Quick and Easy Enchilada Sauce
A very flavorful quick and easy enchilada sauce recipe that is ready in only 10 minutes. So much better than canned sauce. Get those enchiladas ready!
Enchiladas are awesome! We could eat enchiladas any day of the week. Problem is, making a truly awesome homemade red enchilada sauce takes some time. If you’re like us, you don’t always have the time, but you still want awesome food.
So do we!
After some experimentation, I have a super quick version of an enchilada sauce that is actually quite delicious, and not only works on enchiladas, but on other meals as well. Try it on quesadillas, drizzled into a burrito, over tacos…you get the idea!
What’s the Secret to Making Enchilada Sauce Fast?
The secret to making a quick and easy enchilada sauce that tastes great is chili powder.
A good red enchilada sauce recipe starts from dried chili peppers that need to be rehydrated. It really is a GREAT enchilada sauce, but it does take time. When you don’t have the time but want enchiladas anyway, use this recipe.
The chili powder brings a LOT of flavor to the finished sauce. You’re sure to love it, and you can easily adjust the amount of chili powder used to fit your own taste preferences. And it is still better than any store bought version.
So, get your ingredients ready. Here is what you’ll need.
Easy Enchilada Sauce Ingredients
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder (ancho powder is GREAT here)
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth or chicken broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
How to Make Easy Enchilada Sauce
Heat a large pan to medium heat and add a bit of olive oil. Stir in flour and chili powder and keep stirring continually for about 5 minutes, until the roux (flour and oil mixture) begins to brown a bit.
Stir in the tomato paste, vegetable or chicken broth and seasonings until a sauce consistency forms. If it is too thick for your tastes, add in a bit more of the stock. It should thicken up nicely for you.
Taste and adjust to your preference with salt and pepper – and maybe more spicy chili powder!
That’s it! I hope you enjoy your enchiladas, my friends! Such an easy recipe, isn’t it? It tastes very close to the authentic Mexican version.
Recipe Tips & Notes
- Tomato Sauce. You can easily make this recipe with tomato sauce instead of tomato paste. Just omit some of the broth so it won’t be too thin of a sauce. Or you can simmer it longer to thicken it.
- Other Herbs. I like to keep my recipe simple with a few herbs and seasonings, but add in others to your preference. Cumin and oregano are a popular combo. Mexican oregano is great. Try it with dried basil.
- Chili Powder. There are many different chili powders you can try for this recipe, though I would encourage you to experiment with combinations of them. Consider ancho powder, chipotle powder, morita powder, chile de arbol and others.
Try These Other Enchilada Recipes
- Homemade Enchilada Sauce Recipe
- Homemade Green Enchilada Sauce
- Chicken Enchilada Casserole Verde
- Chipotle Chicken Enchilada Casserole
- One-Pot Meatless Enchilada Stew
- Beef Enchiladas
- Chicken Enchiladas Rojas
- Chicken Enchilada Verde with Cheese
- Ranchero Sauce
- Adobo Sauce
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
A very flavorful quick and easy enchilada sauce recipe that is ready in only 10 minutes. So much better than canned sauce. Get those enchiladas ready!
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder (ancho powder is GREAT here)
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
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Heat a large pan to medium heat. Add oil and get it nice and warm.
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Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
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Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
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Allow the mixture to thicken up and become consistent, stirring often.
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Salt and pepper to taste, then set aside until ready to use.
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