Easy Enchilada Sauce

Homemade enchilada sauce being spooned from a jar.

This quick & easy enchilada sauce recipe is ready in just 10 minutes! It's made with pantry staples and easily adjusts to be as mild or spicy as you like.

Recipe includes a how-to video!

Course sauce

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (makes a little over 2 cups)

Calories 77kcal

Author Sam Merritt

Equipment

Ingredients

3 Tablespoons avocado oil or other neutral cooking oil
1 garlic clove pressed
3 Tablespoons all-purpose flour
2 tablespoons chili powder
1 Tablespoon ancho chili powder (may substitute with an additional Tablespoon of regular chili powder)
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon light brown sugar, granulated sugar, or coconut sugar
¾ teaspoon table salt (plus more to taste, if needed)
½ teaspoon dried oregano
Pinch of cayenne pepper if desired
2 Tablespoons tomato paste
2 cups (473 ml) chicken broth
2 teaspoons lime juice

Instructions

Pour oil into a small saucepan and warm over medium heat. Once warmed, add garlic and cook, stirring, until fragrant, about 30 seconds.
3 Tablespoons avocado oil, 1 garlic clove
Sprinkle flour over the oil and whisk until light golden in color (about 60 seconds).
3 Tablespoons all-purpose flour
Add spices, sugar, and salt and whisk together for 30-60 seconds (will be very thick and quite dry, this is normal! Keep it moving so it doesn’t burn).
2 tablespoons chili powder, 1 Tablespoon ancho chili powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon light brown sugar, granulated sugar, or coconut sugar, ¾ teaspoon table salt, ½ teaspoon dried oregano, Pinch of cayenne pepper
Add tomato paste and cook, stirring, until paste deepens in color (about 1-2 minutes).
2 Tablespoons tomato paste
While whisking, slowly drizzle in chicken broth. Continue to cook, stirring constantly, until slightly thickened.
2 cups chicken broth
Remove from heat and stir in lime juice. Taste-test and add additional salt as needed. Use as indicated with your favorite enchilada recipe!
2 teaspoons lime juice

Video

Notes

Storing

If not using immediately, allow the sauce to cool completely then store it in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, this sauce will freeze for up to a month or two. I recommend thawing overnight in the fridge before using (though you can also thaw it in a saucepan on low heat!).

Nutrition