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This authentic Homemade Enchilada Sauce Recipe is one of my favorite secret ways to amp up my homemade enchiladas. A simple recipe of chicken broth, tomato paste, and the ideal combination of spices brings this recipe the authentic flavor you crave. I like making this sauce ahead of time and storing it in my freezer for future recipe needs.
Enchilada Sauce Recipe
When I have the extra time, I like to make my sauce at home because I can control the sodium levels and adjust the heat and spice to my family’s preference. Another added benefit is that I know all the ingredients going into the sauce and that there are no hidden or artificial flavors. You’ll feel great serving this to your family at only 44 calories and 88 grams of sodium per serving.
Variations to this Authentic Homemade Enchilada Sauce Recipe
To make the sauce has plenty of additional flavors, try doubling the measurement of spices you include. For a more savory sauce, add a pinch of cinnamon. Another variation is adding a teaspoon of apple cider vinegar for a little tang to the sauce.
Depending upon the recipe you will be using this sauce, you could mix in some cocoa powder for a more mole-style experience or diced tomatoes for a chunkier sauce. The options are endless with this basic sauce recipe.
- Extra Virgin Olive Oil
- Chili Powder
- Garlic Powder
- Onion Powder
- Dried Oregano
- Tomato Paste
- Chicken Broth
How to Make Authentic Homemade Enchilada Sauce Recipe
Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
Allow to cook, frequently stirring for 8 minutes.
Take the saucepan off the heat, use it as needed for a recipe, or store it in a glass container with a tight-fitting lid, such as a mason jar.
Easy Homemade Enchilada Sauce Recipe
- 2 tbsp extra virgin olive oil
- 2 tbsp white flour
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 6 oz can tomato paste
- 2 cups Pacific® organic low sodium chicken broth
- Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
- Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
- Allow to cook, stirring frequently, for 8 minutes.
- Take the saucepan off the heat, use it as needed for a recipe, or store in a glass container with a tight-fitting lid, such as a mason jar.