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! 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!
This isn’t just any enchilada sauce y’all. This is certified Tex Mex Chili Gravy. This is the sauce that is smothered all over those warm and cheesy enchiladas that you get at the Tex Mex restaurants down here in Texas. What makes this sauce different? It’s made with a chili base and not a tomato base.
- 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– this is used to thicken up 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.
- Sprinkle in the flour and cook for several minutes.
- 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:
- Cheese Enchiladas
- Tex Mex Enchilada Meatballs
- Smothered Burritos
- Chorizo Enchiladas
- Authentic Beef enchiladas
Tex Mex Chili Gravy Enchilada Sauce
- 1/4 cup oil or butter, can use canola or vegetable oil
- 1/4 cup all purpose flour
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 cups beef broth, can sub with another type use a LOW or NO SODIUM
- 1 tablespoon tomato paste
- Heat the oil or butter in a medium size skillet over medium heat.
- Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Add in the spices. Stir to form a thick paste.
- 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.
- Pour into a jar to store or use to make enchiladas.
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.