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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.
Awesome Sauce!! I added a tiny bit of apple cider vinegar, and a bit of habanero butter, because I love spicy. This is my first time making enchilada sauce and I LOVED it! Thank you!
Wow this recipe makes GREAT Tex Mex gravy. I only made one sub which was low sodium chicken broth instead of beef broth because of what I had on hand. I used butter and doubled the recipe.
Wow, everyone loved it, including me! I believe it is much better than any canned enchilada sauce I’ve tried.
The recipe was excellent only after I doubled everything but the broth. It would’ve been pretty bland if I didn’t.
if you ever find a recipe is too salty add a potato to it and then discard the potato right before using the sauce or whatever is too salty because the potato will suck the salt right out of it
I have never heard that before! I may try it sometime 🙂
I’ve made this several times now, doubled it once, and it is beyond delicious. I literally don’t order enchiladas from restaurants anymore because the sauce isn’t as good as this recipe. Now to find a cream cheese enchilada sauce for my daughter.
So glad you like this sauce! I have it on my list to work on a creamy enchilada sauce. So make sure you follow me or get emails so that way you’ll be notified when I get it up!
I absolutely loved this sauce and my family did too. I’m not big on tomato based enchilada sauces and that seems to be all you can find in a grocery store so this was perfect! I didn’t change a thing except double the recipe! Very easy! I love how you can make it as spicy as you want. I also raved about it to all my coworkers and shared the recipe. Thank you for sharing ?
Great recipe. Needs a lil more spice.
I agree. It needed a lot more flavor
Will never buy canned enchilada sauce again. It was incredible!
This is the enchilada sauce recipe I’ve been looking for on the internet! I’ve made it now for family a few times, and everyone agrees this sauce is supreme. I tend to use fresh crushed garlic and diced onions instead of the powder (immersion blender to smooth out) and low-sodium broth made from chicken feet. Greetings from South Dakota!
So glad that you enjoyed the recipe Bret! And so fun! I used to live in South Dakota, I lived in Rapid City for about 5 years.
Ok, I never review recipes (due to laziness) but I’ve made this enchilada sauce multiple times now and I really do owe the chef a glowing review. This sauce is so easy to make and so, so delicious. I’ve used it on many different iterations of enchiladas and it always works beautifully. I now make this more than my mole, and that’s saying something, because mole is freaking delicious. My favorite part about it? It doesn’t include tomato sauce! As a New Mexican and lifelong enchilada eater and maker, I am straight up offended when I see people putting tomato sauce in their enchiladas. That’s just not right;) Thank you for the awesome recipe!
Thanks so much Rebecca!! I feel so honored that you decided to review my recipe! And so happy that you like the recipe so much 🙂 Thanks for taking the time to share!