Old El Paso enchilada sauce is a classic Mexican-inspired sauce known for its rich, smoky, and slightly spicy flavor that perfectly complements enchiladas. This copycat recipe recreates that familiar taste without using tomato sauce, relying instead on chili powders, spices, and broth to build a deep, authentic flavor. It’s ideal for those who want a gluten-free, lower-acid alternative or just want to experiment with a different base for their enchilada dishes.
Ingredients
- 3 tablespoons vegetable oil or olive oil
- 3 tablespoons chili powder (preferably ancho or mild chili powder)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano (Mexican oregano if possible)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon all-purpose flour (or corn starch for gluten-free option)
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
- Salt to taste (about 1/2 teaspoon to start)
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering but not smoking.
- Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper to the oil. Stir constantly for about 30 seconds to toast the spices gently and release their aromas, being careful not to burn them.
- Sprinkle the flour over the toasted spices and stir to combine. Cook this roux-like mixture for 1-2 minutes, stirring continuously to remove the raw flour taste and to help thicken the sauce later.
- Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the sauce to a gentle simmer while whisking frequently.
- Once simmering, reduce the heat to low and add the vinegar and sugar. Stir well and continue to simmer for 8-10 minutes, stirring occasionally until the sauce thickens to a smooth, pourable consistency similar to canned enchilada sauce.
- Taste and adjust seasoning with salt and additional cayenne or chili powder if you want more heat.
- Remove from heat and let the sauce cool slightly before using it in your enchiladas or other Mexican dishes.
Tips
- Substitutions: Use corn starch instead of flour for a gluten-free sauce; mix 1 tablespoon corn starch with 2 tablespoons cold broth before adding to avoid lumps.
- Spice Levels: Adjust cayenne and chili powder amounts based on your preferred heat level. Mild chili powder creates a rich but gentle sauce, while more cayenne adds noticeable spice.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.
- Common Mistake: Avoid burning the spices by stirring constantly and keeping the heat moderate. Burnt spices will make the sauce bitter.
Serving Suggestions
This enchilada sauce works beautifully poured over rolled tortillas filled with shredded chicken, cheese, or beans, then baked until bubbly. It also pairs well with enchilada casseroles, Mexican rice bowls, or as a dipping sauce for taquitos and quesadillas. For a quick meal, drizzle it over grilled vegetables or roasted potatoes to add a smoky, spicy kick.
Variations
To customize your enchilada sauce, try these variations:
- Smokier Flavor: Add 1 teaspoon chipotle chili powder or a small amount of chipotle in adobo sauce blended into the broth for a smoky depth.
- Richer Sauce: Stir in 1-2 tablespoons of masa harina (corn dough flour) instead of all-purpose flour for added corn flavor and thickness.
- Vegetarian/Vegan Option: Use vegetable broth and vegetable oil instead of chicken broth and vegetable oil to keep it plant-based.
- Spicy Version: Increase cayenne pepper gradually up to 1 teaspoon, or add a diced fresh jalapeño sautéed with the spices for fresh heat.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in freezer-safe containers or bags for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stove over low heat, stirring frequently to prevent scorching. If the sauce thickens too much during storage, whisk in a little broth or water to reach your desired consistency.
Frequently Asked Questions
- Can I make this enchilada sauce without any oil?
- While oil helps toast the spices and develop flavor, you can omit it by dry-toasting the spices in a non-stick pan and then adding the flour and broth. However, the sauce may be less rich and slightly less smooth.
- Why doesn’t this recipe use tomato sauce like the original?
- This version mimics Old El Paso’s enchilada sauce flavor profile without tomato sauce to reduce acidity and create a lighter, more traditional red chili sauce base focused on chili powder and spices.
- What chili powder should I use for the best flavor?
- Look for a high-quality ancho chili powder or a mild chili blend labeled for Mexican cooking. Avoid overly hot or generic chili powders to keep the sauce balanced and authentic.
- Can I double or halve this recipe?
- Yes, the recipe scales well. Just adjust the cooking time slightly to ensure the sauce thickens properly, especially if making a larger batch.
- Is this sauce gluten-free?
- It can be made gluten-free by using corn starch instead of all-purpose flour as the thickener. Also, confirm your chili powder and broth are gluten-free.
- How do I know when the sauce is thick enough?
- The sauce should coat the back of a spoon and have a smooth, pourable consistency similar to canned enchilada sauce—thick enough to cling to enchiladas but not too gloopy.
This homemade enchilada sauce without tomato sauce captures the smoky, spicy essence of Old El Paso’s classic while offering flexibility for dietary needs and flavor preferences. Experiment with different chili powders and spice levels to make it your own, and enjoy the rich depth it adds to your Mexican-inspired meals.
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