Enchilada Sauce
This homemade enchilada sauce uses a toasted chili roux to build a thick, brick-red sauce that coats tortillas instead of running off — ready in 20 minutes with ten pantry ingredients and no blender needed.
Equipment
- Medium saucepan (2 quarts) - A heavy base heats evenly, which protects the flour and spices from scorching
- Whisk - Keeps the roux moving and breaks up lumps when the liquid goes in
- Measuring spoons - Chili powder and flour need accurate, level measurements
- Silicone spatula - Scrapes the corners of the pan where thickened sauce collects
- Liquid measuring cup - For the broth, so you can add it slowly in stages
- Two small bowls - One for the flour and one for the spices, so everything is ready at once
- Immersion blender - (optional) Smooths the sauce completely if your tomato sauce was chunky
- Glass mason jars - For storing the cooled sauce in the refrigerator
Ingredients
- 2 tablespoons avocado oil - 30 ml; a neutral oil with a high smoke point, so the roux can toast without smoking. Any neutral oil works
- 2 tablespoons all-purpose flour - 16 g; thickens the sauce and gives it body. Use level tablespoons, not heaping ones
- 3 tablespoons chili powder - 24 g; a mild American-style blend. Pick one that lists chile first on the label, not salt or garlic
- 1 teaspoon ground cumin - 2 g; adds an earthy, warm backbone
- 1/2 teaspoon garlic powder - 1.5 g; powder blends into the roux without the burning risk of fresh garlic
- 1/2 teaspoon onion powder - 1.5 g; rounds out the savory flavor
- 1/2 teaspoon dried Mexican oregano - 0.5 g; more citrusy and earthy than Mediterranean oregano, which is the better match here
- 1 can tomato sauce - 8 ounces or 225 g; plain and unseasoned. It supplies color, body, and a gentle tang
- 1 cup low-sodium chicken broth - 240 ml; use vegetable broth for a vegetarian sauce. Low sodium lets you control the salt
- 1/2 teaspoon salt - 3 g, plus more to taste; added at the end, after the sauce has reduced
- 1/8 teaspoon cayenne pepper - Optional; whisked in with the spices for extra heat
- 1/2 teaspoon sugar - Optional; stirred in at the end only if the sauce tastes sharp or bitter
Instructions
- Put the flour in one small bowl and combine the chili powder, cumin, garlic powder, onion powder, and oregano (plus cayenne if using) in a second bowl. Open the tomato sauce and measure the broth, then set the salt and optional sugar next to the stove.
- Place a medium saucepan over medium heat and add the avocado oil. Heat for 1 to 2 minutes until shimmery and thin; a pinch of flour should sizzle gently on contact. Keep the heat at medium.
- Add the flour to the hot oil and whisk constantly for about 1 minute, until the mixture bubbles and smells slightly nutty. Stop when it is pale golden; lift the pan off the heat if it starts to darken quickly.
- Add the bowl of spices (and cayenne if using) to the roux and whisk constantly for about 30 seconds, until it looks like a smooth, fragrant paste. Do not go past 45 seconds.
- Pour in the full can of tomato sauce while whisking and stir until the thick paste loosens and turns a uniform deep red. Scrape the bottom and corners of the pan.
- Pour in the broth in three additions, whisking until smooth after each one, until no lumps remain and the sauce looks glossy.
- Bring to a gentle bubble, then reduce heat to medium-low and simmer for 10 to 12 minutes, whisking every minute or two. The sauce is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line.
- Remove from the heat and stir in 1/2 teaspoon of salt. Taste and add a pinch more salt if flat, or the optional 1/2 teaspoon of sugar if sharp or bitter. Add more cayenne only if you want more heat.
- Pour the warm sauce over assembled enchiladas, or let it cool for about 10 minutes. Use an immersion blender for a few seconds for a perfectly smooth sauce, then transfer leftovers to a clean jar and refrigerate once at room temperature.
Notes
- Keep the heat at medium: High heat scorches the chili powder in seconds and turns the whole pot bitter.
- Use fresh chili powder: Spices that have sat in the cabinet for years taste dusty and need far more cumin to compensate.
- Measure flour with level spoons: Heaping tablespoons make the sauce pasty and chalky.
- Add the broth gradually: Pouring it in three stages while whisking removes lumps far better than adding it all at once.
- Choose tomato sauce over paste: Tomato sauce is already smooth, while tomato paste needs extra water and a longer simmer to reach the same texture.
- Check the label on your chili powder: Many blends include garlic and onion powder, so a very salty or heavily seasoned blend can make the final sauce muddy.
- Season at the end: The sauce reduces as it simmers, so salt added early can end up too strong.
- Remember the sauce thickens as it cools: If it already coats a spoon at the stove, it will be thick enough once it cools. Thin with a splash of broth or thicken with a few extra minutes of simmering.
- Storage: Refrigerate in an airtight jar for up to 7 days, or freeze in freezer-safe containers or silicone trays for up to 3 months (leave about 1 inch of headspace in jars).
- Make-ahead tip: Make the sauce up to a week ahead and assemble enchiladas the day you plan to bake them.
Nutrition
Serving: 1ServingCalories: 60kcalCarbohydrates: 6gProtein: 1.5gFat: 4gSaturated Fat: 0.5gSodium: 270mgFiber: 1.5gSugar: 2g
Tried this recipe?Let us know how it was!