Knockout Homemade Enchilada Sauce (Better Than Jarred!)

Ditch the jarred stuff! This enchilada sauce recipe is easy, smoky, and way more flavorful. Perfect for enchiladas, burritos, or nachos. Ready in under 45 mins! Get the secret now.

May 26, 2025
By Emily Torres.

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0 Out of 5 Based on: 0 Ratings.

Right, let's dive into the delicious world of homemade enchilada sauce recipe ! honestly, have you ever been disappointed by that bland, vaguely tomato-ey stuff from the supermarket? i know i have! we can do better, much better.

Get ready for a red sauce recipe that'll knock your socks off.

Why Make Your Own Enchilada Magic?

Making your own homemade enchilada sauce isn't just about bragging rights, though those are definitely a perk. this journey into mexican cooking delivers a flavour explosion you simply can't get from a jar.

We're talking about a sauce with depth, smokiness, and just the right amount of kick. it’s a total game-changer for your homemade enchiladas .

Trust me on this one.

This mexican sauce has roots deep in culinary tradition, offering a taste of authentic flavour. it is also beginner-friendly. the sauce takes about 45 minutes from start to finish.

One batch makes around 4 cups.

Benefits of Homemade

One of the best things about making your own sauce is that you know exactly what's going in it. no dodgy preservatives or hidden sugars, just real, wholesome ingredients.

Plus, homemade sauces are a great source of vitamins from all those lovely tomatoes and peppers.

This sauce is perfect for a family fiesta or a casual weeknight dinner. It's also a winner for impressing your mates at a barbecue. This enchilada recipe is super versatile.

Here's another kicker, my friend. when you get really good at this recipe, you could try new tex mex recipes and create unique flavour combinations.

It’s such a fun way to be adventurous in the kitchen.

Alright, let's chat about what you'll need for this killer homemade enchilada sauce recipe. trust me, ditching the jarred stuff is a total game-changer.

We are talking some real mexican cooking here. you know?

Ingredients & Equipment for the Best Ever Enchilada Sauce

Main Ingredients to Start your Red Sauce Recipe

Okay, listen up. Quality ingredients make all the difference. Seriously. We want this the best of Mexican Enchiladas experience

• Ancho chillies: 4 dried ( 2 oz/57g ). Look for ones that are pliable and not brittle. A little goes a long way.
• Guajillo chillies: 2 dried ( 1 oz/28g ). Similar deal to the anchos.
• Hot water: 2 cups (475ml) . Just tap water, nothing fancy.
• Olive oil: 2 tablespoons .
• Onion: 1 medium, finely chopped ( 1 cup/113g ). Yellow or white is fine.
• Garlic: 2 cloves, minced ( 2 teaspoons/6g ). Don't skimp!
• Chilli powder: 1 tablespoon .
• Ground cumin: 1 teaspoon .
• Dried oregano: 1/2 teaspoon .
• Cinnamon (optional): 1/4 teaspoon . A pinch adds warmth.
• Cloves (optional): 1/4 teaspoon .
• All-purpose flour: 1/4 cup (30g) .
• Chicken broth: 2 cups (475ml) . Veggie broth works too.
• Diced tomatoes: 1 (14.5 oz/411g) can , undrained.
• Apple cider vinegar: 1 tablespoon .
• Brown sugar: 1 teaspoon .
• Salt and pepper: To taste.

Seasoning Notes for the Homemade Enchilada Sauce

Honestly, the spice combo is key.

• Chilli powder, cumin, and oregano are your base. That Mexican Sauce is the business
• Cinnamon and cloves add depth. You know, that je ne sais quoi .
• Substitutions? Smoked paprika for chilli powder if you're feeling smoky. I've also used a dash of cayenne for extra heat. Oof! Talk about good Tex Mex Recipes
• Consider that Enchilada Recipes can be quite diverse.

Equipment Needed for Perfect Enchiladas

Keep it simple.

• Medium saucepan. Nothing special.
• Blender (or immersion blender). Watch out for flying sauce!
• Measuring cups and spoons.
• Small bowl for soaking chillies.
• Tongs. For wrangling chillies.

That's it! seriously. no need for fancy gadgets. let's make some homemade enchiladas ! now, let's dive into the actual enchilada sauce recipe , and you'll see it's easier than you think.

Are you ready to make some recipes with enchilada sauce ?

Alright, let's get cracking on this enchilada sauce recipe! forget that bland, watery stuff from the supermarket. honestly, once you taste homemade enchilada sauce , you won't go back.

This is my take, it's tex mex recipes inspired, but simplified, and it's going to knock your socks off. this is less "fancy restaurant" and more "nigella lawson at home.

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Knockout Homemade Enchilada Sauce (Better Than Jarred!) Recipe Card

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:4 cups

Ingredients:

• 4 dried ancho chillies, stemmed and seeded (approx. 2 oz / 57g)
• 2 dried guajillo chillies, stemmed and seeded (approx. 1 oz / 28g)
• 2 cups (475ml) hot water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (approx. 1 cup / 113g)
• 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon (optional, for depth)
• 1/4 teaspoon ground cloves (optional, also for depth)
• 1/4 cup (30g) all-purpose flour
• 2 cups (475ml) chicken broth (or vegetable broth for vegetarian)
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 1 tablespoon apple cider vinegar
• 1 teaspoon brown sugar
• Salt and black pepper to taste

Instructions:

• Soak the dried chillies in hot water for 20 minutes, until softened.
• Heat olive oil in a saucepan. Sauté onion until softened and translucent. Add garlic and cook until fragrant (about 1 minute).
• Stir in chilli powder, cumin, oregano, cinnamon (if using), and cloves (if using). Cook for 30 seconds to bloom the spices.
• Stir in flour and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce.
• Gradually whisk in chicken broth (or vegetable broth) to avoid lumps. Add diced tomatoes, rehydrated chillies (drained), apple cider vinegar, and brown sugar.
• Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly.
• Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth. Important: Vent the lid of the blender to allow steam to escape and prevent explosions!
• Season with salt and black pepper to taste. Add more brown sugar or apple cider vinegar if needed to balance the flavours.

Knockout Homemade Enchilada Sauce (Better Than Jarred!)

This red sauce recipe delivers a rich, smoky experience. it tastes way better than anything you'll find in a jar.

With dried chillies, toasted spices, and a touch of tomato, it's perfect. use it for mexican enchiladas , burritos, or even nachos.

Let's do some mexican cooking !

Prep Steps: Get Your Act Together (Mise en Place)

Essential mise en place is key, darlin'!

• Get 4 dried ancho chillies , stemmed and seeded.
• Get 2 dried guajillo chillies , stemmed and seeded.
• Chop 1 medium onion and mince 2 cloves garlic .
• Measure out all your spices.

For time-saving tips, chop the onion and garlic while the chillies are soaking. this sauce is easy but getting organized helps.

Safety reminder: be careful when handling chillies. the oils can irritate your skin. wash your hands well afterward.

Step-by-Step: From Zero to Enchilada Hero

Right, let's make this Mexican sauce happen!

1. Soak those chillies. Put the dried ancho and guajillo in 2 cups (475ml) of hot water for 20 minutes . They need to be soft.
2. Sauté the smell-good stuff. Heat 2 tablespoons of olive oil in a saucepan. Cook the onion until it's soft. Then, add the garlic and cook until fragrant for 1 minute .
3. Spice it up. Add 1 tablespoon of chilli powder , 1 teaspoon of ground cumin , 1/2 teaspoon of dried oregano , 1/4 teaspoon of ground cinnamon (if using), and 1/4 teaspoon of ground cloves (if using). Cook for 30 seconds to wake up the flavours.
4. Make a roux. Stir in 1/4 cup (30g) of all-purpose flour . Cook for 1 minute . Keep stirring!
5. Add the wet stuff. Slowly whisk in 2 cups (475ml) of chicken broth (or veggie broth). Add 1 (14.5 oz / 411g) can of diced tomatoes , the drained chillies, 1 tablespoon of apple cider vinegar , and 1 teaspoon of brown sugar .
6. Simmer down. Bring to a simmer and cook for 20- 25 minutes . Stir now and then. It'll thicken up.
7. Blend it smooth. Carefully blend the sauce. Vent the lid! Hot liquids explode!
8. Taste and tweak. Add salt and pepper to taste.

Pro Tips: Level Up Your Enchilada Game

• Toast those spices. It makes a huge difference to the flavour. Don't skip it!
• Control the heat. Use less chillies. Or remove more seeds.
• Make it ahead. This sauce keeps well in the fridge for a few days.

Honestly, this enchilada sauce recipe is a game-changer. using the homemade enchilada sauce and making homemade enchiladas are miles better than using shop bought recipes with enchilada sauce .

Trust me, you'll never buy jarred sauce again. now go forth and make some enchilada recipes !

Alright, let's chat about some extra bits and bobs for your Knockout Homemade Enchilada Sauce . Honestly, this stuff is so good, you'll find excuses to use it on everything.

Recipe Notes

Serving It Up Right: Plating & Pairings

How you present your mexican enchiladas matters, right? think vibrant! a sprinkle of fresh coriander or a dollop of sour cream.

Some thinly sliced red onion adds a pop too. this enchilada sauce recipe goes beautifully with rice and beans. a simple green salad balances the richness.

Don't forget a refreshing cerveza or a cheeky margarita.

Storing Your Liquid Gold

Leftover homemade enchilada sauce ? no worries! allow it to cool completely. then, whack it in an airtight container. it'll keep in the fridge for up to 5 days.

For longer storage, freezing is your friend. pop it in freezer-safe bags or containers. it can last up to 3 months.

When reheating, gently warm it on the stove. you know, stir it often. it might need a splash of water to loosen it up.

Remixing the Magic

Want to tweak your red sauce recipe ? sorted! for a vegan version, use vegetable stock, easy peasy. swap out the all-purpose flour for a gluten-free blend.

In autumn, butternut squash puree adds sweetness. honestly, it's delicious! for a spring twist, try adding some chopped fresh coriander stems while the mexican sauce simmers.

Little Bit of Nutrition

Okay, so this isn't exactly health food. but it's got some good bits. tomatoes bring vitamin c. chillies have capsaicin which may help with pain relief.

Just remember, moderation is key. if you need to have nutritional information, consider per serving (1/4 cup): approximately 60 calories, 2g protein, 3g fat, 7g carbohydrates.

Estimate only. actual values may vary.

So there you have it. with this enchilada sauce recipe you can use to make the homemade enchiladas and you are on your way to amazing mexican cooking meals.

From tex mex recipes to authentic enchilada recipes , experiment and have fun. this homemade enchilada sauce is your secret weapon.

Now go forth and make something delicious!