If you’ve ever wished for a rich, flavorful sauce that brings your Mexican dishes to life, this Homemade Enchilada Sauce Recipe is exactly what you need. Imagine a sauce with the perfect balance of smoky chili, earthy cumin, and a subtle garlic undertone that clings beautifully to your enchiladas or even used as a base for other dishes. This recipe combines simple, pantry-friendly ingredients into a vibrant, deeply satisfying sauce that will elevate your meals and have everyone asking for seconds.
Ingredients You’ll Need
Crafting the perfect homemade enchilada sauce is easier than you might think, mostly thanks to staple ingredients that deliver bold flavors and a beautiful, rich color. Each component plays a critical role, whether it’s the warmth of chili powder or the freshness of minced garlic, resulting in a sauce that’s both comforting and exciting.
- Olive oil (1 teaspoon): Used to gently sauté garlic, releasing its aroma and flavor.
- Garlic cloves, minced (4): Adds a fragrant punch that is the signature of many great sauces.
- Reduced-sodium chicken broth (½ cup): Provides a savory, liquid base that balances the tomato’s acidity; swap with vegetable broth for a vegetarian option.
- Tomato sauce (15 ounces): The rich, red body of the sauce, delivering sweetness and depth.
- Chili powder (2 tablespoons): Brings the essential smoky heat that defines enchilada sauce.
- Dried oregano (2 teaspoons): Offers a subtle herbal note that enhances the overall complexity.
- Cumin (2 teaspoons): Adds warmth and earthiness, grounding the sauce with its distinctive flavor.
- Onion powder (1 teaspoon): Provides a mild, sweet onion background layer without overpowering the sauce.
- Sea salt (½ teaspoon or to taste): Essential for balancing all the flavors perfectly.
- Black pepper (¼ teaspoon, optional): Adds a gentle kick and enhances all the spices.
How to Make Homemade Enchilada Sauce Recipe
Step 1: Sauté the Garlic
Begin by heating the olive oil in a medium saucepan over medium heat. Once the oil is shimmering, add the minced garlic and sauté it for about one minute until it becomes fragrant. This step is crucial because it releases the garlic’s natural oils, which infuse the sauce with a lovely aromatic base that sets the tone for the entire recipe.
Step 2: Combine and Simmer
Next, it’s time to introduce the rest of the ingredients to the pan. Pour in the reduced-sodium chicken broth and tomato sauce, then add the chili powder, dried oregano, cumin, onion powder, sea salt, and black pepper if you’re using it. Stir everything together thoroughly to make sure the spices are evenly distributed. Bring the entire mixture to a gentle simmer.
Step 3: Let It Thicken
Once your sauce is simmering, cover the pan and reduce the heat to maintain a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. This slow simmer allows all the flavors to meld while reducing the sauce just enough to achieve that perfect, rich thickness that clings beautifully to enchiladas and more.
Step 4: Taste and Adjust
After your sauce has thickened, take a moment to taste it. Because flavors intensify during cooking, you might find you want to add a pinch more salt or pepper here. Adjust as needed to get the balance just right—it’s these little tweaks that make your Homemade Enchilada Sauce Recipe uniquely yours and absolutely delicious.
How to Serve Homemade Enchilada Sauce Recipe
Garnishes
Serving enchiladas topped with this homemade enchilada sauce just begs for vibrant garnishes to add texture and freshness. Think creamy sour cream dollops, chopped fresh cilantro, sliced green onions, or even crumbled queso fresco. These toppings contrast wonderfully with the deep, spicy notes of the sauce and enhance each bite.
Side Dishes
This sauce pairs perfectly with classic sides like Mexican rice or refried beans, which soak up some of the sauce and add hearty satisfaction. A crisp, simple side salad with lime vinaigrette is also fantastic to cut through the richness and refresh your palate.
Creative Ways to Present
Don’t stop at enchiladas—this sauce is a superstar in so many dishes. Drizzle it over roasted vegetables, use it as a base for casseroles, or even jazz up tacos and burrito bowls. It’s also fantastic spooned over eggs for a spicy twist on breakfast or brunch. The versatility of this Homemade Enchilada Sauce Recipe means you’re never short on ideas for delicious meals.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your enchilada sauce in an airtight container in the refrigerator. It will keep its vibrant flavor for up to 5 days, making it easy to enjoy during the week or to add a quick boost to other recipes.
Freezing
For longer storage, transfer your sauce to a freezer-safe container or zip-top bag. Frozen homemade enchilada sauce stays fresh for about 3 months. When you want to use it, simply thaw it overnight in the refrigerator, and you’re ready to go. Having sauce on hand means a delicious meal is always just minutes away.
Reheating
To reheat, warm the sauce gently in a saucepan over low heat, stirring frequently to prevent sticking or burning. Avoid boiling as this can affect the texture. Once hot, it’s ready to be poured over your favorite dishes again with all the fresh flavors intact.
FAQs
Can I make this sauce vegan?
Absolutely! Simply swap the chicken broth for vegetable broth, and all the other ingredients are already vegan-friendly. This way, you keep the same bold flavors while accommodating a plant-based diet.
How spicy is this homemade enchilada sauce?
This recipe has a moderate level of heat due to the chili powder, but it’s very manageable and can be adjusted easily. If you prefer a milder sauce, reduce the chili powder slightly or use a mild variety, and add more seasoning back in slowly.
Can I use fresh chilies instead of chili powder?
Yes, fresh chilies can be used, but keep in mind that the flavor profile will change. If you want a smoked or earthy taste typical of chili powder, consider roasting and grinding dried chilies yourself. Fresh chilies will add brightness and a different kind of heat.
Does the sauce thicken as it cools?
Yes, the sauce naturally thickens once removed from heat and cooled. If it becomes too thick, stir in a small amount of broth or water when reheating to reach your desired consistency.
Can I double the recipe easily?
Definitely! This recipe scales well—just double the ingredients and use a larger saucepan. Keep an eye on the simmering process to ensure it reduces properly, and stir occasionally to prevent sticking.
Final Thoughts
There’s something truly special about making your flavors from scratch, and this Homemade Enchilada Sauce Recipe is no exception. It’s simple, comforting, and bursting with authentic taste that will make your homemade Mexican dishes shine. I can’t recommend enough giving it a try—you won’t look back once you experience how a homemade sauce transforms every bite into something memorable and heartwarming.
Print
Homemade Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Salt
Description
This homemade enchilada sauce recipe is a flavorful, easy-to-make sauce perfect for enchiladas, tacos, or as a dipping sauce. Made with garlic, tomato sauce, chicken broth, and aromatic spices, it delivers a rich and mildly spicy taste with the ability to customize seasoning to your preference. Ready in just 15 minutes, this sauce is a versatile addition to your Mexican-inspired meals.
Ingredients
Enchilada Sauce Ingredients
- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- ½ cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, careful not to burn it.
- Simmer Sauce: Add the reduced-sodium chicken broth, tomato sauce, chili powder, dried oregano, cumin, onion powder, sea salt, and optional black pepper into the saucepan. Stir thoroughly to combine all ingredients. Bring the mixture to a simmer, then cover with a lid and reduce the heat to maintain a gentle simmer. Let it cook for 10 minutes, stirring occasionally to prevent sticking, until the sauce thickens to your preferred consistency.
- Adjust Seasoning: Taste the sauce once simmered and adjust the salt and pepper levels as needed, since flavors develop during cooking. Remove from heat and use immediately or store for later use.
Notes
- You can substitute olive oil with butter or any oil of your choice.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian.
- Adjust chili powder amount to control the heat level to your liking.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- For a smoother sauce, blend after cooking if desired.
