Say goodbye to store-bought with this easy, homemade enchilada sauce that’s rich in flavor and perfectly balanced. This no-nonsense recipe will have you whipping up restaurant-quality sauce in minutes, enhancing any dish you pair it with.

• Cuisine: Mexican
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2 cups

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal effort.
• Customizable heat levels to suit your preference.
• Free from preservatives found in canned versions.
• Uses pantry staples you already have on hand.

Ingredients

• ¼ cup vegetable oil: Provides the base and richness. Swap with canola oil if desired.
• 2 tablespoons all-purpose flour: Thickens the sauce, giving it a smooth consistency.
• 2 tablespoons chili powder: The primary flavor component; adjust for heat level.
• 1 (8 ounce) can tomato sauce: Adds body and depth. Use homemade if preferred.
• 1 cup water, or more if needed: Adjusts thickness to your liking. More water for thinner sauce.
• ¼ teaspoon cumin: Enhances the earthy, warm flavor.
• ½ teaspoon garlic powder: Provides savory notes without overpowering.
• ½ teaspoon onion powder: Adds a subtle layer of flavor.
• 2 tablespoons brown sugar: Balances the acidity of tomato sauce.
• Salt to taste: Enhances overall flavor. Adjust based on preference.

How to Make It

Step 1: Heat the Oil

In a medium saucepan, warm the vegetable oil over medium heat until it shimmers. This step readies the oil for mixing with the flour, creating the base of the sauce.

Step 2: Create a Roux

Add the all-purpose flour to the heated oil, stirring constantly for about 1 minute. Cook until the mixture is lightly golden, ensuring a smooth texture in your sauce without any raw flour taste.

Step 3: Build the Flavor

Stir in the chili powder, allowing it to bloom for 30 seconds. This brief cooking time amplifies its flavor and aroma.

Step 4: Simmer the Sauce

Gradually whisk in the tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar. Bring to a gentle simmer, adjusting water for desired consistency, and let it cook for about 10 minutes. The flavors will meld, delivering a balanced, rich sauce.

Step 5: Season to Taste

Season the sauce with salt. Taste and adjust, keeping in mind that the sauce will further develop its flavor as it cools.

Recipe FAQs

How can I make this sauce spicier?

If you like extra heat, consider adding a pinch of cayenne pepper or incorporating fresh chopped jalapeños during the simmering stage.

Can I freeze the sauce for later use?

Absolutely! Once cooled, transfer the sauce to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What’s the best way to store leftovers?

Keep any unused sauce in a sealed container, refrigerated for up to a week. Reheat gently on the stove, adding a splash of water if it thickens too much.