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This Homemade Enchilada Sauce comes together in about 10 minutes with pantry staples and delivers bold, rich flavor without the extra sodium or mystery ingredients.
Why Make Homemade Enchilada Sauce?
I started making enchilada sauce from scratch when I couldn't find a store-bought sauce that worked for my family's food allergies, and now I won't go back. It's actually really easy to make and the flavor is on a completely different level.
- Deep, authentic flavor in 10 minutes. Toasting the spices right in the pan wakes them up and gives the sauce a rich, almost slow-simmered taste…in minutes.
- You control what goes in. No preservatives, no excess sodium. Just simple ingredients you recognize.
- Allergy-friendly. Naturally dairy-free, egg-free, and easy to make gluten-free.
Notes on Ingredients
This enchilada sauce is built with pantry staples and is adaptable to easily make gluten-free. Use the following notes to help select the best ingredients.
- Chili Powder: Use standard chili powder, not ancho, for a balanced, family-friendly heat level.
- Tomato Paste: This is your shortcut to depth. It makes the sauce taste like it simmered for hours.
- Oil: Stick with a neutral oil (like canola, avocado, or grapeseed) so the spices shine.
- Flour: Helps to thicken the sauce. A 1:1 gluten-free blend works just fine if needed.
- Broth: Chicken or vegetable both work. Use what you have.
- Vinegar: Just a splash at the end brightens everything and balances the richness. Apple cider vinegar or white vinegar both work well.
How to Make Enchilada Sauce
Make a roux, whisk in broth, and simmer to thicken. That's it. Done in under 10 minutes, and so much better than canned.
- Heat the oil over medium-high heat until it shimmers. Just about 1 minute.
- Whisk in the flour and spices to form a roux, AKA a thick paste. Adding the spices now, toasts them, which brings out way more flavor than just stirring them into liquid later.
- Cook for 1-2 minutes, whisking constantly. This removes that raw flour taste and sets the foundation for a smooth sauce.
- Whisk in the tomato paste, then slowly add the broth. Add just a little at a time, whisking well between additions. This keeps your sauce silky and prevents lumps.
- Bring to a gentle boil, then reduce to a simmer. Let it cook until slightly thickened, about 3-5 minutes.
- Remove from heat and stir in the vinegar.
Recipe Modifications
- Want more heat? Add ⅛-¼ teaspoon cayenne pepper.
- Gluten-free: Use a 1:1 gluten-free flour and double-check your broth is gluten-free.
- Lower sodium: Use low-sodium broth and reduce added salt.
Storing Enchilada Sauce
While this sauce stores really well, I do recommend using glass jars or thick freezer-safe bags. This sauce likes to leave its mark on plastic.
- 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.
Ways to Enjoy Homemade Enchilada Sauce
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.
- Make Enchiladas: Pour over Chicken Enchiladas, Vegetarian Enchiladas, or Beef Enchiladas for a dinner everyone will love.
- Make a Casserole: Skip the rolling and enjoy chicken enchilada casserole or beef enchilada casserole. Same flavor, less effort.
- Stir into Soups or Chili: Adding just a bit (~½ cup) adds depth and richness. I love stirred into Black Bean Sweet Potato Chili and Chicken Tortilla Soup.
- Make Smothered Burritos: Cover bean burritos with enchilada sauce and cheese and bake at 350°F for 20 minutes to warm through.
More Homemade Sauces
Homemade Enchilada Sauce
Homemade Enchilada Sauce is incredibly easy to make and better tasting than anything store bought!
Ingredients
- 2 tablespoons neutral oil, such as avocado oil or canola oil
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano, *Mexican oregano is best if you have it
- 2 tablespoons tomato paste
- 2 cups vegetable broth or chicken stock
- ½ teaspoon kosher salt, more as needed
- 1 teaspoon white vinegar, or apple cider vinegar
Instructions
- Heat 2 tablespoons neutral oil in a small saucepan over medium-high heat, until just hot glistening. This only takes a minute or two.
- Add in 2 tablespoons flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon dried oregano and whisk together until thick paste forms. Cook for one minute to toast spices and to rid of the sauce of a raw flour taste.
- Whisk in 2 tablespoons tomato paste into the roux.
- Gradually, whisk in 2 cups vegetable broth or chicken stock, whisking the entire time, until well incorporated and all lumps are removed. Reduce heat and simmer 10-15 minutes until slightly thickened. Remove from heat and whisk in ½ teaspoon kosher salt and 1 teaspoon white vinegar.
- Use immediately or refrigerate in an airtight container for up to 5 days or freeze up to 3 months.
Notes
- This recipe yields 2 cups. Nutritional information is based on the ENTIRE recipe. Most serving sizes are only 2-3 tablespoons.
- Be sure to use regular chili powder. Not cayenne pepper or Ancho Chili powder, as the final result would be extremely spicy.
- If you can't find Mexican oregano, regular dried oregano will work well.
- Vinegar allows the flavors to really pop--don't overlook this ingredient.
- If you find your sauce is at lumpy, you can strain it through a fine mesh strainer. You should not have any issues with lumps if you gradually whisked in the stock though.
Nutrition
Calories: 193kcalCarbohydrates: 15gProtein: 2gFat: 15gSaturated Fat: 12gSodium: 1716mgPotassium: 258mgFiber: 2gSugar: 4gVitamin A: 1931IUVitamin C: 4mgCalcium: 28mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
I have made this twice now...excellent recipe...I double the sauce for a dozen large batch of enchiladas...I do not put any on the bottom of the pan...I just spray the bottom and place the enchiladas into the very hot pan then top with sauce...they come out perfect...not mushy!
YAY! I love hearing you enjoy the sauce and my tips for non-mushy enchiladas. Thank you for sharing.
This is quite possibly the absolute best enchilada sauce I’ve ever had. It was so easy and it tastes so much better than the canned or bottled stuff. Thank you SO much for posting this. It is definitely a keeper.
You are so welcome! So glad you enjoyed Sandy!
Kristen the flour you use is it all purpose flour that you use when you use flour . Out of all the people I have followed I enjoy your recipe's the most . one reason you make everything home made & you don't put in season's that cost a lot of money I have been following your recipe's the most I am new with my Instant Pot . But today I'm going to try my luck thank you for being so caring have a bless day !!!
I love hearing this Linda! I truly do strive to make approachable recipes with easy to find ingredients. Most of us are on a budget!
Excellent sauce! So easy to make and great on so many dishes! I used it for enchilada and as a base on a Mexican inspired pizza...so yummy!!
Oh I love the idea of using as the base for pizza Christine! Thanks for sharing!
This sauce is fantastic! I created my own meal along with this recipe with what I had in my kitchen:
1 lb cooked meat (I used ground venison but you can use beef, chicken, etc)
4.5 oz can of green chiles
Roughly one cup or less of corn (I cut corn off fresh garden corn cobs)
Long grain white rice (cooked)
Mexican style and mozzarella cheese
Burrito shells
I made the sauce in this recipe first, then while it was simmering made the rice and meat. I seasoned the meat with the taco seasoning recipe on here, yum! Then added in corn and peppers. Sprinkled cheese and roughly a tablespoon or 2 of the mix into a medium sized burrito shell.
I made 6 burritos that I cooked and 4 that I froze. I poured the entire enchilada sauce on the 6 and sprinkled more cheese on top. Heated till hot and melted at 350. Soooo good! I love your recipes so much please keep them coming!
I am so happy to hear you enjoyed this enchilada sauce and your burritos should fabulous!!!
I think I’ll now be able to add enchiladas to our menu!
YAY! Having homemade sauce makes a world of difference.
Thanks for the great instructions for making the roux. It's so much better mixing in the spices at that stage of cooking.
I am glad you found that tip helpful Sue--it really adds a lot a flavor!
Yum - my kids actually ATE this one! The store bought I usually use is too bitter and spicy for them. This was perfect.
WAHOO!!! I love hearing that your kids enjoyed this Lisalia! My daughter still needs a bit of sour cream to cool it down, but my son LOVES it!