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My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
My best tip for kicking your homemade enchiladas up a delicious notch?
Use this homemade enchilada sauce! ♡
This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.
By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.
The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!
Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!
Homemade Enchilada Sauce Recipe | 1-Minute Video
Homemade Red Enchilada Sauce Ingredients:
To make this easy enchilada sauce recipe, you will need the following ingredients:
Oil and flour: These will form the roux to thicken the sauce. You’re welcome to use any type of neutral-flavored oil (or butter) that you prefer. And while I typically use all-purpose flour, you are welcome to sub in a 1-for-1 GF flour blend instead to make this recipe gluten-free.
Chili powder: For all of our international readers, please note that this recipe calls for American-style chili powder, which is actually a blend of various chilis and seasonings, including a typically small percentage of cayenne. (Most chili powders sold outside of the States are 100% cayenne, which will not work for this recipe.) I recommend investing in a good-quality brand of chili powder for this recipe, since it is the primary seasoning for this sauce. But keep in mind that chili powder blends vary from brand to brand, so it’s worth experimenting with a few to find the one that you love best!
Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce. Feel free to increase the amount of any one of these once you have tasted the sauce, if you would like.
Veggie or chicken stock: I also recommend using some good-quality stock in this recipe, which will add a delicious depth of flavor to the sauce.
Fine sea salt: And finally, don’t forget to season the sauce! I typically add in about 1/2 teaspoon, but the amount needed will likely depend significantly on the brand and saltiness of the stock that you use.
How To Make Enchilada Sauce:
Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):
Cook the roux and spices: In a small saucepan, we’ll first cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them in the saucepan before adding in the stock.
Simmer: Gradually add in the stock while whisking the sauce, in order to blend in any lumps. Then bring the sauce to a simmer and let it cook (you want to maintain a low bubble) for 10-15 minutes, or until it has reduced to your desired thickness.
Season: Season with salt (or any extra seasonings that you might like to add) to taste.
Serve: Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!
Possible Variations:
This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer! For example, you could…
Make it gluten-free: You can either use an 1-for-1 gluten-free flour blend, in place of the AP flour. Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.
Make it spicier: Feel free to add in a pinch or two of cayenne to make this sauce even spicier. Or alternately, you can choose to use ancho chili powder in place of standard American chili powder, which has a smokier and slightly spicier flavor.
Make it milder: American chili powder should naturally be quite mild. But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe. Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
Make it smokier: Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick. (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
Add tomato sauce: If you would like to have a more tomato-y enchilada sauce, you are welcome to add a few tablespoons of tomato paste to the sauce.
Ways To Use Enchilada Sauce:
Here are a few of my favorite ways to use this easy enchilada sauce:
Casseroles: If you don’t feel like rolling up your enchiladas, try ‘stacking’ them into a casserole, such as this chicken enchilada casserole (one of our readers’ favorite recipes!).
My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
Serve: Use immediately in your favorite recipe and enjoy!
Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend.
Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).
Storage instructions: Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.
I always say, “red chile sauce will be as good as the kind of red chili you use. I have tried many, I was juss curious as to what kind/brand of red chili did you use?
Missing the tomato flavor in the sauce.can see the use of chicken with chicken..as would use beef with beef enchiladas…added tomato puree to taste..omitted the oregano too..borders Italian sauces with oregano…
You sound like someone I would like to know. I like most of the things you like.
My pup’s name is Bebe, a rat terrior. I love cooking. Just found out I have type 2 diabetes, so I get to find recipes for an all new life style. i’VE BEEN looking for a good enchilada sauce recipes. I’m going to try this this week. Have a great week. …. sincerely, Gram
I believe those that got browner sauce may have browned the flour too much. I love this recipe, it actually tastes like enchilada sauce. I’ve deleted all those so-called enchilada sauces with tomato sauce in them. I didn’t think enchilada sauce should get it’s color from tomato. Thanks so much for sharing your Red Enchilada Sauce with the world!
I have been looking a long time for a recipe that made me say “YUM”. Spotted this one today and had to try it. I LOVE TO COOK. I want to thank your husband for creating this recipe as it was simply delicious and exactly what I was looking for. I did, however, use Mild Cheddar and Italian Blend shredded cheeses. My husband loved it
The canned sauces have so much sodium. I’m sure yours is much more flavorful as well. I make a creamy enchilada sauce that is so good but can’t wait to try yours for a different spin.
I LOVE this sauce so does my family its so good!! I was shocked by how many comments ask about tomato sauce though since authentic enchilada sauce doesnt have tomato in it. Seriously though awesome recipe
I found this sauce recipe while I did a Google search a while back. Now it is the only enchillada sauce I make. Thank you so much for making/posting this recipe. Yum!
Thank you! Thank you! Thank you!!!! I recently found out I am allergic to tomatos so this is amazing!!!! Most enchilada sause is a tomato paist base, So I love this!! My BFF sent me you link after her family tried this I am so excited words can not express how excited I am!! Thank you!!!
This recipe was designed to be without tomato sauce….to me this a more authentic Mexican sauce although I use equal amounts of cumin to the chili.. 4 tablespoons of each…much richer flavor…I don’t like the tomato flavor in enchiladas
For LENA on Oct. 20, 2014, dried red chili peppers sold in bags or produce section, can be rinsed and boiled in water until very tender. Can take up to 30-40 minutes of controlled boiling. Then remove stems (if not done so already). Blend until a smooth consistancy. Then use as described in this recipe for enchiladas or tamales.
thank you CHICKI for mentioning the chili pepper part!!
I think this would be a more authentic Mexican flavour.
I do not care for the tomato taste in a lot of homemade enchilada sauces and the chicken stock is new to me too.
Guess we’ll see what I come up with!
I am wanting to use this sauce for my enchiladas this weekend for our Christmas party. I need to make 3 cups of it though. So do you have a recipe for larger amounts?
You need to add “bring to a boil” before simmer. It will never thicken if you don’t. Also, I made this recipe with bringing to a boil and then simmering and it still never thickened I added and bit of cornstarch and water mixture plus 1/2 can tomato paste.
Amazing to me how many people asked about canning this sauce. Seriously, do people even bother reading comments before posting? Sorry to seem cranky, but this question was asked and answered about 80 times.
This recipe is similar to another that I’ve made several times. It’s not really unusual for enchilada sauce to be made without tomato. Of course, if you want tomato, add some. It’s true that chili powders can vary widely in color. Usually this depends on the types of chills in the blend. For those who don’t know, chili powder is generally nothing more than ground dried chili peppers. Some companies add other things–notably cumin and paprika. Yes, it’s the same powder you use in chili (although the name “chili powder” doesn’t come from the dish, but from the chilis in the powder).
Those concerned about the heat, I suggest starting with less chili powder and taste it. You can always add more spice, but you can’t remove it after it is there. Another trick is to add a little sugar if it is too hot. Sugar is one of the few things that can reduce the effect of the capsicum (the chemical in peppers that make them hot).
I hope some if these things help. I’m looking forward to a grand Mexican feast on New Year’s Eve!
The flavor of the suace was nice but it was a bit salty and soooo spicy! My kids almost started crying and I only added 2 T. I was only able to eat it with lots of sour cream. Not sure if we are just wimpy, but we couldn’t keep it for leftovers:(
I keep my ground red chile in the freezer to maintain the bright red color. Otherwise it will turn brown with time. Our family demands a bright red chile.
My husband was born in New Mexico and through him I’ve learned a lot of the New Mexico cuisine over the past 40 years.
We live in the beautiful Southwest and love good regional food.
I purchase my red chile the rough The Fruit Basket in Albuquerque, N.M.
After we moved from Albuquerque, I found that they will do mail orders.
Be warned though you need to specify hot, medium or mild. Hot is hot! Medium has a nice punch too. Mild has the same wonderful flavor but doesn’t burn your tongue.
If you’re used the chili powder in the grocery store, this is not the same.
This stuff will turn you into a chile snob.
I make a larger batch and freeze in smaller containers extras for future use.
Your recipe is a good one.
Through, not the rough in my previous comment about where I purchase mine.
I read a number of comments and have to add.
If you try using chili powder such as Gebhardts to make this, it’s the wrong thing.
That type has SALT, cumin and other stuff, which is fine in a big bowl of Texas beef chili or in tacos.
For enchilada sauce it’s just the red chile that you want.
In N.M. Hatch is the best for commercial chile and you may use the whole pods to make it.
It’s traditional, but boy oh boy does it ever stain! Your blender will retain a red chile orange-red stain for years. I do the powder as it is much easier and the flavor is just as good where I buy mine from.
Read your labels carefully to see what is in your chili or chile powders!
In N.M. it’s spelled chile, so that’s why you see my spelling differences, to me in the has different meanings.
I was raised up in Texas, so there it’s Tex-mex a different flavor than that of the cuisine of N.M.
Even when making my pot of Texas chili, I prefer to blend my own individual spices. That way I control the flavor and salt content.
NO tomatoes in enchilada sauce, it’s not for spaghetti.
Cheese helps control heat if it’s too hot, in fact sour cream will and drinking milk if you like it will help. Dairy.
Hope this helps on some questions I see recurring.
I’m very disappointed to say that this didn’t work out for me. I didn’t make any substitutions and followed the recipe exactly except that I added a little less than 4T of chili powder because I ran out; however it came out extremely grainy…it basically tasted like granulated chili powder mixed with a hot thickened stock. :( I used organic chili powder from the bulk section of my natural food store (which I’ve never used before) so there’s a possibility that the type of powder I used might have had something to do with it…perhaps it wasn’t a fine enough grind. However I don’t think that chili powder ‘dissolves’ into hot liquid like salt or sugar so I’m not sure if a finer grind of chili powder would solve the problem. Too bad I really wanted this recipe to work for me!
My mom owned a Mexican restaurant for over forty years in Taos. This recipe is similar to hers, except for the chicken broth. For those of you who are questioning the lack of tomato sauce, please know that tomato sauce does not belong in enchilada sauce. For color you could try adding paprika. You can also purchase Mexican oregano.
This is the best sauce I’ve tried so far and am very happy to have found the recipe! The combination of spices is so good and I like that it has no tomato sauce/paste. I doubled the recipe but only used a total of 4 T chili powder.) I like red sauces with no tomato sauce/paste in it.
Ali, what chili powder do you buy? On your chicken enchiladas post you say “good quality chili powder”. Is this better than what I buy at Trader Joe’s? :)
I made this sauce to go with the enchiladas also from this website and while my father loved it for it’s spiciness, my sister wouldn’t eat it and her boyfriend said it was like being kicked in the teeth. This sauce, even with less than half of the chilli powder is super spicy so I made a batch without the chilli at all and mixed them together which made it much better. I’m wondering if it’s supposed to be four teaspoons of chilli rather than four tablespoons.
Hi Ali!
I made a few batches of this sauce (to try and get the spiciness that my family enjoys) and ended up using 1/4t ancho chili for my parents, and 1t for my boyfriend per batch. I think you’re right on, saying that the chili powder matters. What kind of chili powder are you using? Perhaps the one you’re using is milder than the ones other people are trying, and that’s where the “crazy spicy” comments are coming from.
I HIGHLY suggest to anyone trying this to start SMALL, with the chile powder. You can always add more, but it’s hard to add less ;)
Also, I was thinking, for the people saying this was “too salty”- perhaps you are using a salted chicken or veggie broth? I know that my homemade veggie broth didn’t add any salt to the recipe, but I know most boxed broth you can get at the store contains salt.
I think “taste as you go, and start small” is a good rule of thumb for the folks trying this for the first time. My mom said it reminded her of her favorite enchilada sauce at an old restaurant (which she used to buy quarts of to take home), but wanted to add a little acid to the recipe- any ideas? I thought lemon juice or apple cider vinegar might work!
This was great i have always typically made my sauce by taste never really knew what it was gunna come out like. This is a great recipe I grew up in small border towns in Arizona and after trying the exact recipe made a couple changes. First those thinking is too spicy be sure you are not using Cheyenne in your chili powder it’s not only spicier but has a spicier flavor to boot. Be sure to bring to a boil before simmer as with all flour thickened sauces. I added sugar and paprika to mine and a dash of tomato paste not because it’s right but without the tomato my kids won’t eat it thank you for your efforts!
I always say, “red chile sauce will be as good as the kind of red chili you use. I have tried many, I was juss curious as to what kind/brand of red chili did you use?
I like Spice Islands or McCormick. :)
Do you have a recipe to can/bottle a large amount?
Missing the tomato flavor in the sauce.can see the use of chicken with chicken..as would use beef with beef enchiladas…added tomato puree to taste..omitted the oregano too..borders Italian sauces with oregano…
Sounds great! Have you tried pressure canning your sauce? Wondering on guidelines.
I have not tried that yet. I know very little about canning, so if you try it, let me know! :)
I bought some New Mexico chili powder and I can’t wait to try this. The chicken broth is new to me.
can i can this sauce?
I’m not an expert in canning, but I have heard that yes you can.
You sound like someone I would like to know. I like most of the things you like.
My pup’s name is Bebe, a rat terrior. I love cooking. Just found out I have type 2 diabetes, so I get to find recipes for an all new life style. i’VE BEEN looking for a good enchilada sauce recipes. I’m going to try this this week. Have a great week. …. sincerely, Gram
Hi looking forward to making this.
Thanks for this.
Melissa
Its too bad you can’t can this! I’m on a roll with my canning and this would be wonderful to have in a jar waiting. Sooooo yummy!!!!
My sauce did not turn red like yours
It will depend on the color of your chili powder. Also, mine was backlit by the sun, so it looks a little more red. Yours should still taste great! :)
I could not get my sauce to thicken. I’m not sure why, I followed the instructions to a T. I hope this doesn’t ruin the enchilada casserole…
Why could you not can this sauce?
No tomatoes are required in this? THanks!
I believe those that got browner sauce may have browned the flour too much. I love this recipe, it actually tastes like enchilada sauce. I’ve deleted all those so-called enchilada sauces with tomato sauce in them. I didn’t think enchilada sauce should get it’s color from tomato. Thanks so much for sharing your Red Enchilada Sauce with the world!
by chili powder do you mean like cayenne chili powder or just good old chili powder that one may put in actual chili beans? thank you
I have been looking a long time for a recipe that made me say “YUM”. Spotted this one today and had to try it. I LOVE TO COOK. I want to thank your husband for creating this recipe as it was simply delicious and exactly what I was looking for. I did, however, use Mild Cheddar and Italian Blend shredded cheeses. My husband loved it
This sauce is just ok. It’s too spicy, I love spicy but it’s just hot, no flavor. I don’t recommend.
enchilada sauce is made from chilis, right?? Not tomato. Do not use tomatoes.
I have yet to find an original enchilada sauce that uses peppers.
This looks like an awesome enchilada sauce. If I wasn’t in such a hurry today, I would make this for my chicken enchiladas.
The canned sauces have so much sodium. I’m sure yours is much more flavorful as well. I make a creamy enchilada sauce that is so good but can’t wait to try yours for a different spin.
I LOVE this sauce so does my family its so good!! I was shocked by how many comments ask about tomato sauce though since authentic enchilada sauce doesnt have tomato in it. Seriously though awesome recipe
I found this sauce recipe while I did a Google search a while back. Now it is the only enchillada sauce I make. Thank you so much for making/posting this recipe. Yum!
Thank you! Thank you! Thank you!!!! I recently found out I am allergic to tomatos so this is amazing!!!! Most enchilada sause is a tomato paist base, So I love this!! My BFF sent me you link after her family tried this I am so excited words can not express how excited I am!! Thank you!!!
This recipe was designed to be without tomato sauce….to me this a more authentic Mexican sauce although I use equal amounts of cumin to the chili.. 4 tablespoons of each…much richer flavor…I don’t like the tomato flavor in enchiladas
Can this be made in larger batches and canned?
I’m not an expert in canning, but yes, I am told that it could be canned.
I am so very happy to find a sauce that I can adjust the sodium!
Are all the spices ground…or is the oregeno the little flecks? Thanks
I just used traditional dried spices (little flecks) — I didn’t ground them. Enjoy!
For LENA on Oct. 20, 2014, dried red chili peppers sold in bags or produce section, can be rinsed and boiled in water until very tender. Can take up to 30-40 minutes of controlled boiling. Then remove stems (if not done so already). Blend until a smooth consistancy. Then use as described in this recipe for enchiladas or tamales.
Can you use olive oil instead of vegetable or canola? Sorry if this has already been addressed in the comments.
Sure. You may just taste a bit more of the olive flavor.
thank you CHICKI for mentioning the chili pepper part!!
I think this would be a more authentic Mexican flavour.
I do not care for the tomato taste in a lot of homemade enchilada sauces and the chicken stock is new to me too.
Guess we’ll see what I come up with!
Enchilada sauce way too hot for us…what can one do to tone it down?
Finally, A recipe that does NOT have tomato in it. Yay. Gracias.
I am wanting to use this sauce for my enchiladas this weekend for our Christmas party. I need to make 3 cups of it though. So do you have a recipe for larger amounts?
Why use GLUTTEN FREE flour? Can I just use regular or would it mess up the end result?
Thanks!
You can use regular all-purpose flour.
Very salty! Skip the salt!
You need to add “bring to a boil” before simmer. It will never thicken if you don’t. Also, I made this recipe with bringing to a boil and then simmering and it still never thickened I added and bit of cornstarch and water mixture plus 1/2 can tomato paste.
Amazing to me how many people asked about canning this sauce. Seriously, do people even bother reading comments before posting? Sorry to seem cranky, but this question was asked and answered about 80 times.
This recipe is similar to another that I’ve made several times. It’s not really unusual for enchilada sauce to be made without tomato. Of course, if you want tomato, add some. It’s true that chili powders can vary widely in color. Usually this depends on the types of chills in the blend. For those who don’t know, chili powder is generally nothing more than ground dried chili peppers. Some companies add other things–notably cumin and paprika. Yes, it’s the same powder you use in chili (although the name “chili powder” doesn’t come from the dish, but from the chilis in the powder).
Those concerned about the heat, I suggest starting with less chili powder and taste it. You can always add more spice, but you can’t remove it after it is there. Another trick is to add a little sugar if it is too hot. Sugar is one of the few things that can reduce the effect of the capsicum (the chemical in peppers that make them hot).
I hope some if these things help. I’m looking forward to a grand Mexican feast on New Year’s Eve!
The flavor of the suace was nice but it was a bit salty and soooo spicy! My kids almost started crying and I only added 2 T. I was only able to eat it with lots of sour cream. Not sure if we are just wimpy, but we couldn’t keep it for leftovers:(
I keep my ground red chile in the freezer to maintain the bright red color. Otherwise it will turn brown with time. Our family demands a bright red chile.
My husband was born in New Mexico and through him I’ve learned a lot of the New Mexico cuisine over the past 40 years.
We live in the beautiful Southwest and love good regional food.
I purchase my red chile the rough The Fruit Basket in Albuquerque, N.M.
After we moved from Albuquerque, I found that they will do mail orders.
Be warned though you need to specify hot, medium or mild. Hot is hot! Medium has a nice punch too. Mild has the same wonderful flavor but doesn’t burn your tongue.
If you’re used the chili powder in the grocery store, this is not the same.
This stuff will turn you into a chile snob.
I make a larger batch and freeze in smaller containers extras for future use.
Your recipe is a good one.
Through, not the rough in my previous comment about where I purchase mine.
I read a number of comments and have to add.
If you try using chili powder such as Gebhardts to make this, it’s the wrong thing.
That type has SALT, cumin and other stuff, which is fine in a big bowl of Texas beef chili or in tacos.
For enchilada sauce it’s just the red chile that you want.
In N.M. Hatch is the best for commercial chile and you may use the whole pods to make it.
It’s traditional, but boy oh boy does it ever stain! Your blender will retain a red chile orange-red stain for years. I do the powder as it is much easier and the flavor is just as good where I buy mine from.
Read your labels carefully to see what is in your chili or chile powders!
In N.M. it’s spelled chile, so that’s why you see my spelling differences, to me in the has different meanings.
I was raised up in Texas, so there it’s Tex-mex a different flavor than that of the cuisine of N.M.
Even when making my pot of Texas chili, I prefer to blend my own individual spices. That way I control the flavor and salt content.
NO tomatoes in enchilada sauce, it’s not for spaghetti.
Cheese helps control heat if it’s too hot, in fact sour cream will and drinking milk if you like it will help. Dairy.
Hope this helps on some questions I see recurring.
How long can you freeze it for?
I’d say up to 3 months.
I’m very disappointed to say that this didn’t work out for me. I didn’t make any substitutions and followed the recipe exactly except that I added a little less than 4T of chili powder because I ran out; however it came out extremely grainy…it basically tasted like granulated chili powder mixed with a hot thickened stock. :( I used organic chili powder from the bulk section of my natural food store (which I’ve never used before) so there’s a possibility that the type of powder I used might have had something to do with it…perhaps it wasn’t a fine enough grind. However I don’t think that chili powder ‘dissolves’ into hot liquid like salt or sugar so I’m not sure if a finer grind of chili powder would solve the problem. Too bad I really wanted this recipe to work for me!
My mom owned a Mexican restaurant for over forty years in Taos. This recipe is similar to hers, except for the chicken broth. For those of you who are questioning the lack of tomato sauce, please know that tomato sauce does not belong in enchilada sauce. For color you could try adding paprika. You can also purchase Mexican oregano.
This is the best sauce I’ve tried so far and am very happy to have found the recipe! The combination of spices is so good and I like that it has no tomato sauce/paste. I doubled the recipe but only used a total of 4 T chili powder.) I like red sauces with no tomato sauce/paste in it.
Ali, what chili powder do you buy? On your chicken enchiladas post you say “good quality chili powder”. Is this better than what I buy at Trader Joe’s? :)
I made this sauce to go with the enchiladas also from this website and while my father loved it for it’s spiciness, my sister wouldn’t eat it and her boyfriend said it was like being kicked in the teeth. This sauce, even with less than half of the chilli powder is super spicy so I made a batch without the chilli at all and mixed them together which made it much better. I’m wondering if it’s supposed to be four teaspoons of chilli rather than four tablespoons.
Hi Ali!
I made a few batches of this sauce (to try and get the spiciness that my family enjoys) and ended up using 1/4t ancho chili for my parents, and 1t for my boyfriend per batch. I think you’re right on, saying that the chili powder matters. What kind of chili powder are you using? Perhaps the one you’re using is milder than the ones other people are trying, and that’s where the “crazy spicy” comments are coming from.
I HIGHLY suggest to anyone trying this to start SMALL, with the chile powder. You can always add more, but it’s hard to add less ;)
Also, I was thinking, for the people saying this was “too salty”- perhaps you are using a salted chicken or veggie broth? I know that my homemade veggie broth didn’t add any salt to the recipe, but I know most boxed broth you can get at the store contains salt.
I think “taste as you go, and start small” is a good rule of thumb for the folks trying this for the first time. My mom said it reminded her of her favorite enchilada sauce at an old restaurant (which she used to buy quarts of to take home), but wanted to add a little acid to the recipe- any ideas? I thought lemon juice or apple cider vinegar might work!
Thanks Ali!
This was great i have always typically made my sauce by taste never really knew what it was gunna come out like. This is a great recipe I grew up in small border towns in Arizona and after trying the exact recipe made a couple changes. First those thinking is too spicy be sure you are not using Cheyenne in your chili powder it’s not only spicier but has a spicier flavor to boot. Be sure to bring to a boil before simmer as with all flour thickened sauces. I added sugar and paprika to mine and a dash of tomato paste not because it’s right but without the tomato my kids won’t eat it thank you for your efforts!
enchilada sauce is wonderful!
I will never buy pre-made sauce again.
Thank you !!
Authentic red enchilada sauce does not have tomatoes in it!!!!!