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.
Love your recipes and this one was no exception! I was sorry that I didn’t make a double batch.
Wondering if you have a got to recipe for homemade vegetable broth that you can share.
I’m glad you loved it! I don’t have a broth recipe, sorry!
Hey Danielle, I should have replied here but put it in the main feed. There are some tips for homemade veggie broth somewhere along here under my name.
Enchilada sauce is one ‘em things I never knew you could make at home.
But this recipe changed all that.
This’s a very good recipe thank you for enlightening me and teaching me.
I’m glad it changed it for you, L.M. Thanks so much for your review!
I made this sauce the other night for dinner and I will never go back to canned enchilada sauce. I did add cinnamon to mine and It was amazing!!! Even my picky 9 yo daughter who refuses to eat the canned sauce so I always had to make an extra tray of no sauce enchiladas for, ate this sauce and loved it! Even better I had enough to freeze and have on hand for the next time!
I’m so glad you made it! Thanks for sharing, Rachel.
Stellar recipe. My kids said it’s the best enchiladas they’ve ever eaten. We make with boneless skinless chicken thighs cooked and chopped rolled in flour tortillas. Mexican cheese blend from any store and we’re set.
Hooray! I love it. Thanks for your review, Ken!
Super awesome! Used it to make enchiladas with flour tortillas and various roast veggies and it turned out awesome (about 20 mins at 375).
Fantastic, Katie! Thanks for your review.
This is my go-to enchilada sauce recipe. My family loves it. Thanks for sharing.
You’re welcome!
How do you think this would turn out with no flour? Too runny? Bad flavor? I’d rather leave it out. Thanks in advance!
It will be really runny. It’s really a small amount and helps give it some thickness. If you need it to be gluten free, a gluten free flour will work well.
I am grain free and use a bit of gelatin or Konjack root to thicken. You could also use a small amount of coconut flour, such a small amount needed it doesn’t really change the flavor. This is my go to recipe for enchilada sauce!!
I never thought about making my own enchilada sauce from scratch – I’ve always used the car/jar brands – not any more! This amazing recipe was so easy to make! I made my own rendition by using a combo of ground chile (Mexican, Pasilla, Ancho, Chipotle & Arbol)…GAME CHANGER! Thanks so much for sharing!
You’re very welcome! I agree, game changer for sure.
I was making another enchilada recipe and the sauce was awful, so I quickly found yours. I’ve used your recipes before and just knew it was going to be good…and I was not disappointed! The cinnamon was a perfect add. Thanks, Kate, for saving the meal!
You’re welcome, Carrie! Thank you for trying it.
I have made several enchilada sauce recipes I have found online and this one is the best, by far. I will be keeping this recipe and sharing it with family and friends. Delicious!
Love that, Patricia! Thanks for your review.
You saved my enchiladas!! With no tomato sauce and 2 cans of tomato paste in my pantry I was worried about finding an enchilada sauce that I could make. Yours is perfect!
Wonderful subtle heat and sweet. The cinnamon and apple cider vinegar were a nice surprise. I will trust your recipes moving forward.
Thanks!
That’s wonderful! Thanks so much, Gwyn.
I made this recipe a few months ago and it was a big hit. Thank you so much. I’m pretty sure I substituted the vegetable broth with chicken broth, as I never have a vegetable broth in the house, but I don’t remember for sure. Does this sound like a good substitution?
I think others have tried it and it’s worked. Since I’m a vegetarian, I wouldn’t be able to give thoughts on flavor sorry!
I went ahead with it and the sauce was great – enchiladas were a definite success – thank you Kate!
Hi Kelly, I subbed chicken broth and it was great. I love this receipe.
I tried it too, and it was delicious! Thanks Angela!
I haven’t made this yet but it looks great. Can the sauce be made with Cassava flour or another grain free flour? I am not gluten intolerant but all grains intolerant and I would like to make this if there is a good substitute. Please let me know. Thank you!
I’m not sure, sorry! I would say go with what you have used to substitute flour in the past and give it a test. Sorry I don’t have more experience for you.
A great recipe. This is the second time I have made it, only this time I doubled it so I can freeze half. I double the tomato paste measurement. Thanks!
I also doubled the tomato paste! Definitely will not be going back to store bought sauce — this was so easy and delicious.
This is a great one to freeze! Thank you for sharing, Peggy.
Tried and true! This recipe is a staple in my house and it never disappoints. I love that the spices are sauteed first. It give the sauce an extra special flavor. Thanks for sharing your recipe!
You’re welcome! I’m happy you tired it. Thanks for your review, Ashely.
So I’ll admit it: I messed up and misread this recipe; instead of 1 tablespoon of chili powder, I got mixed it up with the line above that called for 3 tablespoons of FLOUR. I’m sure you can see where this is headed… :-P
Back when I lived in the US, I think I would have gotten away with adding 3 tablespoons of chili powder – not sure what they do to chili powder over in the UK, but although the FLAVOR of the sauce was amazing after my lopsided proportions, the resulting level of spiciness was almost painful to me, and I’m a veteran spicy food lover!! :-(
My homemade chicken enchiladas for NYE dinner were facing ruination, but I remembered that when spicy food is too much for your palate, drinking milk can help. I figured I would try to salvage the now too-spicy sauce by adding some double cream (similar to cream fraichê or heavy whipping cream); things couldn’t get worse, right?!
Happily the fix worked brilliantly, the sauce tasted AMAZING and as a lucky side benefit, the additions resulted in me having extra, which was ultimately necessary for the ridiculously large qty of enchiladas I made!! :-)
So yes, 100% my mistake, and no, the fix wasn’t “elegant”, but in case others are facing the same situation, below is what I added, after (correctly) following all other instructions. I will definitely be making this recipe again, but I’ll be sure to add the correct amount of chili powder this time. Still debating whether to add the cream though, as it was very tasty!
To reduce spiciness level (after adding triple amt of chili powder called for):
-1 cup of cream
-1/2 cup water
-cumin to taste (just to bring a little more roundness to the flavor, which had initially been completely consumed by the chili powder!)
-corn starch to thicken (a little at a time, well-whisked into the sauce to prevent lumps)
Oh no!! I appreciate your detailed comment. I know this will be helpful to others. Chili powder sure varies in different countries!
This was delicious. Iused this as the sauce for your Roasted Veggie Enchilada Casserole. I loved the flavors. I cannot wait to try topping the leftovers with avacado or sour cream.
Great!
I don’t have veggie broth. Can I use chicken broth?
I know that has worked for other readers in the past!
Hi would this work with just using water versus A broth?
I had my doubts but you were right on target with this recipe! Cinnamon!? Oregano!? I was not disappointed. A bit out of my comfort zone but they were incredible in this recipe! Found myself darn near licking the plate and I only made cheese enchiladas. Thank you!
So happy to hear that! Licking the plate worth, yes! I appreciate the review, Candace.
This recipe is so delicious! The flavors are on point. It tastes like the red sauce you get at Mexican restaurants. Definitely a keeper.
Great to hear, Marie!
This was amazing, thank you! I was surprised how much it blew the other enchilada sauces out of the water, even though it’s a very simple recipe with the typical ingredients. I guess the secret is your ratios. I did however omit the oil, vinegar and black pepper (forgot the last two), and for the flour I used about 5 TBSP chickpea flour, and 1/2 TSP tapioca starch for thickening. Everything else was the same and the flavor was perfect. This is a keeper!!!
Wonderful to hear, Kait! Thanks so much!
Have been looking for a good sauce. Best sauce I’ve ever tried! Thank you!
You’re welcome, Jan!
Spot on for a traditional red enchilada sauce. Sooo good. It was a good use of my veggie stock I had frozen in the freezer. Dried herbs worked out perfectly and the olive oil roue gave it the velvety texture. This recipe is worth making each time I need some enchis!
Thanks for trying it, Z!
Good recipe as is. Second time I a made a couple changes and liked it better. Rather than add vinegar, I used a Chile lime seasoning typically used in Mexico for papaya but it’s really good with chicken, and I also added a little cilantro, green Chile’s, and petite diced tomatoes. My filling included leftover baked brown rice as well as chicken, corn, onions, and black beans. Otherwise I made the sauce and casserole as she did.
Thank you for sharing, Lana! I’m glad you were able to make it work better for you.
Could this be used in another recipe that calls for a can of red enchilada sauce?
Absolutely, Sara!
I did NOT want to make homemade enchilada sauce tonight. I opened the can I had in the pantry and it looked old and unusable. I Googled and found your recipe. The instructions were easy, the pictures helpful, and your insightful comments spoke to me. So tonight I DID make your homemade enchilada sauce and it knocked my socks off. It was SOOOO good. SO good. My family raved about it. This will now be a staple for us. I will NEVER buy enchilada sauce again. Well done madam.
I’m glad you found it and it was worth the extra effort! Thanks so much for your comment, Ashley.
I have had stomach problems with canned enchilada sauce for a few years but never from a restaurant. I’ve been missing enchiladas and tamales in my dinner meal plans, as has hubby. I made your recipe last night and it was so very good, but I was still quite skeptical about it causing pain for me. I am happy to report that I am pain free! I can now add those foods back to our meals! I didn’t have vegetable broth, so like some others, I used chicken broth. I made a huge pan of enchiladas and the only things I’ll do different is make a double batch of sauce next time for the amount of enchiladas I typically make (we like leftovers) and perhaps add a little cayenne. This sauce had very good flavor and the consistency was perfect. A bit more time consuming than opening a can, but so well worth it! Thank you for the recipe.
I’m happy this recipe worked for you, Jody! Thanks so much for reporting back and letting me know it’s worth it!
Enchilada recipe ….OUT STANDING
Thank you, Loretta!
Tried this recipe and was a hit,loved it cause it wasn’t so strong in a chili flavor. Thank you.
You’re welcome, Irene!
Hi Kathryne, I just made your recipe. It is sooo good. I have never left a comment before on Pinterest! I used arrowroot powder and mixed it with the spices and added a little cold water. I mixed the oil, chicken bone broth and tomato paste, brought it to a boil and poured in the spice mixture and it thickened right up. Our fam is trying gluten free for a little while. I used gluten free casava flour tortillas for enchiladas. your sauce made the dish! and it was so easy. Thank you.
Thanks for sharing Carrie!
Thank you so much for your leg work on this one! My recipe called for three cans of enchilada sauce..oh boy..but your recipe was terrific! The explanation of the process is locked in my mind and the smooth rich sauce was very satisfying. Hubby and kids all approved! I’ll be doing this again and taking a look for your other recipes as well. Thanks!
You’re welcome, Angela! I’m so glad you enjoyed it, as well as your family.
Loved the recipe but was wondering how long can i keep it in the fridge?
It should keep well, covered for 3-4 days.
I have been making your enchilada sauce for a long time. Ever since I found your recipe. It is excellent. Both my grandchildren love it and one likes it hot and the other not so hot. It works for both. Thank you.
Thank you for sharing, Kay! I’m happy to hear you have been loving this sauce for awhile now.
I made this using the broth from our left over black bean soup and it turned out amazing! I also added 1/8tsp cocoa to the spices. So good!
Thank you for sharing, Melisa!
Once assembled, this recipe is a snap, and absolutely delish! I have made this a few times, and now its my go-to enchilada sauce. Fan favorite in this house
I’m glad you loved it, Elizabeth!
Follow her recipe. Beautifully simple that should repeat without deviation.
A bravo for this sauce!
Thank you, Doug!
Could you substitute tomato sauce for the tomato paste? I know you mentioned at the top that just tomato sauce was too runny – did you mean if you substituted it for the paste or in a different enchilada sauce recipe altogether?
Your sauce won’t turn out quite the same – if you substituted it.
I thought it was horrible, it tasted like glue, spoiled my whole dinner! Very disappointed. I gave it a 1 because that was the lowest rating I could give it on your 5 stars!!
I’m sorry to hear you didn’t love this one, Ellen. I appreciate the feedback. I’m not sure why it would taste like glue. Very strange!
My guess if it tasted like glue… the flour wasnt cooked well enough or something was mismeasure. A uncooked roux taste vile! Like… glue
Made for the first time today yum! Excited for supper.
I make cheese enchiladas regularly but I’ve never made the sauce myself. This was wonderfully simple but my flavor was off, probably because of the dark chili powder I used. I added a teaspoon of Better then Boulion and a tablespoon of both sugar and butter. Delicious.
Thanks for sharing, Cassandra!
Just wanted to say I Actually Made 3 gallons Today and was extremely good for A Group of VIP Clientele
Wow! That’s a lot of sauce. Thanks so much for your review.
Easy to make and very tasty. I had only one can of prepared enchilada sauce but needed two. THIS is so much tastier than the canned. Takes more time to find the spices than anything. THIS is a keeper. Thanks
Who knew?
ZERO weird ingredients, hours slaving over a hot stove in the middle of summer, blazing sun on my back, grinding chilis, swatting flies. Yet, this enchilada sauce is similar to Chayetta (the ancient lady next door) makes.
She tries to teach me, but there’s something not exactly rigt
Thank you for a tasty, easy sauce recipe
Your welcome, Jen! Thanks for your review.
How would this take being reheated with leftovers? I usually take leftovers to work the next day but wondered if this is okay to be reheated once made? x
You can reheat this, Leanne. Thanks for your review!
So good my husband wants to drink it like a cocktail.
That’s hilarious, Jodi! Thanks for your review.
I always loved my mother’s chili powder enchiladas and it was the one request I had when she came to visit me last month from south Texas. Tonight I decided to make them for the first time ever. I used your recipe. My husband is laying on the sofa in a food coma! I followed your recipe exactly and it is so yummy!!! It isn’t my Mama’s, but nothing ever is, right? Thank you!!!
You’re welcome! I’m happy it past a tough audience.:)
Just about to make your sauce. I saw in the comments somebody asking about homemade veggie broth. It is super easy. If you cook with a lot of vegetables you will have a lot of trimmings and peelings that are clean but not something you’re going to put in the dish you’re preparing. Like the tough outer bit of the onion just below the brown skin, the chopped off ends of the mushrooms, carrot ends and wimpy celery stalks, cilantro and parsley stems, even droopy lettuce leaves. I keep a 2 gallon Ziploc bag in the freezer and everyday throw the discard veggies in there. Nothing mushy or rotten. That goes in the compost. When the bag is full I dump it into a giant stock pot, fill it with warm water, and put it on to boil for however long I have the patience for. 45 minutes or so? I let it cool, strain it, and freeze it in a variety of carton sizes. It might sound like a lot of work but it’s just one of those things I do while I’m cooking other stuff. I always have veggie stock on hand this way. On the rare times I run out, my niece taught me the trick of mixing a tablespoon of nutritional yeast into a cup of water. This makes a great instant backbone stock for almost anything flavorful, with no MSG.
Thank you for sharing, Dawn!
Love this recipe! I constantly make this when I’m having a dinner party. Thank you!
You’re welcome, Jeens!
Thanks so much for this recipe, it was absolutely delicious! My bf made it for us, minus some of the spices for my portion. He made his portion to the letter and we were both very happy with the results!
Wonderful, Rain! Thanks for the comment and review.
Tried this sauce tonight. Most Excellent!!! Thanks so much for experimenting to find just the right flavor.
This recipe is going in my recipe book.
Love to hear that!
is it possible to make this without the flour at all? We are doing Whole30 now and flour (and flour substitute) is not allowed… could we use cornstarch as a thickener maybe?
It would be really runny. It may work with cornstarch, but I’m not sure. Maybe see what the other readers might have tried by searching the comments (CTRL+F).