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A jar of homemade chile enchilada sauce on a wooden table surrounded by ingredients.
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5 from 2 votes

Chile Enchilada Sauce

Make this delicious homemade chile enchilada sauce following this easy recipe.
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauces and Seasonings
Cuisine: Mexican
Servings: 2 cups
Calories: 291kcal
Author: Corinne Schmitt

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon cocoa powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • 1 pinch ground cinnamon
  • dash of salt and ground black pepper

Instructions

  • Prepare all the ingredients.
  • In a saucepan over medium heat, whisk the flour, chili powder, and oil together.
  • Stir frequently as you bring the mixture to a simmer. Let it simmer for about 15-20 seconds.
  • Add the rest of the ingredients to the saucepan. Bring the sauce to a boil while you frequently stir.
  • Once the sauce is at a boil, drop the heat to low. Let it simmer for another 5 minutes.
  • Remove the sauce from the heat and let sit and cool for about 20 minutes before serving.

Notes

  • Pro Tips

    • If you can, use fresh tomatoes, chili, garlic, and onion for a bolder flavor.
    • If you're using dried chili peppers, hydrate them properly before blending. Soak them in hot water until softened, and then remove the seeds for a smoother sauce.
    • Giving the sauce enough time to cool down will make it thicker.
    • Add some more salt and about a teaspoon of vinegar to the sauce if it tastes too flat. If the sauce is too bitter, add more sugar.
    • Additionally, if the sauce tastes too spicy, you can add a squeeze of lemon or vinegar to tone it down.  
    • For a silky-smooth texture, strain the sauce after cooking to remove any fibrous or grainy bits.
       
       

      Recipe FAQs

       
      How do you store enchilada sauce?
      After cooling, you can store the sauce in an airtight container and put it in either the refrigerator or the freezer.
      How long do enchilada sauces last? 
      If put in the refrigerator, you can use it for up to a week. If stored in the freezer, you can use it for a month or more.
      How do you thaw frozen enchilada sauce?
      It’s best to transfer the sauce from the freezer to the refrigerator and let it thaw overnight. You can then use it freely the following day.
      How do I control the spiciness of the sauce?
      Adjusting the spiciness involves choosing milder peppers, removing seeds and membranes, or adding more chili peppers for extra heat. Taste and adjust as needed during the cooking process.
      Is this recipe gluten-free?
      All-purpose flour contains gluten. To make this a gluten-free recipe, all you have to do is switch it to a gluten-free all-purpose flour. All the other ingredients are gluten-free, too.

Nutrition

Calories: 291kcal | Carbohydrates: 19g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 5mg | Sodium: 1076mg | Potassium: 501mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4197IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 4mg