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.
I know you’re probably tired of answering questions, but I need to know if this recipe can be equally doubled ingredient for ingredient. When I make enchiladas I always make at least two large pans. One for dinner, and one for the freezer. I need at least a quart of sauce. Thanks so much.
yes!
Mmmmmmm I made this to go into the One Pot Cheesy Mexican Lentil, Black Beans and Rice Recipe…its very difficult in Nova Scotia, Canada to find anywhere that sells Enchilada Sauce….so glad I wasn’t able to find it in a store….this homemade version is so delicious! I was eating it by the spoonful….yummy and easy…my kind of recipe ! Thanks !
OH MY GOODNESS. OUTRAGOUS best sauce ever. So easy, so tasty. Not hot at all. We don’t like spicy and this was a home run. Thank you so much for sharing.
I made your easy enchiladas, also excellent. Next I’m going to do beef, bean & cheese, I know this sauce will be so good with them too.
Introducing New Englanders to “good” Mex. Food. Hard to find good ingrediants in this area so I order on-line from New Mex. Thought I was making a pretty good enchalada sauce (Mexican gravy), but this recipe certainly beats mine. I make two batches, one with mild chili powder (molida) and one batch with hot. Son-ln-law and I like a little kick. Last effort was flat beef,bean, and cheese enchalads with plenty of your sauce (gravy) and an over very easy egg on top. Boy! They cleaned their plates. ThanKS for recipe.
What kind of chili powder?
Chili powder is a regular spice that is found in the spice aisle of your market.
Use American style chili powder. McCormick Organic Chili powder.
I tried this recipe last night. It came out well. I didn’t have any tomato sauce at home so I used a 6oz. can of tomato paste. It worked well. This was a very easy recipe to make.
II will never understand why people will take a good recipe then change the ingredients then comment on the original recipe. Just make a recipe to suit yourself and don’t comment.
I used this recipe when I made my first enchiladas and they turned out “fantastic” my family now wants me to make enchiladas all the time! Thank you for your awesome recipe!
awesome!
Just made this, but changed it up a bit. Used hot chili powder, ghost pepper powder and added some mexican oregano. But we like things spicy 🙂
I have never been a fan of enchiladas, mainly because I didn’t care for the sauce…but my boys recently requested enchiladas and I didn’t have a can of sauce in the pantry…so 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! My husband, who sells food to restaurants and resorts and institutions LOVES it as well (and he is just a tad picky)! Will make again and share over and over. Thank you!!
happy to hear!!