This homemade Enchilada Sauce can be made in just 15 minutes. It has the perfect blend of simple spices to make the best enchiladas ever! It’s not a hot and spicy sauce unless you want it to be. And this recipe can easily be doubled or tripled if you are making a lot of enchiladas.

Enchilada sauce in glass jar on counter

I don’t know about you, but I don’t really care for the enchilada sauce that you buy in the can.  It always seems to have a bit of a metal taste to it.  The flavor isn’t there. It’s just not good. My enchilada sauce recipe been a very popular recipe for a good number of years!  Skip the canned stuff and make this homemade enchilada sauce (double the recipe, if you’d like).  Use it in all of your recipes that call for canned enchilada sauce.

The best enchilada sauce recipe:

Here’s a quote from a reader (and if you read all of the comments below that people have left over the years, you’ll see similar sentiments!)

“I googled a recipe and this one popped up.  After a quick check of the ingredients, I realized I had everything I needed, so I made it and OMG, I could not stop “sampling” it!  I have now made it four times…so much flavor, but not too spicy OR mild.  I will never buy enchilada sauce again – this is the BEST sauce!”

making enchilada sauce in pan stirring with red whisk

How to make Enchilada Sauce:

This recipe is super simple. First you’ll heat oil in a pan and then whisk in flour and chili powder until lightly browned. Next, you’ll whisk in chicken broth and tomato sauce. Ground cumin, garlic powder, onion salt and salt are mixed in too. All is simmered for about 10 minutes, and that’s it!

But how can it be homemade when you’re using canned?

This sauce is not made from fresh tomatoes, so you’ll see canned chicken broth and canned tomato sauce in the ingredient list.  But it’s combined with the right amount of spices, and it turns out a delicious enchilada sauce! I don’t mind canned tomato sauce, but canned enchilada sauce is just awful. This sauce will have a much better flavor than canned enchilada sauce from the store.

enchilada sauce in glass container sitting on counter

How to freeze enchilada sauce:

Transfer the sauce to freezer-safe jars or containers. Freeze for up to 3 months. Be sure to label so you know what you’ve got in there!

Substitution suggestions:

For a spicy sauce, add cayenne pepper or chipotle chile powder. If you want to make a vegetarian enchilada sauce, use vegetable broth in place of chicken broth. It’s okay to use whole wheat flour in place of all-purpose flour. And you can use olive oil in place of canola/vegetable oil.

enchiladas with sauce on top

If you’ve never been a fan of canned enchilada sauce, or if you are in a part of the world where it’s difficult to find… then this recipe is for you! It’s so easy to make, and I think you’ll be impressed with the results. Enjoy!

Here are a few recipes where you will need enchilada sauce:

Enchilada sauce in glass jar on counter
4.58 from 147 votes

Homemade Enchilada Sauce

Much better tasting than the canned variety!
Prep: 10 minutes
Cook: 15 minutes
Servings: 5 servings (2½ cups)
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Ingredients

Instructions 

  • Heat the oil in a large skillet to medium heat. Whisk in the flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in the chicken broth, tomato sauce, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
  • Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.

Notes

  • If you are preparing this recipe as GLUTEN FREE- just be sure to substitute an alternative thickener in place of the all purpose flour.  Some people use a good GF flour (like Bob's Redmill), and others like to use sweet rice flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).

Nutrition

Serving: 1serving (1/2 cup), Calories: 143kcal, Carbohydrates: 7g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Sodium: 661mg, Potassium: 273mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 3.1mg, Calcium: 19mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Homemade Enchilada Sauce in a pan

4.58 from 147 votes (58 ratings without comment)

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245 Comments

  1. Sibyl says:

    5 stars
    Found myself without a can of enchilada sauce and searched for a homemade option. Suffice it to say that this recipe took my enchiladas to the next level…and I had all of the ingredients in my pantry. Who needs canned?! Absolutely wonderful flavor…will never use anything else. Thank you!

  2. Chrissy Liguori says:

    5 stars
    Loved this easy recipe with everything I had on hand. Served it over tamales, so tasty!

  3. Steve says:

    I love this recipe! It has a great flavor profile and I definitely will be making it again.

  4. Heather M says:

    5 stars
    My husband said the best enchiladas ever.

  5. Cheryl Barlow says:

    5 stars
    Delicious! I used garden tomato 🍅 sauce and it turned out delicious!!! I also used roasted garlic olive oil a little red pepper 🌶 flakes and chipotle just to give it a little zing but not over the top spicy (medium) Tripled the recipe and froze in small freezer bags. Great for making Spanish rice too! Thank you 😊 for a great recipe!

  6. Candy says:

    5 stars
    Amazing every time!

  7. Henry R Eizenga says:

    5 stars
    Easy and delicious!

  8. KJMc says:

    5 stars
    Just made this- OMGOSH! Delicious! I did add a couple shakes of ground red pepper because we love spicy foods. Thank you for sharing!

  9. Sue Mountain says:

    5 stars
    OMG! This sauce is the absolute BOMB! My husband won’t stay out of the saucepan and I still need to make the enchiladas. Made as written… cannot wait until dinner. Thank you!

  10. Michele says:

    5 stars
    Do you have a recipe for green enchilada sauce. if so, would love for you to share. Thank you.