Enchilada sauce is the essential element that brings together the flavors of classic Mexican enchiladas. This Old El Paso-inspired enchilada sauce recipe uses fresh ingredients to create a rich, smoky, and slightly spicy sauce that perfectly complements your choice of fillings. Making it from scratch lets you control the heat and freshness, giving your enchiladas a homemade touch that canned sauces can’t match.
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (preferably ancho or New Mexico chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried oregano (Mexican oregano if available)
- ¼ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 2 cups low-sodium chicken or vegetable broth
- 8 ounces tomato sauce (preferably no sugar added)
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon honey or sugar (optional, to balance acidity)
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering but not smoking.
- Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. This cooks out the raw flour taste and helps thicken the sauce.
- Reduce the heat to low and add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Stir constantly for about 30 seconds until fragrant, being careful not to burn the spices.
- Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and stir in the tomato sauce, vinegar, and honey (if using). Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste and adjust seasoning if needed, adding more salt, chili powder, or a pinch of sugar as desired.
- Remove from heat and let the sauce cool slightly before using it to smother your enchiladas or storing it.
Tips
- Chili Powder Choices: Ancho chili powder offers a mild, smoky flavor similar to Old El Paso’s sauce, but you can mix in chipotle chili powder for extra heat or smoked flavor.
- Thickening: If your sauce is too thin after simmering, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it in, cooking for another 2 minutes until thickened.
- Vinegar: Apple cider vinegar adds a subtle tang, but white vinegar or lime juice can be substituted; just add gradually to avoid overpowering the sauce.
- Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stove or microwave.
Serving Suggestions
This fresh enchilada sauce is perfect for smothering baked enchiladas filled with shredded chicken, ground beef, cheese, or beans. Pour it over corn or flour tortillas before baking, then top with cheese and bake until bubbly. It also works well as a dipping sauce for tortilla chips or drizzled over tacos and burritos. For a lighter option, serve it as a sauce over grilled vegetables or roasted potatoes.
Variations
You can easily customize this enchilada sauce to suit your taste or dietary needs. For a smokier flavor, add a chipotle pepper in adobo sauce blended into the sauce. For a spicier kick, increase the chili powder or add cayenne pepper a pinch at a time. To make it vegan, use vegetable broth and ensure no honey is added, substituting with maple syrup if desired. For a richer sauce, stir in a tablespoon of tomato paste or a splash of heavy cream or coconut milk just before serving.
Storage and Reheating
Store your homemade enchilada sauce in an airtight container in the refrigerator for up to 5 days. When ready to use, reheat gently in a saucepan over low heat, stirring frequently to prevent scorching. If the sauce has thickened too much after refrigeration, add a splash of broth or water to loosen it. For longer storage, freeze the sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid reheating multiple times to maintain best flavor and food safety.
Frequently Asked Questions
- Can I use fresh chilis instead of chili powder?
- Yes, you can substitute fresh dried or fresh chilis like guajillo or ancho by soaking them in hot water, then blending into a paste and adding to the sauce. However, this will change the texture and cooking time slightly, so adjust liquid quantities and simmer longer to integrate flavors.
- Is this sauce gluten-free?
- The sauce as written contains all-purpose flour, which has gluten. To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend. Use the same quantity and whisk it in gradually to avoid lumps.
- How spicy is this sauce compared to store-bought?
- This sauce is moderately spicy and can be adjusted easily by varying the chili powder amount or type. Old El Paso’s sauce tends to be mild to medium, so start with 3 tablespoons chili powder and increase if you prefer more heat.
- Can I make this sauce ahead of time?
- Absolutely! This sauce actually benefits from resting as the flavors meld. You can make it a day or two in advance and store it in the fridge. Reheat gently before using in your enchiladas or other dishes.
- What if my sauce is too bitter?
- Bitterness can come from overcooked spices or too much chili powder. To balance it, add a small amount of sugar or honey, or a splash of vinegar. Adding tomato sauce or paste can also mellow out bitterness.
- Can I use canned tomatoes instead of tomato sauce?
- Yes, you can substitute canned tomatoes (preferably crushed or pureed) for tomato sauce, but reduce the broth slightly to keep the sauce from becoming too thin. Simmer longer to blend the flavors and thicken the sauce.
This homemade Old El Paso-style enchilada sauce made with fresh ingredients brings vibrant, authentic flavor to your Mexican dishes. It’s easy to tweak for heat or texture and stores well for meal prep. Whether you’re making classic chicken enchiladas or experimenting with veggie fillings, this sauce is a delicious foundation that elevates any recipe.
For a full enchilada meal, pair this sauce with warm corn tortillas, shredded cheese, and your favorite protein or beans. Don’t forget fresh garnishes like chopped cilantro, diced onions, or sliced avocado to balance the rich sauce. Homemade enchilada sauce is a versatile pantry staple that transforms simple ingredients into a comforting, flavorful feast.
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