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.
These are great enchiladas! But I change the sauce a bit. I found that using dried garlic instead of powder, chopped onions instead of onion salt, and fresh tomatoes along with the sauce really gives a natural taste without much more work. Because I like spicy food, I add hot peppers along with the chili powder, and some hot Hungarian paprika for a twist.
Quite by accident, I quadrupled this recipe. Even then it turned out great. I don’t eat really spicy stuff that burns my mouth, but the flavors in this are great. And no mouth burning.
I have made two pans of cream cheese Chicken enchilada’s and are freezing them to serve over the holidays.
I also places the cooled extra into bowls to freeze. I will let you know how all this turns out.
But wanted to tell you how happy I am with this sauce. I also used my own chicken broth since I had to boil so much chicken.
Thanks
I’m sorry but I’m Mexican, and our enchilada sauce is no where near this sauce. Do you guys just make up a sauce?
It’s the sauce that is most like the sauce sold in cans in the USA.
I read in this article that you can freeze it in a freeze-safe jar or container , Mark the item and date it. Can freeze up to three months according to this article.
I just made this and it is amazing! It blows away the canned stuff! I will never buy canned again! Thanks for sharing!
This is AMAZING and SIMPLE! We will never eat the icky canned stuff again! Full of flavor and not to spicy.
I’ve made your Enchilada Recipe a bunch of times, but tonight was the first time I tried the sauce. It was fantastic. Who knew it would taste so much better than the store bought kind?
I know, right? I’m so glad you liked it too!
I made your sauce tonight for a quick meal of pork enchiladas. It was great and helped me turn leftover pork into a new meal. Thanks!
Recipe Girl…this enchilada sauce was delish! Took my first stab at Veggie Enchiladas for Meatless Monday with lots of leftover grilled veg, and it was superb. Never a huge fan of enchiladas, but this sauce was perfect. (P.S. was eating it by the spoonful while I reheated veggies…can’t wait to use the rest to make some sort of Mexican rice!)
I love this sauce !! I am native Mexican and wanted something quick and easy and mom’s sauce takes alot more effort ! My Gringo husband loves his Mexican so make these often ….. Thaanks
I’m so glad I ran across this recipe! I made it a few weeks ago for enchiladas (the recipe for which I also found on your site,) and we all loved it. I’m making it again tonight! I’ll never go back to store-bought enchilada sauce!