If you have ever craved that rich, vibrant, and warmly spiced sauce that brings enchiladas to life, you are in for a treat with this Classic Enchilada Sauce Recipe. This sauce is the heart and soul of any great enchilada dish, offering a perfect balance of smoky paprika, earthy cumin, and bright tomato goodness. Whether you are layering it over tortillas, using it as a dip, or spicing up other Mexican-inspired dishes, this sauce delivers authentic flavor with every spoonful and is incredibly easy to prepare from scratch.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can come together to create such a deeply flavorful sauce. Each component plays an essential role, whether it’s for building the velvety texture, adding a smoky or sweet kick, or giving the sauce that classic deep red hue that enchiladas are known for.
- Vegetable oil: Provides the perfect base for toasting the flour and spices, adding smoothness.
- All-purpose flour: Thickens the sauce to a luscious, coating consistency without any grittiness.
- Tomato passata or tomato sauce: This delivers the fresh, tangy tomato flavor that defines the sauce.
- Chicken broth (or vegetable broth/water + bouillon): Adds depth and a subtle savory background that melds everything together perfectly.
- Dried oregano: Brings a hint of herbal earthiness.
- Cumin: Adds warming, slightly nutty notes that evoke traditional Mexican flavor.
- Paprika: Contributes a mild smokiness and vibrant color.
- Garlic powder: Provides a mellow, aromatic punch without overpowering.
- Onion powder: Enhances umami and sweetness subtly.
- Brown sugar: Balances acidity with a touch of caramel sweetness.
- Salt and pepper: To taste, bringing all the flavors into harmony.
- Optional extras (cayenne pepper or ground chipotle): For those who love a spicy kick or smoky fire.
How to Make Classic Enchilada Sauce Recipe
Step 1: Heat the Oil
Begin by warming the vegetable oil in a medium saucepan over medium heat. This is the moment where the richness of the oil starts to develop, setting the stage for the roux that gives your sauce body.
Step 2: Whisk in the Flour
Sprinkle in the all-purpose flour and whisk continuously for about one minute. This step cooks out the raw flour taste and forms a smooth roux that will thicken your sauce beautifully.
Step 3: Add the Tomato and Broth
Next, pour in the tomato passata or sauce along with the chicken broth (or your broth alternative). At this point, add in the dried oregano, cumin, paprika, garlic powder, onion powder, and brown sugar. Whisk everything together and raise the heat just until the mixture reaches a gentle boil, then immediately reduce to a simmer. This careful timing ensures the flavors meld but nothing scorches.
Step 4: Simmer Until Thickened
Let the sauce simmer for about 10 minutes, whisking occasionally. During this time, the sauce thickens to that perfect, velvety consistency that will cling deliciously to your enchiladas.
Step 5: Season to Taste
Finally, season with salt and freshly ground pepper. Taste as you go—this is your chance to adjust the balance and bring out the full depth of the Classic Enchilada Sauce Recipe. Add optional cayenne or chipotle if you want to introduce some heat.
How to Serve Classic Enchilada Sauce Recipe
Garnishes
Once your enchiladas are sauced and baked, top them with fresh garnishes like chopped cilantro, diced onions, crumbled queso fresco, or a dollop of sour cream. These add freshness and contrast, elevating every bite.
Side Dishes
This sauce pairs wonderfully with classic Mexican sides like Mexican rice, refried beans, or a simple avocado salad. These sides complement the sauce’s rich complexity while keeping the meal balanced and inviting.
Creative Ways to Present
Don’t stop at traditional enchiladas! Use this Classic Enchilada Sauce Recipe to drizzle over roasted vegetables, grilled chicken, or even a hearty baked potato for an exciting twist. The sauce’s versatility makes it a kitchen superstar.
Make Ahead and Storage
Storing Leftovers
You can store any leftover sauce in an airtight container in the refrigerator for up to one week. Make sure it cools completely before sealing to maintain freshness and quality.
Freezing
This sauce freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep well for up to three months, so you can enjoy homemade enchilada sauce anytime.
Reheating
Reheat gently on the stove over low heat, whisking occasionally to restore its smooth texture. Adding a splash of broth or water can help loosen the sauce if it becomes too thick after refrigeration or freezing.
FAQs
Can I make this enchilada sauce vegan?
Absolutely! Simply substitute chicken broth with vegetable broth or water combined with a vegetable bouillon cube, and the sauce will remain rich and flavorful without any animal products.
What can I use if I don’t have tomato passata?
You can easily substitute with canned tomato sauce or even crushed canned tomatoes blended until smooth. The key is to maintain that fresh tomato flavor that anchors the sauce.
How spicy is this Classic Enchilada Sauce Recipe?
By default, it’s mildly spiced, leaning more towards smoky and savory than hot. If you like heat, adding cayenne pepper or ground chipotle will amp up the spice level to your liking.
Can I make this sauce ahead of time?
Yes! This sauce actually benefits from sitting a few hours or even overnight as the flavors meld. Just store it in the fridge and reheat gently when ready.
Is this sauce gluten-free?
The recipe calls for all-purpose flour to thicken the sauce, which contains gluten. However, you can substitute with a gluten-free flour blend or cornstarch to create a gluten-free version without sacrificing texture.
Final Thoughts
This Classic Enchilada Sauce Recipe is one of those kitchen treasures that brings warmth and comfort with every bite. Whether you’re making a quick weeknight dinner or impressing guests with your homemade Mexican eats, this sauce is guaranteed to be a crowd-pleaser. Go ahead, try it yourself, and watch as this sauce becomes a beloved staple in your cooking rotation!
Print
Classic Enchilada Sauce Recipe
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 3 to 3 1/2 – 4 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
A classic enchilada sauce recipe that is rich, flavorful, and perfect for traditional Mexican dishes. This homemade sauce combines tomato passata, aromatic spices, and a smooth roux base for a thick and delicious topping for enchiladas, tacos, and more.
Ingredients
Base
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Sauce
- 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
- 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: cayenne pepper (for spiciness)
- Optional: ground chipotle
Instructions
- Heat the oil: Heat vegetable oil in a saucepan over medium heat to prepare the base for the sauce.
- Create the roux: Add the flour to the hot oil and whisk continuously for about 1 minute until the mixture is well combined and slightly golden to remove the raw flour taste.
- Add remaining ingredients: Pour in the tomato passata (or tomato sauce), chicken broth, and add dried oregano, cumin, paprika, garlic powder, onion powder, and brown sugar. Whisk everything together thoroughly, bring the mixture to a boil.
- Simmer the sauce: Reduce heat to low and let the sauce simmer gently for about 10 minutes, whisking occasionally to prevent lumps and to thicken the sauce.
- Season to taste: Add salt and pepper according to your preference. Optionally, add cayenne pepper or ground chipotle for extra heat.
- Store: Allow the sauce to cool and store it in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- This sauce can be made with vegetable broth to keep it vegetarian.
- Adjust the spice level with cayenne or chipotle powder depending on your preference.
- Ensure to whisk constantly when adding flour to oil to prevent clumping.
- The sauce thickens as it simmers; if it becomes too thick, add a little more broth or water to reach desired consistency.
- Perfect for enchiladas, tacos, burritos, or as a base for other Mexican dishes.
