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.
Can I can this sauce to be up for later
I have not tried canning with traditional canning methods, but it does freeze well!
First time making Encilada Sauce, I was not disappointed 😋.
I realized I was out of canned enchilada sauce in the middle of making dinner. I found this recipe when I did a search and am never buying canned again! THIS is what the sauce is supposed to taste like! It was super easy, quick and I had everything I needed. I doubled the recipe for a 9×13 pan and it was the perfect amount. I did substitute onion powder for onion salt, added another 1/2 tsp. of cumin as well as a 1/2 tsp. of cayenne pepper and threw in a small can of diced green chilis. My husband loved it and it gave a whole new taste to a favorite dish. Thanks for saving dinner!
I have made this recipe several times…always turns out great….the only thing I change is I use onion powder, no salt and no salt added chicken boullion and no salt added tomato sauce since my husband has congestive heart failure. But with all the spices, you don’t miss the salt!
I have never commented on a recipe before, but I had to on this one; it is so so so much better than anything canned, it is quick and easy to make so eliminates having to use canned. Thank you for introducing this to me!!
Made chicken enchiladas with this delicious sauce! I used olive oil and onion powder instead of onion salt to reduce sodium a bit and it was awesome! This will be my go-to enchilada sauce recipe from now on. Thanks!
Can you substitute the vegetable/canola oil with avocado oil?
I have not tried that, but you probably can!
I love this recipe and exclusively use it for any enchilada recipe I make. My favorite is to make this sauce, then pour it over chicken thighs in the slow cooker, cook for 2-4 hours, then make ‘chicken enchilada tacos’. Amazing!
I used this homemade enchilada sauce for the tortilla casserole by the same author. It was the most delicious food you can imagine! The sauce was perfect! Thank you.
How many enchiladas does that make
It should make enough for one recipe of enchiladas.
like the recipe but your calculator to double the recipe doesn’t scale. The amount of tomato sauce never changes when you increase or decrease
oh, gotcha. It’s not recognizing “one” vs. “1.”