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 just the best! I will never buy canned again. Sharing with my friends who cook. Thank you!
This turned out amazing! I wasn’t real sure I’d like it as much as the store bought or restaurant quality, but I do not plan on buying enchilada sauce ever again. This is perfect!! It was extremely easy to make as an added bonus.
Thank you!!
OMG! Best enchilada sauce everrrr!
Followed the recipe exactly – my mom had never had enchiladas and to quote her they were “f***ing brilliant!” So flavorful (and I halved the chili powder for sensitive family members)!! Can’t wait to try another of your recipes.
I love that they were such a hit! Thank you for your review, Betsy.
you are sooo full of it… 10 minutes? I counted 30 just addinng up what it takes to do in the recipe. Everyone wants to act like things are just instantly perfect and take no time at all… but not reality at all. For what its worth, time is what makes homemade cooking enjoyable. What else do we really have to do these days?
I’m sorry to hear you are disappointed by the time it takes you. I find it too less time and try to provide as accurate timing as I can. I appreciate your feedback, Darrell.
10 minutes is about right, and I appreciate the quick, easy and delicious recipe!
I’m looking forward to try this?
What brand of tomato paste do recommend I use?
Hi! I recommend organic if you can find it.
It’s unfair to be rude to Kate because it took you longer to make this recipe. I made it last night and it took me about 10 minutes following her instructions exactly. Of course time will always vary from person to person based on skill, she can only tell you how long it takes for her to make something. Maybe next time choose kindness when commenting on someone’s recipe that they graciously provided to people free of charge.
Well said!
Thank you for sticking up for Kate. I don’t know why humans cannot be kind anymore. Sarcasm and condescension seemed to be the “go to”.
I’m trying this sauce today. I’m on fence about the cinnamon. My hubby doesn’t like it in Moussaka so, I’m gonna check the ratios before adding. It’s only a pinch so we shall see.
if you appreciate the time it took, what are you in here being a grinch about? Just for the sake of being a grinch?
OMG, get over yourself Darrell, maybe your just slow. At any rate, this gal nailed it and the sauce is excellent.
Just sayin’
Absolutely the best. Took me 9 mins!!!
Darrell—I’ve learned that when an author, any recipe author, states how long the dish takes to prepare, they don’t include the time to grab all the ingredients and get them measured, just the cook time. They assume some kitchen fairy has done that for you and don’t include that in the prep time. Play it safe and double the time a recipe states.
I had to improvise a fair bit due to my pantry but your instructions and explanations helped me make a very taste sauce. I look forward to trying it again after I can get groceries!
Many thanks
OMG this was so good!
Made for my food prep exam in enchiladas and couldn’t get enough!
Very tasty, thanks! I usually buy enchilada sauce, but this was a healthier alternative and made my chicken corn enchiladas come out so flavorful.
OMG. Been looking for the perfect recipe for Christmas morning chilaquiles. Found yours and we are in heaven!! We have “taste tested” twice because it’s so delicious and perfect. THANK YOU!!!
You’re welcome, Amy!
Amy please post your recipe for the chilaquiles. Would love to try it!
This was my first time making enchilada sauce from scratch and it was terrific.
My family doesn’t like spicy foods, so I left the chili powder out. I could really taste the other spices in the sauce, so it was still flavorful, just not hot.
I used smoked paprika instead of chili powder because I am sensitive to spice and it was still perfect!
That’s great to hear! Thank you for sharing, Melanie.
Kate, I have been a big fan of this recipe for a long time. It is just so delicious. No matter what type of enchiladas I make, this sauce goes well with. When I open a can of tomato paste, I freeze the leftovers in tablespoon size dollops. Then 2 frozen chunks of tomato paste gets tossed right in when making this sauce. It works out perfectly!
This is WONDERFUL!!! I found the entire recipe to be 100% spot on! I’ve made it several times and shared it as well. Thank you so much for your efforts!
Delicious and easy!
Hi! I just made the sauce and guilty as charged: I didn’t follow the directions exactly before I started. I just added all the ingredients in my ninja blender, blended it up, and did a taste test. Theni read I wad supposed to cook it like a roux. So i threw it in a sauce pan and simmered it for about 10 min. Turned out just fine!
I have been red sauce for over fifty years never would I any kind tomato in a enchilada sauce. As I was taught by person from Mexico. Never buy can sauce. If sauce is bitter you haven’t cooked it long enough.
These were great!! I followed the recipe, it was super quick to make. The whole family loved them. Any advice on how to keep my corn tortilla from crumbling as I roll it?
Hi Rachel! Gently warm in the microwave with a damp towel or paper towel. It will help!
In our half-Mexican household, we lightly heat the tortillas in a bit of oil prior to rolling.
I spray my corn tortillas with cooking spray and heat them in the oven for a few minutes (I place them right on the rack but you could use a cookie sheet). You want them to be warm but take them out before they get too crispy. You could also heat them in a skillet. I love this enchilada sauce recipe!
Hi! I just purchased your book :).
Found the enchilada sauce recipe. Did you mean to omit the paprika from the online version? Realized this may be why my sauce was more brown in color compared to the pictures, showing a deeper red color.
The recipe was lovely and delicious though!
Hi! I’m glad you are excited about my book and this recipe. They are just slightly different variations :)
This sauce is incredible and extremely easy to make. I also love that I could make it as spicy (or not!!) as I wanted. This is the first enchilada sauce I’ve made that is very flavor-forward vs. relying on hot spices.
This is definitely my go to recipe for homemade enchilada sauce! My family simply loves it. I love your site and return to it often. Thank you for all the hard work that has gone into making it one of the best cooking/recipe site on the internet!!!
This is very good! I used the cinnamon, and used red wine vinegar because that’s what I have. I used chicken bullion. Next time I’ll wait until the end to add the salt because with the bullion it was just a little too salty. I added a little sugar to counteract that. I just won’t add salt to my enchilada filling. Very very good recipe!
Thank you for your feedback, Jane!
Love it!! First time I made it, sauce is yummy, husband liked it too
Great Recipe!
I’m a snob when it come to enchilada sauce.
This one is better than any I’ve ever made. Easier and quicker too!
So glad I stumbled across it. Have printed 2 copies and included one copy in a care package to my father with a bag of NM red chili powder. Ahuaa!
Thank you! I’m happy it lives up to your standards, Tim. I appreciate your review.
Just made this with masa (corn flour) for gluten free – used only 2 tbls and it turned out great! Also added some other dried chilis for some zing. Will definitely make again.
I have made this enchilada sauce several times. The first time I made it, I did so because we didn’t have any canned sauce , I had quit sending my husband to the store for single items. It was sooo good , easy to make, and I had everything on hand that I needed to make it. It was definitely a win, win, win. Now we are trying keto and though it doesn’t have many carbs, I wanted to see if you had any suggestions to reduce them?
P.S. now I always look here first for inspiration and new recipes!
Love the enchilada sauce. I’m not a fan of tomato paste, so finely chop a couple tomatoes and toss them in instead. I also add some chili flakes to up the spice factor.
Thanks for my go-to enchilada sauce recipe.
WOW!
Okay forgive my grossly “scrappy” modifications but even with the changes it still came out fantastic!!
1. I had a bunch of homemade pasta sauce in the fridge that I didn’t want to go to waste, so instead of tomato paste I used 1 cup sauce and 1 cup homemade turkey broth (during this endless my bf and I have gotten into the habit of buying turkeys at the store, cooking one every weekend and having some sort of variation of a turkey dish throughout the rest of the week, then make stock with the bones)
2. I added 1 tablespoon of freshly ground chiles de arbol – warning – this decision was PUNISHINGLY spicy but we are psychos for spicy food. Would recommend 1/2-1 teaspoon for normal spicy palettes!
3. I only had coconut oil on hand but it thickened up super nicely as a result!! I’m hoping it’ll still be successful when I bake and cool the enchiladas, but the sauce was PERFECT.
Making turkey, black bean and cheddar enchiladas tonight with this sauce! Thank you so much!! Never buying store bought watery sauce again!!
This is definitely the best tasting and easiest to make homemade enchilada sauce I’ve ever made! So much better than canned and jar sauces. I used whole wheat flour as well and it was as smooth as sauce made with regular flour. Gave half the sauce to my daughter to try.
Omg you have helped me finally make my own red sauce . It was perfect . My mom told me to add chiles California boiled and blended w salt an also added some grilled onions an it made it even better .
Great to hear, Nancy! Thank you for sharing.
This is an excellent and versatile recipe…I added beer and pickled jalapeño juice and also smoked paprika and honey, chipotles would be good too, but the recipe as it stands is delicious and simple
Great recipe will be using again in the future
This recipe is a real winner Kate. I cook meals for a group home (we lovingly care for 3 severely autistic young men) and I have been using it for a few years now. EVERYBODY LOVES IT!!
I am passing on the recipe to a friend and she wonders if it is possible to make it a bit more tomato tasting. I already put a full, small can of tomato paste in but do you have any suggestions.
This of course risks the rating from going from 5 to 5.5 or 5.7 but there are always sacrifices in life, right?
Thank You & Merry Christmas!
That’s great to hear it’s a hit with everyone, Brian! I appreciate your review.
This enchilada sauce is quick and delicious. I will never buy a can again.
Thanks!
I’m excited you loved it, Carol! Thank you for your review.
Incredible. Delicious. EASY. By far the best enchilada sauce ice ever tasted and this was my fist time making it homeade. 2 hours before dinner i realized I had no Trader Jose’s enchilada sauce. I drive 240 miles round trip to shop TJ’s, and its been one of those staples I buy 6 of just to try and make it through.
So I tried this…amazing. followed 100%. But used high end things like ancient mineral sea salt. Cento tomato paste, Italian EVOO Freshly homeade chicken stock. fresh cracked pepper. Mexican oregano, all dry spices were new. Not old. Thank you for doing all the experimenting and making a perfect sauce.
Kate… Hi there! Well I made this recipe for the first time and must say it was the best I ever had! It took me 10 minutes to make and it was right on target! AFTER I made it I started reading other comments to see if there were substitutes for any allergies or any health issues that were used. But after I got to this one comment about time, I felt as if I had to make a comment on that one! I cook everyday and I’m very organized in my kitchen so when I say 10 minutes I mean 10 minutes!
LOL
I’m delighted to hear that! Thank you for sharing, Janie.
I made this sauce tonight for beef enchiladas and my husband said it’s one of the best things Ive ever made!
The sauce was good, but my tiny pinch of cinnamon was overbearing. My pinch was probably just under 1/8 tsp. worth, so I’m wondering how big your pinch is??
I won’t give up on this recipe just yet, but I may omit the cinnamon next time and use a chili powder I make from dried chiles.
I’m sorry to hear that, Susan. Yes, 1/8 or less is about a pinch. You can always omit next time if you like.
Can’t wait to make this! I had a quick question: can I substitute homemade tomato puree for the tomato paste? If so, how much puree should I use?
Hi Melody, you could but I’m not sure how much without trying it. The paste really helps with the flavor.
Hi Kate, thanks for your response. I wanted to let other folks know it tasted really good with puree! I subbed 2 cups+2 tablespoons of tomato puree for the veggie broth and tomato paste.
Great to hear, Melody! I appreciate your review.
Idk why it took this long to realize how easy it is to make enchilada sauce, but this is delicious! And so, so simple with stuff I sheaths have on hand. Thanks for sharing, I’ve got a new staple.
Use Masa instead of flour, gluten free and the flavor adds complexity to a wonderful ench sauce!
It was fast and easy to make. I only had better than bullion so I used 2 tbs of that with 2c of water per instructions and it came out REALLY salty. I’ll try it next time just using regular broth. I’d taste test first before adding any salt.
The ratio of bullion, or Better than Bullion, to water is one *teaspoon* bullion per one cup of water, not one tablespoon. This is why your sauce was salty.
Another brilliant recipe! Perfect taste. :))))
I am never buying enchilada sauce again! This was so easy and good. Thank you!
Everyone one of y’all that likes this recipe must be northerners. Worst sauce I’ve ever had. Please come to Texas where it’s all about the sauce.
Hi Clifton, I’m sorry you don’t like this one. I appreciate your feedback. I do know there are a lot of fans of this recipe, so may just not be for you. :)
So tasty, just made it to be the red of my red and green Christmas enchiladas!
This was delicious. I double the recipe to use for a Mexican nacho recipe. Wish I would have tripled so I have some extra. Already passed this recipe to others.
Thank you for your review and sharing the recipe, Carole!
really loved it
I just made this! I doubled the recipe and used a combo of corn and wheat flour. It is delicious. You are right, I’m never going back!!
Perfect and delicious, what a total shock, I didn’t want to run to the store and this is so much better.
This is a fabulous sauce! Thank you so much for very clear directions, this I was the first time I ever made my own sauce and my family loved it
amazing easy recipe!! I will never buy a can again! thanks!
You’re welcome! I’m glad you loved it, Delaura.
Not the Tex Mex sauce I was hoping for, but still good! I did try the cinnamon, but will omit it in the future – just not for our pallets. I did not have tomato paste, so I subbed some tomato sauce instead. I cannot, for the life of me, get my corn tortillas to stay in place and not crack, so a sloppy enchilada casserole it is! Thank you for sharing this recipe.