Easy Enchilada Sauce Recipe

This Easy Enchilada Sauce recipe is so much better than anything you can get out of a can. It's thick and rich and can be used to enhance the flavor of Pulled Pork Enchiladas, Mexican lasagna, and so much more!

This Homemade Enchilada Sauce is so flavorful and tastes much better than canned enchilada sauce. Once you try it, you'll never go back to canned.

I never thought I'd be making my own enchilada sauce, but one day when I was in the middle of making enchiladas, I realized I was out of enchilada sauce! I came up with this easy enchilada sauce recipe out of desperation and haven't bought red enchilada sauce since!

Jump to:

• 🧐 Why This Recipe Works
• 🛒 What You Need For This Recipe
• 🔖 Ingredients & Substitutions
• 🔪 Helpful Tools
• 🌶 How to make This Recipe
• 🌯 Enchilada Sauce Uses
• 🤷🏻‍♀️ Recipe FAQs
• 👩🏼‍🍳 Pro Tips
• 🍯 Related Recipes
• 📖 Recipe
• 💬 Comments

🧐 Why This Recipe Works

• Enchilada sauce is super easy to make, so the next time you need it, you can make it instead of running to the store to get some.
• The taste of homemade enchilada sauce can't be compared to the watered down version in cans.
• This recipe calls for simple pantry ingredients.
• It takes less than 30 minutes to prepare!

🛒 What You Need For This Recipe

🔖 Ingredients & Substitutions

• Oil: I use vegetable oil, but you can also use avocado oil, canola oil, or corn oil.
• Flour: This recipe calls for all-purpose flour, but you can use gluten-free flour if you need to.
• Chili Powder: Chili powder gives the enchilada sauce its rich flavor and color. Choose a good quality chili powder whenever possible.
• Chipotle Powder: I add chipotle powder to make the enchilada sauce spicy. If you prefer your enchilada sauce less spicy, just leave it out and double the chili powder instead.
• Other Spices: Ground cumin powder, garlic powder, onion powder, sea salt, and Mexican oregano (regular dried oregano can also be used).
• Tomato Paste: 1 can of tomato paste
• Chicken Stock: If you don't have chicken stock, substitute canned chicken broth. You can easily make this a vegan enchilada sauce recipe by substituting vegetable broth.

🔪 Helpful Tools

• Medium saucepan
• Whisk
• Mason jar

🌶 How to make This Recipe

Step 1: Heat oil in a medium saucepan over low to medium heat. Add flour, and stir to make a roux. Cook for a minute or two, then add chili powder and chipotle powder. Cook for an additional minute, stirring constantly.

Step 2: Add garlic powder, onion powder, cumin powder, sea salt, and dried oregano, then mix to combine. Add tomato paste and stir to form a thick paste. Cook for an additional minute.

Step 3: Pour chicken broth into the saucepan and whisk until a smooth sauce is formed. Turn the heat to the lowest setting, then cover and simmer for 15 minutes. Use at once or store in mason jars and refrigerate for later use.

🌯 Enchilada Sauce Uses

Not sure what to do with the enchilada sauce once you make it? No worries, that's what I'm here for. This sauce is perfect to use in my Mexican Lasagna recipe.

Another idea is to mix some in your breakfast burritos, or Spanish/Mexican rice.

You can also add it to Mexican lasagna, beef enchiladas, consider stirring some enchilada sauce into your chili. If you need even more ideas, just let me know!

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳 Pro Tips

• If the enchilada sauce gets too thick, you can add more broth or water to dilute it.
• Pour unused enchilada sauce in a mason jar and store in the refrigerator for a week.
• For longer storage, pour into freezer bags and freeze for up to 3 months.
• This enchilada sauce recipe is pretty spricy for the average person. However, if you prefer your enchilada sauce even spicier, you can add cayenne pepper.

🍯 Related Recipes

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📖 Recipe