Homemade Enchilada Sauce

This homemade enchilada sauce adds the best flavor to homemade enchiladas, soups, tacos, and more! It's freezer-friendly and so much better than a can!

Prep Time5

Cook Time5

Total Time15

Course: Sauce

Cuisine: Mexican

Servings: ounces

Calories: 41kcal

Author: Stephanie

Ingredients

Seasonings

2 tablespoons chili powder
½ teaspoon EACH: garlic powder, onion powder, cumin
1 pinch cinnamon

Enchilada Sauce

3 tablespoons flour
3 tablespoons olive oil
2 tablespoons tomato paste
½ teaspoon honey
2 cups chicken broth
1 teaspoon apple cider vinegar or distilled white vinegar

US Customary - Metric

Instructions

Combine the seasonings and flour in a small bowl.
Heat olive oil in a saucepan over medium heat. Add the flour mixture and whisk with a fork until it’s the consistency of wet sand, about 1 minute.
Stir in the tomato paste and honey. Cook for 1 minute. Add the chicken broth in small splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Simmer until your desired thickness/consistency is obtained, about 5 minutes or so.
Remove from heat, stir in the vinegar. The sauce will continue to thicken upon standing.

Notes

Pro Tips:

This recipe makes 14 ounces and is perfect for making Beef Enchiladas, Chicken Enchiladas, Chicken Enchilada Soup, Taco Soup, Taco Lasagna, and more!
Cinnamon is optional, but adds a subtle depth of flavor.
A pinch of cayenne or a 1-2 teaspoons of hot sauce can be used for added kick.
Be sure to whisk throughout cooking for a smooth, uniform consistency. You can also pour it through a fine mesh strainer after cooking for the smoothest possible results.
Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce once it's removed from the heat. It adds a little something "extra"!
Be sure to try my homemade salsa and guacamole recipes next!

Storage:

Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.

Nutritional information is an estimate and is per ounce. This recipe makes 14 ounces.

Nutrition