How to Make Enchilada Sauce

Last Updated on March 3, 2024 by Saira Farman

Enchiladas are a very prominent item consisting of corn or flour tortilla, stuffed with fillings and wrapped tightly. They’re enclosed in sauce and cheese and served with a variety of side dishes – it’s one of the few Mexican dishes you enjoy with a knife and fork. 

Enchiladas have been started as street food and evolved, the earliest known form of the dish was simply a rolled tortilla dipped in chilli sauce.

There are many disparate takes on the enchiladas, but it typically consists of a combination of meats, vegetables, beans, cheese, salsa, tortilla and sauce. Other elements like sour cream, rice, guacamole and coriander are also frequently added to the mix. 

Making process of Enchilada Sauce: 

Enchiladas are equivalent to burrito. It consists of a corn or flour tortilla, stuffed with fillings and wrapped tightly. They’re enclosed in sauce and cheese and served with a variety of side dishes – it’s one of the few Mexican dishes you enjoy with a knife and fork. Enchiladas are astonishingly straightforward once you have all your ingredients together. First, decide on fillings. The outcomes and potentialities here are nearly endless; try tuna for a lighter take on this dish, or make it for breakfast using bacon and egg. If you need to go vegetarian, fillings like black beans, chickpeas, sweet potato and aborigine all taste great. Have to add a large dollop of filling to the tortilla, roll, and place inside a baking dish with the seam facing down to keep them in place. Protection in your sauce, sprinkle over with cheese and cook.


  • 3/4 tablespoons olive oil
  • 2/3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends)
  • 1 tablespoon ground chilli powder (scale back if you’re profound to spice or using particularly spicy chilli powder)
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Pinch of cinnamon (optional but recommended)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar or purified white vinegar
  • Freshly ground black pepper, to taste

How to make green enchilada sauce:

Green Enchilada Sauce recipe is fast and cool to make, naturally gluten-free, and full of the best savory green Chile flavor. Homemade sauces are always better than store-bought. Enchiladas are one of my choicest meals. 

The Green Enchilada Sauce recipe is made and originated from roasted green chilies, onions, garlic, and some classic Mexican herbs and spices all within 20 minutes! It’s convenient to make and great for making enchiladas, chilaquiles and more.

Saute: After you’ve cut up the tomatillos, onion, bell pepper, and jalapeño, set them aside accordingly. Then apply the heat to the olive oil over the stove in a big pot or pan. Chuck in the onions and garlic and sauté them until they are tender preferably.

Blend: Enlarge the tomatillos into a blender or food processor and blend till smooth. It must have to add precisely green peppers, jalapeños, and cilantro and blend till the clumps are smooth. This mixture has to add in the sautéed onions and garlic and blend everything self-possessed until preferably.

Season & Simmer: After it’s all blended, pour the tomatillo combination into a big pot. Add in the chicken broth, salt, pepper, cumin, oregano and sugar all together. Simmer over medium-high heat for 30-35 minutes. If there are still clumps you can also add them back into your blender or food processor to make it flatter to get more nourishing Enchilada sauce.

Make in a slow cooker: The sauce can also be simmered in a slow cooker on low for 3-4 hours or on high for 2 hours long to go for the next stage.

  • Preparation time: 10 Minutes   
  • Cooking time: 5 Minutes   
  • Total time: 15 Minutes
  • 4 Anaheim peppers
  • 1 jalapeno pepper
  • 1 small onion, chopped
  • 1/4 cup cilantro, packed
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 cup vegetable broth (or chicken broth)
  • 3 tablespoons lime juice (about 1-1/2 limes)

How To Make Red Enchilada Sauce: 

Red enchilada sauce may also be named salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce ready out of ancho/ pasilla/New Mexico and/or Cascabel chillies, onion, garlic, tomatoes, broth, cumin, oregano, etc. all have to be blended together then simmered until thickened.

Here are the elementary steps for how to make enchilada sauce:

1.    Cook the roux and spices: Heat oil in a slight saucepan over medium-high heat. Add flour and cook for 1-2 minute, whisking constantly. Add in the chilli powder, garlic powder, cumin and oregano and cook for 2 more minutes, whisking constantly.

2.    Simmer: Slowly pour in the stock, whisking constantly to mix until no lumps remain. Continue cooking till the sauce reaches a simmer. Then decrease the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 12-15 minutes, revealed, until the sauce has slightly thickened.

3.    Season: Give the sauce a taste and season with the little salt, as needed. You can typically add 2/3 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.

4.    Serve: Use closely in your favourite recipe and enjoy!

  • Preparation time: 10 Minutes   
  • Cooking time: 5 Minutes   
  • Total time: 15 Minutes
  • Ingredients
  • 8 ancho chillies (mild fruity dried chilli pods)
  • 4 papilla chillies (mild fruity dried chilli pods)
  • 1 medium onion quartered
  • 2 plum tomatoes
  • 3 cloves of garlic
  • ½ teaspoon Mexican oregano
  • ½ teaspoon marjoram
  • 2 tablespoons cooking oil
  • Salt to taste

The Making of Canned Enchilada Sauce Better:

Canned enchiladas sauces, homemade sauce is free of pointless processed ingredients and MSG (that’s monosodium glutamate, which gives my mom migraines). Canned enchilada sauce palates just fine or even superior (with some brands), so you can use it instantly after opening the lid.

  • Preparation Time: Approximately 5 minutes    
  • Cooking Time: Approximately 20 minutes


  • 1 tbsp. of unsalted butter
  • 1 tbsp. of all-purpose flour
  • 1 (10 ounces) can red enchilada sauce
  • 1 cup chicken broth
  • ½ tsp. of Kosher salt
  • ¼ tsp. of black pepper


  • A saucepan
  • A spoon


  • Soften the butter in a saucepan over medium-high heat
  • Add the flour to the pan deliberately and then continuously stir for one minute
  • Rinse the canned red enchilada sauce into the roux, also chicken broth, salt, and pepper
  • ●        Bring the combination to a boil, then decrease heat and simmer for about 15 to 20 minutes or until the sauce has thickened. 

Making Process of White Enchilada Sauce 

White Enchilada Sauce is so delightful, versatile, delicious and seamless for enchiladas, with tortilla chips, rice bowls or over soups. No one would ever identify it as vegan and so easy to make.

What is needed for White Enchilada Sauce recipe elaborately

  • almond milk
  • cornstarch
  • vegan butter
  • garlic powder
  • nutritional yeast
  • jalapenos + brine
  • Preparation time: 2 Minutes 
  • Cooking time: 2 Minutes
  • Total time: 4 Minutes
  • Ingredients
  • 4 Tbs vegan Butter
  • 3 cups almond milk
  • 2 Tbs garlic powder
  • 3 Tbs nutritional yeast
  • 1/4 cup jalapenos + 1 Tbs brine
  • 3 Tbs cornstarch
  • salt, pepper to taste

8. Conclusion: 

Enchilada sauce is a tomato-based tasty sauce that can either be very hot or moderately so, depending on your liking. You can preferably buy pre-made ones, but making them yourself is not only more delicious but also a lot healthier and beneficial. Enchiladas are easy to make and can be served for dinner on the weekend with friends and family gatherings with tremendous rejoice. It is an exclusive, delicious and fun dish, which could give you endless and mesmerizing moments with your loved gatherings and surroundings. 

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