If you’ve ever wished for that perfect, rich, and deeply flavorful tang that only a well-crafted red sauce can deliver, then you’re in for a real treat with this Homemade Enchilada Sauce from Scratch Recipe. This sauce is all about layering simple ingredients to create a vibrant, smoky, and comforting base that brings enchiladas—and so many other dishes—to life. Whether you’re a seasoned cook or just starting out, making this sauce at home will revolutionize your mealtime and elevate your Mexican-inspired dishes like nothing else.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each item plays a vital role in crafting a sauce that’s bold, balanced, and bursting with authentic flavor. These kitchen staples come together in a way that highlights the essence of enchiladas and showcases just how satisfying simplicity can be.
- Olive oil (1 teaspoon): The warm, fruity base that helps gently release the garlic’s aroma.
- Garlic, minced (4 cloves): Adds an irresistible pungent kick that infuses the sauce with depth.
- Reduced-sodium chicken broth (½ cup): Provides a savory liquid base that keeps the sauce smooth and not too thick, with a clean flavor; vegetable broth works great for a vegetarian twist.
- Tomato sauce (15 ounces): The red heart of the sauce, delivering body, sweetness, and vibrant color.
- Chili powder (2 tablespoons): Punches up the heat and earthy spice, grounding the sauce with authentic Mexican flair.
- Dried oregano (2 teaspoons): Brings a slight herbal bitterness that balances the richness.
- Cumin (2 teaspoons): Adds warmth and an unmistakable smoky aroma central to enchilada sauces.
- Onion powder (1 teaspoon): Boosts the umami and subtle sweetness in every spoonful.
- Sea salt (½ teaspoon or to taste): Enhances all the natural flavors and ties everything together.
- Black pepper (¼ teaspoon, optional): Introduces a gentle heat and a touch of spice complexity.
How to Make Homemade Enchilada Sauce from Scratch Recipe
Step 1: Sauté the Garlic
Start by warming up the olive oil in a medium saucepan over medium heat. Once it’s shimmering, toss in the minced garlic and sauté it for about a minute, just until it becomes fragrant and golden—not burnt, just perfectly soft. This quick step awakens the garlic’s natural sweetness and sets a flavorful foundation for the sauce.
Step 2: Combine the Base Ingredients
Next, pour in the chicken broth and tomato sauce, stirring to blend everything smoothly. The broth thins the tomato sauce slightly, creating a luscious texture that clings beautifully to your enchiladas later.
Step 3: Spice It Up
Add the chili powder, dried oregano, cumin, onion powder, sea salt, and the optional black pepper to the saucepan. Stir everything together thoroughly so the spices evenly marry with the tomato mixture. This is where the magic happens—each spice adds a layer of complexity that builds into that signature enchilada sauce flavor.
Step 4: Simmer to Perfection
Bring the mixture to a gentle simmer, then cover the saucepan and reduce the heat to low. Let it cook for about 10 minutes, stirring occasionally. This slow simmer thickens the sauce beautifully while allowing all the flavors to meld and intensify, resulting in a rich, velvety sauce that you’ll want to slather on everything.
Step 5: Final Seasoning Check
Before you call it done, give the sauce a taste and adjust with additional salt or pepper, if needed. The simmering brings out sweetness and mellows the spices, so this final tweak ensures your sauce hits the perfect balance that suits your palate.
How to Serve Homemade Enchilada Sauce from Scratch Recipe
Garnishes
This sauce is a dream paired with fresh, vibrant garnishes. Try sprinkling chopped cilantro, thinly sliced green onions, or a generous sprinkle of crumbled queso fresco. A dollop of sour cream or creamy avocado slices also add luscious contrast to the tangy sauce.
Side Dishes
Homemade enchilada sauce loves company. Serve it with traditional Mexican sides like Mexican rice, refried beans, or roasted street corn. These sides soak up the sauce wonderfully and create a hearty, balanced meal your whole family will savor.
Creative Ways to Present
Beyond classic enchiladas, consider drizzling this sauce over roasted vegetables, baked chicken, or even as a zesty dip for crispy tortilla chips. Its versatility means this Homemade Enchilada Sauce from Scratch Recipe can inspire countless creative dishes in your kitchen.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store leftover sauce in an airtight container in the refrigerator for up to 5 days. This makes it simple to have authentic enchilada sauce ready on a busy weeknight or whenever the craving hits again.
Freezing
If you want to keep the sauce longer, freezing works beautifully. Transfer the cooled sauce to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw it in the fridge overnight for best results and a fresh-tasting sauce.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to prevent scorching. Adding a splash of broth or water can help loosen the sauce if it thickened too much during storage. Your sauce will come back lively and delicious every time.
FAQs
Can I make this sauce vegan?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ve got a vegan-friendly enchilada sauce with all the same robust flavor.
How spicy is this sauce?
This sauce offers a medium heat level from the chili powder, which you can easily adjust by adding less for milder or more for extra kick as you prefer.
Can I use fresh tomatoes instead of tomato sauce?
While fresh tomatoes can be used, they’ll require cooking down to achieve the same thick consistency and vibrant flavor. Tomato sauce offers convenience and a reliably rich base that’s just right for this recipe.
What dishes besides enchiladas work well with this sauce?
This sauce shines on burritos, tacos, grilled chicken, and even as a dipping sauce for tortilla chips. You can also drizzle it over roasted veggies or mix it into casseroles for an extra layer of flavor.
Is it okay to double or triple the recipe?
Definitely! This recipe scales easily, making it perfect for meal prep or feeding a crowd while keeping the same fantastic taste.
Final Thoughts
Trust me, once you try this Homemade Enchilada Sauce from Scratch Recipe, you’ll wonder how you ever lived without it. It’s straightforward, fast, and profoundly rewarding—transforming simple ingredients into something truly special. So grab your saucepan and get cooking, because this sauce is the kind of kitchen magic that’ll keep you coming back for more, meal after meal.
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Homemade Enchilada Sauce from Scratch Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This homemade enchilada sauce recipe is a simple and flavorful sauce made from sautéed garlic, tomato sauce, and a mix of traditional Mexican spices. Perfect as a base for enchiladas or as a versatile sauce for other Mexican dishes, it comes together quickly on the stovetop and offers a rich, slightly smoky, and mildly spicy flavor with a smooth texture.
Ingredients
Sauce Ingredients
- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- ½ cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned. This step develops the base flavor for the sauce.
- Simmer Sauce: To the saucepan, add the reduced-sodium chicken broth (or vegetable broth), tomato sauce, chili powder, dried oregano, cumin, onion powder, sea salt, and black pepper if using. Stir the ingredients well to combine all the spices evenly into the tomato base.
- Cook and Thicken: Bring the mixture to a simmer. Once simmering, cover the saucepan and reduce the heat to maintain a gentle simmer. Let the sauce cook for 10 minutes, stirring occasionally to prevent sticking and to encourage even thickening. The sauce will reduce slightly and develop deeper flavors during this time.
- Adjust Seasoning: After cooking, taste the sauce and adjust the salt and pepper as needed. Since the flavors intensify during cooking, seasoning at the end ensures balanced taste. Your enchilada sauce is now ready to use in your favorite recipes.
Notes
- You can substitute chicken broth with vegetable broth to make this sauce vegetarian.
- Adjust chili powder quantity to control the spice level to your preference.
- This sauce can be stored refrigerated in an airtight container for up to 1 week or frozen for longer storage.
- Use olive oil, butter, or your preferred cooking oil for sautéing depending on dietary needs and flavor preference.
- If the sauce thickens too much upon cooling, warm it gently and add a splash of broth to reach desired consistency.
