Easy Enchilada Sauce

Total Time:
20 min
Prep:
20 min

Yield:
2 1/2 cups of sauce

CATEGORIES
Ingredients
Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

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    Guh. Call me a wuss but the 1/4 cup of chili powder was agonizingly eye-watering. Maybe chili powder is different in Australia to the US. I had to triple ALL other ingredients before it was tolerable. Otherwise very good.
    It's been brought to my understanding that in the US "chili powder" is a blend of spices that simply includes powdered chilis. Whereas in Australia "chili powder" is pure ground chilis. So rather than being a wuss I'm apparently hardcore for my head not exploding from eating the 1/4 cup of pure, powdered chilis I put in my sauce. XD
    We ALL loved it! At the recommendations of others, I used THREE cups chicken broth a full tablespoon of CUMIN (wonderful) and just a little less than a 1/4 cup of chili powder. Next time, I will use FOUR cups of chicken stock, a little more flour, the full 1/4 chili powder and a little bit more on the spices. We like a saucy enchilada. :)  
     
    We poured our enchilada sauce over homemade shredded beef enchiladas made from last night beef brisket. They were amazing! 
     
    The best part was I had rice on the side and wanted to make it a Mexican st 
    yle rice, so I poured some of the enchilada sauce into the rice, a bottle of home-canned tomatoes and a can of black beans, as well. It was an amazing dinner! The whole family LOVED it and asked for it again... soon!  
     
    Thank you so much Emeril! There are several recipes from you that we just love!
    My first thought was that the sauce was too chalky due to all the chili powder,but after it was added to my veggie enchiladas it tasted great and the texture was no longer an issue. Like other uses I added more chicken stock and garlic powder. I used all low sodium ingredients and added very little additional salt. I will make again since it's such an easy recipe.
    LOVED it, added just 1/2 cup more chicken stock as it was rather thick with that much tomato paste. It was a huge hit and wow, SO much better than store bought.
    Easy is right! It's quick and tasty. I added some flavors like garlic, hot peppers, and onions to meet my taste needs. This freezes well. I will NEVER buy store-bought enchilada sauce again!
    Do I think this sauce is amazing? No... But I do love the base it gives you to work with! I added MORE than 1/4 C chili powder and also some garlic powder. I think the trick is to make sure you're not using cayenne. I have both chili powder, and cayenne chili powder, and JUST about made the mistake of not checking my labels! Cayenne will be much hotter!
    The chili powder was either mistaken with cups instead of tsp/ because that was too much. It wasn't even close to tasting good. I won't ever cook with more than a tbs of chili powder again.
    a true enchilada sauce only uses a roux and chili powder 
    So easy and SO good! I'm never buying store bought again. I too, only had 6 oz of tom. paste, but didn't change anything else.
    My family loves this sauce!
    I only had 1/2 the chili powder that it called for so I supplement it with some homemade fajita seasoning that I had. I also put in two 6oz. cans of paste (what am I going to do with the extra 2 oz.) so I added a bit of beef stock to thin it down a bit (didn't want to open another chicken stock) and it was very tasty. As others have said, It's a good base. I too would not put the total amount of chili powder called for. I will make again.
    WAY, WAY, WAY! too much chili powder. It ruined the enchiladas. I even made an amazing tomato paste for it. 1 to 2 Tablespoons of chili powder MAX. the other ingredients were fine very flavorful, but be forewarned, cut down the chili powder or move on to a different recipe.
    This is a great sauce to start with. I also took the advice of other reviewers and used 3 cups of broth, instead of 2, and 6 ounces of tomato paste, instead of 10. While not necessarily authentic, I sautéed a white onion (chopped), with a couple of cloves of garlic (chopped), then pureed it and added it to the sauce for extra flavor. I also used 1 TBSP of cumin, instead of 1 TSP, and probably used more than 1/2tsp of salt, since my broth was low sodium. I will definitely use this recipe again.
    Good basic sauce. Keep in mind that chili powders are all different. Some have salt and some don't. Same is true of stock so taste as you go and you'll be happy.
    Excellent!! Living most of my life in Mexico and South America I have become accustom to traditional Spanish cooking. This is a restaurant quality enchilada sauce, very close to what I have eaten in Mexico city. I do agree with cutting the tomato paste to six ounces but beyond that this is superb.
    This is such an easy sauce, and has an outstanding savory flavor. Personally the next time I prepare this sauce, I may reduce the salt from 1 tsp to 1/2 tsp as it was quite salty. But all in all, it was amazing. Definitely add this to your recipe book. One tip, watch this sauce on the stove carefully. With all the sugar (in the paste in it, it could burn very easily, and that would ruin your sauce!
    This was a solid base to work from. I did make some tweaks - after reading the reviews, I decided to cut down on the tomato paste and the chile powder. I went with 6 oz tomato paste can and kept the same proportions (approximately on the broth. I was able to thin it down to what I like as a consistency. I uses only 1/8th cup of chile powder, but boosted the heat and flavor by adding in a tablespoon of Ancho Chiles. This yielded a more smoky flavor with less overt chile powder taste. One last thing, next time, I think I will try this without the roux. I don't think it is needed. 
     
    Bottom line, it is a great starting point and let me tweak to my liking.
    The sauce didn't taste bad, just the spiciness flavor was a little too much, even for me. Next time I would definitely not use as much chili powder, maybe something else like chipotle. The sauce is a little thick but it was perfect when baked with the enchiladas I made.
    The is PERFECT!!! I first tried to use a canned sauce for ease but it was horrible!! I found this recipe and dinner was saved!! Simple, easy and tastes fantastic!!
    I am a vegetarian so I used 2 cubes veggie bouillon in 2 cups water and it worked great. As everyone else has said, this sauce is super thick but when it's spread over enchiladas or mixed into something the consistency is good.
    Ruined my enchiladas with this sauce. The chili powder overpowered any of the tomato flavor. It was thick and dark and unappetizing looking. Still looking for a different recipe.
    This was absolutely aweful. I could have gotten the same flavor if I had just dumped a jar of chili powder on the enchiladas. I would never again use that much chili powder.
    Quick, easy, and delicious! So much better than canned.
    I wanted to make an enchilada sauce from scratch because my enchiladas were from scratch! It was pretty good, thanks mostly to my homemade chicken stock. I personally think it's too thick, but that could again be due to using homemade stock which is much thicker than store bought.
    Fast, easy, and tastey!
    I made turkey enchiladas with left over turkey from Thanksgiving. This sauce made the recipe! I did not have tomato paste so I substituted 1 & 1/2 cups of tomato sauce and reduced the chicken broth to 1 cup. It turned out delicious! You never would have guessed you were eating leftovers from Thanksgiving! The sauce is rich almost like a mole.
    It's easier to make than opening a pack of enchilada sauce mix! And the taste is fantastic! So easy, quick & so good it's now my go to sauce!
    This was awesome. Very easy to make. I did not have tomatoe paste so used the suggestion of someone above and used tomato sauce, butter and corn starch. I added about four times the amount of corn starch and cooked it for about 45 mins trying to get it thicker, later I discoved this was not necessary because the sause was super thick (tasted wonderful. So, the next time I will only used two tbs of corn starch and let it cook for a bit. Hubby liked it so much asked for it again the next night.
    Loved this sauce. Taking a cue from Emeril's chicken enchilada recipe, I used half New Mexico chili powder and half regular chili powder in this recipe, and it had a nice, deep flavor and color. While it didn't taste like much straight from the pan, it was great in its assembled state.
    This sauce was not what I ecpected buy my fiance who loves his mother's mexican cooking sweares that if he wouldn'!t have had this at home he would have thought it was cooked by a mexican. Great taste with chicken enchiladas! 
     
    I wanted to make enchiladas, but realized I had no canned sauce. I found this recipe and since it was so easy, decided to try it. It's FANTASTIC! My family loved it and it was just as delicious the next day as left overs! Yummy, and sooooo easy! I will never waste money on canned sauce again!
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