Once you try this substitute for enchilada sauce, you’ll never want store-bought enchilada sauce again! I wish I had discovered the recipe years ago; it is the best I’ve ever tried!
I’ve tried several brands of store-bought enchilada sauce over the years, and have never found one that I actually like. So I tried making my own with tomato sauce and seasonings. Better, but I’m not completely thrilled with it.
Then I saw an easy recipe for enchilada sauce that my friend Kristyn posted at Lil’ Luna. I love all of her recipes (especially the Mexican ones), so I thought I’d give it a try.
Kristyn recommends Gebhardt’s chili powder, so I bought some. I have Knorr’s tomato bouillon that I got from a Hispanic friend, so I used some of that in place of the chili powder.
I ended up with a homemade sauce that blew my mind!! Never will I ever use traditional enchilada sauce again. This stuff is absolutely delicious! I used it to make black bean enchiladas, and we devoured them!
How to make enchilada sauce without tomato sauce
- ROUX – Pour oil into a saucepan and heat it over medium heat. Add the flour and whisk for 1-2 minutes, or until light brown in color.
- SEASONINGS – Whisk in the chili powder, bouillon, garlic powder, cumin, and oregano. (It will clump together, that’s fine.)
- THICKEN – Add the chicken broth, whisking vigorously until the mixture doesn’t have any more lumps. Turn heat to low and simmer for 10-15 minutes, whisking occasionally, until thickened.
That’s it! Use this easy enchilada sauce recipe to make beef or chicken enchiladas, or to season taco meat. It’s versatile and so much tastier than canned sauce!
I like to make a double batch and freeze half of it for another day. Let it cool completely, then pour it into a small ziplock bag. Let it lay flat as it freezes, and it will defrost much faster! It will last in the freezer for several months. (You could also freeze it in a mason jar with a lid.)
VARIATIONS:
- For extra hot sauce, you can add red pepper flakes or cayenne pepper.
- Onion powder or even dry minced onion can be added.
- If you don’t want to use the tomato bouillon, you can add a tablespoon of tomato paste and about 1/2 teaspoon of salt.
Can I make gluten-free enchilada sauce?
If you need a gluten free sauce, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water in a cold saucepan instead of the oil and flour. Whisk in the remaining ingredients and bring to a boil over medium heat. Cook until thick and bubbly.
(Just keep in mind that you won’t get the same depth of flavor that you get by browning the flour in oil.)
More Favorite Mexican Recipes:
- Flautas Recipe
- One Skillet Mexican Rice Casserole
- Chicken Enchiladas with Black Beans
- Taco Soup with Ranch
- Mexican Red Rice Recipe
- Black Bean Salsa Chicken
- Chicken Fajita Quesadilla Recipe
Homemade Enchilada Sauce Substitute
Ingredients
- 2 Tbsp vegetable oil (or olive oil)
- ¼ cup all purpose flour
- 2 tsp chili powder (I used Gebhardt)
- 2 tsp Knorr tomato bouillon
- ½ tsp garlic powder
- ½ tsp ground cumin
- ⅛ tsp oregano
- 2 cups low sodium chicken broth
Instructions
- Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook for a minute or two until it turns light brown, whisking constantly.
- Add the chili powder, bouillon, garlic powder, cumin, and oregano. Whisk just until combined, then whisk in the chicken broth. Continue whisking until the mixture is smooth.
- Turn the heat down to low and simmer for 10-15 minutes, or until slightly thickened, whisking occasionally.
Notes
- If you prefer, you can use a tablespoon or two of tomato paste and 1/2 teaspoon of salt in place of the tomato bouillon. The sauce will be thicker, so you will only need to simmer for a couple of minutes.
- Leftover sauce can be stored in an airtight container in the refrigerator for about a week, or in the freezer for 3-4 months.
Nutrition
Skip the canned stuff and use this substitute for enchilada sauce instead. Your Mexican dishes will thank you!
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