Homemade Enchilada Sauce

A rich, smoky homemade enchilada sauce made with pantry spices, tomato paste, and broth for quick weeknight Mexican-inspired cooking.

This homemade enchilada sauce is bold, smooth, and ready in minutes. Made with tomato paste, chili powder, cumin, garlic, and broth, it delivers a deep savory flavor with a gentle smoky warmth. Use it for enchiladas, burritos, casseroles, eggs, or as a versatile dipping sauce.

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 2 cups vegetable broth or chicken broth
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar, optional
• 1 tablespoon apple cider vinegar, optional

Instructions

1. Heat the oil in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly, until lightly golden.
3. Add the chili powder, cumin, garlic powder, onion powder, and smoked paprika. Stir for 30 seconds to toast the spices.
4. Whisk in the tomato paste until smooth.
5. Slowly pour in the broth while whisking to prevent lumps.
6. Bring the sauce to a gentle simmer, then reduce the heat to low.
7. Cook for 10 minutes, stirring occasionally, until slightly thickened and glossy.
8. Season with salt, pepper, sugar if using, and vinegar if using. Adjust to taste.
9. Use immediately, or cool and store in an airtight container in the refrigerator for up to 5 days.