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.
Made this last night, my family LOVED it! Bravo…
Ladies,if you are worried about the level of heat in this sauce, just cut the spices in half the first time. I think the troublemakers would be the chili powder and cumin, so just do 1 Tbsp of chili powder and 1/4 teaspoon of the cumin.
Now for my question, Lori, have you ever made a large batch and canned it in jars. My freezer just about bursts at the seams when I start baking for the holidays, so I’d rather not have to lose any space to the bags of frozen sauce. Anyone?
I’m not a canner, so I can’t really give any advice on that.
I wasn’t a big fan of canned enchilada sauce, but, since I didn’t know any alternative, I would have to buy it when making enchiladas. Thank you for sharing this recipe and saving me from the canned stuff 🙂
1. I make a Velveeta all the time. It is basically made with cheddar and milk. Berry good but doesn’t last as long without the preservers. Also, I make the enchilada sauce I grew up with, in New Mexico, which has no tomatoes. It is made with real chilies. I even can my own red and green enchilada sauces. 2.Always have to make extra of whatever meal I use it in…folks love it. But then, NM is the chili capitol of the world. I use long green chilies or if in a hurry, I buy packages of dried or powdered chilies from NM. And by the way, try this recipe with green Chili’s. Also fantastic! 3. For those of you out side a chili bearing area, Amazon.com carries just about everything you could possibly need or want. They are quick to deliver too.
This is great. I made some today to used in a Pazole Recipe. I will never use enchilada sauce from a can again (even though the tomato sauce is canned.) My child liked it so much she licked the pot. (I also adjusted down the chili powder to fit family tastes.) Great stuff. Thank you!
Love this recipe! Thank you so much! Also, I used tomato paste instead of sauce, and omitted the thickening agent all together. I used a bit more broth to thin it out, but it worked like a charm!
This is a nice, easy recipe that yields a smooth, slightly smoky sauce. I cut the chili powder in half to accommodate family preference, and it’s still a very good sauce. I also used vegetable broth for the vegetarians in the family. Next time I will omit the salt and perhaps use low-sodium tomato sauce, as the sauce is a bit more salty than I prefer. But the recipe is definitely a keeper, and is flexible enough to accommodate all these changes and still produce a great sauce.
Finally – a homemade enchilada sauce to pair with my taco seasoning! I’ve been making my own taco seasoning for a while now, but always had to make a special trip to another grocery store to buy enchilada sauce. I was so excited to find your recipe, and it’s wonderful! When paired with my taco seasoning and a can of cream of mushroom soup, your sauce made the best filling. Perfect quantity for eight enchiladas. Can’t wait to try more of your recipes!
Is chili powder is the US different to what is called chilli powder in the UK?
I used chilli powder (I’m in Scotland) and 2 tablespoons nearly blew my head off! I love spice but this was insanely hot. My DH ate two mouthfuls and instantly got hiccups – which was funny, but a shame as he struggled to eat anymore due to the spice.
I’m assuming US and UK are actually different things as you say the recipe is mild and I see in the comments others agreeing. Can anyone tell me the difference so I can adapt this and future recipes? And not make my husband cry 😉
It’s just a mild spice here in the U.S.- definitely NOT spicy in the hot sense of the word. Sorry about the mix-up!
Made this tonight and we loved it.
I made this sauce tonight with beef broth and fried the onions and garlic at the start instead of using powders. It is the best enchilada sauce I’ve ever made. I won’t buy the canned stuff again.