YT Recipe

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

  1. Prepare Ingredients

    Measure all spices, broth, butter, oil and flour and have them within arm’s reach.

    Time: PT5M

  2. Melt Butter and Add Oil

    Place the skillet over medium heat, melt the butter, then stir in the vegetable oil.

    Time: PT1M

    Temperature: medium

  3. 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

  4. 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

  5. Add Remaining Spices

    Stir in onion powder, garlic powder, ground cumin, and Mexican oregano, cooking another 30 seconds.

    Time: PT30S

    Temperature: low

  6. Incorporate Tomato Paste

    Add the tomato paste, mixing well for 30 seconds until fully blended with the roux and spices.

    Time: PT30S

    Temperature: low

  7. 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

  8. 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

  9. 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

  10. 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

Last updated: May 29, 2026

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My 5 Star ENCHILADA SAUCE // You’ll Never Want Another One ❤️

Recipe by Rachel's Step by Step

A rich, smooth enchilada sauce made with a golden roux, homemade paprika and chili powder, and seasoned with Mexican oregano, cumin, and chicken broth. Perfect for enchiladas, burritos, tacos, quesadillas, eggs, or any Mexican‑style dish.

MediumMexicanServes 6

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
12m
Prep
20m
Cook
10m
Cleanup
42m
Total

Cost Breakdown

$1.78
Total cost
$0.30
Per serving

Critical Success Points

  • • 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

Safety Warnings

  • • Hot oil and butter can cause burns – handle the skillet with oven mitts
  • • The sauce will steam vigorously when it reaches a simmer – keep face away
  • • Use a sturdy whisk to prevent splatter

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of enchilada sauce in Mexican cuisine?

A

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.

cultural
Q

What are the traditional regional variations of enchilada sauce in Mexican cuisine?

A

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.

cultural
Q

How is five‑star enchilada sauce traditionally served in Mexico?

A

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.

cultural
Q

During which celebrations or occasions is enchilada sauce commonly used in Mexican culture?

A

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.

cultural
Q

What authentic ingredients are essential for traditional Mexican enchilada sauce versus acceptable substitutes?

A

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.

cultural
Q

What other Mexican dishes pair well with this five‑star enchilada sauce?

A

It pairs beautifully with chicken or beef enchiladas, chilaquiles, huevos rancheros, burritos, and even as a dipping sauce for fried empanadas or tortilla chips.

cultural
Q

What makes this five‑star enchilada sauce special or unique in Mexican cuisine?

A

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.

cultural
Q

What are the most common mistakes to avoid when making five‑star enchilada sauce?

A

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.

technical
Q

Why does this recipe use a butter‑oil combination for the roux instead of oil alone?

A

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.

technical
Q

Can I make five‑star enchilada sauce ahead of time and how should I store it?

A

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.

technical
Q

What does the YouTube channel Rachel's Step by Step specialize in?

A

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.

channel
Q

How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?

A

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.

channel
More like this:Mexican RecipesSauce RecipesMore by Rachel's Step by Step

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