Enchilada sauce is a staple in Mexican-inspired cooking, and the mild Old El Paso style is perfect for introducing kids to flavorful dishes without overwhelming heat. This homemade version replicates that familiar taste with gentle spices and a smooth texture, making it an excellent choice for family meals and picky eaters.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon mild chili powder (preferably ancho or mild New Mexico chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for subtle smoky flavor)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup tomato sauce (preferably no-salt-added)
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon brown sugar (optional, balances acidity)
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat until shimmering but not smoking.
- Whisk in the flour and cook, stirring constantly, for about 1 to 2 minutes until it forms a light roux. This step removes the raw flour taste and thickens the sauce.
- Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper to the roux. Stir constantly for 30 seconds to toast the spices gently—this enhances their flavor without burning.
- Slowly pour in the chicken or vegetable broth while whisking continuously to avoid lumps. Keep whisking until the mixture is smooth.
- Stir in the tomato sauce, vinegar, and brown sugar. Mix well to combine all ingredients evenly.
- Bring the sauce to a gentle simmer, reducing the heat to low. Let it cook uncovered for 7 to 10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- Taste the sauce and adjust seasoning if needed, adding a pinch more salt or sugar for balance.
- Remove from heat and let it cool slightly before using in enchiladas or other dishes.
Tips
- Substitutions: Use gluten-free flour or cornstarch (start with 1 tablespoon) for a gluten-free version; adjust broth to maintain sauce consistency.
- Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Common Mistake: Avoid high heat when cooking the roux and spices to prevent bitterness; low and slow is key.
- Adjusting Heat: Since this is a mild sauce for kids, omit cayenne or hotter chili powders, but you can add a pinch if adults want more kick.
Serving Suggestions
This mild enchilada sauce pairs beautifully with classic chicken or cheese enchiladas, making it kid-friendly and easy to enjoy. Pour it over baked rolled tortillas filled with shredded chicken, cheese, or beans for a comforting meal. It’s also great as a dipping sauce for quesadillas or drizzled over rice bowls and tacos. For a simple dinner, spoon the sauce over roasted vegetables or use it as a base for a mild Mexican casserole.
Variations
You can customize this sauce to suit your family’s preferences. For a dairy-rich version, add a splash of heavy cream or sour cream after cooking for a creamy texture. For a slightly sweeter sauce, increase the brown sugar to 2 teaspoons. To add more depth, consider blending in a small roasted tomato or mild roasted bell pepper before simmering. For a vegetarian version, always use vegetable broth and check that your tomato sauce is free of animal products.
Storage and Reheating
Store the enchilada sauce in a clean, airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When reheating, thaw in the refrigerator overnight if frozen. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling to preserve the sauce’s flavor and texture. If the sauce thickens too much after refrigeration, add a splash of broth or water and stir well to loosen it.
Frequently Asked Questions
Is this sauce safe for kids who don’t like spicy food?
Yes, this recipe is designed to be very mild, using only gentle chili powder and no hot peppers. It has a rich, savory flavor without the heat, making it ideal for children or those sensitive to spice.
Can I make this sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. Making it ahead also allows the flavors to develop even more. Just reheat gently before use.
What if I don’t have chili powder?
You can substitute with a mix of mild paprika and a tiny pinch of cumin and garlic powder to mimic the flavor profile. However, chili powder is preferable for the authentic enchilada taste.
Can I use fresh garlic or onion instead of powders?
Yes, you can sauté 1 clove of minced garlic and 1 tablespoon finely chopped onion in the oil before adding the flour. This will add freshness but slightly change the texture and cooking time.
Is tomato sauce the same as enchilada sauce?
Tomato sauce is a base ingredient in enchilada sauce but on its own lacks the spices and thickness. This recipe turns tomato sauce into a flavorful enchilada sauce by adding spices, thickening agents, and broth.
How can I make the sauce thicker or thinner?
For a thicker sauce, cook it a few minutes longer to reduce or add a little more flour during the roux stage. To thin it, add more broth a tablespoon at a time until desired consistency is reached.
This mild Old El Paso style enchilada sauce is a versatile, kid-friendly staple that’s easy to make at home and customize. Its gentle flavors bring the joy of Mexican cuisine to the family table without the worry of too much heat.
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