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.
Homemade Enchilada Sauce recipe.

How to make Homemade Enchilada Sauce:

  1. Melt butter in a large saucepan.
  2. Create a roux: Sprinkle in the flour and cook for several minutes.
  3. Season: Add in the spices.
  4. Pour in the beef broth and add the tomato paste, stir while heating until sauce is thickened.
Melted butter in a large saucepan with flour sprinkled in.
Thick paste that forms when mixing butter with flour.
Spices being added to make a enchilada sauce.

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!

Cup filled with homemade enchilada sauce, with sauce dripping down the side and a spoon on top.

  • 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

  • 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

    .

Broth: Make sure you are using a low or no sodium broth. If not then you will need to cut back on the amount of salt in the recipe. I would recommend tasting first before adding salt, so that the sauce doesn't turn out too salty.

Storage:

  • 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.

Serving: 1 cup , Calories: 114 kcal , Protein: 8 g , Fat: 3 g

This recipe was originally posted in 2016. Updated on March 28, 2018. And updated again on January 10, 2022 with new photos and informational video.