I present my Simple Enchilada Sauce, a 20-minute recipe full of bold Southwestern and Mexican chili flavors that’s perfect for enchiladas, soups, nachos, tacos and more and is vegetarian, vegan and gluten-free.
I never thought a simple sauce could change dinner so fast but this Home Made Enchilada Sauce did, I kept wondering how something so quick could taste so deep. I love that olive oil gives it a silky mouthfeel while chili powder brings that bold Southwestern kick, but it’s more complicated than just spicy, there’s smoky hints and a little sweet note that keeps you spooning.
Call it the Best Enchilada Sauce if you want, people ask for seconds. If you like things a bit different, this version sneaks into tacos, nachos, soups, enchiladas and somehow makes them all better.
Ingredients
- Adds healthy fats, helps carry flavors, a little richness but watch calories.
- Thickens sauce, corn starch adds no gluten, both add some carbs not much else.
- Gives smoky heat, has some vitamins and fiber, boosts the chili flavor.
- Smoky sweet note, low calories, gives color and depth without extra sodium.
- Concentrated tomato umami, provides vitamin C and fiber and a slight tang.
- Adds savory liquid, supplies small amounts of minerals, keeps sauce lighter in fat.
- Brightens flavors with acidity, a little tang balances richness, also aids preservation, dont overdo it.
- Sugar tames acidity, adds slight sweetness, use sparingly if watching sugar.
Ingredient Quantities
- 3 tablespoons olive oil
- 3 tablespoons gluten free all purpose flour or 2 tablespoons cornstarch (for a true gluten free thickener)
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper more if you like it spicy
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt plus more to taste
- 1/4 cup tomato paste (or 3 tablespoons if thats what you got)
- 2 cups vegetable broth
- 1 tablespoon apple cider vinegar or lime juice
How to Make this
1. Heat 3 tablespoons olive oil in a medium saucepan over medium heat until it shimmers.
2. If using gluten free all purpose flour, whisk in 3 tablespoons flour and cook 1 to 2 minutes, whisking constantly, until it smells nutty and looks slightly golden. If using cornstarch (true gluten free), skip the roux and in a small bowl whisk 2 tablespoons cornstarch with about 1/4 cup of the 2 cups vegetable broth to make a smooth slurry, set aside.
3. Add 1/4 cup chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon cayenne (or more if you like it spicy), 1 teaspoon granulated sugar and 1 teaspoon kosher salt. Stir constantly and toast the spices about 30 seconds until fragrant.
4. Stir in 1/4 cup tomato paste (or 3 tablespoons if thats what you got) and cook another 30 seconds, scraping anything off the bottom of the pan.
5. Slowly whisk in the rest of the vegetable broth to total 2 cups, a little at a time so you dont get lumps. If you made a cornstarch slurry add it now with the broth.
6. Bring to a gentle simmer, reduce heat to low and simmer 8 to 10 minutes, whisking occasionally, until the sauce thickens and the flavors meld. If it gets too thick, add a splash more broth.
7. Remove from heat and stir in 1 tablespoon apple cider vinegar or lime juice. Taste and adjust salt, sugar or cayenne as needed.
8. If you want a super smooth sauce, blend with an immersion blender or carefully transfer to a blender and puree, then strain through a fine mesh sieve if desired.
9. Use immediately on enchiladas, tacos, nachos, soups, whatever you like, or let cool and store in an airtight container in the fridge up to 1 week or freeze for longer.
Equipment Needed
1. Medium saucepan (2 to 3 qt), for making the sauce
2. Whisk, to make the roux or slurry and keep lumps away
3. Measuring cups and spoons, for oil, flour/cornstarch, spices and broth
4. Small bowl, to mix the cornstarch slurry if youre using cornstarch
5. Silicone spatula or wooden spoon, for scraping the bottom and stirring
6. Immersion blender or regular blender, if you want a super smooth sauce
7. Fine mesh sieve, optional but great for an extra silky finish
8. Airtight container or jar, for storing leftovers in the fridge
FAQ
Homemade Enchilada Sauce Recipe Substitutions and Variations
- Olive oil: swap with avocado oil (similar smoke point), or a neutral oil like canola or grapeseed, or melted butter for a richer, slightly more savory finish.
- Gluten free flour / cornstarch: if you dont need GF use regular all purpose flour (same amount as the 3 tbsp), or use arrowroot powder 1:1 instead of cornstarch, or try masa harina for a corn-forward thickness and extra flavor.
- Chili powder: no chili powder? mix 1 tbsp paprika + 1 tsp ground cumin + a pinch cayenne, or use 1 tbsp ancho or chipotle powder for a smokier note, or 1 tbsp taco seasoning if thats what you got.
- Vegetable broth: use chicken broth for more body, or water plus 1 tsp bouillon (veg or chicken), or low sodium beef broth in a pinch though it will change the flavor a bit.
Pro Tips
– Toast the spices in the oil until you can really smell them, about 20 to 30 seconds, but dont leave the pan or theyll burn fast. Keep the heat at medium low and stir constantly so you get that deep, nutty flavor not a bitter burnt one.
– If you want a true gluten free sauce use cornstarch, but mix it into cold broth first so it doesnt clump. Add the slurry to a gentle simmer, not a rolling boil, and simmer a few extra minutes so the raw starch taste cooks out. If you used gluten free AP flour, cook the roux long enough to lose the raw flour taste, till it smells slightly nutty.
– Cook the tomato paste until it darkens a bit and sticks to the pan, scraping and stirring, before adding the rest of the liquid. That caramelization takes the sharp tomato edge away and makes the sauce richer, but watch it closely so it doesnt scorch.
– Always add the vinegar or lime at the end and taste for salt, sugar and heat. Acid sends the flavors forward, so add a little then taste again. Leftovers thicken in the fridge, so thin with a splash of broth when reheating, and freeze extras in small portions or ice cube trays for easy use later.
Homemade Enchilada Sauce Recipe
I present my Simple Enchilada Sauce, a 20-minute recipe full of bold Southwestern and Mexican chili flavors that’s perfect for enchiladas, soups, nachos, tacos and more and is vegetarian, vegan and gluten-free.
8
servings
87
kcal
Equipment: 1. Medium saucepan (2 to 3 qt), for making the sauce
2. Whisk, to make the roux or slurry and keep lumps away
3. Measuring cups and spoons, for oil, flour/cornstarch, spices and broth
4. Small bowl, to mix the cornstarch slurry if youre using cornstarch
5. Silicone spatula or wooden spoon, for scraping the bottom and stirring
6. Immersion blender or regular blender, if you want a super smooth sauce
7. Fine mesh sieve, optional but great for an extra silky finish
8. Airtight container or jar, for storing leftovers in the fridge
Ingredients
3 tablespoons olive oil
3 tablespoons gluten free all purpose flour or 2 tablespoons cornstarch (for a true gluten free thickener)
1/4 cup chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper more if you like it spicy
1 teaspoon granulated sugar
1 teaspoon kosher salt plus more to taste
1/4 cup tomato paste (or 3 tablespoons if thats what you got)
2 cups vegetable broth
1 tablespoon apple cider vinegar or lime juice
Directions
- Heat 3 tablespoons olive oil in a medium saucepan over medium heat until it shimmers.
- If using gluten free all purpose flour, whisk in 3 tablespoons flour and cook 1 to 2 minutes, whisking constantly, until it smells nutty and looks slightly golden. If using cornstarch (true gluten free), skip the roux and in a small bowl whisk 2 tablespoons cornstarch with about 1/4 cup of the 2 cups vegetable broth to make a smooth slurry, set aside.
- Add 1/4 cup chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon cayenne (or more if you like it spicy), 1 teaspoon granulated sugar and 1 teaspoon kosher salt. Stir constantly and toast the spices about 30 seconds until fragrant.
- Stir in 1/4 cup tomato paste (or 3 tablespoons if thats what you got) and cook another 30 seconds, scraping anything off the bottom of the pan.
- Slowly whisk in the rest of the vegetable broth to total 2 cups, a little at a time so you dont get lumps. If you made a cornstarch slurry add it now with the broth.
- Bring to a gentle simmer, reduce heat to low and simmer 8 to 10 minutes, whisking occasionally, until the sauce thickens and the flavors meld. If it gets too thick, add a splash more broth.
- Remove from heat and stir in 1 tablespoon apple cider vinegar or lime juice. Taste and adjust salt, sugar or cayenne as needed.
- If you want a super smooth sauce, blend with an immersion blender or carefully transfer to a blender and puree, then strain through a fine mesh sieve if desired.
- Use immediately on enchiladas, tacos, nachos, soups, whatever you like, or let cool and store in an airtight container in the fridge up to 1 week or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 85g
- Total number of serves: 8
- Calories: 87kcal
- Fat: 5.3g
- Saturated Fat: 0.75g
- Trans Fat: 0g
- Polyunsaturated: 0.56g
- Monounsaturated: 3.7g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 140mg
- Carbohydrates: 8.8g
- Fiber: 2.1g
- Sugar: 1.4g
- Protein: 1.6g
- Vitamin A: 1000IU
- Vitamin C: 4.1mg
- Calcium: 25mg
- Iron: 0.75mg
