Whisk your way to a flavorful fiesta with this fast, easy recipe that transforms your home-cooked meals into memorable Mexican cuisine!
Mexican food is my favorite comfort food. There’s something about spiced meat and beans cooked in a rich sauce then folded into a flour tortilla with creamy cheese that just melts away my stress. I’ve long preferred to make tacos, burritos, and enchiladas at home over ordering takeout. But I typically used store-bought salsas and sauces until my partner suggested this enchilada sauce recipe. I was skeptical—imagining seasoned Mexican cooks hovering over boiling vats of sauce for hours, stirring and stirring while adding vague amounts of exotic herbs and spices.
Boy, was I wrong! This recipe calls for ingredients I keep on hand all the time. And it takes literally 20 minutes to make. The constant whisking sounded like a big ask at first, but it was honestly no big deal. It’s just stirring, after all!
Plus, the flavors of this homemade sauce are way more vibrant than anything from a jar. The oil, flour, and spices come together like magic in a thick roux that smells divine. Then the stock and tomato paste add a salty character that deepens the earthy spiciness, and the fresh lime juice brings in a bright bit of citrus acidity. I add freshly chopped cilantro just before serving the sauce for another hit of earthy freshness. Drizzled onto tacos or enchiladas, this sauce delivers smoky complexity with just a slight touch of heat. Delicious!
Tips for making a perfect enchilada sauce
Use high-quality spices for the most vibrant flavor.
Cook your roux (oil, flour, and spices) for about 1 minute, whisking constantly—this toasts the spices and removes the raw flour taste, but be careful not to let it burn or the sauce will turn bitter.
Add the vegetable stock and tomato paste gradually, whisking vigorously to prevent lumps and ensure a silky-smooth texture.
Simmer the sauce for 5–10 minutes after adding liquids, whisking occasionally, until it thickens and the flavors meld.
Taste and adjust the seasoning as you go, adding salt, pepper, or more spices to achieve your preferred flavor balance.
Opt for freshly squeezed lime juice over bottled for the brightest, freshest tang.
Adjust the heat level by increasing or decreasing the amount of chipotle powder. Add a pinch of cayenne powder to really amp up the spice level.
For extra-smooth sauce, strain it before serving to remove any bits of spice or flour.
How do I store leftovers?
Allow leftover enchilada sauce to cool completely, then store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop over low heat, stirring frequently, and add a splash of stock or water if it’s too thick.
Serving suggestions
This enchilada sauce is the perfect complement for this Healthy Chicken Enchilada Recipe, these Green Chicken Enchiladas (With Salsa Verde), and these Instant-Pot Chicken Enchiladas. But it also goes great with this Chicken Enchilada Casserole, these Fajita Veggies (Chipotle Copycat), and this Grilled Mexican Quesadilla Recipe With Lentils. If you’re feeling adventurous, try it with The Best Huevos Rancheros Recipe to spice up your brunch routine.
Recipe
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground chipotle peppers
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro optional, chopped
Instructions
- In a pot, heat a drizzle of oil over medium heat until it sizzles but has yet to reach its smoking point.
- Add the flour, coriander, cumin, paprika, and ground chipotles. Whisk vigorously for 1-2 minutes, until fragrant and slightly deepened in color, being careful not to let it burn.
- Gradually whisk in the stock, stirring constantly to avoid lumps. Add the tomato paste, salt, and pepper and continue to whisk. Bring the sauce to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 5–10 minutes.
- Remove the pan from the heat. Whisk in the fresh lime juice.
- If desired, stir in a handful of chopped fresh cilantro for extra brightness.
- Serve warm.
Can I make this without salt and using low sodium substitutes?
Yes, that should work. Adjust to taste using other spices.