Enchilada sauce is a flavorful staple in Mexican-inspired dishes, and this copycat Old El Paso enchilada sauce recipe is perfect for kids because it’s mild, smooth, and easy to make at home. It balances traditional spices with a gentle heat level, making it kid-friendly without sacrificing that classic enchilada taste.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (mild for kids)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional for mild smoky flavor)
- 1/4 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon tomato paste
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (balances acidity and mild heat)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat until shimmering but not smoking.
- Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. This step thickens the sauce and prevents a raw flour taste.
- Reduce heat to low and add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika (if using), salt, and black pepper. Stir well to combine and toast the spices gently for 30 seconds to release their flavors.
- Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer over medium heat.
- Add the tomato paste, apple cider vinegar, and sugar. Stir until the tomato paste is fully dissolved and the sauce is smooth.
- Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon but still be pourable.
- Taste the sauce and adjust seasoning if needed, adding a pinch more salt or sugar if desired for balance.
- Remove from heat and let it cool slightly before using on enchiladas or as a dipping sauce.
Tips
- Substitutions: Use gluten-free flour or cornstarch if avoiding gluten; if using cornstarch, mix 1 tablespoon with cold water and add in step 4 for thickening instead of flour.
- Adjusting Heat: For very young children, use mild chili powder or reduce the amount to 1-2 tablespoons. Avoid cayenne or hot chili powders to keep it gentle.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Stir well before reheating.
- Common Mistakes: Don’t skip the roux step; it prevents a grainy texture. Also, add the broth slowly to avoid lumps.
Serving Suggestions
This mild enchilada sauce is perfect for classic baked enchiladas filled with shredded chicken, cheese, or beans. It also works well as a dipping sauce for soft tortillas or as a topping for quesadillas and taco bowls. For a kid-friendly meal, serve with a side of rice and mild guacamole or sour cream.
Variations
To customize this sauce, try adding a small amount of diced mild green chilies for extra flavor without much heat. You can also stir in a splash of orange juice or mild salsa verde to give a subtle citrusy twist. For a vegan version, use vegetable broth and omit any animal-based additives; the recipe is naturally vegetarian-friendly otherwise.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sauce in a freezer-safe container or zip-top bag for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring frequently to prevent burning. If the sauce thickens too much upon reheating, whisk in a splash of broth or water to loosen it to the desired consistency.
Frequently Asked Questions
Can I make this enchilada sauce spicy for adults?
Yes, you can increase the chili powder amount or add cayenne pepper or chipotle powder to taste. Just be mindful to keep the kids’ portion mild by making a separate batch or portioning out the sauce before adding heat.
Is this sauce gluten-free?
Not as written, since it uses all-purpose flour. You can substitute cornstarch or a gluten-free flour blend to make it safe for gluten-sensitive individuals.
Can I use canned enchilada sauce instead?
While canned sauces are convenient, making your own allows you to control the spice level and ingredients, ensuring it’s kid-friendly and free from preservatives or excess sodium.
How thick should the enchilada sauce be?
The sauce should be smooth and pourable but thick enough to coat the back of a spoon. It will thicken slightly as it cools and when baked on enchiladas.
Can I prepare the sauce ahead of time?
Absolutely. This sauce can be made a day in advance and refrigerated. Reheat gently before using, and stir well to restore its smooth texture.
What if I don’t have tomato paste?
You can substitute with a small amount of tomato sauce or ketchup, but the flavor and thickness will differ slightly. Tomato paste provides concentrated flavor and body to the sauce.
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