Easy Enchilada Sauce

An easy enchilada that's not lacking in flavor at all! What spices are in you cupboard?

Course Salsa/Sauces
Cuisine Tex Mex
Servings 4 Servings
Author Sonia



For the Sauce

  • 4 tablespoons olive oil
  • 4 tablespoons all purpose flour
  • 2 tablespoons chile ancho powder dark, mild
  • 2 tablespoons red chile powder bright red, mild, Gebhardt brand
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon granulated onion powder
  • 1 teaspoon Mexican oregano crushed
  • 1/2 tablespoon dry onion flakes optional
  • 4 cups  chicken stock or broth In a pinch I will use chicken soup base to make a broth
  • Salt and pepper to taste
  • Red pepper flakes to taste optional

You will also need

  • 12 corn tortillas
  • grapeseed or olive oil
  • 3 cups cooked finely shredded chicken, beef or pork
  • Lettuce or cabbage finely shredded
  • Tomato slices thin sliced onion, radishes
  • 1 avocado sliced
  • Queso fresco  or cotija crumbled
  • Mexican crema
  • Salsa or hot sauce of your choice
  • Cilantro chopped
  • Lime wedges



  1. In a large skillet, heat the 4 tablespoons of olive oil to medium heat for a few minutes. Whisk in the flour until smooth and cook, stirring often, for 2 minutes.
  2. Add in all of the remaining ingredients for the sauce in the order listed, making sure you whisk now and then. Bring to a boil, reduce heat and taste for salt. Cook at a simmer for 25 to 30 minutes or until it thickens. Turn to low heat.
  3. Transfer the shredded meat to a medium pan and mix in 1/2 cup of enchilada sauce, just enought to moisten the meat. Cover and keep warm on low.
  4. In a separate skillet, preheat 1/4 cup of oil to medium heat for a few minutes. One at a time, dip a corn tortilla into the enchilada sauce, then fry it in the oil for 30 seconds per side. Transfer to baking pan, fill with a couple tablespoons of meat and fold over like a taco. Continue dipping and cooking tortillas until all done. Serve right away or keep warm in a low temperature oven. Ladle any extra sauce over enchiladas right before serving. Garnish with your favorite toppings listed. Yields 4 servings.

Recipe Notes

Prepare the sauce a couple of days ahead of time for even more flavor! To make this sauce gluten free, simple substitute the flour for some masa harina corn flour. Blend 1/4 cup of masa harina with 1/2 cup of water. Whisk into simmering sauce and cook for 20 minutes.