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When I need enchilada sauce I usually buy the canned stuff. There was one occasion years ago when I decided it was a good idea to grind and mix my own chili powder, make enchilada sauce, and spend hours (and hours) making homemade tamales. I've never been to keen on the taste of canned sauce but my one experience has been enough to leave me with PTSD flashbacks every time I consider making it again.
It wasn't until a few weeks ago that I realized making my own sauce didn't mean I had to go through all the steps I once did to make chili powder- I could use store-bought chili powder, you know, like normal people do! Ding, ding. I'm a winner.
And let me tell you, I can't believe it's taken me so long to have this realization! This enchilada sauce is so incredibly easy to make and it tastes infinitely better than the zippy-tinny sauce you can buy at the store.
You'll start by heating a couple tablespoons of oil in a skillet and adding some chili powder, cumin, and corn starch to the pan. Give it a stir and let cook for about 1 minute- once you can start to smell it, you're good.
Next, you'll stir in some chicken broth and tomato sauce, mixing until it's well combined and smooth. Keep stirring until it comes up to a boil and is starting to thicken and let boil for 1 minute. Remove from the heat.
Stir in a few teaspoons of dried oregano.
Give it a stir, and you're done!
It's now ready for smothering burritos, baking enchiladas, making soup or straight up dipping chips in (do it).
Um, yeah. I'm gonna need some chips.
Homemade Enchilada Sauce
Once you try this homemade tex-mex style enchilada sauce you'll never go back to the canned version!
By Heather Cheney
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 cups sauce
Ingredients
- 3 tablespoon canola oil
- ⅓ C corn starch
- ⅓ C chili powder
- 2 teaspoon ground cumin
- 4 C chicken broth
- 1 C tomato sauce
- 2 teaspoon dried oregano
- salt to taste
Instructions
Heat canola oil over medium heat in a large skillet and stir in corn starch, chili powder, and cumin. Let cook, stirring for 1 minute or until fragrant.
Whisk chicken broth and tomato sauce into the spice mixture and mix until smooth. Bring to a simmer and let boil for 1 minute. Remove from heat.
Stir in oregano and season with salt as needed. All chili powders are different- some will need salt, others will not.
Nutrition Facts
Serving: 1 cup | Calories: 222 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 1 g | Trans Fat: 1 g | Sodium: 1507 mg | Potassium: 806 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 6145 IU | Vitamin C: 21 mg | Calcium: 113 mg | Iron: 6 mg
Nutrition and Food Safety Disclosure
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Reader Interactions
Comments
Barbara Hampton says
I wonder if I can substitute olive oil? I gave this recipe 5 stars just because I like to make my own recipes from scratch, thanks for this recipe. I can hardly wait to make it.Reply
Marci says
I add a few splashes of Worcester sauce to it too. Deepens the flavor a bit.
Reply
Kristin says
This was a tasty and easy sauce. I didn't know it was so easy to make. My picky eater loved it.Reply
Elaine says
THANK YOU SO MUCH - I have been looking for an enchilada sauce recipe for years. I have even asked Mexican cooks for a recipe - no one had one. Again, thank you...Reply
See AlsoDanish Butter CookiesRenee says
I love the green enchilada sauce, do you have a recipe for that one?
Thanks!
ReneeReply
Heather says
There's this recipe that uses a green chile sauce, it's' amazing, but not super traditional-- href="http://heatherlikesfood.com/green-chile-and-cheese-enchiladas/" rel="nofollow">http://heatherlikesfood.com/green-chile-and-cheese-enchiladas/ It's on my list of recipes to post, though!
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Jennifer B says
This sauce was to die for. I've never made homemade enchilada sauce but now I'm never going back. Perfect in every way! Easy also!
Reply
Heather says
I totally feel the same way- never going back! So glad you liked it!
Reply
Sam says
I'm mexican and this is not Enchilada sauce especially not for use of chile colorado burritos....looks tasty but a bit misleading...
Reply
Becky says
I'm Mexican too and this is the first time I have ever heard of using tomato sauce in enchilada sauce.
Recipes have been handed down and we just learn how to make it. I would have to sit down and write out a recipe.Reply
cathy says
i am making it again for the 2nd time. it was SO yummy. doesn't matter how authentic it is when it has such a wonderful flavor. everyone LOVED it! ThanksReply
Tara says
I made this for dinner tonight & added some sour cream to the sauce. Ah-mazing! Everyone loved it & I made it with ingredients I always keep on hand!Reply
Heather says
Excellent! That's one of the reasons I love it so much- I always have the ingredients!
Reply
Virgie Vanegas says
I'm going to try this to make a milder sauce for my grand kids, thank you for the idea. If you like a hot version, frozen Baca is the best. Since I like my chilie on the darker side. I brown 1-2t of New Mexico chilie powder before I add the Baca. A little garlic pepper, salt to taste, flour as needed to thicken, and broth (beef, chicken or vegetable) for flavor. Sabroso!
Reply
Sarah Leslee says
Ancho and Guajilo usually, as they tend to not be terribly hot and they add smoky and sweet flavor as well. If you like it a little thicker you can reduce it down and if the flavor is where you want it, you can add a bit of masa flour or cornstarch to give it a bit more body, as Heather has done with her recipe.
Heather's recipe looks like a top notch TexMex/Southwest style sauce. Traditional and Southwest style can give a dish new life and variety.
Reply
Sarah Leslee says
I just boil the dried chiles with water or stock and then puree them together in the food processor. Really flavorful and a great texture and depending on the type of chile you that you use, it can be very mild to super hot.
Reply
Theresa Boyle says
What kinds of chiles do you use for the sauce?
Reply
carrian says
I'm all about homemade but even more important than that, I've discovered that i don't love quite a few brands of canned enchilada sauce. They can taste a little gritty and harsh. pinning this!
Reply
Heather says
I agree, they can be harsh and gritty! This recipe is smooth and perfectly seasoned -soo good! Thanks for pinning my dear!
Reply
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