Old El Paso enchilada sauce is a classic, rich, and flavorful Mexican red sauce that perfectly complements enchiladas and many other Tex-Mex dishes. Making a large batch at home ensures you have plenty to cover multiple pans for big family gatherings or meal prepping, while capturing that authentic taste you love.
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 tablespoons chili powder (mild or medium heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, adjust to taste
- 3 cups vegetable broth or chicken broth (low sodium preferred)
- 1 teaspoon apple cider vinegar or white vinegar
- 1/2 teaspoon sugar (optional, balances acidity)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat until shimmering but not smoking.
- Whisk in the flour to form a smooth roux. Cook, stirring constantly, for about 1 to 2 minutes until it turns a light golden color. This step cooks out the raw flour taste.
- Add the chili powder, garlic powder, onion powder, cumin, oregano, and salt. Stir continuously for about 30 seconds to toast the spices and release their aromas.
- Gradually whisk in the broth, making sure to avoid lumps. Continue whisking until the mixture is smooth.
- Bring the sauce to a gentle simmer over medium-low heat. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Stir in the vinegar and sugar (if using). Taste and adjust seasoning as needed, adding more salt or chili powder for heat.
- Remove from heat and let the sauce cool slightly before using. It will thicken further as it cools.
Tips
- Substitutions: Use olive oil instead of vegetable oil for a slightly different flavor, or substitute all-purpose flour with gluten-free flour blends to make the sauce gluten-free.
- Adjusting Heat: Increase chili powder or add a pinch of cayenne pepper for a spicier sauce. For milder taste, reduce chili powder and omit cayenne.
- Storage: Cool completely before storing. Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Common Mistake: Avoid skipping the roux step; it’s essential for thickening and developing the authentic texture and flavor of the sauce.
Serving Suggestions
This enchilada sauce is versatile and works beautifully poured over traditional chicken, beef, or cheese enchiladas before baking. It also makes an excellent base for casseroles, as a dipping sauce for tortilla chips, or drizzled over roasted vegetables for a Tex-Mex twist. For large family meals, double or triple the recipe to generously cover multiple pans of enchiladas or layered Mexican dishes.
Variations
You can customize this sauce to suit your preferences or dietary needs. For a smoky flavor, add 1 teaspoon of smoked paprika or chipotle powder. For a deeper tomato taste, stir in 2 tablespoons of tomato paste during the broth addition step. To make it vegan, ensure you use vegetable broth and check that your oil choice fits your dietary restrictions. For a creamier enchilada sauce, add 1/4 cup of sour cream or Mexican crema at the end, stirring gently over low heat.
Storage and Reheating
Store leftover enchilada sauce in an airtight container in the refrigerator for up to 5 days. When ready to use, gently reheat it on the stove over low heat, stirring occasionally until warmed through. Avoid boiling, as this can cause the sauce to separate. For longer storage, freeze the sauce in portioned containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I use canned enchilada sauce instead of making this from scratch?
Yes, canned sauce is convenient, but homemade sauce offers fresher flavor and the ability to adjust spice and seasoning to your taste, especially when cooking for a large group.
How thick should the enchilada sauce be?
The sauce should be pourable but not watery—thick enough to coat enchiladas without running off completely. It will thicken slightly as it cools, so aim for a consistency similar to heavy cream or a smooth gravy.
Can I make this sauce ahead of time?
Absolutely. Making the sauce a day or two in advance allows the flavors to meld beautifully. Just store it in the refrigerator and reheat gently when ready to use.
What if I don’t have chili powder?
Chili powder is a blend of spices, typically including ground chili peppers, cumin, garlic, and oregano. If you don’t have it, you can substitute with 1 tablespoon paprika plus 1/2 teaspoon ground cumin and a pinch of cayenne pepper for heat, adjusting to taste.
Is this sauce gluten-free?
Traditional recipes use flour for thickening, which contains gluten. To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use about half the amount of cornstarch, mixed with cold water before adding).
Can I use this sauce for other dishes?
Yes! While designed for enchiladas, this sauce works well in Mexican casseroles, as a topping for burritos, or even as a flavorful base for soups and stews that need a spicy tomato element.
Cooking for a large family doesn’t mean sacrificing flavor or authenticity. This Old El Paso enchilada sauce recipe scales easily and brings the rich, comforting taste of classic enchiladas to your table every time. With simple ingredients and straightforward steps, you can confidently prepare enough sauce to satisfy hungry crowds while customizing heat and seasoning to suit your family’s preferences. Enjoy the process and the delicious results!
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