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.
I thought I had enchilada sauce on hand, but – as you probably guessed – I did not. I came across your recipe and I read the comments. I used your same ingredients and mostly went by your measurements. I doubled everything so it came out to approx 5 cups. It was enough to add to the pork roast in my slow cooker plus drizzle on top of the enchiladas. I also added just a bit more of all the spices because we are an add-more-spices-to-everything kind of family.
It was delicious! It will be a bit more work, and I may start to buy the big bottle of chili powder, but I will probably never buy a can again!
Thank you for sharing this.
Can you use corn starch instead of flour in recipe?
Hi Alice;
Corn starch and a roux work differently to accomplish the same thing. The roux adds a deeper color and the corn starch adds a shinny finish. They do have different mouth feels, so are not always interchangeable. However, you could try the corn starch but you will need to modify how you do it.
Instead of adding the flour when you put in the spices you will need to leave the corn starch to the end when you have everything together and simmering. Then you would add a bit of water to make a liquid of the corn starch and stir it into the sauce. It will thicken quickly.
One last thing, corn starch has a higher thickening property so you will use less of it than of the corn starch. You might want to play with the amount but I would certainly not use more than half the amount of flour to start with.
Good luck with it!!!
Thank you for sharing this recipe, Kate! It has become my go-to for enchilada sauce…super quick and easy to make and always tastes delicious! For those who find it bland, add a splash of fresh lime juice or a touch more vinegar. But the recipe on it’s own is spot on!! Using over crab enchiladas tonight…to die for!!
Crab enchiladas? Oh that sounds amazing!!!
I love this recipe (enchilada sauce) it turned out great when freshly made. Unfortunately when I froze the remaining sauce, it thawed very poorly. The sauce was gloppy and gunky. I heated it a bit in the microwave and whisked it, which helped somewhat. Any suggestions, perhaps reheat and add more broth or water? Good news is it still tasted great after freezing.
I’m sorry it didn’t freeze well! I’m glad it still tasted good.
This has been my go to recipe for enchiladas since I found this recipe I was never a fan of enchiladas because I never liked the sauce and my husband LOVES it. Its easier to make than going to the store and getting yucky can sauce. I usually double up and will even use this sauce in my Mexican rice. I’m making this for dinner again tonight and my family is excited!!!
I love to hear that! Thank you for sharing, Leslie.
Yesterday I decided we’re having Chicken Enchilada’s for dinner. While putting together my shopping list, of course, I added ‘Enchilada Sauce’. First thing my dear hubby said was “Why don’t you make your own?” Good question, why not? I googled it and landed on yours…. Oh… My… GOODNESS !!! It was awesome yet so very easy. I will NEVER go back to store-bought enchilada sauce gain. Today I subscribed to your newsletter and look forward to making many of your dishes !! BTW… Best of luck with your new little one !!!
Hooray! I’m happy to hear that. I appreciate your review, Nancy.
Can you use corn starch instead of flour in recipe?
I suggest the method as written.
Made your recipe for Enchilada sauce to have on my pulled pork enchiladas with the following changes:
1. Substituted Beef Broth for vegetable broth
2. Substituted Allspice for Cinnamon.
3. Used a heaping tablespoon of fresh chopped garlic in place of the powdered garlic.
Sauce was perfect!! Guests thought it was a version of Mole’ with the Allspice added to it. Everyone loved the sauce.
THANKS for posting the recipe! It gave me the basic guidance I needed for contents and amounts!!
As others have commented, I will not be buying canned anymore and this helps me go through the large containers of cumin and chil spices that I buy at a big box store.
Best regards,
Dr. Ralph W. Furlong
Thanks for posting about using different broth. I was going to substitute anyway as I don’t have vegetable but it’s good to know it works.
DELICIOUS!!!! A keeper for sure. We ended up using dried chili’s instead of powder that we blended finely.
Excellent! And so easy to make. I used only 1 tsp chili powder for a mild flavor. The recipe uses ingredients that you typically have on hand too! This sauce is a winner!!!
Can I can this recipe?
Hi Becky, this recipe isn’t meant for canning. It can be frozen.
Excellent! Made as directed with whole wheat flour and it came out great. Did use Knorr Suiza chicken console though. Will be using this on ground beef enchiladas in the oven. Loved the apple cider vinegar touch. Those ingredients do start smoking real quick so you do need to have that tomato paste and broth ready to add in. Thanks!!
I have tried a few recipes for homemade enchilada sauce and this is the best one. It tastes like something from a Mexican restaurant. We refer to it as liquid gold. Would never use canned again.
I’m glad you loved it, Jackie! Thank you for your review.
Made your enchilada sauce without the cinnamon. Didn’t have tomato paste so I used ketchup! Followed the recipe and added more salt and Sriracha and Hatch red chile powder at the end. Surprisingly good…’even better than some store bought brands!
I just made this and it’s AMAZING!!! Thank you!!!
Wonderful recipe.. so easy if you have everything ready. Won’t buy from store anymore!
Hooray! I love that. Thank you for your review.
The proportions look right but despite following the instructions to a T, the flour and spices clumped right away. This affects the flavor of my dish since all the spices and flour are separated from the sauce now. I think in the future I’d sizzle the spices first, then slowly add flour towards the end.
Hi Caroline, did you use a whisk? If the heat is to high, it can cause issue. I’m sorry you didn’t had issues.
This recipe was so good. Easy and tasty. I will definitely be making it in bulk and freezing for easy use. I loved the cinnamon. I accidently put in one half teaspoon and honestly it was so good!!! This will be my go to recipe for sure. I used almond flour as well.
I’m glad you enjoyed it, Melanie! I appreciate your review.
Great recipe. I will use it again and again. However, I used water instead of broth and didn’t add any salt to keep it much more healthy. I added chipotle powder and the cinnamon so it had plenty of flavor.
Just made this because my husband can’t eat capsicum but he loves enchiladas. Thank you
I also converted it and made it in my thermomix came out beautifully
I have made this sauce twice and it is so good. I purée with two chipotle peppers in adabo. Yum! Thank you
This is the comment I was looking for!!! Yes! Thank you
I’ve made a few different enchilada sauces, thought I had a good one, but never started with a rue. Everyone loved it and declared it the best. I roasted a hen and used the drippings for that as one of the cups of stock and doubled the recipe. I added 2 tablespoons of honey. Fed 2 families with 2 big pans of enchiladas. Thanks.
So I made this twice now and both times it was fabulous! It takes a while to make but it’s not difficult at all, just time-consuming, and also totally worth it!
I think you need to change the name of this recipe to Mexican Lasagna. That’s really what it is and it sounds way better than Healthy Mexican Casserole!
I followed the recipe exactly as written. And I have to say,
This is definitely the best enchilada sauce recipe for enchiladas that I have ever had !
The flavor was unbelievably authentic. (maybe it was the cinnamon)
I loved it !. It was delicious !
I made a 9×13 pan of enchiladas, and ate enchiladas for two days straight ! (lol)
Just Perfect !
Thanks Kate !
I’m happy you loved it, Natalie!
I made this sauce tonight for enchiladas. I almost followed it exact… I did add (3/4 tsp) cinnamon. I doubled the recipe, added 1tbsp chilli powder and 1 tbsp cayan powder (we like spice). After removing it from the burner I tasted it and realized the cayan was to much. So I preceded to add 2 tbsp apple cider vinegar… Oh wait, that was supposed to be 2 tsp (double recipe amounts) but honestly it worked awesome. It toned the cayan down and still tasted great. It did seem a little flat of flavor other than cayan.. Until I put it on my enchiladas and baked them. It was awesome and not very spicy per my mistake! The sauce made the dish! We (5) loved it! Thank you for the recipe!!
Thank you for posting this! Haven’t bought a can or jar of enchilada sauce since! Can this be made with the “broth” from homemade beans instead of the stock?
You could try it or use water. The flavor will differ. Let me know how it goes for you, Julie!
This was simply amazing! I made it with a gluten free flour and followed your recipe just as written and it turned out perfect. Thank you so much!
You’re welcome, Nicole!
This is a great recipe! I love the way it really features the chili flavor. I look forward to experimenting with different peppers for different flavors.
Excellent recipe! I no longer buy enchilada sauce. I followed the recipe exactly and it always comes out perfectly.
I love it, Carol!
This is not only the best enchilada sauce I’ve ever made, it’s the best I’ve ever had. I have made this recipe several times and now have started making larger batches because my husband and I eat it up so fast! Thank you SO much for sharing this recipe.
I am not an experienced frozen food person, but I froze some of this 6 months ago. I notice you say freeze “up to 3 months”. Would you definitely not eat it now? I always err on the side of caution and throw food out, but I figured I’d double check before doing that. Thanks!
Hi Michelle, you should use your best judgement. You can freeze food for a long time, but the flavor does tend to deteriorate after 3-6 months.
I am a sauce nut and this is one of my favorites. I always make a double batch and freeze it, though there really is no need (it never last long enough to need freezing). It is sooo flavor rich and versatile. I don’t just use it for enchiladas. One of my favorite “in a pinch” uses is over rice and beans with a little fresh cilantro and few dashes of hot sauce.
Goodbye canned enchilada sauce!
I came across this recipe years ago and have never used store-bought enchilada sauce ever again! Of all the recipes for enchilada sauce out there I always come back to this one. Thanks Kate!
Hooray! I love to hear that. Thank you for your review, Amy.
Why is the salt content so high in your enchiladas and the enchilada sauce
Hi Susan, more on my Nutrition Disclaimer. You can always reduce the salt if you like or omit altogether.
I used 1 tsp of the chili powder for a milder version like you suggested. It was perfect for our little kids.
Your recipes turn out lovely every single time.
I made a completely inedible pan of enchiladas last week, trying to take a short cut by using a tongue-scorching, eye watering, way-too-spicy canned sauce that was labeled “mild”. Blech. Tossed this kitchen disaster in the trash! I decided homemade sauce is the only way to go. Found your recipe on line, made it exactly as you instruct and it’s delicious! There’s layers of rich flavors and not just chili pepper spicy. Thank you for restoring my enchilada making abilities! Xoxo, from a homesick Texan.
I’m sorry about the recipe you tried and didn’t enjoy it. That’s never fun. But, I’m glad you came to my recipe and loved it! I appreciate your review, Danielle.
I make this recipe fairly often, and it’s very good. I am still working on getting the consistancy correct because I find it gets too thick after being refrigerated. I add a good dash of powdered cayenne pepper, as well as 5 or 6 arbol peppers which I grind up in my mortar and pestle for added heat since I like it very spicy. I’ve never tried it with the cinnamon because I just feel like I wouldnt like it, and I don’t want to mess up an entire batch because of it. I highly recommend this recipe.
Excellent sauce!
Thank you, Krista! I’m delighted you enjoyed it.
Ok this is incredible. I did make a few changes for practical reasons around my not shopping before making this on a whim, and was making different enchiladas.
I was making shredded chicken enchiladas, so I browned the chicken and then added water, Mexican spices, about 1/4 cup of fresh salsa, onion and garlic. Simmered the chicken until falling off bones, removed from broth, and shredded. Then I strained that broth so it was just liquid with no clumpy tomato’s, garlic and onions, etc, and used that broth to make the enchilada sauce.
I also had cooked some corn tortillas in hot avocado oil to soften them, and I used that oil in the sauce instead of olive oil. I thought it was lack flavor due to no olive oil, but it was incredible.
I left out the tomato paste because I didn’t have any. That made me sad, but it turned out surprisingly incredible anyway, due to the salsa I had put in the broth and later strained out, it had a nice balanced, but not overpowering, tomato flavor.
I also used cocoa powder instead of cinnamon, about 1/4 tsp because this is sometimes traditionally used in chili’s and sauces, it’s very delicious, and gives it a rich color.
The sauce was smooth, deep red, velvety, rich, perfect consistency, and delicious. Better than all the restaurants near my house.
I am so glad I tried this recipe. Sorry about the modifications but they turned out great.
I’ll never buy pre made enchilada sauce again. Enchiladas are such a great use of leftovers from roast chicken or pork.
I use this recipe anytime I have the opportunity.
We love it. The vinegar help deliver a tangy bite!
Why can’t u have a print option
Hi, it wasn’t working but it is fixed now.
Great recipe. I find you loose a bit of volume as it cooks down, so I lean heavy on the spices and then add an extra half cup of broth or water. Then there’s always plenty to smother my enchiladas.
Hi Kathryne,
Thank you so much for this enchilada sauce recipe, I have made it a few times now and it’s so easy, delicious and SO much nicer than store bought sauce in a jar!
I’m in Australia and we don’t have an abundance of mexican food choices so this is perfect and my family love it.
Frances x
I’m glad you are able to enjoy this recipe, Frances. I appreciate your comment and review!
So yummy! My husband loved it. He said, “I know it’s weird but I got a whiff of cinnamon flavor, I really liked that.” I said good catch because I just put in a dash. He said, that layer of flavor was amazing!
This is going into my heavy rotation, taco nights and such as well. Thanks so much for this recipe!
Absolutely wonderful!!! Didn’t change a thing and we all loved it!!! Will never buy again. Thank you.
QUESTION: I’m in the middle of canning and want to can this sauce. Since we are not supposed to can flour, do you suppose I could substitute “clear jel” for the thickener? I realize it wouldn’t be a roux, but, it would thicken for canning purposes. Please respond ASAP as I need to take care of these tomatoes today or tomorrow. Thanks!!!
Hi Corinne, this recipe is not designed to be canned so I can’t speak to it. Sorry!
This was so yummy and super easy. I added a little agave to sweeten it but it was perfect either way. I’m trying to think of more ways to use this amazing enchilada sauce!
Thank you, Tara! I’m glad you loved it.
Seriously, so good! I, like other readers, realized after committing to making enchiladas that I didn’t have canned sauce on hand. I will never again be buying that after trying this recipe. I made a 9×13 and had enough sauce, although next time may try doubling the recipe. Thanks so much for sharing!
You’re welcome, Katie!
Hi! Made this recipe last night. It was really easy and really good, my husband loved and 2 year old daughter both loved it and they are a hard crowd to please! Thank you for sharing. Definitely make this over store bought from now on.
You’re welcome, Jessica! I’m glad you love this sauce.
I just made this sauce last night for cheese stuffed poblanos, and it was Uh-May-Zing!
Ever since I have found this recipe I have never touched the store-bought stuff, it’s too simple and delicious not to. My friend started a company called Occo selling individual spice cards and partnering with chefs for recipes. I could totally see this on one of their spice card recipes it’s so good. You have perfected the flavors, thank you!
This recipe was so easy. I’m surprised I’ve never tried making my own enchilada sauce. This is so tasty and makes me miss Arizona’s fantastic Mexican food a bit less! Thank you!
This is VERY GOOD!! Store bought sauces are loaded with MSG. My son, who hates sauces and gravy, asked for more sauce!! The recipe is a keeper. Thx for sharing.
I’m glad you loved it, DDee!
I’ve been using this recipe for years. I like to use butter instead of oil, as it gives it a nicer flavour. I also use a fresh garlic clove and double the oregano amount, and 1/2 tsp cinnamon. Perfect.
I love to hear that, Imelda! Thank you for sharing.
I just made this sauce last night. The flavors are on point. I totally agree the cinnamon is a must. Very delicious. Made the Veggie Black Bean Enchiladas. Had cauliflower, red pepper, onion, cheddar cheese no spinach. Substituted matchstick carrots and chicken broth, as I did not have any vegetable broth. Very good ! My husband loved it. Will definitely make again.
I was making a veggie enchiladas recipe (sweet potato, red pepper, onion, lentils) and needed enchilada sauce. Googled it and your recipe came up. So glad, because I love all Cookie and Kate recipes. Delicious, as always!
Thank you, Catherine!
Easy to make absolutely delicious! And is definitely in addition to my recipe book. Authentic flavor.