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
4.59 from 148 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

4.59 from 148 votes (58 ratings without comment)

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246 Comments

  1. Marjorie says:

    5 stars
    Just made it. Super easy. I don’t like spicy. I cut chili powder in half and it was perfect for me. Enchiladas came out so good!

  2. Bruce Oleson says:

    Could this be home-canned after prep?

    1. Lori Lange says:

      I don’t think so- but I believe you can freeze it.

    2. Mark says:

      Enchilada can absolutely be canned.

  3. Teresa says:

    5 stars
    Love it! Love the addition of the tomato sauce. It gives the sauce the right amount of body and flavor. My new go to recipe for enchilada sauce 😊

  4. Caitlyn says:

    Love this so much!! Can you freeze it?

    1. Lori Lange says:

      Yes, should be fine to freeze!

  5. Tony says:

    That is a great sauce, liked it so much made xtra for my corn flakes in the morning!! Thanks

  6. Mimi says:

    OMG this is the best recipe ever. I used chipotle red jalapeño seasoning. 1/2 TBS. It was just the right amount to add some pizazz!

  7. Heidi R says:

    5 stars
    My whole family RAVED about this enchilada sauce! I will never go back to canned!

  8. Morgan says:

    How many enchiladas will this cover?

    1. Lori Lange says:

      A regular 9×13-inch pan of enchiladas.

  9. nannettemc68 says:

    5 stars
    Muy delicioso!! I used chipotle chili powder and regular chili powder and added a little smoked paprika for a little kick, and a little sugar. Quick and easy. Will definitely make again

  10. Cherry Staff says:

    5 stars
    SO good… my first time ever making the enchilada sauce from scratch… I used veggie broth because I was out of chicken… and I added a smidge of beef bouillon to the veggie broth… I also added in 1 tsp of canned chipotle salsa for a tiny bit of kick… I used this sauce for beef and black bean enchiladas. I WILL be making my red enchilada sauce from scratch, using this recipe from now on… no more store bought for this girl