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.
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!”
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.
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.
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:
- Easy Beef Enchiladas
- Beef and Cheese Enchiladas
- One Pan Enchilada Pasta
- Beef and Bean Enchilada Casserole
- Chicken and Spinach Enchiladas
- Zucchini Beef Enchiladas
Homemade Enchilada Sauce
Ingredients
- ¼ cup vegetable or canola oil
- 2 tablespoons all purpose flour
- 2 tablespoons chili powder
- 1½ cups low sodium chicken broth
- One 8-ounce can tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ teaspoon salt
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is Emeril Lagassi’s recipe. I’ve been making it for years. It is so good.
Hmmm, I’ve never heard that- I just looked up his recipe, and although it’s similar… it’s not the same recipe 🙂 I’ll have to try his variation and see what I think!
My husband and I eat low sodium and I made this recipe with no added salt and used Herb Ox no sodium chicken broth, no salt added tomato sauce and onion powder instead of the onion salt. It was amazing! I’m making more today for my weekly food prep for taco Tuesday!
Way too salty, and I used lower sodium sea salt.
How on earth can it be too salty when it’s only 1\4 tsp salt and low sodium chicken broth? I think you made an error.
Lots of flavor! Love it
Can I freeze the left over sauce?
I think so.
Great recipe! I wanted to make enchiladas and had everything except for the sauce. I’ll never buy enchilada sauce again!
This recipe makes great enchilada sauce! My daughter must eat Gluten Free and it is easy to convert. I always double the recipe so we have some in the freezer for busy nights.
Made this only adding a few pinches Mexican oregano. Yum.
This recipe was a huge hit! I only put half the amount of chili spice but my kids said they could have handled more.
Excellent recipe! Love how fast the enchilada sauce came together and the savings can’t be beat.
Outstanding in every way. Really easy, incredibly flavorful and a huge hit with my dinner guests.