This homemade Enchilada Sauce is rich, flavorful, and incredibly easy to make with pantry staples. It's thicker and more flavorful than anything you'll find in a store-bought jar, and it takes less than 20 minutes from start to finish! It's perfect for making enchiladas, soups, burritos, or even a spicy pasta bake like this fajita pasta. Once you see how simple it is, you'll never want to buy pre-made sauce again.

If you're looking for more sauces and basics to make from scratch, try my White Bean Dip, this spicy Buffalo White Bean Dip, or this Spinach Dip.

Ingredient Notes

Exact measurements are in the recipe card below, but here's a quick breakdown of what you'll need:

• Vegetable Stock: The base of your sauce. Use a good-quality stock for maximum flavor.
  
• Butter and Flour: This creates a roux, which thickens the sauce and gives it a silky texture.
  
• Tomato Paste: Provides a rich, concentrated tomato flavor.
  
• Apple Cider Vinegar: Adds a little acidity to balance the richness and spice.
  
• Spices (Paprika, Cumin, Oregano, Garlic Powder, Chili Powder): The essential enchilada seasoning blend. Feel free to adjust the chili powder based on how spicy you want it.
  
• Salt and Pepper: Always taste and adjust at the end to suit your preferences.

Variations & Substitutions

• Make it vegan: This recipe is naturally vegetarian; just use vegan butter if needed.
• Make it gluten-free: Use a gluten-free flour blend instead of regular flour.
• Spice it up: Add more chili powder or a pinch of cayenne if you like extra heat.
• Add smokiness: A pinch of smoked paprika gives the sauce even more depth.

How To Make Enchilada Sauce

Here's a quick overview - full instructions are in the recipe card below.

1. Make the Roux

Melt the butter in a pan over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a thick paste (it should smell slightly nutty).

2. Add Tomato Paste and Spices

Stir the tomato paste into the roux and cook for another 2 minutes until it deepens in color. Add the paprika, cumin, oregano, garlic powder, chili powder, salt, and pepper.

3. Pour in the Liquid

Add the apple cider vinegar first, then start adding the vegetable stock a few tablespoons at a time, stirring constantly to avoid lumps. Gradually incorporate all the stock.

4. Simmer and Adjust

Let the sauce simmer for 5 minutes until thickened. Taste and adjust seasoning as needed.

Top Tips \ Chef's Notes

• Add stock slowly: Stirring gradually helps prevent lumps and makes a super smooth sauce.
  
• Don't rush the roux: Cooking it for a full 2-3 minutes deepens the flavor and prevents a raw flour taste.
  
• Customize the heat: Add more or less chili powder depending on how spicy you want your sauce.
  
• Double the recipe: This sauce freezes really well for quick future meals!
  

Storage

Fridge: Store in an airtight container for up to 5 days. Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Defrost overnight in the fridge before using. Reheat: Gently warm on the stovetop or microwave, adding a splash of water or broth if needed to loosen.

FAQs

Can I make this ahead?
Yes! It keeps well in the fridge and even better in the freezer for meal prep.

Is it spicy?
It's mild to medium, depending on the chili powder used. You can easily adjust to your taste.

Can I substitute the vegetable stock?
You could use chicken stock if you're not vegetarian, but vegetable stock keeps it lighter and plant-based.

What's the texture like?
It's a thick, pourable sauce - perfect for coating tortillas and staying rich and flavorful after baking.