Leave the preservatives and excess sodium on the shelf and whip up Homemade Enchilada Sauce with ease! Made with simple ingredients, and ready in under 10 minutes, this Enchilada Sauce recipe is as flavorful as it is easy to make.

Ball Glass jar filled with homemade enchilada sauce.

From Chicken Enchiladas to Vegetarian Enchiladas to Enchilada Casserole, I have always loved enchiladas.

But until I learned to make enchilada sauce at home, there was a period of time I had to say good-bye to one of my favorites, as I rarely could find a store-bought brand free from allergens my family faced.

Thankfully for me (and YOU!) I have now become a master at making homemade staples! And this enchilada sauce is a true favorite!

Reasons Homemade Enchilada Sauce is Best

Superior Flavor. This enchilada sauce has so much authentic flavor. It is made with dried spices, that are toasted to bring out their flavor and a rich, simple sauce.
Quality Control. This recipe for Enchilada Sauce is lower in sodium, free from additives and preservatives, and made without MSG.
Simple Ingredients & Easy Recipe. This enchilada sauce comes together with common spices you likely have on hand at all times and in under 10 minutes! You are well on your way to enjoying outrageously delicious enchiladas using this sauce.
Easy Recipe. This recipe for Homemade Enchilada Sauce happens to be incredibly easy to make. You are well on your way to enjoying some outrageously good enchiladas!
Allergy-Friendly. Homemade enchilada sauce is naturally dairy-free, egg-free, and soy-free. It can be made vegan-friendly AND gluten-free!

Notes On Ingredients

Chili powder: You want to be sure to use regular ground chili powder, not Ancho Chili Powder, which is overly spicy.
Mexican Oregano: Mexican oregano has citrus undertones and pairs well in this sauce. However, regular dried oregano will also work. Do not feel like you have to purchase Mexican oregano to make this recipe.
Tomato Paste: Tomato Paste will give the enchilada sauce a richness that makes it taste as if the flavors have developed from hours of simmering--when in fact it comes together in minutes.
Oil: Use a neutral oil, such as canola, grapeseed, or vegetable oil. This is not the time to use olive oil, as it can overpower the other flavors.
Flour: You need a bit of flour to thicken the enchilada sauce, use either an all-purpose or gluten-free all-purpose flour blend.
Broth: Either chicken stock or vegetable broth work with minimal differences in flavor. Use what you like or have on hand.
Vinegar: The vinegar will help the flavors really pop and balance out this sauce with a bit of acidity. White vinegar or apple cider vinegar can be used.

Recipe Modifications

Spice Level: This is a fairly mild enchilada sauce as written. To increase the level of heat, add ⅛ to ¼ teaspoon of cayenne pepper, depending on how spicy you like your enchilada sauce.
Gluten-Free Enchilada Sauce: To keep this sauce gluten-free, use an all-purpose 1:1 gluten-free flour and ensure your broth is gluten-free.
Lower-Sodium: For a low-sodium enchilada sauce, be sure to use unsalted or low-sodium broth and reduce the added salt by half to significantly decrease the level of sodium in this recipe.

How to Make Enchilada Sauce

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Heat the oil in a heavy-bottomed saucepan until glistening over medium-high heat. This should take just a minute.
Once the oil is heated, whisk in the flour and spices, forming a roux. For this recipe, I prefer adding the spices to the roux as it cooks, giving the spices a chance to be slightly toasted which brings out their incredible flavor.
Once the roux has been formed, allow it to cook off for a minute or two. This is a crucial step to help rid the sauce of the raw taste of flour.

Sauce pan with roux for enchilada sauce.

Whisk in the tomato paste and then slowly whisk in the stock. It is best to add just a small amount of stock at a time, whisking after each addition to incorporate fully and prevent lumps.
Bring the mixture to a boil, whisking often, and then reduce the heat and simmer just until slightly thickened.
Remove the enchilada sauce from the heat and whisk in the vinegar.

That's it! Your enchilada sauce is ready to be used immediately OR cooled and used at a later time.

Storing Enchilada Sauce

While this sauce store really well, I do recommend storing enchilada sauce in glass jars or thick freezer-safe bags, as plastic containers can be stained red from the sauce and absorb the smell of the sauce.

Refrigerate: Once cooled, store the enchilada sauce in the refrigerator for up to 5 days.
Freeze: The enchilada sauce will keep for up to 3 months in the freezer. When ready to use, defrost the sauce in the refrigerator overnight before using.

Serving Suggestions

You can use this homemade enchilada sauce in any recipe that calls for canned or jarred enchilada sauce. Below are a few of my favorite uses.

Use this homemade enchilada sauce to make either Chicken Enchiladas or Vegetarian Enchiladas for a dinner everyone will love.
Add ½ cup to Black Bean Sweet Potato Chili for a spicy kick of flavor.
Cover bean burritos with enchilada sauce and cheese and bake at 350 degrees F for 20 minutes to make simple Bean Enchiladas.
Prep a quick Easy Chicken Enchilada Casserole using this sauce in record time!

More DIY Staple Recipes

If you enjoyed this recipe for homemade enchilada sauce, I would love for you to leave a comment and review below.

Comments

5 from 9 votes (1 rating without comment)