The absolute best enchilada sauce recipe ever! It’s rich, silky smooth, packed full of flavor, with a hint of spice, and ready to serve done 10 minutes!
Y’all, I love me some Hispanic food. Ask anybody who’s come to my house for dinner what they were served. I will find a way to make a penne pasta casserole into some sort of Hispanic dish. It’s an obsession really. So it’s no wonder that I would eventually create my own enchilada sauce. And when I tell you that this sauce is the bomb, I tell no lie!
I made this big ole pan of cheesy beef and corn enchiladas and needed a sauce that was rich and bold enough to match the flavors. And this sauce did just that. I’ve tried many store bought sauces that were either too watered down or had a really weird taste and I wanted something as authentic as the sauces I’ve had at one of my favorite spots— Mari Luna Mexican Grill. The enchilada trio platter is pretty much my taste inspiration.
After several attempts, I believe I’ve nailed it. The secret to this sauce it a touch of ancho chili powder. Whatever you do, do not skip the ancho chili powder! It’s only a touch of the stuff but it’s the spice that tips the scale. Other than the ancho chili powder, everything else will probably be on your spice rack already. It’s a quick recipe that can be made for a 30-minute meal. It takes about 12 to 15 minutes from start to finish.
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The absolute best enchilada sauce recipe ever! It's rich, silky smooth, packed full of flavor, with a hint of spice, and ready to serve done 10 minutes!
- 15 ounce tomato sauce canned
- 1 1/3 cup chicken broth
- 5 tbsp canola oil
- 2 tbsp all purpose flour
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp ancho chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Heat oil in a medium skillet.
Add flour and whisk until slightly brown for about a minute.
Add chicken stock and stir forming a thick sauce then stir in tomato sauce and spices.
Simmer on low heat for 10 minutes.