Enchilada Sauce

09.19.2018

Enchilada Sauce once you try this easy homemade recipe you’ll never be able to go back to the canned! It’s brimming with delicious flavor and it’s makes the best enchiladas!

You might as well make a double batch and freeze half for later.

Enchilada Sauce

Enchilada Sauce

I’ve tried so many different recipes for enchilada sauce. I know a lot of people might say this is not an authentic Mexican enchilada sauce, and no it’s not. But this recipe has been my favorite.

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I’ve tried enchilada sauce with whole dried chilies and I’ve tried enchilada sauces with many different kinds of chili powder but I just keep coming back to the traditional chili powder and tomato sauce based sauce.

It’s similar to what you’d find in a lot of Mexican restaurants here in the U.S. You know, the sauce on those extra cheesy delicious kind!

Feel free to adjust the amount of chili powder here to what you like best. If you find that it needs a little more flavor for your liking add more chili powder, if you find it’s too much then just cut back.

I like McCormick brand. Use what you like but skip past those $1 options.

Enchilada Sauce

What Ingredients do I Need for Enchilada Sauce?

  • 3 Tbsp vegetable oil (or light olive oil)
  • 2 1/2 Tbsp chili powder
  • 2 Tbsp all-purpose flour
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 tsp ground cumin
  • 1 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1 pinch ground cinnamon
  • Salt and freshly ground black pepper

Scroll below for printable recipe.

Enchilada Sauce

How to Make Enchilada Sauce

In a medium saucepan whisk together oil, chili powder and flour.

Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 30 seconds (while stirring).

Enchilada Sauce

While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.

Enchilada Sauce

Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.

Let cool slightly then use as desired.

Enchilada Sauce

For the Enchiladas

This sauce is great for chicken, beef, pork or veggie enchiladas. I like to spoon some of the sauce over the meat or veggie filling (and cheese) in the tortilla then wrap and place in a baking dish.

Then pour on lots of the sauce and spread to cover. And of course top with more cheese and bake to melt through.

I’ll be sharing the method for chicken enchiladas soon so stay tuned.

Enchilada Sauce

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Enchilada Sauce

5 from 6 votes

An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later. 

Course: condiment
Cuisine: Mexican
Keyword: Enchilada Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 7
Calories: 88 kcal
Author: Jaclyn

Ingredients

  • 3 Tbsp vegetable oil
  • 2 1/2 Tbsp chili powder
  • 2 Tbsp all-purpose flour
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 tsp ground cumin
  • 1 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1 pinch ground cinnamon
  • Salt and freshly ground black pepper

Instructions

  1. In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.

  2. Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 15 seconds, while stirring*.

  3. While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.

  4. Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.

  5. Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).

  6. Recipe source: Cooking Classy

Recipe Notes

*Note that I haven't yet tried this on an electric stove top so you may need to pull it off before a simmer on an electric stove. It can burn easily so just keep an eye on it. It only needs to cook for a minute or two total but that can vary depending on how long it takes for your burner to heat up.

Nutrition Facts
Enchilada Sauce
Amount Per Serving
Calories 88 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Sodium 235mg 10%
Potassium 218mg 6%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 19.7%
Vitamin C 2.9%
Calcium 1.9%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

19 comments

  • Kara: Delicious! My husband and I liked this so much, we agreed this will be my new go-to enchilada sauce. It was so flavorful and very easy to make. Thank you for sharing your recipes! November 2, 2018 at 12:54pm Reply

    • Jaclyn: That’s just what I love to hear! Glad it’s your new go to Kara! November 2, 2018 at 7:08pm Reply

  • Ashley: Can this recipe be canned? November 1, 2018 at 7:12am Reply

    • Jaclyn: Sorry I’m unfamiliar with canning so I can’t say for sure. November 17, 2018 at 12:55pm Reply

  • Muz: Great recipe, but I used El Pato hot Mexican tomatoe sauce instead. October 30, 2018 at 1:52pm Reply

  • christie: i made this with vegetable broth in place of chicken for veggie enchiladas and it was delicious! October 22, 2018 at 11:21am Reply

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