This homemade Enchilada Sauce is easy to make, and it can be made in just 15 minutes. It has the perfect blend of simple spices to make the best enchiladas ever! It’s a mild sauce, and 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 tried and true red enchilada sauce has been the best recipe (and a very popular one) for a good number of years! I’ve tried many recipes, and I’ve tried making it all sorts of ways, but this simple mix of ingredients that I’m sharing with you here is perfect. The sauce is key to making great enchiladas. 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 using 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 enchilada sauce!”
How to make Enchilada Sauce:
Traditional enchilada sauce is made with dried chiles. This enchilada sauce has a base of tomato sauce and spices. It’s a quick and easy recipe for enchilada sauce using ingredients that you might already have at home (or are easy to locate in your market). Everyone who has tried the recipe just raves and raves about it.
Homemade enchilada sauce is super easy to make. First you’ll make the roux to help thicken the sauce. 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.
Ingredient Notes:
- Vegetable or canola oil are listed in the recipe, but you can use any neutral-flavored oil to make enchilada sauce (avocado oil and grapeseed oil are also considered to be neutral-flavored).
- 1 to 1 Gluten Free Flour Blend may be substituted for the all purpose flour to make this a gluten free enchilada sauce.
- Vegetable broth may be substituted for the chicken broth to make this a vegetarian enchilada sauce.
- Don’t use tomato paste. Don’t use marinara sauce. Use tomato sauce!
How to freeze enchilada sauce:
Transfer the sauce to freezer-safe jars or containers. Alternately, you can put the sauce in a large freezer zip baggie and lay it on its side to press out the air and seal. Freeze for up to 3 months. Be sure to label so you know what you’ve got in there!
What I love about this recipe:
- It’s so much better than store-bought. I mean SO MUCH better!
- I love that this enchilada sauce is made from simple ingredients that don’t have weird preservatives included in them.
- As an American, I actually prefer this sauce over a traditional Mexican recipe for enchilada sauce. It’s mild and perfect!
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 so impressed with the results. Enjoy!
Here are a few recipes that use enchilada sauce:
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.
Excellent recipe. easy to make
Delicious!! I’ve always bought the packaged enchilada sauce mix, to make my enchiladas. The two stores that I tried, had none. I found this recipe, and gave it a try. Its easy to put together, and it’s mild enough for my parents, who are sensitive to spices! I will never go back to the packaged mix again!! Thank You 🙂
Excellent Recipe! No way I’m ever buying enchilada sauce in the can ever again
Very good! Only change I made was to use crushed tomatoes and it turned out great! Used this to layer a burrito casserole (lasagna style).
Totally fantastic recipe for enchilada sauce. The excellent taste, consistency, and smoothness of this sauce is perfect for my enchilada casserole.
This recipe delivers what it says! I never really cared for enchilada sauce but this changed my mind for sure…I’m making it again this week!
My first ever making enchilada sauce. I will never buy store bought again.
“So much better than the canned variety.” AND HOW! This has both a more authentic taste–and color–but it’s a nice consistency, not like the runny stuff that comes out of the can. Thank you so much for this recipe! The only moderation I made–I make enchiladas in BIG batches–was to go with 16-oz tomato sauce and tweak the spices and flour accordingly. Thank you again!
Easy to make recipe and delicious!
Fantastic sauce of coarse for me I like a little extra spice and doubled the recipe and added a small can of green pickled sliced jalapeno peppers. Best I have ever had!!! Thank you soo much