Enchilada sauce is the flavorful base that transforms simple tortillas and fillings into a beloved Mexican dish. This Old El Paso-inspired enchilada sauce recipe skips tomato sauce but still delivers a rich, smoky, and slightly spicy flavor, perfect for enchiladas, dipping, or drizzling over your favorite Mexican dishes.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cups low-sodium beef or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar or honey (optional, balances acidity)
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat until shimmering but not smoking.
- Whisk in the flour to create a roux. Cook this mixture for about 1 to 2 minutes, stirring constantly, until it turns a light golden brown. This step removes the raw flour taste and helps thicken the sauce.
- Reduce the heat to low and add the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and cayenne pepper. Stir constantly for about 30 seconds to bloom the spices and release their flavors.
- Slowly pour in the broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer over medium heat.
- Simmer the sauce for 10 to 15 minutes, stirring occasionally, until it thickens to your desired consistency. It should coat the back of a spoon but still be pourable.
- Remove from heat and stir in the apple cider vinegar, black pepper, salt, and sugar or honey if using. Adjust seasoning to taste.
- Let the sauce cool slightly before using it in your enchilada recipe or storing it.
Tips
- Substitutions: Use chicken broth instead of beef or vegetable broth for a lighter flavor. Cornstarch can replace flour for a gluten-free option; mix 1 tablespoon cornstarch with 2 tablespoons cold water before adding to the broth.
- Adjusting heat: Reduce or omit cayenne pepper if you prefer a milder sauce. Add chipotle powder for a smoky kick.
- Storage: Store cooled sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
- Common mistake: Avoid adding the broth too quickly to the roux, as it can cause lumps. Always add slowly while whisking.
Serving Suggestions
This enchilada sauce shines when poured over rolled tortillas stuffed with cheese, chicken, beef, or beans, then baked until bubbly and golden. It also makes an excellent base for Mexican casseroles or a flavorful dip for tortilla chips. Try drizzling it over grilled vegetables or roasted potatoes for a smoky twist.
Variations
For a richer sauce, stir in a few tablespoons of sour cream or Mexican crema just before serving. Add roasted poblano peppers blended into the broth for a deeper, earthier flavor. To make it vegan, use vegetable broth and omit any dairy additions. For a smoky chipotle enchilada sauce, substitute half the chili powder with chipotle chili powder and add a splash of lime juice at the end.
Storage and Reheating
Store the sauce in a sealed container in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers or freezer bags for up to 3 months. When reheating, thaw overnight in the fridge if frozen. Warm gently on the stove over low heat, whisking occasionally. Add a little broth or water to loosen the sauce if it has thickened too much during storage. Avoid boiling the sauce during reheating to maintain its smooth texture and flavor.
Frequently Asked Questions
Can I make this enchilada sauce without tomato sauce?
Yes, this recipe is designed to replicate the rich flavor of Old El Paso enchilada sauce without using tomato sauce. Instead, it relies on spices, broth, and a roux to build depth and thickness.
What can I use instead of flour if I’m gluten intolerant?
You can substitute cornstarch or arrowroot powder for the flour. Mix the starch with a small amount of cold water before adding it to the hot broth to prevent clumping and achieve a smooth sauce.
How spicy is this sauce?
The base recipe is moderately spicy due to chili powder and optional cayenne pepper. You can easily adjust the heat by reducing or omitting cayenne or adding milder chili powders. For more heat, increase cayenne or add chipotle powder.
Can I make this sauce ahead of time?
Absolutely. This sauce stores well in the refrigerator for up to 5 days, making it perfect for meal prep. Just reheat gently before using in your enchiladas or other dishes.
Why doesn’t this sauce have a tomato base?
This version mimics the Old El Paso flavor profile without tomato sauce to accommodate those who prefer a less acidic or tomato-free option, while still delivering a vibrant, complex taste.
Will this sauce thicken as it cools?
Yes, like most roux-based sauces, it will thicken when cooled. You can thin it with a splash of broth or water when reheating to get the desired consistency.
By following this recipe, you’ll create a versatile enchilada sauce that stays true to the flavors you love from Old El Paso, without relying on tomato sauce. Whether you’re making classic enchiladas or adding a smoky, spicy touch to other dishes, this sauce is a reliable kitchen staple.
Experiment with the spices and broth to tailor the sauce exactly to your taste, and enjoy the rich, homemade flavor that elevates any Mexican-inspired meal.
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