An enchilada sauce can make or break an enchilada dish. This is a really easy classic enchilada sauce that takes minutes to prepare, then the occasional stir while it simmers away for 10 minutes. I like my enchilada sauce smooth, which is why this recipe uses passata but it is just as good made with crushed tinned tomatoes (it comes out slightly chunkier).
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Enchilada Sauce - Classic
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose / plain)
- 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
Instructions
- Heat oil in a saucepan over medium heat.
- Add flour and whisk until well combined, about 1 minute.
- Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
- Simmer for 10 minutes or so, until thickened, whisking occasionally.
- Season with salt and pepper.
- This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Recipe Notes:
- This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.
Kris says
Fantastic sauce. Only change I made was to use beef broth instead of water in the recipe. Excellent and will be making again thank you!
Nagi says
Hi Kris! I’m so glad you enjoyed this, and thank you for taking the time to let me know! N x
Leonie says
Maybe a silly one but when you say “chicken broth” do you mean chicken stock? Its just that stick and broth are 2 very different things here in England.
Amy says
I made this enchilada sauce yesterday and I have to say it is the best and easiest recipe I’ve tried! And I won’t be trying any others. The flavor was fantastic. I found myself licking the spoon! Thank you for the recipe!
Nagi says
Thank you so much Amy! I’m so glad you enjoyed it! N x
Kylie says
I love your site. great recipes! We are gluten free and I like that many of your recipes have options such as corn tortillas rather than flour. would there be a way to make this sauce using a flour substitute?
Nagi says
Hi Kylie! So glad you enjoy my recipes, thank you! Cornstarch / cornflour will be a suitable substitute! Use 1/2 the quantity the recipe specifies for flour, mix it with a bit of water then tip that mixture in π
Rose says
This is by far the best recipe I have ever tried. Not only did I love it my family loved it. I’m looking through more of your recipes now. I cant wait to try something else.
Nagi says
Thanks Rosel! So happy to hear you enjoyed it! N x
Lauren says
Can you add sour creme to make it kind of a sour creme enchilada?
Nagi | RecipeTin says
Hi Lauren! I think it would be best to add the sour cream as a topping rather than stiring it through. π I do have a couple of white enchilada recipes on my site though that have sour cream in them!
Steve Marquez says
WOW. I have been using canned, but not no more. Thanks,
Nagi | RecipeTin says
SO GLAD Steve!!! π
melinda says
How much sauce will this make? I am trying to calculate groceries to make a couple meals for new moms :).
Nagi | RecipeTin says
Hi Melinda! It makes about 3 1/2 to 4 cups. π
Jenny snape says
Fab recipe for enchilada sauce, easy to make but so delicious. I used tinned toms and gently fried some frozen chopped onion in the oil first and then whizzed it all in blender when cooked. Thank you will try more of your recipes
Nagi | RecipeTin says
Thanks for your lovely feedback Jenny! I am so glad you enjoyed it. It’s a classic!! I have ziplock bags filled with it in my freezer!! π
Donna says
Wow…soooo delicious and easy!!! Definitely going into my favorites file. I used Olive oil instead of vegetable oil, didn’t have onion or garlic powder so just added a big clove of garlic crushed, 1 heaped tsp brown sugar instead of 1tblp and also added the optional cayenne pepper and paprika. Turned out a beautiful thick flavoursome sauce…perfect! I’m new to your site Nag, but am now keen to try some more of your recipes. Thankyou π
Nagi | RecipeTin says
Thanks for coming back to let me know you enjoyed it Donna!! It’s great, isn’t it? So much “cleaner” and “real” tasting than store bought. π I have containers of it in my freezer! π