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 have been trying different enchilada sauces. I tried this one and it was delicious. My son loved it so much, he asked me to make more this weekend. Thanks so much for the great recipe!
Hooray! Thanks, Lisa!
This sauce is awesome! Thanks for the detailed instructions… mine turned out just perfectly!
Great!
My family loved this recipe. I stretched it to a 3-cup yield by blending one cup of vegetable broth with about 1/3rd of a red onion and one and a half tablespoons of chopped cilantro stems. I added that mixture just after the 2-cups of broth in the recipe and it turned it out really well. Thanks!
Hi
This enchilada sauce looks great and I’m going to try it out at the weekend when we have guests over.
A quick question – what is vegetable broth? It’s not something we use in the UK. Would a stock cube in water work?
Thanks
Marie
Thank you for a truly delicious recipe. my kids and husband really enjoyed it
Wonderful!
Hi Kate:
My daughter is highly allergic to garlic and it is very difficult for her to eat out at friends/restaurants. Unfortunately, garlic is one of those ingredients that is a hidden one because it’s not always listed. Even when the chefs try to be helpful & look up all the ingredients, it may not be listed; we have found that garlic is a hidden ingredient. Unfortunately, she gotten violently ill many times after she’s reassured the meal contains no garlic. Such is our problem with using chili powder!!! Is there any good substitute that can be used in its place? Any suggestions? Love your blog & your recipes are delicious. Thank you, Victoria
Oof, that sounds tough, Victoria! I never considered how many food products have garlic in them, and certainly not how many don’t even list it. Here’s a recipe for garlic-free chili powder; that should be a perfect substitute!
Kate, thank you for your quick response for making our own garlic-free chili powder recipe. I’m so thankful. I am aware of your new book & will be ordering a copy for sure. Love your recipes. Again, we thank you and wish you all the best.
I made this once. Made a single batch tasted it and quickly made a triple recipe. It was awesome gonna make again tonight
Perfect!
Oh. My. Goodness! This sauce is amazing! I am literally licking the spoon clean. Thank you!
Hehe! You’re welcome, Sara!
Um…I licked my plate.
Really love this sauce, came out lovely and smokey with just a hint of heat, I could eat this all day! Delicious- thank you
Yum! So glad to hear that, Emma.
I had no idea that it was SO easy to make enchilada sauce. I added a bit of cayenne pepper and some spicy chili powder at the end. Delicious! How long do you think leftover sauce will keep in the fridge?
Made this to use for a stir fry turkey enchilada! It was pretty decent. I added a bit more cumin and some all spice for extra flavor!
Yum! Sounds extra-spicy, November. Thank you!
Thanks! Tastes great and is simple. I admit I didn’t know where to start!
I’m so glad this helped, Kim!
I am back for the second time to make this recipe. I had never made enchiladas before, I followed this recipe for sauce and your other recipe for enchiladas and they blew my mind!
Thank you for sharing this recipe!
I’m so glad you loved it, Sara!
I know this an older recipe but I have made it many times and it’s very good. The cinnamon does add something. Sometimes I’ll add allspice instead.
I use a vegetable bullion cube (which obviously has msg), but hey I like the flavor.
Thanks Ms Kate!
Made this today. The whole dish took quite a while because I made the salsa verde for the base of your enchiladas recipe, then the fillings, then this sauce. Next time, I’ll make cast quantities of the sauces and fillings and freeze some. It was well worth it, though. Really tasty.
That should have read “vast quantities”!
Really great enchilada sauce! I had to substitute water instead of broth because I had none :( However it was just fine because I added some herb to enhance the flavor to mimic the veggie broth.
I’m from TX and this sauce is gravy-like, the kind you get on real Tex Mex enchiladas. I added a bit of smoked paprika otherwise stayed true to the recipe. Thank You!
Yum! Thanks, Polly. I’m happy this fit the bill!
This was absolutely fantastic and perfect. I love enchiladas and cook a fair amount but never thought about making my own enchilada sauce, but I had a lot of taco meat leftover after a cinco event, and I was tired of tacos. This really hit the spot! I didn’t have any chili powder so mixed ancho powder, chipotle powder and a little smoked paprika to fill the tblsp and it worked out perfectly. Added a tad more cumin to make up the difference as well. Thanks so much. I will use this often in the future.
I’m glad this is what you were looking for, Ken! Thanks so much for commenting.
This was perfect, and I couldn’t believe how EASY! I’m never going back to canned again! Definitely the best enchiladas I’ve made. Thanks Cookie and Kate!!! In have this picture on IG, which I’ll tag you in. ;)
Also added a touch more cumin and smoked paprika to this recipe, because I always add more cumin, and I looooove smoked paprika. ;)
Yes, I think I saw that one, Amanda! Great photo. Farewell to canned enchilada sauce!
This is the best enchilada sauce I’ve ever had. Store bought tastes terrible compared to this, and even other homemade recipes. I could literally drink this out of a glass. I smothered my eggs with it and it was delicious. I think I could put I on any food and make it delicious. I made one change-I used beef broth because that’s all I had. Thank you for making my day delicious.
You’re welcome, Stephanie! This stuff is addictive.
Can this be made without oil? Has anyone tried that yet with success?
Hi, Shannon! I haven’t tried it without the oil, as it is a pretty important part of the process. I know one reader has subbed coconut oil, and that seemed to work out. Sorry I couldn’t be more helpful!
very good, my whole family loved it.
Wonderful!
I’m Mexican and grew up eating homemade Mexican food. This is the best enchilada sauce I’ve ever had and it’s so easy to make. I just omit the tomato paste and instead of regular chili powder I used New Mexico chili powder. My family loves it! Thanks for sharing it.
Yum! I’ll have to track down some New Mexico chili powder. I’m so glad you enjoy this, Shannon!
This recipe was super simple and budget friendly! The flavor was fantastic, and made enough to cover about 3-4 enchiladas.. I. Added ginger as well.
I used this last night with my black bean and rice enchiladas, and will be using in the future. :)
Ginger is such a creative addition, Autumn! I’ll have to try that next time for some extra warmth and kick.
Hi! This was fantastic! I want to make a bigger batch. Can I just double the recipe and get the same?
Thank you
-kb
I think so, Kristy!
06-04-17 National Cheese Day. What better than cheese enchiladas with THIS sauce! I made q double batch, exactly as directed, including cinnamon. I used dried, ground California Chili, rather than my usual McCormick Chili powder, to get a milder, more pure taste without added heat, spices, stabilizers. After a final taste I added an extra teaspoon of seasoned rice vinegar. (a pinch of sugar here would work also.) It was the BEST sauce with a perfect texture.
Awesome, Ellen! I had no idea it was National Cheese Day– probably because every day is national cheese day in my house. ;) I’m glad this hit the spot!
previous comment should show FIVE stars
Thanks, Ellen!
I followed this exactly and found it very bland having neither much “spice” or richer flavor. It was also very very thick and needed to be thinned to get it to spread. I got it to taste OK by by adding about 4 fold more chili powder, some chipolte powder, and some MSG but I still would not call it even slightly spicy. It could be the chili powder I have, but it is pretty fresh… Looking at the recipe, it is probably not surprising that one tablespoon of standard chili powder was not enough for 2-3 cups of sauce though….
Sorry this was disappointing, Melinda. Chili powder is really variable– it comes in all strengths and with all different combinations of spices, so unfortunately, the results can be really different depending on what you have on hand.
THIS WAS GOOD! I tried so hard to enjoy 100% vegan recipes but I always missed ‘something’. I decided not to be this hard on myself anymore, and I’m glad I did! My boyfriend and I really enjoyed this recipe and I’m even going to make it when we invite his family over. Thanks, I subscribed and planning my next meal with your recipes ;)
xxx
Laura
I’m happy to hear you loved the sauce, Laura! I understand the vegan struggle– there are some things I just can’t do without.
I have made this sauce twice now and I’m never going back to store bought. My husband, who’s mom is from New Mexico, is very picky when it comes to Mexican food and he loves it! Thank you!
Hooray! Thanks, Kathryn. I’m glad it passed muster!
Hey Micah, I’m sorry to offend. I was only referencing MSG in regard to my mom’s very real MSG-induced migraines. I’ve read the articles that claim otherwise, but some people are legitimately affected by MSG and may be searching for an alternative. By mentioning it, I am trying to help those people find a recipe that will work for them.
I’m in love. This is my first attempt ever at making my own enchilada sauce. It turned out great. I used chicken broth because that’s what I had on hand. Plus I added about a teaspoon of sugar and some crushed garlic. My husband is an enchilada expert and he raved about my chicken enchiladas. I see more enchiladas in our future. Thanks for sharing this recipe. Yum!
Hooray! I’m so glad this exceeded expectations, Susie. Thanks for commenting.
Thank you, this is a great recipe! I was actually looking for a recipe for Chile Colorado and decided to use your Enchilada Sauce recipe as my base, instead of the usual recipe for Chile Colorado, since I didn’t have any dried chiles on hand. I have made your Enchilada sauce with only some slight variations, simply because I didn’t have tomato paste, on hand either. Instead I used 2 med sized very ripe tomatoes, and put them in my Vitamix and added 2tsp of natural vegetable base concentrate, along with enough water to make up the 2 cups of vegetable broth. Since this was to be Chile Colorado. I used your flour mixture, and dredged 1lb of beef, cut up as for beef stew. I browned it in the 3Tbs of olive oil over a med high heat for aprox.5-10mins until browned, along with 3Tbs of chopped onion, stirring to make sure everything browned evenly. I added the leftover flour mixture as well. After browning the meat, I added the vegetable broth to the pot with the meat mixture. Because I was using beef for stew, I simmered the sauce for aprox. 1 1/2hrs, until the meat was tender. My only regret is that I didn’t use 2lbs of beef instead of one! It turned out delicious! I will definitely use this recipe again for my Chile Colorado! It has turned out very well!
It sounds like your experimentation worked out beautifully, Sylvia! Thanks for including your notes and process.
Fantastic recipe. A hit with the family. Thank you!!
So glad to hear this, Tania, thanks!
I made this for dinner and there were no leftovers! The sauce was so tasty everybody loved it. I won’t be buying any more store-bought sauce. Thank you for taking the time to share this recipe!
You’re welcome, Lin!
I know this is probably a silly question, but would using chicken stock instead of vegetable change the flavor much? Thinking of making this before I can get to the store and chicken stock is all I have on hand! >_<
I think it should work well! I’m a vegetarian, so I don’t have much experience with chicken stock but they are generally interchangeable.
This was so easy and came out full of flavor with a silky texture. Will definitely make this again and again!
Perfect! Thank you, Carla.
Hi.. I stumbled on your site looking for an enchilada sauce recipe.. I made this exactly as you posted, and loved it…everyone says their recipe is the very best one.. but this recipe really is. I posted your site at my Facebook account. I also really liked the look of a few other recipes and will be trying them too.. Happy Sunday. :))
Thank you, Colleen! I’m glad you enjoyed the sauce.
This is a great sauce. I have been making it for a year now. I know it by heart. I use juice from pickled jalapenos instead of vinegar and I use a stock and milk mix instead of vegetable broth. When my husband had a stomach issue, I did not add any chili powder, but instead used cumin in its place. Your recipe is great!
Thanks, Krysta! I’m glad you could adjust the spices to fit your needs, too.
I made it following your recipe but added 1 diced onion and 2 cloves of garlic to the oil before adding the spices. It is heavenly!
Thanks so much, Mary Jane!
This is incredible! Made it exactly as written. Thanks so much for this recipe!
You’re welcome, Sandy!
This sauce and Veggie Black Bean Enchilada’s is sooooo good! Nailed it first time as the recipe is really easy to follow. It makes a lot of sauce but covers the enchiladas well for when they are in the oven. Delish! Thanks for the amazing recipes and inspiration. x
Hooray! I’m so glad you loved this, Amie. This sauce freezes well, too!
I doubled the amount as I was cooking for more. I liked the sound of this as there was no chopped tomatoe or tomatoe sauce. It taste better than tin. Thank you.
You’re welcome, Don!
This was delish as is! Love it!
Thanks, Tammy!
This was so easy to make and worked wonderfully for the chicken enchiladas I made. I don’t like most red sauces, but this was a huge hit with both my boyfriend and myself.
Great! I’m so glad this was the perfect complement to your enchiladas.
Thank you. Was the best enchilada sauce we found!! Love The flavor! Vegan is simply the best!! Making enchiladas this very moment.
Awesome! I’m so glad you found this one, Victor.
Made this enchilada sauce for my family and they loved it. My husband prefers homemade sauces because I can suit the spiciness to his needs. I didn’t have any tomato paste on hand so I substituted 1 tablespoon of ketchup instead. Thank you for the recipe!
Oh! Forgot to mention I also substituted beef broth as I made beef enchiladas. So ketchup for tomato paste/beef broth for veggie broth.
You’re welcome, Christine!
This is yummy – thank you!
You’re welcome, Karin!
Tried many. this is the best. Easy and great taste. Will make it again.
Great! Thank you, Margaret.
Homemade Enchilada Sauce was delish! and we knew exactly what went into it. Even better. It was silky smooth and rich with flavor. I used the the leftover sauce to make a quick lunch of rice and beans later in the week.
I’m so glad, Susan!
Three years ago, I moved to Germany from the U.S. and the thing I miss the absolute most (in regard to food anyway) is Mexican food. It’s so difficult to find the proper ingredients to make your own and the rare Mexican restaurants are a total joke. That being said, I was desperate, and I have to be honest… I really believed this sauce would be awful. I’m sorry to have doubted you, but I thought the only way to make red enchilada sauce was to use chilis in adobo. I’m ECSTATIC to say that this sauce knocked my socks off! I’m so happy that I can now make enchiladas at home!
To top it off, my very picky German husband loved my enchiladas so much that he said, “I would really like to eat a third one, but if I do, I’ll explode!” YIPPEEEEEEE! You have made my day!!!
Hooray! I’m so glad this exceeded expectations and brought a bit of home to you in Germany. :) Happy to hear it was a hit with your husband, too!