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Best EVER Enchilada Sauce Recipe. Also known as Tex Mex Chili Gravy. This quick and easy recipe comes together in about 10 minutes. It’s bold and flavorful and will give your enchiladas an authentic taste!
This isn’t just any enchilada sauce y’all. This is certified Tex Mex Chili Gravy. This sauce is exactly what you will find smothering enchiladas in the great state of Texas. Designed to be a combination of gravy that could be found on a steak and a traditional Mexican enchilada sauce, this Chili Gravy is a cornerstone to Tex Mex cooking. Serve these enchiladas alongside some Charro Beans and Mexican Rice for a complete Tex Mex experience.
If you don’t have any enchilada sauce on hand or you’re wanting to elevate your cooking this recipe is for you! And you will never go back to using the canned version again!
Ingredients Needed:
- oil/fat– my preference is to use butter. However, you could use a corn or vegetable oil. Olive oil tends to have a strong flavor and I avoid it in this recipe.
- All purpose flour– use to thicken the sauce slightly.
- Spices– a mixture of salt, pepper, garlic powder, onion powder, oregano, cumin, and Chile powder. My all time favorite chile powder is Gebhardts, which originated in Texas in the 1800. If you can’t find it in your local markets, Amazon does sell it. (affiliate link)
- Broth– my preference for this sauce is to use beef broth. However, some people say the flavor is too much using the beef. You can easily substitute with a chicken or even a vegetable broth if you prefer. Just ensure you are using a low sodium. If you are using a regular broth you will need to cut out the salt in the recipe and salt according to taste if needed.
- Tomato paste– just a small amount, it adds to the thickness of the sauce.
How to make Homemade Enchilada Sauce:
- Melt butter in a large saucepan.
- Create a roux: Sprinkle in the flour and cook for several minutes.
- Season: Add in the spices.
- Pour in the beef broth and add the tomato paste, stir while heating until sauce is thickened.
How to Store Enchilada Sauce:
- This enchilada sauce can be stored in the fridge 5-7 days. Just give the jar a shake before using.
- To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
Best Ways to use Enchilada Sauce:
- Nothing beats a classic Tex Mex Cheese Enchilada!
- For a fun appetizer or snack these Tex Mex Enchilada Meatballs will hit the spot.
- These Smothered Burritos are always a hit for family dinner and have tons of rave reviews!
- A tasty twist on beef enchiladas, try these Chorizo Enchiladas.
- Authentic Beef enchiladas are easy to make and extra flavorful!
Tex Mex Chili Gravy Enchilada Sauce
Ingredients
- ¼ cup oil or butter can use canola or vegetable oil
- ¼ cup all purpose flour
- ½ tsp ground black pepper
- ¾ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp chili powder
- 2 cups beef broth can sub with another type use a LOW or NO SODIUM
- 1 tbsp tomato paste
Instructions
- Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
- Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Season: Add in the spices. Stir to form a thick paste.
- Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
- Use: Pour into a jar to store or use to make .
Video
Equipment
Notes
- This enchilada sauce can be stored in the fridge 5-7 days. Just give the jar a shake before using.
- To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally posted in 2016. Updated on March 28, 2018. And updated again on January 10, 2020 with new photos and informational video.
I love this sauce and being from Texas we are picking about our enchilada sauce. I did add 2 teaspoons of smoke paprika.
Thank you so much! I’m glad you like the sauce 🙂
This is an excellent, authentic recipe. I lived in Texas for 20 years in Houston, San Antonio and Austin and I ate tons of Tex-Mex. This recipe is the real deal. I used it to make cheese enchiladas. I grew up in New Mexico and am used to that style of enchiladas and since I’m back in NM, I eat mostly spicy green chile enchiladas but was craving Tex-Mex. So glad that I found your site Serene! I look forward to trying more of your recipes.
Thank you Pamala! I’m so glad you like this recipe 🙂 Happy Cooking!
This is the tex-mex restaurant style enchilada sauce I have been looking for. The red and green canned sauces are so imitation tasting. Thank you for the recipe. I usually cut the cumin in half but that is just my preference. This is a great authentic tasting sauce. I have made it tons of times. It turns out perfect everytime! Thank you for the recipe!
I like your recipes. Thank you
I’ve been searching for an Enchilada sauce forever that I like…this one is it ! My search has ended. Thank-you! Charm
I just made this and it is the absolute BEST sauce I have ever made! My husband is in love with it and I will definitely be making it again! Also – I have never in all of my 54 years left a review of a recipe, but I had to tell you how much I loved this recipe! Thank you for sharing! I will be check out the rest of your recipes!
Thank you so much! I’m so happy that you enjoy the recipe and thank you for taking the time to leave a review!
This sauce is AMAZING!!! I will never used canned enchilada sauce ever again. So easy to make too!
Mix beef broth and chicken broth together in this recipe. Has anyone tried that thank you.
Amazing sauce! I make it vegetarian-style by using vegetable stock. Thanks for providing this recipe!