Old El Paso enchilada sauce is a classic, flavorful red sauce that adds the perfect balance of smoky, spicy, and tangy notes to enchiladas and other Mexican dishes. Making a large batch of this copycat sauce at home lets you enjoy authentic taste without the preservatives or added sugars found in store-bought cans, plus it’s easy to customize the heat and thickness to your liking.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 6 tablespoons chili powder (preferably ancho or mild chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth or chicken broth (low sodium preferred)
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
Instructions
- In a large saucepan or deep skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
- Whisk in the flour gradually to form a smooth roux. Continue whisking constantly for about 2-3 minutes until the mixture turns a light golden brown, which helps develop a toasted flavor without burning.
- Add the chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper to the roux. Stir constantly for another 30-60 seconds to bloom the spices and release their flavors.
- Slowly pour in the broth while whisking continuously to prevent lumps from forming. The mixture will start to thicken as it heats.
- Stir in the tomato paste, vinegar, and sugar (if using). Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally.
- Let the sauce simmer uncovered for 10-15 minutes until it thickens to a pourable but substantial consistency, similar to store-bought enchilada sauce.
- Taste and adjust seasoning, adding more salt, sugar, or cayenne pepper if needed.
- Remove from heat and let cool slightly before using or storing.
Tips
- Substitutions: Use olive oil instead of vegetable oil for a slightly fruitier flavor, though it may alter the traditional taste. Gluten-free flour blends can replace all-purpose flour for a gluten-free version.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 1 week or freeze in portions for up to 3 months.
- Adjusting Thickness: If the sauce is too thick after cooling, thin it out with a splash of broth or water before reheating.
- Spice Level: Control heat by adjusting the cayenne pepper quantity or swapping chili powder for a milder or spicier variety.
Serving Suggestions
This enchilada sauce is perfect for smothering baked enchiladas stuffed with cheese, chicken, beef, or beans. It also works wonderfully as a base for Mexican casseroles, dipping sauce for tortilla chips, or a flavorful topping for burritos, tacos, and chilaquiles. Use it in place of canned sauce to elevate your homemade Mexican dishes with fresh, vibrant flavors.
Variations
For a smoky chipotle twist, add 1-2 teaspoons of chipotle powder or finely chopped chipotle peppers in adobo sauce during the spice blooming step. To make a green enchilada sauce inspired by Old El Paso’s green sauce, substitute the chili powder and tomato paste with 4-5 roasted poblano peppers blended with tomatillos and green chilies, then simmer with the same roux base. For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream just before serving.
Storage and Reheating
Allow the sauce to cool completely before transferring it to airtight containers. Refrigerate for up to 7 days. For longer storage, portion the sauce into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a little water or broth if the sauce has thickened too much during storage.
Frequently Asked Questions
Can I make this enchilada sauce vegan?
Yes, simply use vegetable broth instead of chicken broth and vegetable oil or another plant-based oil. This recipe contains no animal products beyond broth, which is easily swapped.
How spicy is this sauce compared to Old El Paso?
This recipe mimics the mild to medium heat of Old El Paso enchilada sauce. Adjust the cayenne pepper quantity to your taste—reduce it for milder sauce or add more for extra heat.
Why do I need to make a roux for the sauce?
The roux of oil and flour thickens the sauce and gives it a smooth, velvety texture rather than a watery consistency. It also helps bloom the spices, intensifying their flavor.
Can I use fresh chili peppers instead of chili powder?
Yes, but it will change the flavor profile. Using fresh dried chilies like ancho or guajillo, toasted and blended into a powder or paste, can add depth. However, chili powder is a convenient, balanced blend of spices that closely replicates the Old El Paso flavor.
Is it safe to freeze enchilada sauce?
Absolutely. Freezing preserves the sauce well for up to 3 months. Make sure to cool completely before freezing and use airtight containers to prevent freezer burn.
Can I double or triple this recipe?
Yes, this recipe scales well for large batches. Just maintain the same ratios and cook in a larger pot, stirring frequently to avoid lumps or scorching.
With this copycat Old El Paso enchilada sauce recipe, you can confidently make a large batch of rich, flavorful sauce that enhances your Mexican dishes with freshness and control over ingredients. Whether for a family dinner or meal prepping, this sauce is a kitchen staple you’ll return to again and again.
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