Easy Homemade Enchilada Sauce
This easy homemade enchilada sauce is ready in just 15 minutes and absolutely delicious. A quick way to level up your homemade meals!
Don’t get me wrong, I still use and enjoy canned enchilada sauce. Specifically the Old El Paso brand. It’s just so convenient and easy! But if I have a couple extra minutes to spare, this homemade enchilada sauce can’t be beat. And it’s surprisingly easy. Here’s everything you need to know!
What You’ll Need
- Olive oil: Any neutral-flavored oil or butter will work. I use olive oil.
- Flour: Just plain, all-purpose flour.
- Spices: You will primarily need chili powder, but I also add a little garlic powder, onion powder, cumin, and dried oregano.
- Chicken broth: I use a bone broth, which adds some protein to this. You could also use chicken or veggie stock.
- Salt: After the sauce is done, you’ll need a little bit of salt to taste.
How To Make It
- Cook the roux: First, whisk together the flour and oil in a small saucepan to form a roux (which is just a fancy word for a cooked mix of equal parts fat and flour).
- Add the spices: To the roux, add the chili, garlic and onion powders, cumin, and oregano. Whisk it all together to let it toast for just a few seconds.
- Add the broth and simmer: Gradually add the broth, whisking constantly, until all the broth has been added. Make sure to stir all around the bottom of the pan so nothing sticks. The sauce should quickly start to simmer – once it does, keep it on medium-low heat to gently simmer for about 10 minutes (uncovered). I stir it every couple minutes.
- Season with salt: Once the sauce has simmered and slightly thickened, remove from heat and season with salt. The amount can vary, depending on the type of broth you used. I usually add about 1/4 tsp, but make sure to taste it, and add more if you need.
Then I use it right away in whatever recipe you want! Here are some of my favorites:
Recipes To Use Homemade Enchilada Sauce In
- 30 min turkey enchilada skillet
- High protein chicken enchilada stuffed peppers – this recipe uses exactly one batch of this!
- Easy crockpot chicken enchilada soup – double this recipe if using for this soup, as it calls for a little more than this makes.
- Lightened up chicken fajita pasta
- Freezer friendly beef and bean burritos
- Creamy tomato basil pasta
- One pan lower-carb taco rice
Make a Double Batch
This recipe makes about 2/3 cup of enchilada sauce. If you need more, or are making a large batch of a certain dish, you may need to double this recipe.
To Store
If you have leftover sauce, let it cool before storing in an airtight container and store in the fridge for up to 5 days.
This sauce is 100% worth the extra 15 minutes. I hope you guys love it as much as we do! And as always, please leave a rating and review down below if you make it. ♡
Easy Homemade Enchilada Sauce
Ingredients
- 1 tbsp olive oil (15 g)
- 1 tbsp all purpose flour (8 g)
- 1 1/2 tbsp chili powder
- 1/4 tsp each: cumin, oregano, garlic powder, onion powder
- 1 cup chicken bone broth (240 ml) or chicken or veggie stock
- 1/4 tsp fine sea salt to taste
Instructions
- To a small saucepan, add the oil and heat on medium-high. Whisk in the flour to form a roux, then add the chili powder, cumin, oregano, garlic powder, and onion powder. Keep whisking everything for about 30 more seconds.
- Gradually add the broth, whisking constantly. Make sure to get all around the bottom of the pan so nothing burns, and whisk until there are no lumps left.
- When the sauce starts to simmer, reduce heat to medium-low and let it gently simmer for 10 minutes (uncovered), whisking every couple minutes.
- Once the sauce has simmered and thickened slightly, remove from heat and add salt. Taste the sauce and add more if needed. Use right away in your favorite recipe!
