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.
Awesome recipe. Paired it with black bean and mushroom enchiladas. Was a huge hit with my husband and me.
I can’t believe I haven’t commented on this before. I have been using your recipe for several months now. Every time we get a craving for enchiladas, I head over here and whip up some sauce. I always double it, as we like our enchiladas quite saucy. Thanks for a great recipe!!
I loved this recipe! I live in NYC and the only enchilada sauce I can find is canned stuff at Whole Foods (for almost $5 a can!!) – and that canned stuff is not good! This recipe was delicious. I substituted whole wheat pastry flour for the regular flour and also substituted water for the oil to make it non-fat. It was delicious. THANK YOU!!
Thanks for posting this! Found your beef/zucchini enchilada recipe on Pinterest, and of course, that led me here for this amazing sauce recipe.
First off, maybe she figured it out, but in October Lisa asked about using WW flour instead of all purpose. I tried it last night and it turned out incredible! I haven’t made this with AP flour, but the natural nuttiness of WW flour was definitely a bonus!
Regarding the spiciness, I was concerned about too much spice too (I have 1, 3 and 4 yr olds at home), so I made this sauce with only 1T of chili powder. Next time I think I will try 2. Kids didn’t say anything about spice, and I thought it could use a little more zing. Also, I LOVED the minced zucchini in here! As another commenter posted, my kids had no idea, and it adds a typically undesired veggie into their little tummies.
Now on to check out your other recipes! Thanks again!!
So glad to hear how well it worked out!
I just wanted to say this has become out go-to enchilada sauce recipe. Since we have a 3-yd-old most of the time I half the chili powder and also only use the Ne Mexican mild chili powder. I also double the recipe each time I make it and freeze half for an easier meal later on. It freezes great. Thanks for sharing!
I was just setting up tomorrow’s dinner and didn’t have enough canned enchilada sauce. A quick Google search landed me here. I whipped up a batch of this sauce and got everything ready and now I CAN NOT WAIT to have dinner tomorrow night. Thanks for a delicious, quick, not to mention much cheaper, alternative. I will never buy canned enchilada sauce again.
Funny how you say that you don’t like the taste of canned enchilada sauce yet your recipe calls for canned tomato sauce. Hmmm…….
Yeah, I can handle canned tomato sauce- use it in all kinds of recipes, of course. But for me, canned enchilada sauce = yuck.
I’ve made enchiladas countless times, but never thought to put zuchinni in them. What a great idea! I noticed, but the family was surprised after they ate and I told them. Thanks!
I’m on a low-sodium diet and can’t eat most canned products like enchilada sauce. I tried your recipe, with a few minor adjustments, and it was wonderful! Thank you so much! You helped bring delicious back into my life!
yay!
I am an American of Hispanic descent and I have been trying for years to learn how to make the enchilada sauce. It always sucks when I make it.
Thank you so much for this recipe! I will try it this weekend (0:
It sounds good!
Thanks again!