I’ve been working on my enchilada game lately, because that both the cookbook and also an upcoming enchilada recipe. There is an arts to making great enchiladas, and the sauce is a vital component.

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I assumed I’d share my tested and also perfected enchilada sauce cooking recipes today, in instance you want to shot it on her favorite enchilada recipe. It’s ready in under ten minutes, and also I promise, it’s for this reason tasty you won’t desire to go ago to the store-bought kind again.


When I emerged my go-to sauce (first watched on mine spinach artichoke enchiladas), ns tried in ~ least 5 of the optimal sauce recipes on Google, every with various ingredients and techniques.

I tried making sauce v tomato sauce, i m sorry tasted as well raw and was kind of goopy. Ns tried do sauce with blended diced tomatoes, and it had the very same issues. Ns tried sauce without any kind of tomato ingredients, and it didn’t taste quite like the enchilada sauce I thrived up eating, or the sauce in ~ my favourite Mexican restaurants. I tried sauce made without any kind of thickener (like flour or cornstarch), and they pooled at the bottom and turned mine enchiladas right into a soupy, texture-less casserole.

Finally, after part experimentation and cross-referencing with America’s test Kitchen, I landed on the perfect enchilada sauce. vegetables broth forms the basic of the sauce, yet it’s only included after you make a an easy roux of flour and also oil. You need a complete three tablespoons of each to effectively thicken the sauce. I tried making this sauce v a gluten-free flour blend and that worked an excellent as well.


The ideal Enchilada Sauce

Four reasons to love this recipe:

This sauce is complete of authentic mexican flavor. It comes from a combination of dried spices, which are sautéed in oil to carry out your best, and umami-rich tomato paste.The cinnamon is optional since some civilization just don’t choose it in savory applications, however just a pinch adds some lovely warmth and complexity.The final kicker is a tiny splash of vinegar, which yes, really amps up the flavor.Unlike canned enchiladas sauces, this homemade sauce is free of unnecessary processed ingredients and also MSG (that’s monosodium glutamate, which provides my mom migraines).

I love this sauce and also I’m confident you will, too, since it’s gotten rave evaluate on mine spinach artichoke enchiladas and veggie black color bean enchiladas.

Please let me know how this recipe transforms out because that you in the comments! her feedback keeps me going.


Watch how to do Enchilada Sauce





This sauce comes together easily once you acquire started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) right into a little bowl and place it close to the stove. Place the tomato paste and broth near the oven as well.In a medium-sized pot over tool heat, warm the oil until it’s hot sufficient that a irradiate sprinkle the the flour/spice mixture sizzles on contact. This might take a pair of minutes, so be patient and also don’t action away from the stove!Once it’s ready, to water in the flour and also spice mixture. When whisking constantly, chef until fragrant and also slightly deepened in color, about 1 minute. Whisk the tomato paste right into the mixture, then progressively pour in the broth if whisking constantly come remove any lumps.Raise heat to medium-high and also bring the mixture to a simmer, then reduce warm as vital to maintain a gentle simmer. Cook, whisking often, for about 5 come 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance together you stir it. (The sauce will thicken some much more as the cools.)Remove indigenous heat, then whisk in the vinegar and season to taste v a generous amount of freshly ground black pepper. Add much more salt, if vital (I usually add another pinch or two). Walk forth and make enchiladas!


Enchilada sauce recipe adjusted from my spinach artichoke enchiladas.

Storage suggestions: Extra enchilada sauce will save well in the frozen fridge for approximately 5 days. Or, frozen it for approximately 3 months. Let that cool to room temperature before transferring to a wide-mouth mason jar, leaving part room in ~ the top for expansion (don’t screw ~ above the lid completely until the mixture is fully frozen), or a freezer bag (remove overabundance air before sealing).

Make the gluten free: just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and also it functioned great.Make that tomato free: You have the right to omit the tomato paste. You can want come up the flavors a bit. The sauce won’t taste quite favor the enchilada sauce you can buy in ~ the store, however it will still it is in good!Change the up: The chili powder, cumin and garlic powder are necessary here, yet feel cost-free to adjust up the other spices to suit her preferences.

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If friend love this sauce: check out an ext of my mexico recipes here!

The information presented is one estimate provided by an digital nutrition calculator. It should not be thought about a substitute for a experienced nutritionist’s advice. See our complete nutrition disclosure here.