Description
This homemade enchilada sauce is a flavorful and versatile Mexican-inspired sauce, perfect for smothering enchiladas, tacos, or as a dipping sauce. Made from a blend of tomato paste, diced tomatoes, spices, and broth, it delivers a balanced combination of smoky, spicy, and tangy flavors with optional heat and brightness from red pepper flakes and lime juice.
Ingredients
Scale
For the Enchilada Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh lime juice (optional, for added freshness)
Instructions
- Sauté aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.
- Add tomato base: Add the tomato paste, diced tomatoes, and chicken or vegetable broth to the saucepan. Stir well to combine.
- Incorporate spices: Stir in the chili powder, cumin, smoked paprika, oregano, sugar (if using), salt, and pepper. Add red pepper flakes if you want some heat.
- Simmer the sauce: Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer for 10–15 minutes, stirring occasionally until it thickens and flavors meld.
- Adjust seasoning: Taste and adjust seasoning with additional salt, pepper, or lime juice as needed for brightness and balance.
- Serve or store: Remove from heat and use immediately on your favorite dishes or store in an airtight container in the refrigerator for up to one week.
Notes
- The sugar is optional but helps balance the acidity of the tomatoes.
- Red pepper flakes add a spicy kick; omit if you prefer milder sauce.
- Lime juice adds freshness and brightness to the finished sauce.
- This sauce can be made with either chicken or vegetable broth for vegetarian adaptation.
- Store leftover sauce in the fridge for up to 7 days or freeze for longer storage.
- This sauce is perfect for enchiladas, tacos, burritos, and as a dipping sauce.
