspired Chicken Pozole ready in 30 minutes or less Mexican Zucchini Boats coated in cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Enchilada Sauce 5 from 1 vote - Review this recipe Say goodbye to bland enchilada sauce from the store and hello to homemade! Our recipe for Enchilada Sauce is ready in under 30 minutes, and packed with bold and authentic flavors to elevate your recipes to the next level. This easy sauce uses a blend of spices, tomato paste, and a touch of garlic and can be customized to suit your taste preferences.Recipe adapted from ATK! SAVE TO RECIPE BOX Print Recipe Enchilada Sauce 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Say goodbye to bland enchilada sauce from the store and hello to homemade! Our recipe for Enchilada Sauce is ready in under 30 minutes, and packed with bold and authentic flavors to elevate your recipes to the next level. This easy sauce uses a blend of spices, tomato paste, and a touch of garlic and can be customized to suit your taste preferences.Recipe adapted from ATK! Course Appetizer, sauce Cuisine American, Mexican, Vegan, Vegetarian Keyword enchilada sauce Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 cups (10 servings) Calories 276kcal Author Chelsea Lords Ingredients▢ 3 tablespoons cooking oil (olive or vegetable)▢ 1 tablespoon ground chili powder (Note 1)▢ 1 teaspoon ground cumin▢ 1/2 teaspoon each: dried oregano & garlic powder▢ 3 tablespoons all-purpose, white flour▢ 2-1/2 tablespoons tomato paste▢ 2 cups chicken broth▢ Fine sea salt & pepper▢ 1 teaspoon apple cider vinegar▢ Optional: white sugar, to taste InstructionsPREP: Start by measuring out all the spices and ingredients. This sauce moves quickly and you need to be ready!SAUCE: Heat a medium-sized pot over medium heat and add oil. Once the oil is shimmering, add in the spices and flour, and season to taste with salt and pepper (I add 1/2 tsp salt & a pinch of pepper). Continuously whisk until the spices are fragrant and slightly darkened in color, about 1-2 minutes. Add in the tomato paste and whisk for an additional minute. Reduce the heat if needed. Gradually pour in the chicken broth while continuously whisking to ensure a smooth and lump-free sauce. SIMMER: Increase the heat to medium high and bring the sauce to a simmer. Reduce the heat and cook for 5-10 minutes, whisking occasionally, until the sauce has thickened. Remove from heat and let cool slightly; add in the vinegar and adjust seasoning as needed. If sauce is too spicy, add in a touch of sugar. ENJOY: Use immediately or store until ready to use. Recipe NotesNote 1: Chili powder: Use chili powder, not chilli powder, which is very hot. American chili powder is milder and adds a nice depth of flavor without overwhelming the dish. McCormick® chili powder is a great choice for this recipe. Nutrition information is calculated based on a serving size of one cup. Nutrition FactsCalories: 276kcal | Carbohydrates: 17g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1098mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1529IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.