This authentic Homemade Enchilada Sauce Recipe is one of my favorite secret ways to really amp up my homemade enchiladas. A simple recipe of chicken broth, tomato paste, and the ideal combination of spices bring this recipe the true authentic flavor you crave. I love making this sauce ahead of time and storing it in my freezer for future recipe needs.
Add this to my healthier beef enchiladas recipe for an amazing meal everyone loves!
Enchilada Sauce Recipe
When I have the extra time, I like to make my own 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 of the ingredients that are going into the sauce and that there are no hidden or artificial flavors. At only 44 calories and 88 grams of sodium per serving, you’ll feel great serving this to your family.
Variations to this Red Enchilada Sauce Recipe
To make the sauce has plenty of additional flavor try doubling the measurement of spices you include. For a more savory sauce add a pinch of cinnamon. Another variation to try is to add a teaspoon of apple cider vinegar for a little tang to the sauce.
Depending upon the recipe you will be using this sauce for, you could even mix in some cocoa powder for a more mole style experience or even diced tomatoes for a chunkier sauce. The options are endless with this basic sauce recipe.
- Canola Oil
- Whole-Wheat White Flour
- Chili Powder
- Garlic Powder
- Onion Powder
- Dried Oregano
- Tomato Paste
- Chicken Broth
How to Make 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, stirring frequently for 8 minutes.
Take the saucepan off the heat, and use it as needed for a recipe, or store in a glass container with a tight-fitting lid, such as a mason jar.
Easy Homemade Enchilada Sauce Recipe
- 2 tbsp canola oil
- 2 tbsp whole-wheat white flour
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 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, and use as needed for a recipe, or store in a glass container with a tight fitting lid, such as a mason jar.