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.
We loved this! My family requests enchiladas all the time now. We can’t go back to canned.
I made this recipe for my family and they all loved it!!! Not too spicy, just enough, especially for me, BIG sissy LaLa!!! It was every easy to make and I ended up tripling it… for leftovers.
Growing up in a Mexican household where my mom used to make homemade enchilada sauce you would think I would too. But I don’t. And I was so tired of buying gross canned enchilada sauce. I found this recipe and let me tell you I will always use this one! Thank you so much 😊
Great recipe! Can I thicken with a cornstarch slurry? I have made this many times non GF but have a guest coming with celiac and I have cornstarch on hand instead of buying GF flour. Thanks!
I think that would be fine!
The BEST Sauce‼️
EASY, FAST, TASTY, & Everything you have on hand if you cook much👍👍👍
Can I use coconut flour?
Perhaps… I haven’t really experimented much with coconut flour, but you can try!
First time I made this today. Stuck my finger just to sample. Oh my!!!! Love it. I’ll be making this forever. So easy.
This was excellent, earthy, a little tangy, perfect amount of salt. This will be my go-to sauce from now on.
I really like the flavor and simplicity of this. My thought is to make big batch of dry ingredients to keep in freezer with further ingredients and instructions on the bag
Great recipe!! I have put this on my favorite recipes page.