Forget Store-Bought—This Homemade Enchilada Sauce Slaps

Store-bought enchilada sauce tastes like regret in a can. You know it. Watery, bland, or weirdly metallic—why settle when you can make something better in 15 minutes?

This recipe isn’t just “good for homemade.” It’s restaurant-quality, stupidly easy, and cheaper than that overpriced organic stuff. Plus, you control the heat, the salt, and the smug satisfaction of saying, “Yeah, I made it myself.” Ready to upgrade your enchilada game?

Why This Recipe Works

Most homemade sauces either demand 20 ingredients or taste like spiced ketchup. This one? Balanced, bold, and stupidly versatile.

The trick? Toasting the spices (no, skipping this isn’t an option) and using broth instead of water. You get depth without simmering for hours.

It’s smoky, tangy, and just thick enough to cling to every bite—not gloppy like some sad cafeteria gravy.

Ingredients You’ll Need

• 3 tbsp chili powder (not the spicy kind—this is about flavor, not pain)
• 2 tbsp flour (all-purpose, or cornstarch for gluten-free)
• 1 tsp cumin (toasted if you’re fancy)
• 1 tsp garlic powder (fresh garlic burns too fast—trust me)
• ½ tsp oregano (Mexican if you have it, but regular works)
• ¼ tsp cinnamon (secret weapon—don’t argue)
• 3 tbsp tomato paste (the concentrated stuff, not salsa)
• 2 cups chicken or veggie broth (low-sodium, unless you love salt bombs)
• 1 tbsp apple cider vinegar (or white vinegar in a pinch)
• Salt to taste (start with ½ tsp and adjust)

How to Make It: Step-by-Step

1. Toast the spices. Medium heat, dry pan. Add chili powder, cumin, garlic powder, oregano, and cinnamon. Stir for 30 seconds until fragrant.

   Burn them, and you’re starting over.

2. Add flour and fat. Dump in the flour and 2 tbsp oil (vegetable, canola, whatever). Cook for 1 minute, stirring constantly. This kills the raw flour taste.
3. Tomato paste time. Plop in the paste, mix it into the roux, and let it caramelize slightly—about 1 minute.
4. Whisk in broth. Slowly pour in the broth while whisking like your sauce depends on it (it does).

   No lumps allowed.

5. Simmer and thicken. Cook for 5–7 minutes until it coats the back of a spoon. Too thick? Add broth.

   Too thin? Simmer longer.

6. Finish with vinegar and salt. Off heat, stir in vinegar. Taste, salt as needed, and pretend you’re a Michelin judge.

How to Store It

Let it cool, then pour into a jar or airtight container. Fridge: 1 week. Freezer: 3 months (thaw overnight in the fridge).

Reheat gently—microwave works, but stir every 30 seconds unless you enjoy lava-hot splatters.

Why Bother Making It From Scratch?

Control. Store-bought versions are either too sweet, too salty, or taste like tin. Here, you tweak the heat, acidity, and thickness. Cost. This costs pennies compared to premium brands. Bragging rights. Imagine casually dropping, “Oh, I just whipped up some sauce” like it’s no big deal. (It is.)

Common Mistakes to Avoid

• Using expired spices. If your chili powder smells like dust, it tastes like dust.
• Rushing the roux. That flour needs a full minute to cook. Gluey sauce = your fault.
• Over-salting early. Broth reduces, flavors concentrate.

  Taste at the end.

• Subbing water for broth. Congrats, you just made sad spicy water.

Swaps and Subs

• No tomato paste? Use ¼ cup tomato sauce and simmer longer.
• Vegan? Veggie broth + a pinch of smoked paprika for depth.
• Mild version? Cut chili powder to 2 tbsp, add 1 tbsp paprika.
• Extra kick? Add ½ tsp chipotle powder or a minced jalapeño with the broth.

FAQs

Can I use fresh garlic instead of powder?

Sure, if you like burnt garlic. Powder distributes evenly without scorching. If you insist, mince 2 cloves and add them with the broth.

Why vinegar?

It brightens the sauce.

Without it, the flavors taste flat. Think of it as the difference between “meh” and “hell yes.”

How do I fix a lumpy sauce?

Blend it. Immersion blender, regular blender, or even a fine-mesh strainer if you’re patient.

FYI, whisking harder next time works too.

Can I double the recipe?

Absolutely. Just use a bigger pot. This isn’t rocket science—it’s sauce.

Final Thoughts

Once you make this, that sad can of “authentic” sauce will haunt your pantry like a ghost of bad decisions.

It’s fast, flexible, and foolproof (unless you burn it—then that’s on you). IMO, the only downside is realizing how many mediocre enchiladas you’ve suffered through. Time to fix that.