My 5 Star Enchilada Sauce // You’ll Never Want Another One ️
My 5 Star ENCHILADA SAUCE // You’ll Never Want Another One ❤️ is a medium Mexican recipe that serves 6. 73 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 5 min | Cook: 30 min | Total: 40 min
Cost: $1.78 total, $0.30 per serving
Ingredients
- 2.5 tablespoons Unsalted Butter (melted)
- 1 tablespoon Vegetable Oil (neutral oil)
- 3 tablespoons All-Purpose Flour (sifted)
- 2 teaspoons Paprika (homemade, smoked or sweet)
- 1.5 tablespoons Chili Powder (homemade blend)
- 1 teaspoon Onion Powder (pantry)
- 2 teaspoons Garlic Powder (pantry)
- 1.5 teaspoons Chicken Bouillon (granules)
- 0.5 teaspoon Mexican Oregano (dried)
- 0.5 teaspoon Granulated Sugar (pantry)
- 2 teaspoons Tomato Paste (canned)
- 1 teaspoon Ground Cumin (pantry)
- 3 cups Chicken Broth (low‑sodium, homemade or store‑bought)
Instructions
Prepare Ingredients
Measure all spices, broth, butter, oil and flour and have them within arm’s reach.
Time: PT5M
Melt Butter and Add Oil
Place the skillet over medium heat, melt the butter, then stir in the vegetable oil.
Time: PT1M
Temperature: medium
Make the Roux
Add the flour to the butter‑oil mixture and whisk continuously until the mixture turns a deep golden‑nutty color, about 2‑3 minutes.
Time: PT3M
Temperature: medium
Toast Chili Powder and Paprika
Sprinkle the chili powder and paprika over the roux, stirring constantly for about 30 seconds until fragrant.
Time: PT30S
Temperature: low
Add Remaining Spices
Stir in onion powder, garlic powder, ground cumin, and Mexican oregano, cooking another 30 seconds.
Time: PT30S
Temperature: low
Incorporate Tomato Paste
Add the tomato paste, mixing well for 30 seconds until fully blended with the roux and spices.
Time: PT30S
Temperature: low
Gradual Broth Addition
Pour in about 1 cup of chicken broth while whisking to prevent lumps, then add the chicken bouillon. Repeat until all broth is incorporated.
Time: PT2M
Temperature: low
Bring to a Simmer
Increase the heat just enough to bring the sauce to a gentle simmer. Cook for 5 minutes, stirring occasionally, until it begins to thicken.
Time: PT5M
Temperature: low
Final Simmer
Reduce heat to low and let the sauce simmer for 10‑15 minutes, stirring every few minutes to prevent a skin from forming.
Time: PT15M
Temperature: low
Cool and Store
Turn off the heat, let the sauce cool slightly, then transfer to an airtight container.
Time: PT1M
Nutrition Facts
- Calories
- 73
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Contains meat (chicken broth), Not vegan, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of All-Purpose Flour: Whole wheat flour (will affect flavor), Gluten‑free flour blend
- Instead of Paprika: Store‑bought paprika
- Instead of Chili Powder: Store‑bought chili powder
- Instead of Onion Powder: Finely minced fresh onion (sautéed)
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Chicken Bouillon: Chicken stock, Vegetable bouillon
- Instead of Mexican Oregano: Regular oregano (less flavor)
- Instead of Granulated Sugar: Honey, Agave syrup
- Instead of Tomato Paste: Tomato sauce (reduced)
- Instead of Ground Cumin: Ground coriander
- Instead of Chicken Broth: Vegetable broth
Equipment Needed
- Skillet
- Measuring Spoons
- Measuring Cups
- Whisk or Wooden Spoon
- Stove Burner
- Airtight Container (optional)
Critical Steps — Do Not Skip
- Cooking the roux to a golden color without burning it
- Gradual incorporation of chicken broth to avoid lumps
- Continuous stirring during the final simmer to prevent skin formation
Chef Tips from the Video
- Using both butter and oil creates a richer mouthfeel and prevents the butter from burning
- Homemade paprika and chili powder give a fresher, more complex flavor than store‑bought versions
- A splash of lime juice at the end brightens the sauce without altering the classic flavor profile
Troubleshooting
Sauce is lumpy after adding broth
Whisk vigorously while adding broth slowly; if lumps persist, blend with an immersion blender.
Sauce becomes too thick
Thin with additional chicken broth or water, a tablespoon at a time, until desired consistency is reached.
Sauce develops a skin on top
Stir more frequently during simmering or cover the skillet loosely with a lid to retain moisture.
Sauce tastes raw or floury
Make sure the roux is cooked to a deep golden color before adding spices and broth.
Storage
Refrigerator: Up to 3 days in an airtight container
Freezer: Can be frozen for up to 2 months; thaw in refrigerator before reheating
Room temperature: Not recommended; keep refrigerated after cooling
Make-Ahead Tips
- Prepare the sauce up to 3 days ahead and store refrigerated; reheat gently and thin with broth if needed
- Freezing is possible – portion into freezer‑safe bags, thaw overnight in the fridge
- The sauce can be made completely ahead and used to assemble enchiladas later
Frequently Asked Questions
What is the cultural significance and history of enchilada sauce in Mexican cuisine?
Enchilada sauce is a cornerstone of Mexican home cooking, tracing back to pre‑colonial times when corn tortillas were rolled and drenched in chili‑based sauces. Over centuries, regional variations emerged, but the red sauce made with dried chilies, spices, and broth remains the classic base for many festive dishes.
What are the traditional regional variations of enchilada sauce in Mexican cuisine?
In central Mexico, a red sauce using dried guajillo or ancho chilies is common, while the Yucatán favors a smoky, tomato‑rich sauce with habanero. Northern regions often add a touch of cumin and oregano, similar to this five‑star version, and some coastal areas incorporate tomatillos for a green sauce.
How is five‑star enchilada sauce traditionally served in Mexico?
It is typically ladled over rolled corn tortillas filled with cheese, chicken, or beef, then baked until bubbly. The sauce also tops tacos, enchilada casseroles, and is sometimes drizzled over eggs for a hearty breakfast.
During which celebrations or occasions is enchilada sauce commonly used in Mexican culture?
Enchilada sauce appears at family gatherings, holidays like Día de los Muertos, and festive meals such as birthday parties and Christmas Eve feasts, where layered enchiladas are a crowd‑pleasing centerpiece.
What authentic ingredients are essential for traditional Mexican enchilada sauce versus acceptable substitutes?
Authentic recipes call for dried chilies (guajillo, ancho), Mexican oregano, cumin, and chicken broth. Substitutes like store‑bought chili powder, regular oregano, or vegetable broth work, but they alter the depth and regional character of the sauce.
What other Mexican dishes pair well with this five‑star enchilada sauce?
It pairs beautifully with chicken or beef enchiladas, chilaquiles, huevos rancheros, burritos, and even as a dipping sauce for fried empanadas or tortilla chips.
What makes this five‑star enchilada sauce special or unique in Mexican cuisine?
The sauce uses a butter‑oil roux to create a velvety texture, homemade paprika and chili powder for fresh spice, and a careful low‑heat simmer that locks in flavor without bitterness, resulting in a restaurant‑quality finish.
What are the most common mistakes to avoid when making five‑star enchilada sauce?
Common errors include undercooking the roux (leaving a raw flour taste), adding broth too quickly (causing lumps), and letting the sauce boil vigorously, which can cause a skin to form or a burnt flavor.
Why does this recipe use a butter‑oil combination for the roux instead of oil alone?
Butter adds richness and a slightly nutty flavor, while the oil raises the smoke point, preventing the butter from scorching. This combination yields a smoother, richer sauce than oil alone.
Can I make five‑star enchilada sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to three days in advance. Store it in an airtight container in the refrigerator; reheat gently on the stove and thin with a splash of broth or water if it has thickened.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on classic comfort foods and Mexican-inspired dishes, emphasizing technique and ingredient explanations for home cooks of all skill levels.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step breaks each recipe into bite‑size, timed steps with visual cues, often providing homemade spice blends and detailed explanations of why each technique matters, whereas many other channels assume prior knowledge and skip the foundational details.
Last updated: August 28, 2026
