This Homemade Mild Enchilada Sauce is the perfect base for a variety of meals, and made with just a few ingredients you likely already have on hand!
I love making enchiladas. They are a simple and healthy way to put together a meal that you can enjoy as leftovers or to take for lunch. Prior to trying to make my own mild enchilada sauce, I was purchasing the canned version.
I decided one day to check out the label and realized – this was possible using ingredients from my pantry! With olive oil, flour, spices, tomato paste, broth, and vinegar, I recreated my favorite enchilada sauce for cheaper and with fewer fillers. Now, I typically make a double batch of this homemade mild enchilada sauce and keep some in the freezer to whip out for quick meals.
- 2 tablespoons olive oil
- 2 tablespoons flour
- 3 tablespoons ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried Mexican oregano
- ¼ teaspoon salt, to taste
- ⅛ teaspoon ground black pepper
- 3 tablespoons tomato paste
- 2 cups vegetable or chicken broth
- 1 teaspoon apple cider or distilled white vinegar
- Whisk together dry ingredients.
- Heat olive oil over medium heat until the flour mixture sizzles when it touches the pan. Add the flour mixture and whisk constantly for about 1 minute, until fragrant and darker in color.
- While whisking constantly, add in the tomato paste and slowly pour in the broth.
- Simmer the mixture gently for 5-8 minutes until the sauce has thickened a bit. Remove from the heat and whisk in vinegar.
- Use in recipes as needed.
This recipe is easily doubled - it will keep in the fridge for up to a week or can be frozen for later use.
Adapted from Cookie + Kate and Gimme Some Oven.
For enchilada recipe inspiration, check out my Black Bean and Spinach Enchilada Skillet Casserole, Butternut Squash Enchilada Soup, Green Split Pea Enchiladas Verdes (sub this sauce), or my Mexican Veggie Quinoa Bake.
Be well,
Marisa
Carol says
I love enchiladas and excellent enchilada sauces – and this one looks wonderful, I hope to make a big batch to can for Holiday gifts.
Marisa says
Hi Carol! This is not a canning safe recipe. Please find a recipe that has been tested for water bath canning.
Carol says
Hello, Marisa,
Please tell me why this is not a canning-safe recipe, and if possible – what may I
do to make it canning-safe? Thank you!
Marisa says
Hi Carol – You should check out safe canning resources for canning recipes, as the acid is carefully calculated to ensure it will be safe for longterm shelf storage. You can search for canning recipes for enchilada sauce online.
Carol says
Thanks so much, Marisa!
Kathleen Bassillo says
My husband loves mexican food but can’t seem to tolerate even mild without saying it is HOT (spicy) what spice would I reduce to make it less HOT, and do you have a suggestion as to how far to reduce it?
Marisa says
Hi Kathleen – Great question! This is already a mild enchilada sauce, but you can reduce the chili powder by half to start and taste as you’re making it and adjust to your family’s taste.
Donna K Smith says
Can I use a 8 oz can of tomato sauce in place of the tomato paste?
Marisa says
Hi Donna, You just need a few tablespoons for the recipe so you could give it a try and see if you like the flavor. Add more tomato sauce if it doesn’t have enough tomato flavor, or cook down some tomato sauce to concentrate the flavor like tomato paste. I hope that helps!