Homemade Enchilada Sauce
This homemade enchilada sauce is smooth, richly flavored, and easy to make from scratch with simple pantry ingredients. A butter-and-flour roux gives it a silky texture, while chili powder, warm spices, chicken stock, and a little tomato paste create a deep, savory flavor that is perfect for enchiladas and casseroles.
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons tomato paste
- 3 cups chicken stock
- 1/2 teaspoon sugar
- 3/4 tsp Salt to taste, if needed
Instructions
- Melt the butter with the vegetable oil in a saucepan over medium heat.
- Add the all-purpose flour and whisk until completely smooth. Cook briefly, stirring constantly, to remove the raw flour taste.
- Add the chili powder and paprika. Whisk them into the roux and cook briefly, just until fragrant and evenly combined.
- Stir in the tomato paste until well blended.
- Add the onion powder, garlic powder, ground cumin, and oregano. Stir until the seasonings are evenly incorporated.
- Gradually pour in the chicken stock while whisking continuously to keep the sauce smooth and prevent lumps.
- Bring the sauce to a gentle simmer. Cook, whisking occasionally, until smooth, glossy, and lightly thickened while still remaining easily pourable.
- Stir in the sugar. Taste the sauce and add salt only if needed, depending on how salty your chicken stock is.
- Remove from the heat and use right away, or let the sauce cool before storing. Keep in mind that the sauce will thicken slightly as it cools.
Notes
- Use American-style chili powder blend rather than pure ground hot chile unless you specifically want a much spicier sauce.
- The finished enchilada sauce should be silky and pourable, not thick like gravy. If it becomes too thick, whisk in a small splash of chicken stock until it reaches the consistency you like.
- Chicken stock varies in saltiness, so taste the finished sauce before adding additional salt.
- For a smokier flavor, you can replace part of the regular paprika with smoked paprika.
- Store cooled enchilada sauce in an airtight container in the refrigerator for up to 4 days.
- The sauce can also be frozen for up to 3 months. Thaw overnight in the refrigerator and whisk well while gently reheating.
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