This Easy Homemade 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!
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😍 Why You'll Love This Recipe
- This homemade enchilada sauce recipe 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 Enchilada Sauce
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.
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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
If a recipe calls for enchilada sauce and you don't have any, you can substitute tomato sauce that has been seasoned with chili powder, chipotle powder, garlic powder, and cumin.
Enchilada sauce is usually prepared with simmered chilies, broth, tomatoes or tomato sauce, and spices and herbs including cumin and oregano.
👩🏼🍳 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
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Easy Enchilada Sauce Recipe
Ingredients
- 3 tablespoon vegetable oil
- 2 tablespoon flour
- 1 tablespoon chili powder
- 1 tablespoon chipotle powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin powder
- ¾ teaspoon salt
- ½ teaspoon Mexican oregano
- 6 ounce tomato paste
- 2 cups chicken broth
Instructions
- 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.
- 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.
- 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.
Notes
- 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.
Melissa B. says
I would love to make homemade enchilada sauce, however, I have food allergies and can't have tomato. Do you think I could omit the tomato paste?
Hilda Sterner says
Hi Melissa,
Technically you could make it without tomato sauce, but then all the other ingredients would need to be adjusted. I recommend googling "no tomato enchilada sauce" to find exactly what you're looking for. Good luck!
Melissa B. says
Thank you so much for such a quick reply. I’ll add “no tomato “ to my search. All the recipes in my original search had tomato. BTW, I made your enchiladas tonight and they were great!
Kay Ericksen says
I loved this and made the enchilada recipe with it. Question! Will this sauce freeze? Thanks!
Hilda Sterner says
Hi Kay,
Thank you for the review, glad you liked the enchilada sauce. Yes, you can freeze the cooled sauce. I usually pour it into freezer bags, let all the air out, and label it with what it is and the date.
Kay Ericksen says
Thanks!
Debra Monet says
This enchilada sauce recipie of yours is a keeper. I've always bought canned, but this should be jarred and marketed by you. Thanks
Hilda Sterner says
Hi Debra,
That's very sweet of you. Thank you for your kind words and for leaving the review. Enjoy! ❤️