This homemade enchilada sauce is quick and easy! It takes just 10 minutes from start to finish and will take your next batch of homemade tacos or enchiladas to the next level.
Homemade Enchilada Sauce
I’ve come to the realization that making pantry staples from scratch is not only super easy, but tastes 10 times better than store-bought jars and packets. This homemade enchilada sauce recipe is no exception.
I don’t usually have enchilada sauce in my pantry, so I conjured up this recipe out of necessity. And I am so glad I did.
This definitely takes any Mexican-inspired recipe to the next level. And when you combine this with your favorite salsa, it truly is the best saucy base for recipes like my Taco Lasagna or my Salsa Chicken.
How to Make It
*See recipe card below this post for ingredient quantities and full instructions.
Combine the flour and seasonings. Heat olive oil over medium heat in a saucepan and whisk in the flour/seasoning mixture for 1 minute, until the consistency of wet sand.
Add the honey and tomato paste and whisk to combine. Slowly pour in the chicken broth, whisking continuously.
Continue to whisk. Bring pot to a boil, reduce to a simmer.
Remove from heat and add the vinegar.
Sauce will thicken slightly upon standing.
Enchilada Sauce vs. Taco Sauce
Enchilada sauce tends to be thinner in consistency than taco sauce because you use much more of it when making an enchilada dish. It’s more of a base of the dish, vs. taco sauce which is more of a condiment for tacos.
Enchilada sauce is typically more robust in flavor and spicier in some cases, vs. taco sauce which tends to be more mild.
Pro Tips For This Recipe
- Cinnamon is optional, but adds a subtle depth of flavor.
- Be sure to whisk throughout the process to ensure a uniform consistency.
- A pinch of cayenne can be used for added kick.
- Combining enchilada sauce and salsa is a great way to add even more flavor variety and added texture.
Store in an airtight container and refrigerate for 5 days or freeze for up to 5 months.
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Homemade Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons flour
- ½ teaspoon honey, can sub sugar
- 2 tablespoons tomato paste
- 2 cups chicken broth, (a 14.5 ounce can will work fine)
- 1 teaspoon apple cider vinegar, or distilled white vinegar
- 2 tablespoons chili powder
- ½ teaspoon EACH: garlic powder, onion powder, cumin
- 1 pinch cinnamon
- Combine the flour and seasonings together.
- Heat olive oil in a saucepan over medium heat. Sprinkle in the seasoned flour. Whisk with a fork until it’s the consistency of wet sand, about 1 minute.
- Stir in the honey and tomato paste. Add the chicken broth in small splashes, stirring continuously.
- Bring to a boil, then reduce to a simmer.
- Remove from heat, stir in the vinegar.
- The sauce will continue to thicken upon standing.
This recipe makes 14 oz. which is equal to 1 + 3/4 cups.