Trader Joes Enchilada Sauce Recipe

This smooth, robust Trader Joes Enchilada Sauce Recipe is made with chili powder, tomato paste, and cumin, and ready in just 15 minutes. The toasted spices release a warm, earthy aroma right as the thick liquid begins to simmer in the pan. I rely on this quick stovetop method whenever I need a dependable base for Mexican-inspired dinners.

Why This Classic Works

Most store-bought sauces lean too heavily on salt or taste metallic from the can. By building a quick roux and blooming the dried spices in hot oil, you unlock a depth of flavor that mimics the beloved original perfectly.

I used to skip the step of toasting the flour and spices, which resulted in a raw, powdery finish. Taking just two extra minutes to cook the base transforms the entire profile into something rich and complex.

Trader Joes Enchilada Sauce Recipe Ingredients

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1/4 cup chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 3 tbsp tomato paste
• 2 cups chicken or vegetable broth
• 1 tsp apple cider vinegar
• 1/2 tsp fine sea salt

How To Make Trader Joes Enchilada Sauce Recipe

1. 1. Make the roux: Heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until lightly bubbling.
2. 2. Bloom the spices: Stir in the chili powder, cumin, garlic powder, and oregano. Cook for 30 seconds until highly fragrant and deep red.
3. 3. Add the tomato paste: Whisk the tomato paste into the spice mixture, letting it cook for another minute to slightly caramelize.
4. 4. Pour the liquid: Gradually pour in the broth while whisking continuously to prevent lumps from forming.
5. 5. Simmer and thicken: Bring the mixture to a gentle simmer. Reduce heat to low and cook for 8 minutes until it coats the back of a spoon.
6. 6. Finish with acidity: Remove the pan from the heat and stir in the apple cider vinegar and salt.

Recipe Tips

• Whisk constantly: A roux can easily turn lumpy if left unattended, so keep your whisk moving when adding the broth.
• Watch the heat: Spices can burn quickly in hot oil and turn bitter. Turn down the burner if the pot starts smoking.
• Adjust the thickness: If you prefer a thinner consistency, simply stir in an extra splash of broth at the very end.

What To Serve With Enchilada Sauce

This vibrant red sauce pairs beautifully with shredded chicken enchiladas or layered tortilla casseroles. You can also drizzle it over breakfast burritos or use it to simmer tender pork shoulder.

How To Store

Keep the cooled sauce in an airtight glass jar in the fridge for up to a week. You can also freeze it in a freezer-safe bag or container for up to three months.

FAQs

• Can I make this gluten-free? Yes, swap the all-purpose flour for a gluten-free flour blend or use a cornstarch slurry at the end.
• Is this sauce very spicy? It has a mild kick, but the heat level depends entirely on the chili powder you choose.
• Can I use fresh tomatoes instead of paste? Tomato paste provides the concentrated, sweet flavor needed to mimic the original, so fresh tomatoes will make it too watery.
• Why is my sauce bitter? This usually happens if the chili powder burns during the toasting step. Ensure your heat is moderate.

Nutrition

• Calories: 45 kcal
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 4g
• Protein: 1g

Try More Recipes:

• Trader Joe’s Autumnal Harvest Pasta Sauce
• Trader Joe’s Sweet Chili Sauce Recipe
• Trader Joe’s Peanut Sauce Recipe

Trader Joes Enchilada Sauce Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Smooth and robust, this Trader Joes Enchilada Sauce Recipe relies on chili powder, tomato paste, and cumin to build flavor quickly. Ready in just 15 minutes, it offers an easy, homemade shortcut for your favorite Mexican-inspired weeknight dinners.

Ingredients

• 2 tbsp olive oil

• 2 tbsp all-purpose flour

• 1/4 cup chili powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/4 tsp dried oregano

• 3 tbsp tomato paste

• 2 cups chicken or vegetable broth

• 1 tsp apple cider vinegar

• 1/2 tsp fine sea salt

Directions

• 1. Make the roux: Heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until lightly bubbling.
• 2. Bloom the spices: Stir in the chili powder, cumin, garlic powder, and oregano. Cook for 30 seconds until highly fragrant and deep red.
• 3. Add the tomato paste: Whisk the tomato paste into the spice mixture, letting it cook for another minute to slightly caramelize.
• 4. Pour the liquid: Gradually pour in the broth while whisking continuously to prevent lumps from forming.
• 5. Simmer and thicken: Bring the mixture to a gentle simmer. Reduce heat to low and cook for 8 minutes until it coats the back of a spoon.
• 6. Finish with acidity: Remove the pan from the heat and stir in the apple cider vinegar and salt.