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.
Could I use almond flour?
Almond flour doesn’t usually thicken like a wheat or gluten free blend. If you try it, let me know.
Delicious and so easy to make! I used chicken broth as I had it on hand. No more canned enchilada sauce for us! Thanks for sharing.
Mmm! Fantastic sauce. This is definitely going in my recipe book. I’m usually not a fan of enchiladas and I wonder if it’s because I don’t like canned sauce. I would definitely eat enchiladas with THIS sauce any day. Great recipe!
I’ve made this recipe so many times, I can make it by heart! Thanks so much for the recipe, its the best!!
That’s fantastic, Sarah! I love when you can just go from memory with a recipe you enjoy so much.
This was the absolute best enchilada sauce. My family loved it and I will never buy store bought sauce again.
I love hearing that! Thanks for your comment and review, Deb.
Thank you so much You saved my enchiladas!
So excited to try this right now! Do you suppose I could use tomato sauce instead of paste? Asking because I’d rather avoid a market trip and I have a 1/2 open tomato sauce in the fridge.. Thank you!
Hi Becket! I haven’t tried it. But, I believe others have and it’s been ok. The flavor will be a little different.
I used 2 Tbsp of spaghetti sauce because I didn’t have paste. It was ok, I do want to try this again with paste, though. I also think I needed another tsp of chili pepper.
This recipe is delicious quick and easy. This will definitely be my go to recipe. I am going to try the sauce with tamales!
chili powder…. not cayenne…..
What KIND of chile powder? Every chile is different!
Hi Judy! Here is what I used. https://www.frontiercoop.com/frontier-organic-chili-powder-1-94-oz/
Just made this and yum! I am so picky about enchilada sauce when I go out for Mexican food. I can tell when it’s from a can. This does taste authentic. Thank you so much! Or at least as good as a good Mexican restaurant.
I’m happy you loved it! I appreciate your review.
Delicious! Me and my family were having a Mexican night and this was my contribution. Not only was it outstandingly tasty, it also makes an amazing dip for tortilla chips. I will definitely be making this again!
Had leftover beef rump roast was gonna make enchiladas and found your sauce I dont have any tomato paste , can I substitute ketchup?
I’m not quite sure without trying it. I don’t think that is something I would try, sorry. I know some have tried tomato sauce and didn’t mind the result. Maybe try that?
I don’t like canned enchilada sauce at all. And yes,
I get migraines from MSG, too. This recipe is perfect!
Easy and delicious!
We’re on lockdown. Daughter was desperate for enchilada sauce. Came across this recipe, substituted veg stock for chicken and added some patina. Delish……thanks for sharing. Stay safe all x
You’re welcome, Tony! I’m glad you all could enjoy it.
made this recipe many times so easy and so tasty…will never buy the jar of sauce again xx
Hooray! That’s great. Thank you for sharing, Angela!
Loved it. Best I’ve ever tasted abs so easy to make
I just made this sauce to go with your enchilada recipe. This sauce is mind blowing. You have a real talent for developing recipes!
This was really tasty and I’ll make it again, thank you! I will make more next time as I must like a saucy enchilada…the recipe below just covered than random 5 enchiladas I made but tasted great.
This is the flipping best sauce vibe ever tasted!!! Hands down!!! I’ve been cooking fir over 60 years! Can’t say enough about this sauce!!!!YUMMY!!!
my grandmother’s enchilada sauce is very simple; fry 1 large chopped onion in 4 tbs oil, then add 1kg or 2 1/4 lbs fresh chopped tomatoes, 500ml or 1 pint water, 1 tsp each of fresh garlic, cumin powder, coriander powder, ancho chile powder, salt and black pepper. Pressure cook for 6 minutes on high, with slow release. Simmer for 15 mins to reduce on medium-high while stiring. Blend with a stick blender. Can we used as sauce or soup. Can we frozen.
Absolutely fantastic! The best recipe I’ve ever found 15/10 recommend. Will make again for sure.
Absolutely amazing—never want to try any other enchilada sauce. Substituted beef stock for veggie stock by just using 2 beef bouillon cubes on hand.
While everyone else is craving Mexican food, we enjoyed the best venison enchiladas
Highly recommend this recipe—thanks so much for developing and sharing it!
Sharen Leigh, San Antonio, TX
Since we’re on lockdown… I HAVE chicken broth and NO vegetable broth…. do you think that will be an ok substitute?
Sure, others have used that and it’s worked fine.
Yummy! Not quite thick enough but more flour does the trick ;) Thanks for sharing!
So Yummy! Made it to go with Black Bean and Sweet Potato Enchiladas. Way better than store bought sauce!
Thank you!
Kate
My mom was a Mexican woman who cook a lot of different Mexican dishes for us growing up. Enchilada’s was one of her best. I just started cooking a couple years back,, Just like to say your Homemade enchilada sauce was awesome. Reminded me of my moms .Great job!!! Happy cooking.
Hooray! Happy it has your stamp of approval. I appreciate the review, Francisco!
Just made this for the first time while in a pinch. It is amazing and I will never buy enchilada sauce again!!! Thank you for your delicious recipe and very clear directions.
Hi Kate,
Do you think there would be a big impact on taste if I were to use water instead of the broth? Any other suggestions if I were to go this route?
Thanks!
Sapna
You can try it! For soups typically I think you can sub, but for this I’m not sure. Let me know if you try it! You may want to kick the spice amount up some more. Likely the salt. Let me know!
Like others have commented, this is EXCELLENT! I have never been a fan of store-bought enchilada sauce (and I have tried many) and this has changed everything! I will never buy it again. I used this in a casserole recipe and I am certain that this sauce is why it was so good. Thank you!!!
Oh my goodness! I just finished eating enchiladas with this amazing sauce. I’m so incredibly happy that I doubled the recipe and froze the other half for later. This recipe is simple, quick and delicious. I had all the ingredients on hand already. I’ve only made enchiladas one other time in my life and now I want them in my weekly rotation. Thanks for a wonderful sauce recipe!
Wonderful, Amy! I’m so happy you loved it. Thanks for your comment and review!
Hola from Uptown Houston Texas, Made your enchiladas last night,I am Mexicanand have not had a home made enchilada since my Mother passed several years ago , but with all the great Mexican restaurants in Texas , my partner of 20 years said mine were better than any high end place we have gone to in Houston! He only wants them at home now .
Thank you for making a childhood memory a reality …I will pass this recipe on ….All the best , JMS
Thank you. I’ve never made enchilada sauce. I had to use tomato sauce instead of paste, but excellent. Probably lost a little depth and I added a touch of honey. Off to make your veggie burritos now.
This sauce is AMAZING! I am out of apple vinegar/white vinegar – will it ruin it to omit?
Do you have a citrus by chance? Like lime juice? You could try that.
Hi Kate,Cookie is adorable… Can I use vegetable or canola oil? My husband doesn’t like olive oilHe says he can taste it!
Sure, you can try either. I don’t prefer those, but they should work too.
This sauce is AMAZING! I am out of apple vinegar/white vinegar – will it ruin it to omit? Also I don’t have quite enough Chile powder – can I substitute Ancho Chili Powder or Chipotle Chili Powder>
Do you have any lime juice? It really helps the flavor. You could try you spice substitution. I can’t guarantee the results with all of those substitutions, but they are within reason. Let me know if you try it!
This sauce was so yummy! Used it for my pork carnitas enchiladas. I used chicken broth instead of vege broth.
I will not buy Enchilada sauce again. Easy to make , so flavorful. Using your link, I am eagerly awaiting your cookbook from Amazon. Thank you.
This is the best enchilada sauce ever!
It is not hard to make and so worth the small amount of time it takes over using canned sauce. I used it with chicken enchiladas and they were a real hit! Thank you for sharing this recipe.
This turned out AMAZING! I will never buy packaged enchilada seasoning again! It was flavorful and mellow, but not too salty. The only thing I changed was adding beef broth rather than vegetable because I don’t keep veggie broth in the house. The cinnamon was a great addition. thank you. thank you. thank you.
OMG! I was out of enchilada sauce and I didn’t want to go out for some so I hit Google. I came upon this recipe and since I had all the ingredients at home, decided to try it. I couldn’t believe how great it turned out. So good! I’ll never buy store bought again!! Thanks to cookieandkate.com for the recipe!!!
I wanted to make this sauce as the basis for a slow-cooker posole recipe I found, and it really made the dish! To provide enough liquid for the slow cooker, I doubled this recipe; it turned out a little greasy, so I wonder if I could get away with maybe 4 Tbsp of roux rather than 6 in the doubled recipe?
Also – I used my mom’s Indian chili powder (laal masala), and despite using half of what was called for, my enchilada sauce can still melt steel. Not all chili powder is created equal ;-)
Ab fab! I used half white – half almond flour and dark EVOO. However, the kicker for me is the chili powder we get from the Dekalb Farmers Market in Decatur, Georgia. Aromatic without heat – you can always ramp it up with Sriracha.
Yes, I’ll never buy canned, blah, blah. But this recipe makes the best roux I think I’ve ever made. Congrats to y’all for this!
A great recipe. So many vegetables packed into this delicious recipe. Don’t be put off by having t make the Enchilda sauce, it’s quick and easy and delicious.
Hands down one of the best enchilada sauces I’ve ever had…and I’ve had a lot of Mexican food in my lifetime. And true, I’ll never go back to canned sauce again. This was authentic, rich and flavorful! My house smelled amazing as I made it! I would say to absolutely be sure to add a pinch of cinnamon as it adds to the authenticity of the sauce!
I love that, Chris! Thank you for your review.
Hi! This recipe looks amazing! Unfortunately, I don’t have garlic powder or dried oregano at home at the moment! Could I use fresh garlic instead?
Hi there! Skip the oregano, and yes, I believe fresh garlic (minced) would work well.
Thank you for your quick reply! I’m going to make it tonight :)
First time home enchilada sauce maker, will be a lifetime convert now. This was WAY better than a can and closer to what I enjoy at a restaurant. Not spicy so can feed to the kids. Thanks!
I have no broth of anykind wat cani use help im n middle of dinner
We had a Mexican themed extended family dinner night on Zoom. I made wet crab burritos for my family using this enchilada sauce. It was the BEST enchilada sauce I’ve ever tasted! It was a huge hit. And it’s so easy to make! You’re correct to claim that we’ll never go back to store bought.
This was excellent.