Our favorite Mexican-inspired homemade enchilada sauce recipe is simple to prepare right on the stovetop. It is made with a delicious seasoning blend, and perfect poured over a wide variety of enchiladas.
Making your own enchilada sauce lets you control the ingredients and also leave out any additives and preservatives. Plus it tastes so much better than the canned or packaged alternatives!
*Note: this is not an authentic enchilada sauce recipe but merely my own favorite stovetop version.
Ingredients for Enchilada Sauce
For this recipe you will need:
- Tomato paste
- All-purpose flour (I use Bob's Red Mill gluten-free)
- Ground cumin
- Garlic powder
- Onion powder
- Chili powder (I use mild)
- Vegetable broth
- Olive oil
The sauce is mild if using mild chili powder. So if you like it spicy, add chipotle or cayenne pepper.
My favorite variation is adding smoked paprika and a little chipotle powder so it has a nice, smoky kick.
Ways to Use this Sauce
- Black Bean Spinach Enchiladas (pictured above)
- Protein Monster Vegan Enchiladas
- Easy Vegan Bean Enchiladas
- Vegetable Quinoa Enchiladas
- Black Bean Avocado Enchiladas
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/pepper to taste
- Optional: 1/2 tsp. smoked paprika, dash of chipotle powder, etc.
- In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.)
- In a medium saucepan over medium heat, add olive oil.
- Once oil is hot, carefully add tomato paste and the bowl of flour/spices.
- Cook for 1 minute, whisking continuously. (It will form a very thick mixture - just go with it!)
- Slowly whisk in broth. Then increase heat and bring to a light boil.
- Once lightly boiling, reduce heat to medium-low. Let sauce lightly simmer for about 8 minutes (or until thickened) whisking occasionally to break up clumps.
- Salt/pepper to taste.