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.
This is my go to sauce now! I love heat, but half of my family does not, so I cut down on the chili powder. I find that the recipe doesn’t make quiet enough, so I at least double it every time I make it. Fast, easy and good!
Yummy I did add gree n Chilis but i will always make this sauce from now on loved it!
Love this recipe – and I’m a bit of a Mexican food snob (from SoCal). ;) It was really easy (and fast) to make and very flavorful. I included it in my chicken enchilada soup (when I had realized I was out of my usual sauce.) Glad I did. If you like heat, add something. I included the cinnamon – literally a pinch. Next time, I would add half a pinch. (Just a preference.) Thank you!
I’m glad this passed your test, Dana! Thanks for your review.
I loved the flavor in this sauce! It has the appropriate amount of spice to adjust from given your own preferences. I thought it perfect as is. I loved that it didn’t taste like canned enchilada sauce and in fact I thought it tasted high end. I agree it didn’t really taste like some other ranchero sauces I’ve had but I loved it for it’s own character.
When making this I found I was out of chili powder… ugh. I substituted equal parts chipotle powder and smoked paprika. WOW! It was fantastic! Quite spicy, but fantastic! Thanks.
Love this recipe, haven’t bought a store packet since I found this, always have it in my freezer. Definitely a keeper!
This was excellent although I did add a hotter chili powder – and my secret ingredient – I added was 1/2 tsp unsweetened cocoa powder. Gave a more earthy flavor. I froze half. Hope that works well. Great recipes on your site though. Thank you.
Made it. Loved it. ❤️ Also added adobo pepper for a little kick
I made your Sauce for part of our Christmas dinner everybody loved it. This was really easy to make. I was hoping for a lot of leftovers since I 3x the recipe….that didn’t happen so I guess I will be making more soon.
I made this using turkey stock. One family member doesn’t like spicy food. This is mild enough for him. Very tasty.
Delicious! I didn’t have everything for the recipe so I made the below changes and it was so yummy!
Sub butter for olive oil, sub 1/2 cup crushed tomatoes and 1 1/2 cup chicken broth for tomato paste and veggie broth, sub onion powder for garlic powder.
Will make again :)
Thank you for sharing, Val!
I decided to make enchiladas before I realized I didn’t have any canned sauce and at -30 degrees outside (I live in Fairbanks, AK), I was not inclined to drive to the store just for that. I’ve been happy with your recipes before so I decided to give this one a try and I will never go back to canned sauce again! Great flavor; the only changes I made were to use fresh garlic and a little dried cayenne.
Made tonight. Lovely sauce. Not bland at all. Might kick up the chili powder just a bit but that’s personal taste. I am guessing folks that are saying bland might be using old spices and not very good quality veggie broth.
An interesting and fun project. Definitely did not beat the flavor of the enchilada sauce from my favorite local Mexican restaurant though. It was an overall success nevertheless, and I look forward to tweaking the recipe a bit in the future (starting with more more chili powder and perhaps a little less roux). It did get me pointed in the right direction though, and for that I am thankful.
I’m sorry you didn’t love this! Thank you for sharing your feedback, George.
This is my go to for red sauce. I’ve made it several times now and ive started substituting Chipotle in for some of the Chili pepper because we like the smokiness. Kick was right in the middle of the families heat tolerance.
I used about 1/2 tablespoon chili powder to make sure it wasn’t too hot for the kids. I ended up adding about 1/4 tbsp more plus maybe a teaspoon of onion powder. It was good. Not spicy, but also not bland. I wasn’t sure about the cinnamon but I thought it was a nice addition once I tasted the sauce. Next time I will use a full tablespoon of chili powder. But I am thrilled to have a sauce we like that I can make at home.
This is a good recipe overall, but we did alter it slightly.
We added the following:
1 tsp Chili Powder
1/4 tsp Cumin
1/4 tsp Garlic Powder
1/4 tsp Cayenne
4 Tbsp Tomato Paste
1 cup Vegetable Broth
1 Tbsp Peanut Butter
I made your Homemade Enchilada Sauce and Veggie Black Bean Enchiladas. The sauce is terrific and the enchiladas were wonderful!! These recipes are “keepers” in our vegetarian kitchen. Thank you!
You’re welcome, Annette!
I just made this sauce and I have to say it was very blah. I tried adding more spices and lime juice but it never really tasted like anything. Disappointing.
I’m sorry to hear that! How old were your spices? Sometimes spices can really loose their taste/spice if open for awhile.
Tried your enchilada sauce recipe and the family loved it.!!!! I used it on chicken, cheese and onion enchiladas. Oooo yeah baby!!! Buenissimo!!! Thank you very much, best enchiladas we’ve had in a very long time.
Made this recipe last night… everybody loved it! Great recipe.
This is my go-to recipe. Don’t find it bland at all (though I use my own chili powder mix). Easy and delicious. Used spelt flour for gluten-sensitive person in family. Fabulous recipe.
I like this sauce recipe it’s perfect. I think you should always add the cinnamin. I always add the flour last too. I don’t agree with some of the post the sauce is bland. I also spice my meat instead of changing the recipe. In the end I get a well balanced flavor.
Thank you for sharing, Ernest!
I didn’t have any enchilada sauce in the can, so I looked for an easy recipe that included things I had on hand. I wasn’t sure about the sauce initially due to it not really tasting like any enchilada sauce I’ve had. But once I added the vinegar, it totally upped the flavour! As far as the spices being too thick when added to the oil, that didn’t happen until I added the tomato paste, and that’s when you add the broth anyway…not sure what happened with the lady where it absorbed into the oil right away…maybe not enough oil, or the pan was too hot? I try to limit salt, so I didn’t add much, which I could have since there isn’t much in this recipe. Anyway, my husband LOVED it. So I’ll be making it again, just more of it! Thanks so much!
You’re welcome, Terri! I’m glad you came across this recipe and enjoyed it.
I just made this sauce, and it is wonderful! When I added the flour and spices to the oil it formed a ball! What should I have done, add more oil? Thanks for this great recipe. I am going to use it with Spanish rice tonight!
Hi Carla! It will stick together some as you toast it, but will separate once you add the broth. Does that make sense?
Yes! Mine just did not look like yours at that point. The sauce came out great.My chili powder was weak so I added more. The sauce is so great, especially on my rice! I can barely wait to try it on somethingelse! Thanks.
I’m glad it still tasted great, Carla!
I used masa flower and more tomato paste. Added liquid smoke too.
fantastic! This is the 2nd time I’ve made enchiladas using this sauce in the slow cooker and it is the only enchilada sauce recipe I will even need. The sauce is perfectly flavored and my husband has now put enchiladas at the #1 spot in my cooking repertoire. After removing chicken and sauce from slow cooker, I REDUCED the sauce. I also added 1 small raw onion and jalapeño pepper to slow cooker. GREAT
I’m happy it worked well for you, Danielle!
Wow this is so simple but so delicious. I love it! Thanks! Your recipes are always a safe and delicious choice! Xx
wonderful and easy to make… need to know ones strength of chili powder as to not make to hot… tks
This enchilada sauce was really yummy and super quick and easy! I never realized it could be so simple to make, thank you!
OMG! How fabulous is this recipe. I regularly make a Mexican meat based dish (not enchiladas) with mince , onions, garlic, taco sauce and chilli beans. All I had was the mince and onions but I did have the spices and herbs in your recipe on hand so I gave it a shot! No turning back now. I mixed the sauce with the meat and onions and it was a wonderful success and I will make this again. Your directions were really spot on and made the whole process easy.
With the vinegar and the cinnamon, it’s Greek. Thinkin’ 5-way Chili/Cincinnati.
That said, thank you for the recipe. I just told my wife, when I first made enchiladas, a can of enchilada sauce cost 8 cents (probably the cost of the can). So, now I make my own, but forget what I gotta put in it. Thank you, again. GGG
Not sure what those who call this bland are actually doing, but this is a fantastic recipe! I made my own vegetable broth and used spicy sriracha coconut oil to saute the veggies for the broth first. (It was a gift, I’m desperate to find recipes to use it in). I followed the recipe exactly. Its perfect! Thank you for a great recipe, I’ll never go back to anything else.
Made this and will probably not go back to can sauce. Thank you!
You’re welcome!
I haven’t made this, but have been searching for a good homemade enchilada sauce, so I’m adding it to my list of recipes to try. My only question is when you say “ground chili powder” are you referring to the commercial blend of spices called “chili powder” or are referring to ground, dried red chile peppers, some of which are quite mild, and some of which are hotter than blazes.
Hi Elizabeth! Chili powder found in your spice section of the grocery store. I hope this helps!
Thank you! I figured you meant just regular ol’ chili powder from the spice aisle at the local grocer’s, but wanted to be sure. This is very similar to my own old-school Tex-Mex style “chili gravy” that I use for my “Texas Truckstop Enchiladas.” The biggest difference is the addition of tomato paste in your recipe. I’m definitely saving this recipe for next time. :)
Delicious! Used it for a skillet enchilada bake with meatballs and rice…it was perfect as written!
Thank you, Kim!
Amazing!
Thank you, Jessica!
Amazing!I added a teaspoon of chipotle paste to this and it was delicious
Thank you for this recipe – I tweaked it a bit with a little bit of tamarind paste and a teaspoon of brown sugar, and it turned out delicious (I like my food to have a tinge of sweetness). This sauce made it very easy for me to make my first enchiladas!
Kate, this enchilada sauce is bangin! I’ll never buy canned sauce again. Thanks for sharing your creative genius…Pat
Thanks for letting my know you love it, Pat!
I made it it was better than the ones from the cans. Love it.
Easily the best homemade enchilada sauce I’ve found and I’ve made a lot! Thank you!
This sauce is FANTASTIC. My go-to meal for taking dinner to new moms or recovering friends is enchiladas, and I always use this sauce. Today, I made it for myself over flour tortilla-wrapped beans and cheese, and it was so good, I can’t wait to enjoy the leftovers!
Also, I do use the tiniest bit MORE cumin and chili powder because I love it spicy!
I love this sauce! Would it be a good sauce to freeze for future use?
Yes, I know others have liked this frozen!
This is a fantastic recipe. I just doubled the amount of chili powder (Cayenne) and apple cider vinegar. The result was simply awesome. Thank you Kate :)
I have tried many homemade Enchilada sauces , this is by far the best one , it was easy to make and tastes delicious, the only ingredient I didnt have was the tomato paste , but it turned out good anyway .
I will continue to use this recipie as we dont like a real spicy sauce ,
I am so happy that I came across your recipe.
Hi Buffy! I’m glad you like this recipe. I saw the one star and was confused. But happy to know you enjoyed it!
Hello Kate,
I have a new recipe for Instant Pot chicken rice bowls which calls for 10 oz. enchilada sauce. I have everything on hand except for the sauce so I went looking for a sauce recipe which is how I landed here. Your sauce (along with feedback) seems perfect. I like the way you write also, just like you’re talking to me. And I’m a dog lover too. I plan not only to make your sauce but also to check your other recipes. Thanks very much, Kate.
This is a great recipe! It’s my absolute go-to. Simple, clear instructions with thoughtful advice – I’ve passed it on many times! Thank you for sharing your expertise :)
You’re welcome, Stephanie!
Came together quickly, and very tasty, with simple ingredients I (yay!) had on hand. WIll put this one into my permanent file.
I am going to try your Enchilada Sauce recipe. Can you clarify Chili Powder. Is it the kind that is just ground hot pepper or the kind you use for making chili that has hot pepper paprika, cumin, garlic, oregano already blended together. Thanks
Hi Andy! I like Frontier chili powder, which is a blend. I hope this helps!