The Best Enchilada Sauce is one you make yourself. Homemade sauce lets you control the ingredients for a healthier version of that Taco Bell authentic red enchilada sauce experience. This recipe is quick, easy and delicious…perfect for all of your enchiladas, burritos, tacos and salads.
I created this homemade red enchilada sauce recipe years ago for my sister. She was addicted to the Taco Bell Sauce, you know—the one in those tiny white packages…..and I wanted her to have something equally tasty, but much healthier. A recipe made from pantry staples so it would always be accessible to her. I’m having quite a moment myself with this incredibly delicious enchilada sauce. As soon as you taste it, you’ll know why.
The spice mixture is spot on in this recipe. The star is chili powder. I like my enchilada sauce kinda spicy so I incorporate a bit of chipotle chili powder into my measurement. You’ll still get plenty of flavor, minus the heat if you use regular chili powder.
I like to zest the garlic with a microplane. If you don’t have one, use a garlic press or mince the garlic. I usually keep veggie stock in my freezer, which makes this recipe super quick and easy. If you’re going to use store bought stock, be sure to buy the low-sodium variety. Look for a brand with organic veggies, filtered water and little else.
Spice mixture: Chili powder, cumin, oregano and salt.
How to make it
- Heat olive oil in small pan over medium heat. Add in arrowroot powder
2. Make a roux by whisking the arrowroot powder into the olive oil. Move quickly on this step so you’re just barely “cooking” the arrowroot. It shouldn’t turn brown.
3. Zest the garlic over the pan with the roux.
4. Add tomato paste and spices to the garlic and the roux.
5. Use a whisk to mix together the tomato paste, spices and roux to form a paste. It will be super thick.
6. Slowly start incorporating stock into the paste. Divide the stock into thirds and pour the first part in now. Continue to whisk as the paste becomes thinner.
7. Fully incorporate each addition of stock to the tomato mixture before moving along.
8. Then add in another ⅓ of the veggie stock to continue to thin the enchilada sauce out.
9. After each stock addition, whisk well, breaking up any clumps, for a smooth sauce. Continue stirring until all of the broth is incorporated. The sauce will thicken as it cooks and absorbs the roux like paste. The entire process will take 3-5 minutes tops.
It’s really that simple to make enchilada sauce from scratch. No need for those little white packets when you can make it yourself so easily. Just think of all the yummy things you can add it to: enchiladas and enchilada bowls, lentil tacos, burritos, taco salad and grain bowls….just to name a few.
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📖 Recipe
Homemade Red Enchilada Sauce
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon arrowroot powder*
- 1 clove garlic
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon oregano
- 2 tablespoon tomato paste
- 1.5 cups vegetable stock
Instructions
- Heat oil in small saucepan over medium heat.
- Whisk in arrowroot powder and cook for about 30 seconds, until a thick paste forms.
- Grate garlic right over pan and then add chili powder, cumin, sea salt, oregano and tomato paste. Whisk constantly as a thick paste forms.
- Pour about ⅓ of the vegetable stock into the paste and whisk until it's fully absorbed into the mixture and the paste has a uniform, thinner consistency.
- Continue to add stock in batches, whisking well after each addition. Avoid clumps in your enchilada sauce by continuing to stir, whisking until smooth after each addition of stock.
- Reduce heat to low and continue to cook as sauce thickens…a total of about 3-5 minutes.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Carole Kapsner
Made this today to use with the enchilada recipe… and it is really full of flavor. Made two batches, the first with my homemade veggie broth and added a scant tsp of chipotle… gave it a nice bite. Second batch I used a chicken consumme’cube— this one was sweeter and just as delicious. Your recipes so far have never failed. Thanks so much for sharing.
Debra Klein
Awesome….I love spice and chipotle is perfect in this sauce. I’m so glad you’ve found my recipes work for you! Happy cooking.
Rita
Very tasty and oh so fast! This is much better than any ready-made sauce from the store! Will use with your enchiladas tonight! Can’t wait! YUM!
Debra Klein
Glad you made it. Homemade always best, especially with a jarred sauce.
Rita
I’m back to add that I’ve prepared this sauce three times now. My latest iteration is oil-free, and it’s still fabulous. I made the roux by whisking the arrowroot with the tomato paste and a little broth. It turned out perfectly!
Debra Klein
Good to know that this easy vegan enchilada sauce can be made oil-free with the same great taste! Thanks for letting us know.