How to Make Enchilada Sauce
Enchilada sauce is so easy to make! This red enchilada sauce recipe comes together in ten minutes. I've tried all the other recipes and this is the best!
Updated by Kathryne Taylor on August 28, 2024
I’ve been working on my enchilada game lately, for both the cookbook and an upcoming enchilada recipe. There is an art to making great enchiladas, and the sauce is a key component.
I thought I’d share my tested and perfected enchilada sauce recipe today, in case you want to try it on your favorite enchilada recipe. It’s ready in under ten minutes, and I promise, it’s so tasty you won’t want to go back to the store-bought kind again.
When I developed my go-to sauce (first seen on my spinach artichoke enchiladas), I tried at least five of the top sauce recipes on Google, all with different ingredients and techniques.
I tried making sauce with tomato sauce, which tasted too raw and was kind of goopy. I tried making sauce with blended diced tomatoes, and it had the same issues. I tried sauce without any tomato ingredients, and it didn’t taste quite like the enchilada sauce I grew up eating, or the sauce at my favorite Mexican restaurants. I tried sauces made without any thickener (like flour or cornstarch), and they pooled at the bottom and turned my enchiladas into a soupy, texture-less casserole.
Finally, after some experimentation and cross-referencing with America’s Test Kitchen, I landed on the perfect enchilada sauce. Vegetable broth forms the base of the sauce, but it’s only added after you make a simple roux of flour and oil. You need a full three tablespoons of each to properly thicken the sauce. I tried making this sauce with a gluten-free flour blend and that worked great as well.
The Best Enchilada Sauce
Four reasons to love this recipe:
- This sauce is full of authentic Mexican flavor. It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste.
- The cinnamon is optional since some people just don’t like it in savory applications, but just a pinch adds some lovely warmth and complexity.
- The final kicker is a tiny splash of vinegar, which really amps up the flavor.
- Unlike canned enchiladas sauces, this homemade sauce is free of unnecessary processed ingredients and MSG (that’s monosodium glutamate, which gives my mom migraines).
I love this sauce and I’m confident you will, too, since it’s gotten rave reviews on my spinach artichoke enchiladas and veggie black bean enchiladas.
Please let me know how this recipe turns out for you in the comments! Your feedback keeps me going.
Watch How to Make Enchilada Sauce
Homemade Enchilada Sauce
This homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Notes
Enchilada sauce recipe adapted from my spinach artichoke enchiladas.
Storage suggestions: Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
Make it gluten free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great.
Make it tomato free: You can omit the tomato paste. You might want to up the spices a bit. The sauce won’t taste quite like the enchilada sauce you might buy at the store, but it will still be good!
Change it up: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.
If you love this sauce: Check out more of my Mexican recipes here!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Has anyone frozen this? I was trying to figure out what to do with my leftover tomato paste and chipotle, and I realized maybe I should just make and freeze more sauce?! Would love to know in advance if that’s a terrible idea/ruins the texture, etc.
This sauces freezes well, Jema.
I agree. Mine separated when it defrosted but I just whisked it on low heat and it came back perfect.
I always make little dollops (about 2T) of leftover tomato paste, freeze on a tray and then store in a zip lock bag. So many recipes call for just a bit and this makes it handy.
For the chipotle in adobo sauce, I blend the entire can of chipotles and sauce in the blender, and then freeze flattened out in a zip lock bag. So easy to break off a piece to add to any dish or homemade salsa.
As for the enchilada sauce, it is the best. So quick and spot on flavor. I noticed the breakfast taco recipe today and it reminded me of my breakfast enchiladas. I fill tortillas with cooked scrambled eggs, a little grated cheese and whatever else sounds good. Roll and spread a little (leftover) enchilada sauce on top. As the filling is already cooked, less than a minute in the microwave to heat the sauce and melt the cheese and breakfast is ready. Thanks for another fabulous recipe Kate.
Have made several times and love this! It is a go-to. I just add some pureed chipotles in adobo and/or smoked paprika for that little bit of smokiness that I personally prefer
Wonderful, KW!
Pork Adobe???
I make this all the time!!! 2 teens and my husband – we all love it. Easy – always have all the ingredients in my pantry. Very fresh and spicy and reminds us all of the flavors of our trips to Mexico. Gracias!
You’re welcome, Kirsten!
I tried your recipe but this is not Authentic Mexican flavor. I couldn’t use it with my enchilada casserole. I see many people liking this recipe but I feel they don’t know what the authentic flavor should be. I rarely give a review but I had to with this recipe. This is a wrong impression of Authentic Mexican sauce. Especially using the vinegar. I’ll stick with El Pato Enchilada Sauce can for now.
Hi Felissa, I appreciate your feedback. I’m sorry you didn’t love this one. I try to keep recipes as authentic as possible.
If your idea of authentic Mexican is canned sauce, maybe that’s actually your problem.
Wow, there is no need to be so negative. It’s awesome that people are putting their ideas and recipes out to try and we can all choose for ourselves whether we like something or not. Not being authentic is reasonable feedback, but there is no reason to be so negative about it. Why spread negativity in the world when there is no need to? Personally, I also like the sauce and have had many variations of enchilada sauce as we grew up on the border or Mexico in San Diego and grew up traveling through Mexico as a child. Mexico City has many culinary restaurants with amazing foods that are not the Americanized version of Mexican fare we Americans expect and no Mexicans I ever met had an issue with that in the leaves we are, which were definitely not tourist spots. We ate in everything from people’s yards and driveways to fancier restaurants. So good for you Kate for spreading the love and sharing your ideas and creativity!:) Thank you:)
I’m from Tucson Arizona, and this is the best sauce ever! I use it every time I make enchiladas, and I add it to chill. I have a question though. I want to can this with a hot water bath ( no pressure cooker), do I still add the tablespoon of lemon juice? Or does the added vinegar make it acidic enough?
So what is authentic then?
Authentic is whatever they have believe is and 5000 Mexican grandmother may disagree. Its all relative. This looks delicious so I will be trying it tonight. :)
I never stick vegetable broth in my pantry, would chicken broth work?
That should be fine! I know others have used it and just changes the flavor slightly.
I did a pretty big variation of this recipe and used chicken broth i never have vegetable broth either as i really dont like it
Made this last night for our first family enchilada night – massive hit with the kids and hubby! Delicious, fresh and easy!
Hooray! That’s great, Jenn. I appreciate your review.
i loooove this enchilada sauce! i always already have everything in my pantry i need, so i never intend on switching back to store-bought!
We love this recipe!! A wonderful balance of spice and flavour, tastier and healthier than the shop-bought enchilada kits. Thank you for all the work you put in to creating this!
You’re welcome, Stuart! I’m glad you love it.
I made this recipe today and I always follow the instructions to a tee the 1st go at it. Really good enchilada sauce. Not sure what I would change. I loved it. Thank you.
You’re welcome, Bonnie!
Very very good…. No excellent! My daughter’s loved it so much the lil bit that was left over they were using as a chip dip. This is definitely a keeper.
Hooray! I’m so glad you love it. I appreciate your review.
Thank you so much, this was a life saver, did not have the canned kind (which we will no longer use), my Husband says this is as good as the restaurants! I will take a picture next time! This will be the only sauce for us!
Thank you for sharing, Cathy!
I have made this recipe a few times and my whole family loves it too. The sauce is the best from scratch that I have made.
Thanks for sharing and for your review, Hadiyah!
Thank you so much for this amazing recipe! It is absolutely fool proof and comes out perfect every time, I will never go back to canned again!
This is that good, I agree!
Yes, this Homemade Enchilada Sauce was amazing! My whole family loved it, including myself, and could not stop going for 2nds, 3rds, 4ths. I actually added a couple more cups of vegetable broth in order to stretch it and it still turned out wonderful! Next time I will double the whole recipe. Thank you!
Thanks, Jeanne! I’m glad you loved it.
Yep, I made this recipe and it’s pretty tasty! I do have one suggestion and one question for Kate:
1. Regarding the tomato paste, I recommend that the recipe directs the cook to mix the paste with approximately 3-4TBSP of the vegetable stock prior to adding to the roux. I used a concentrated paste (2:1) and although I diluted it prior to adding, it was still too thick and I think that it burned a little (despite vigorous whisking). The result was impressive regardless but the tomato flavor was too smoky for me. Perhaps tomato sauce may be a viable substitute.
2. What is the reason for adding the TBSP of vinegar in the last step? Is this for flavor or chemistry?
I think I need to put less cumin in the recipe, it seems to over power the taste of the sauce, but I also omitted the tomato paste, so next time I will do it with the tomato paste. But I have to say easier than making the authentic enchilada sauce.
I’m sorry you didn’t love it. You do really need the tomato paste. That should help next time!
I came back to say I’ve made this recipe no less than 30 times. I absolutely love this recipe and so do my friends and family. I finally got smart and now make double batches and freeze it. It separates when defrosting, but all you have to do is whisk it on low heat and it’s back to perfect.
Thank you from Topeka! My Boston cattle dog Ruby says hello.
That’s a lot of sauce and I love it! Thank you for coming back to comment, Lucy.
This is EXACTLY how I have made my sauce for years. My Mama made it this way. My babies and grandbabies have loved it for a long time. I LOVE your recipes.
Thank you, Cyndee!
Thanks for sharing this wonderful recipe! It’s on permanent rotation here.
Great to hear, Skylar!
Just made this and I think it ended up with a really good flavour. I bumped up some of the spices a bit but that’s it. Definitely recommend the cinnamon.
Thanks for your feedback, Trevor!
I’ve never made enchilada sauce before this. It just came off the stove and I told my son I couldn’t stop standing there and eating it like soup. I cannot wait to make your vegetable enchilada recipe tomorrow so I can use the sauce. SO delicious! Thank you!!
I love to hear that, Gina! Thanks so much for your feedback.
You are a woman chef after my heart! I have been looking for the perfect red sauce for my Mexican recipes since returning to the USA after living in Central México for 9 years! Thank you so much! You now have a new follower!
You’re welcome! I’m so excited you loved it and welcome to the blog, Kelly!
I made this recipe tonight and it was excellent. I made it exactly as written and have rated it on that. Next time I make it I will add a little chipotle for the adults and leave like is for the kids. I will also use chicken stock as I do not usually have veggie stock on hand. I just happened to have 2 cups in the freezer. I am going to double the recipe and freeze in food saver bags. I bet it comes out just fine. I am going to use this on my native fry bread. Thanks for the recipe
Thanks for sharing! This recipe does freeze well, Chrismar.
This sauce is so good and so easy! I love it! Very smooth and velvety. I added 1 chipotle pepper in adobo sauce because I’m a sucker for smoky flavors :D I blended the pepper along with the broth and tomato paste in the blender before adding it to the roux. I made a red bean enchilada pizza with this sauce! I will never buy canned enchilada sauce again.
I’m so glad you loved it, Mae!
I love this sauce, its very simple and taste delicious. Store bought sauces always seemed a little too spicy for our family, so I decided to try this recipe. It’s my go to for enchiladas and mexican casserole. Thanks for a great recipe
You’re welcome, Linda!
What brand of chili powder do you use? I am from the Netherlands and I our chili powder is 100% ground chilis. I found out that American chili powder is a mix of chilis, garlic, oregano and other spices. Perhaps if I know the brand I can find a diy recipe for that chilipowder.
Hi Aike! Yes, our chili powder doesn’t have as much kick as found elsewhere. You can reduce the amount. I usually use Frontier Organic.
I didn’t make your recipe. I was looking for other spices to add to my recipe that I have been assembling. I use “fresh” dried Chili Pepper – Pasilla – Ancho, New Mexico, California – must be still soft and not dry and brittle. Organic canned diced tomatoes, Fresh Dry Rendered Lard, Kosher Salt, fresh ground Cummin, flour and now adding Garlic Powder, Chicken Broth, Onion Powder. The recipe has been developing nicely. I try not to add more than 2 new ingredients at a time. This is my 3rd batch. Previous batches were a big hit.
Thank you for sharing you variation, Douglas!
LOVED this! Used it with some barbacoa meat and it added a nice smoky flavor, reminded me of mole. Will definitely add this recipe to my collection. Thank you!
You’re welcome, Ruby! I appreciate your review.
Sauce was amazing!! I couldn’t tell the difference between a Mexican restaurant and the ones I made at home! GREAT recipe!!
Thank you, Jessika!
Made this lovely sauce and it was amazing, kids , hubby loved it . Will definitely keep . Thank you so much. I do not need to buy the favour-less jars anymore.
I don’t have any flour (or cornstarch or arrowroot) in the house. Will it still work?
You will want that for the sauce to thicken up. Sorry!
I have never commented on a recipe before, but I had leftover pulled pork and immediately thought tacos, but I needed a sauce that would totally repurpose my leftovers. I came across this recipe and it was perfect. I omitted the cinnamon as I really don’t like it, and used chicken broth as I had no vegetable broth. Threw in the leftovers at the end to warm . Filled some toasted tortillas with the mixture, topped with some pick and cheese and it was amazing! Definitely a keeper.
I’m glad this worked for you!
Maybe I didn’t make it right. I measured everything out ahead of time. Thanks for that tip. It does come together quickly and that’s important to have everything ready. To my taste, it was flat/bland. It needed more tomato paste, garlic powder, chili powder, salt and a different acid like lime or something. I cannot stand canned enchilada sauce, that’s why I sought out a made at home recipe, so I’ll go back to the drawing board on this one. Good to try this one out though, I might take some inspiration from it. Liked the cinnamon idea…that was interesting and very ‘mole’ -esq.
I’m sorry you didn’t love this one, Alicia. I appreciate your feedback.
This is such a great recipe! I’ve made in a few times now, and the best result was when I used pasta water to make the stock; with normal water I found it just a bit too runny for my taste but with pasta water it was spot on.
Will definitely be making this again and again, thank you so much
You’re welcome, Charlotte!
I have made this twice and we love it! My dad cannot have added salt so enchilada sauce from the store is an absolute no. I used the first batch in a stuffed pepper recipe and it was a hit and the 2nd for enchiladas. Mine makes just over 2 cups which leaves a little left over to add after the enchiladas bake.
I’m happy you loved it and your dad could enjoy it too!
This recipe is fantastic!!
Thank you, Jodi!
It never crossed my mind to make my own sauce, I’ve always just gotten it from the store but this recipe is so easy, quick and delicious. No more store-bought in our home! Thanks for the recipe!
You’re welcome, Jenni!
Thanks for this! It is so delicious, quick, and simple. I’ve made it a few times and also add a bit of chipotle in adobo which I find is rich and magical with the cinnamon!
Thank you for your review, Selina!
Hi Kate, I am a travel/lifestyle blogger and write about issues that expats face. I am doing a piece on missing the comforts of home, especially when it comes to food. Since Mexican food is my absolute favorite I make this enchilada all the time (thanks for the recipe by the way). I would like to feature it in my blog post and give you the credit if that’s alright. :)
Hi Jamie! Thank you for promoting my work. Check out my full sharing policy here: https://asset-flow.pro/cookie-and-kates-photo-and-recipe-policy/%3C/a%3E%3C/p%3E
I have not made this recipe, but my personal opinion in making enchilada sauce from scratch would be to omit the tomato paste and vinegar. My family is from New Mexico and grew up actually boiling chili pods and making our sauce from pods. If we didn’t have pods we used either New Mexico or Calif chili powder and not just a tablespoon. The idea would be to start with an ample amount of chili powder then add your spices, flour, stock to your liking. Again chili powder should be your main basis for making enchilada sauce. Enjoyed reading your recipe.
Yuuuummmmmm!!! This was so easy and delicious, I can’t believe I spent so many years buying the canned stuff. Well never again! I can’t wait to experiment with different types of chili powders. Thank you so much for the recipe!
You’re welcome! Let me know what your favorite chili powder is.
Wow!! This sauce is great and so easy to make. I added 1 teaspoon of cocoa powder to give the sauce a little more depth of flavor but I have to tell you it really didn’t need it. This is my go to enchilada sauce recipe!
Love to hear that, Lainey! Thank you for sharing.
Love this recipe. My family needed a bit more heat. I added a 1/4 tsp more chili powder and 1/8 tsp cayenne pepper and it’s perfect.
So thankful for this site!!!
I’m glad it was just what you were looking for with the extra heat!
One word don’t cut it ! One expression OMG best I have had. Mike from TEXAS.
Thank you, Mike!
Awe… thank you! I love a good homemade enchilada sauce!
You’re welcome, Jen!
I made this last week and was not even a tiny bit disappointed! So glad I decided to add the cinnamon-I almost didn’t and it would have been a huge mistake. I did, however, forget the vinegar. I need to add that next time.
Wonderful to hear, Sheryl! Thank you for your review.
This enchilada sauce was the bomb! It was so easy to make and my whole family loved it including the kids! Thank you!
You’re welcome, Jennifer!
Love this recipe! Make it just as written and use it for chicken and black bean nachos & enchilada casserole – two family favourites. Just wondering – how long will it keep the fridge?
Thanks again for a great recipe.
You’re welcome, Jennifer!
Tried this tonight on enchiladas using courgette instead of tortilla. My whole family agreed it was really tasty. It was pretty simple to make too, so thank you for this recipe.
As for the reviewer who said they preferred El Paso canned sauce and then slagged you off for probably liking canned sauce… Well, I wouldn’t worry too much about their opinion, lmao.
Thank you for sharing, Sally!
Amazing! This sauce was the missing ingredient to my chicken cream cheese enchiladas. The sauce is perfect as it is! Thank you!
You’re welcome, Cheyenne!
I made the recipe, but I tweaked it for a 4 who is at Peak Bland and has always hated garlic: skipped the garlic powder, cut the chili powder to 1/2 tsp, and added a 1/4 tsp corriander, a pinch of cinnamon and a pinch of cocoa powder. It turned out FABULOUS! My other tweak (almost universal across recipes asking for a lot of a single oil type) was to use a mix of olive, sunflower, and coconut oils. I find mixing oils makes no one oil’s flavor actually appear in the recipe, which is a plus for me.
Thanks for sharing, Molly!
I can tell you have never had authentic mexican enchilada sauce. Some of your ingredients should never be near when making any type of mexican sauce. Shame on google for rating you so high, i just had a simple question and did not want to bother my mother but this recipe being rated 4.8 is just plain sad. Please make some real mexican friends
Hi Cynthia,
I’m sorry you are frustrated by this recipe. I try to keep recipes as authentic as I can. I appreciate the feedback. Hopefully you can find the recipe you are looking for.
Reading through the reviews and stumbled upon this rude person (Cynthia). Wow, really?
I would like to start off by saying…this is now one of my most favorite sauces ever! I was at the local grocery store and asking myself, ‘why is enchilada sauce so expensive?. Then I thought, it must be so difficult to make. Well, then and right there, I decided to use a search engine to look up how to make it myself! Lo and behold, I discovered this recipe. I had most of the ingredients already at home and
it took around 10 minutes to make!! It has all
natural ingredients, so I know what’s in my
food! So authentic tasting! Thank you for sharing!!
I’m so glad it’s a favorite! Thanks for your review, Wendy.