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Enchilada Sauce

This Enchilada Sauce is easy to make and packed with amazing spices for the right taste and texture. Never has it been easier to cook a homemade Enchilada sauce that the whole family will devour in no time.

Top view on the ingredients needed to make this recipe.

I get the question all the time from readers which enchilada sauce is the best, most delicious, and packed with good flavor. I understand it is not easy for everyone to access a quick sauce with no fuss. And canned ones simply lack flavors, are full of weird stuff, and just don’t taste well.

This is when I realized that I never put an Enchilada Sauce recipe on my blog.

But friends the wait is over and it is even naturally vegan and gluten free. But no one would ever taste it.

Melting the butter and mixing in the cornstarch.

You can count on this easy enchilada sauce recipe in many ways.

It is perfectly seasoned, easy to make with a homemade seasoning, addictive, versatile, budget friendly and delicious.

What you get is a kitchen staple for all enchiladas, lasagnas like my Enchilada Lasagna (vegan, gluten free), Mexican inspired soups like the Spicy Garlic Enchilada Soup, or even Mac and Cheese such as the One Pot Chili Mac and Cheese.

Adding the tomato paste.

What is in this Enchilada seasoning

As always, the seasoning is essential to make this sauce recipe pop. What you need is:

  • oregano
  • cumin
  • chili powder
  • garlic powder
  • onion powder
  • smoked paprika

Whisking in the vegetable broth.

What you need for this enchilada sauce

  • seasoning
  • vegan butter
  • tomato paste
  • cornstarch
  • vegetable broth

Add seasoning to the Enchilada Sauce.

How to make Enchilada Sauce

In a casserole melt vegan butter and add spices like oregano, garlic powder, chili powder, smoked paprika, cumin, onion powder.

Season with a generous pinch of salt and pepper and fry for around 30 seconds on medium heat.

Next add tomato paste, vegetable broth, cornstarch, and stir until the sauce thickens and reaches the desired texture.

Whisking everything together for this easy vegan Enchilada Sauce.

You can use it immediately for meal prep, in enchiladas, casseroles, rice dishes and so much more. This is such an amazing condiment to season any boring dish into a flavorful meal.

Great for dinner, lunch, make ahead any 30 minute meals that you plan during the week or weekend.

Enchilada Sauce in a jar.

Tips and tricks to love this red Enchilada Sauce even more

How long will it last fresh? If you plan to store your Enchilada Sauce to make ahead. Let it cool a bit before transferring to a glass jar with a lid on top. It will stay keep fresh in the fridge for around 2 weeks.

Make ahead meals: Make a double batch, so you have it already on hand. One preparation, countless possibilities. So this is a great way for any meal prep idea.

If you are sensitive to spices, use less seasoning according to your preferences.

This Enchilada Sauce is easy to make at home and amazing for all your Mexican inspired meals, family dinners and meal prep. Make it now and let it become a staple in your kitchen. 100% vegan and gluten free. #Mexicanfood #vegan #enchilada #contentednesscooking #mealprep #chili

Try this Enchilada Sauce for yourself, easy to make and delicious with simple ingredients.

Tag me on Instagram and Facebook with a picture.

Cheers, Florian.

Enchilada Sauce in a jar.

Enchilada Sauce

Yield: 8
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Enchilada Sauce is easy to make and packed with amazing spices for the right taste and texture. Never has it been easier to cook a homemade enchilada sauce that the whole family will devour in no time.

Ingredients

  • Enchilada spices (1 tsp each of oregano, cumin, chili powder, 2 tsp each of  garlic powder, onion powder,  paprika)
  • 2/3 cup tomato paste
  • 4 Tbs vegan butter
  • 2 cups vegetable broth
  • 2 Tbs cornstarch
  • salt, pepper to taste

Instructions

  1. In a casserole melt vegan butter and add spices like oregano, garlic powder, chili powder, smoked paprika, cumin, onion powder.
  2. Season with a generous pinch of salt and pepper and fry for around 30 seconds on medium heat.
  3. Next add tomato paste, vegetable broth, cornstarch, and stir until the sauce thickens and reaches the desired texture.
Nutrition Information:
Yield: 8 Serving Size: 2 Tbs
Amount Per Serving: Calories: 81Total Fat: 6.2gSaturated Fat: 3.6gTrans Fat: 0gUnsaturated Fat: 1.7gCholesterol: 0mgSodium: 188mgCarbohydrates: 6.8gFiber: 1gSugar: 3.2gProtein: 1.1g
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Kamakshi

Monday 27th of April 2020

Hey.. lame question though.. can I replace vegetable broth with water or anything else..

Florian

Monday 27th of April 2020

Hi there! You can do it, but the result will be really different. Let me know how it goes.

Kelly Bursey

Thursday 28th of November 2019

Hi , I’m wondering about the amount of spice used? A tsp of each?

Florian

Thursday 28th of November 2019

Hi Kelly, go with 1 tsp each of oregano, cumin, chili powder, 2 tsp each of  garlic powder, onion powder, paprika.

Margie

Wednesday 20th of November 2019

Will this quantity be enough for your chili Mac recipe?

Florian

Wednesday 20th of November 2019

Hi Margie! You will need a double batch. Hope that helps.

Tomi

Saturday 19th of October 2019

Is that smoked paprika you used? It would make sense that it is because of the flavor, but wanted to make sure so I don't ruin the recipe. Thank you!

Florian

Sunday 20th of October 2019

Hi Tomi! Smoked paprika is correct, indeed! Hope that clarifies.