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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.
Great recipe, thank you! Have you tried freezing this with the butter?
I have not tried freezing it before. Sorry!
Have you ever added ground beef to this?
I’ve never added it to the sauce directly and used that as an enchilada sauce. But I have made meatballs with this sauce, and I use this for all of my enchiladas. It pairs wonderfully with beef.
Do you have to put tomato paste can you leave it out?
You can leave it out.
I’m so glad I found this recipe! Our favorite Mexican restaurant switched ownership and started using canned sauce (yuck) and my husband and I have really missed having a nice authentic thick sauce. I made this last night and it was so good and my picky husband said with a little tweaking to our own taste preferences that it will be perfect (that didn’t stop him from eating half of them though ?)
The store was out of low sodium beef broth so I just omitted the salt and it worked out well. Thank you for this recipe! I doubled so I could freeze some to have on hand when the craving hits.
I love this recipe! When I have the time I start by toasting dried chiles and cumin seeds and grinding them up. This is so delicious I’ve made enchilada nachos with it–just sauce and cheese on tortilla chips, it’s so good!
Just made this. Echoing all the above – this is the best I’ve ever made. Delicious!
I used half low sodium beef stock and half DosXX beer, half butter and half bacon renderings…great
We made this for dinner tonight and we seriously wiped the pot clean with extra tortillas!! The only thing i will change next time is that I’m doubling the recipe. It is a game changer! I also will never buy canned again.
Thank you so much!!
This homemade sauce is so much better than the canned stuff. Great recipe!
Can you can this sauce?