Enjoy the taste of the Southwest no matter where you live with this Homemade Enchilada Sauce, a spicy, savory delight that will have your whole family swooning.
My daughter moved to Texas a year ago, and her cooking learning curve has been more like a vertical line. Her Kentucky roots didn’t adequately prepare her for Southwest flavors, so she began experimenting with different recipes. Never before have I wanted my cellphone to have a scratch-and-sniff feature than when she showed me the results of this recipe.
The smoked paprika, cumin, and coriander—plus a splash of apple cider vinegar—combined to create a mouthwatering enchilada sauce. She said her whole apartment smelled like tangy perfection. With a 16-hour drive between us, I had to settle for recreating it myself, and we Facetimed while we both devoured some of the best enchiladas either of us had ever eaten.
We both made a side of Refried Beans and ended the meal with some fresh Sopapillas. If you are inspired to create a full meal around this sauce, consider pairing your enchiladas with Green Chile Rice Chicken Skillet. I may not have been in the Southwest, but it sure as heck tasted like it!
Why You Will Love This Recipe
One of my favorite things about this recipe is that I don’t have to make a special trip to the grocery. It uses regular items that I already have in the pantry. The homemade flavor beats any bottled or powdered mix by a mile, giving my Mexican dishes some authentic flavor, even in the Bluegrass State.
Ingredients
Don’t be intimidated by the long list – this is one of those dump-everything-in-a-pot-and-cook recipes!
- 3 TBSP olive oil
- 3 TBSP all-purpose flour
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 cup vegetable stock
- 2 tsp tomato paste
- 1 tsp apple cider vinegar
- salt and pepper
How to Make – The Steps
Step 1: You will need to work quickly for this sauce, so gather all of your ingredients together as well as a whisk before you start. In a pot over medium heat, add the oil and heat it until it is sizzling but not smoking.
Step 2: Add the flour and spices to the hot oil and whisk well.
Step 3: Pour in the stock, tomato paste, oregano, vinegar, and a pinch of salt and pepper. Whisk constantly until the mixture thickens, and then take off the heat immediately and keep whisking until it cools. Store in a sealable container until you’re ready to top your enchiladas.
Step 4: Whisk constantly until the mixture thickens, and then take off the heat immediately and keep whisking until it cools.
Step 5: Store in a sealable container until you’re ready to top your enchiladas.
Tips & Tricks for a Perfect Enchilada Sauce
- Don’t let the oil start to smoke, or your spices will burn and make the sauce taste bitter.
- Whisk constantly as you add the stock and spices.
- Taste while you’re making the sauce, and adjust the seasonings as needed.
FAQs
Of course! You might try oregano, cilantro, or any other of your favorite herbs.
Yep, no need for substitutions. The recipe calls for vegetable stock instead of chicken or beef. (Though if you’re not vegan, those stocks would work just as well!)
You can add some smoked paprika for a smoky vibe or a bit of honey for sweetness. Or you could turn up the heat with more cayenne pepper or even some jalapeños.
Serving Suggestions
Drizzle this Homemade Enchilada Sauce over a plate of hot enchiladas topped with melted cheese. You can also use it with tacos, burritos, quesadillas, or as a dipping sauce. Talk about a Mexican Fiesta!
Make Ahead and How to Store
You can make this sauce ahead of time and store it in an airtight container in the refrigerator for up to a week—or you can freeze it for up to three months. When you’re ready to use, warm it up gently over low heat on the stove and whisk it well. If it’s been in the freezer, let the sauce thaw overnight first.
Enchilada Sauce
Ingredients
- 3 TBSP olive oil
- 3 TBSP all-purpose flour
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 cup vegetable stock
- 2 tsp tomato paste
- 1 tsp apple cider vinegar
- salt and pepper
Instructions
- You will need to work quickly for this recipe, so get all of your ingredients together as well as a whisk. In a pot over medium heat, add the oil and heat it until it is sizzling but not smoking.
- Add the flour and spices to the hot oil and whisk well.
- Pour in the stock, tomato paste, oregano, vinegar, and a pinch of salt and pepper.
- Whisk constantly until the mixture thickens and then take off the heat immediately and keep whisking until it cools.
- Store in a sealable container until you are ready to use it to top your enchiladas.
Nutrition
