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Home » Vegan » Enchilada Sauce From Scratch

Enchilada Sauce From Scratch

August 4, 2016 by Tracy | Updated February 11, 2021 This post may contain affiliate links. Read my disclosure policy.

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In just minutes and simple ingredients you can kick up your enchiladas by making your very own enchilada sauce from scratch! #enchiladasauce #homemade #easy #recipe #mexican #condiments #sauces
a mason jar of enchilada sauce with a spoon and Pinterest pin text.
an open jar of enchilada sauce and pinterest pin text.

With just minutes and simple ingredients, you can add some from-scratch flair to your favorite enchiladas by making your very own Enchilada Sauce From Scratch!

Use it to make Crock Pot Chicken Enchilada Tacos!

an open jar of enchilada sauce in a mason jar

Who else loves all things enchiladas? Basically, you're taking an almost perfect food, the burrito, and smothering it with a delicious sauce, and cheese, and baking it.  How can you go wrong?  That's why we make our own Enchilada Sauce From Scratch! Not only is it easy to make but I bet you also already have everything you need!

Ingredients Needed

stock, oil, flour, cider vinegar, spices, salt, tomato paste on counter

I bet you already have most of this already in your pantry!

  • Vegetable Stock - Have you made your own yet? Or you could use some of your own homemade chicken stock.
  • Tomato Paste - This is one of the few things that we don't like to make from scratch. We have in the past and honestly, it's one of the very few times you'll hear me say, it wasn't worth making it from scratch.
  • Olive Oil - Or you could use a vegetable or other neutral flavored oil like canola.
  • Flour - We use all-purpose, but you could also use gluten-free flour.
  • Spices - Chili powder, cumin, garlic powder, oregano, garlic powder, paprika, salt.
  • Apple Cider Vinegar - For a touch of tang.

Easy to Make

In just minutes you can make your own enchilada sauce from scratch!

One of my favorite things about this Enchilada Sauce is how incredibly easy it is to make.

Prep! This sauce comes together so quickly, too so it's best to prep everything in advance by mixing the spices and gathering the stock, paste, and vinegar.

Add oil gradually.  Because the oil can burn quickly, heat the oil.

Have the paste ready!  Once you add the spices to the hot oil, they can burn quickly so make sure you have that paste measured out and ready to add it quickly.

Slowly add the stock.  While whisking, then add the stock slowly. If you don't have vegetables and don't mind it not being vegan or vegetarian, chicken stock works great, too!

In just minutes you can make your own enchilada sauce from scratch!

Fresh sauce in just 10 minutes!  And it freezes wonderfully!

What to Use with: 

Crock Pot Chicken Enchilada Tacos

Enchilada Skillet Pasta

Or your favorite tacos with Homemade Flour Tortillas or Corn Tortillas From Scratch!

While you're at it, don't forget the Fresh Easy Pico de Gallo and Fresh Spinach Guacamole!

No matter what you make it with, you have to serve it with our Mexican Street Corn Salad!

an open mason jar of enchilada sauce

FAQs

How long does this last?

You can store this in the fridge for up to 5 days and it freezes great for up to 3 months.

Can I can it?

I wouldn't recommend it because this is a very low acid sauce.

Can I adjust the seasoning?

Of course! Less chili? No problem. More cumin? Awesome. Adjust it to your own taste!

Can you make it gluten free?

Definitely. Just substitute in a gluten free flour.

Making this sauce for your favorite enchiladas?  I'd love to hear how they turned out.  Share them with me on Instagram or Facebook and follow me on Pinterest!

Enchilada Sauce From Scratch

In just minutes and simple ingredients you can kick up your enchiladas by making your very own enchilada sauce from scratch!
5 from 11 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Diet: Diabetic, Vegan, Vegetarian
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 2 cups
Author: Tracy

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour all purpose or whatever you have
  • 2 1/4 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 3/4 teaspoon onion powder
  • 1 tablespoon ground chili powder
  • 1 teaspoon salt to taste
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock (or chicken stock) make your own! http://www.servedfromscratch.com/vegetable-stock-from-scratch/
  • 1 teaspoon apple cider vinegar

Instructions

  • Get everything mise en place by preparing the vegetable stock and tomato paste and then add all of the spices and flour into a small bowl.
  • In a medium sized sauce pan, heat olive oil over medium. Add the dry ingredients and immediately whisk constantly for about 30 seconds. Be careful it doesn't burn. Add tomato paste and whisk until mostly combined.
  • Slowly add the vegetable stock, about 1 cup at a time and whisk until it's all well combined until adding the second cup. Whisk until all of the clumps are gone.
  • Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's at a gentle simmer. Cook for 5-7 minutes, whisking often. This will thicken the sauce.
  • Remove from heat and whisk in the vinegar. Let cool. This is when it will begin to thicken.
  • Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.

Notes

Nutritional Facts are for 1 batch. 
Substitutions: 
Make it gluten free by substituting gluten free flour. 
Use any neutral flavored oil. 
Adjust the spices to your own personal tastes! 
Storing:
Keep in the fridge for up to 5 days or store in the freezer for up to 3 months. 

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Sodium: 2234mg | Potassium: 228mg | Fiber: 1g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg
Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!

Adapted from Cookie and Kate.

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Comments

  1. kelly

    October 11, 2021 at 2:13 pm

    The instructions mention cinnamon but it's not in the ingredient list. How much do you usually add?

    Thanks!

    Reply
    • Tracy

      October 11, 2021 at 3:18 pm

      Ooh thanks for pointing that out! Just a pinch. ☺️

      Reply
  2. Elvena L Dobbs

    January 03, 2021 at 4:19 pm

    5 stars
    Very essy and taste great

    Reply
  3. Denise

    April 28, 2020 at 2:27 pm

    I don’t see where the vinegar is used... am I missing it?

    Reply
    • Tracy

      April 28, 2020 at 10:08 pm

      Hi Denise! Yes, it can lost in the recipe! It's whisked in at the very end, when you remove it from the heat.

      Reply
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Hi, I'm Tracy!

Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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