Ever wonder what makes the perfect authentic Tex-Mex enchilada sauce? This recipe has a technique that takes it to the next level and makes it so good you’ll want to drink it. The combination of spices keeps it simple but bold.
Whether you’re into a mild kick or craving some serious heat, this sauce has you covered. Trust me, you’ll want to keep this one in your recipe rotation!
The method of whisking the spices directly into the roux is a small but powerful technique. It evenly disperses the spices and ensures a smooth, lump-free sauce.
Not all enchilada sauces give you that authentic Tex-Mex flavor. This sauce is all about simplicity with maximum flavor.
Why You’ll Love This Easy Enchilada Sauce
Enchiladas are a total Tex Mex staple and a good enchilada with the perfect sauce is where it’s at!
Easy to Make: This enchilada sauce comes together with simple ingredients and minimal effort, making it perfect for busy weeknights. You can still have a made-from-scratch sauce even when you’re short on time.
Customizable Spice Level: Whether you like your enchilada sauce mild or with a fiery kick, you can easily adjust the spice to suit your taste buds.
Better Than Store-Bought: Sometimes, it’s a gamble with store-bought enchilada sauce. Some of them taste pretty good, while others taste pretty terrible.
Versatile: Not just for enchiladas! Use it as a flavorful base for tacos, burritos, or even to spice up soups and casseroles.
Authentic Tex-Mex Flavor: It’s true Tex-Mex cuisine. This sauce adds that bold, rich flavor you love in restaurant-style enchiladas, right at home.
Taco Sauce vs. Enchilada Sauce
The two popular Mexican sauces share similar ingredients and have a similar flavor profile. Taco sauce has a consistency more similar to hot sauce and is meant to be used as a condiment or topping. Enchilada sauce has a roux and is slightly thicker with a deeper flavor profile. It is also usually served warm or hot over the enchiladas.
Ingredients for Enchilada sauce
This is a mild Tex-Mex style red enchilada sauce, but not a red chile enchilada sauce. That’s a little different with a spicier, smokier flavor presence.
Avocado oil – I’m a big fan of using avocado oil because of it’s neutral taste.
All-purpose flour – Just your standard all-purpose flour is what you need here. Nothing fancy!
Chili powder – Light or dark chili powder work, but you can also use smoked chili powder too.
Garlic powder – Make sure it’s not expired to get the best flavor.
Ground cumin – A good ground cumin goes a long way. If you use too much of a bad ground cumin, it ends up having too much of an earthy flavor.
Dried oregano – Just like the garlic powder, you’ll want to make sure it isn’t expired to get the best flavor out of this.
Vegetable stock – You can use broth, but stock has a deeper, better flavor that makes a better tasting sauce.
Kosher salt – The amount of salt called for in the recipe card may be more or less depending on the stock you use. I use a low-sodium stock in this recipe.
Substitutions & Alterations
- While I recommend avocado oil because it keeps a neutral taste, it can be replaced with olive oil or butter. Butter will give the sauce a richer taste, and olive oil could change the flavor a bit depending on the type you use.
- The vegetable stock keeps the flavor of the sauce neutral, but you can use chicken stock if you’re making chicken enchiladas or beef stock if you are making beef enchiladas. However, I wouldn’t use beef stock if you’re making chicken enchiladas or chicken stock if you’re making beef enchiladas.
How to Prepare Homemade Enchilada Sauce
- Start by heating a deep skillet over medium heat and add the oil. Once the oil is heated, sprinkle in the all-purpose flour. Whisk together until it’s completely smooth.
- Whisk in the chili powder, garlic powder, ground cumin, dried oregano, and salt. Mix it until it’s fully combined.
- Slowly pour in the vegetable stock, whisking constantly making sure there are no clumps.
- Let the sauce simmer, whisking occasionally until it begins to thicken.
- Remove from the heat and enjoy with your favorite enchiladas!
Tips & Tricks
- Be sure to slowly pour in the stock while whisking to help avoid clumps from forming and keep the sauce smooth.
- Make sure your spices aren’t expired for their best flavor.
- Use stock instead of broth for the best flavor.
How to Use Red Enchilada Sauce
This mild enchilada sauce works really well with a lot of different things! You can use it as part of a recipe, in a casserole, or even as a dip.
My favorite way to use it is always on these Chicken Enchiladas and in the Mexican Chicken and Rice Casserole.
It also gets used in Tex Mex Lasagna, Taco Pie, Southwest Chicken Skillet, and Taco Pasta. It’s also so delicious poured over these Ground Beef Burritos.
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Buy Now → How to Store Leftover Enchilada Sauce
Store cooled enchilada sauce in a well-sealed airtight container or mason jar in the refrigerator. Stored properly, it will be good for about 5 days.
Can You Freeze Enchilada Sauce?
Yes, you can freeze enchilada sauce for up to 3 months! Allow leftover sauce to cool and pour it into an appropriately-sized, freezer safe container or bag with minimal space for air. Store in the freezer until ready to use.
Thaw in the refrigerator or at room temp and reheat on the stovetop or in the microwave.
How to Reheat Enchilada Sauce
Reheat this delicious enchilada sauce in the microwave or on the stovetop.
In the microwave – heat on high in 30 second bursts until warmed to your liking, stirring in between.
On the stove – heat it in a small pot over medium heat, stirring often for about 5-7 minutes until heated through.
FAQs
Enchilada sauce can be mild to very spicy, depending on the ingredients and amounts used. This recipe makes a mild enchilada sauce.
They are similar but not the same. Taco sauce has a consistency that is more similar to hot sauce and is meant to be used as a condiment or topping. Enchilada sauce is slightly thicker with a deeper flavor profile and is also usually served warm or hot.
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Red Enchilada Sauce
Ingredients
- 1/4 cup avocado oil
- 1/4 cup all purpose flour
- 4 teaspoons chili powder
- 4 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups low sodium vegetable stock
- 1-2 teaspoons kosher salt this may be more/less depending on the stock you use
Instructions
- Heat a deep skillet over medium heat. Once heated, sprinkle in the all-purpose flour. Whisk together until smooth.
- Whisk in the chili powder, garlic powder, ground cumin, dried oregano, and salt.
- Slowly pour in the vegetable stock, whisking constantly making sure there are no clumps.
- Let the sauce simmer, whisking occasionally until it begins to thicken.
- Remove from the heat and enjoy with your favorite enchiladas!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
