Easiest From-Scratch No-Tomato Enchilada Sauce

I have vivid memories of my grandmother’s kitchen, a place filled with warmth, laughter, and the unmistakable aroma of spices simmering on the stove. Her enchiladas were legendary, but the secret ingredient wasn’t some exotic chili or obscure technique. It was her incredible enchilada sauce, a recipe she guarded closely… until she finally shared it with me. This recipe is adapted from her sauce, offering a shortcut without sacrificing flavor. It’s perfect for a weeknight dinner when you crave that authentic taste without spending hours in the kitchen.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: About 4 cups of sauce (enough for 1-2 pans of enchiladas)
• Yield: 4 cups
• Dietary Type: Vegan

Ingredients

• 6 tablespoons vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 4 tablespoons flour
• 4 cups water
• 2 teaspoons vinegar

Equipment Needed

• Large skillet
• Whisk

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Make sure the skillet is large enough to hold all the ingredients comfortably, as the sauce will expand as it simmers.
2. Whisk in the chili powder and cumin and cook for about 1 minute. This step, called “blooming” the spices, releases their essential oils and intensifies their flavor. Be careful not to burn them – keep stirring!
3. Add the flour to the skillet and whisk constantly until a smooth paste forms. This is called a roux, and it will thicken the sauce. Continue cooking, stirring constantly, for another 1-2 minutes until the roux turns a light golden-brown color.
4. Slowly pour in the water, whisking constantly to prevent lumps from forming. It’s important to add the water gradually while whisking vigorously to ensure a smooth sauce.
5. Bring the mixture to a simmer, then reduce the heat to low and continue to simmer for approximately 15 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld together beautifully. Don’t let it boil rapidly, as this can cause the sauce to become too thick or even scorch on the bottom of the pan.
6. Stir in the vinegar. This adds a touch of acidity that brightens the flavor of the sauce and balances the richness of the spices.
7. Taste and adjust seasonings as needed. You might want to add a pinch of salt, pepper, or even a dash of hot sauce for extra heat.

Expert Tips & Tricks

• Spice it up: For a spicier sauce, use a hotter chili powder or add a pinch of cayenne pepper along with the chili powder and cumin.
• Smooth texture: If your sauce has lumps despite your best efforts, you can use an immersion blender to blend it until smooth. Be careful when blending hot liquids! Alternatively, strain the sauce through a fine-mesh sieve to remove any lumps.
• Make ahead: This enchilada sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before using.
• Thickening issues: If the sauce is too thin after simmering, continue simmering it for a few more minutes, stirring frequently, until it reaches your desired consistency. If it becomes too thick, add a little more water to thin it out.
• Fat Content: For a slightly richer sauce, use half vegetable oil and half butter.

Serving & Storage Suggestions

This enchilada sauce is fantastic served immediately over your favorite enchiladas. It also pairs well with burritos, tacos, or even as a dipping sauce for quesadillas.

Leftover enchilada sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it over low heat on the stovetop, stirring occasionally. You can also freeze the sauce in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	18g	28%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	50mg	2%
Total Carbohydrate	12g	4%
Dietary Fiber	3g	12%
Sugars	1g	2%
Protein	2g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free: To make this sauce gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch. Use the same amount as the flour.
• Smoked paprika: For a smoky flavor, add 1 teaspoon of smoked paprika along with the chili powder and cumin.
• Different vinegars: Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, for a slightly different flavor profile.
• Spice level: Adjust the amount of chili powder to your preferred level of spiciness. You can also add a pinch of cayenne pepper for extra heat.

FAQs (Frequently Asked Questions)

Q: Can I use different types of oil?
A: Yes, you can use other neutral-flavored oils like canola oil or grapeseed oil if you don’t have vegetable oil on hand.

Q: Can I make this sauce without the flour?
A: Yes, you can omit the flour for a thinner sauce, but it will have less body. Alternatively, you can use cornstarch as a gluten-free thickener.

Q: How can I make the sauce richer?
A: You can add a tablespoon of tomato paste or a small amount of vegetable broth for a richer flavor.

Q: Can I use chicken broth instead of water?
A: While this will alter the flavor, it’s possible if you’re not concerned about keeping the recipe vegan. It will add more depth.

Q: My sauce is too bitter. What can I do?
A: A pinch of sugar or a tiny amount of baking soda can help neutralize the bitterness. Be careful not to add too much!

Final Thoughts

Now you have the secret to the easiest and most delicious from-scratch enchilada sauce! Don’t be intimidated to experiment with the flavors and make it your own. Gather your ingredients, put on some music, and enjoy the process of creating something delicious. I encourage you to share your creations with friends and family, and please, let me know what you think! Maybe pair it with a cool, refreshing margarita to complete the experience.