Published: · Modified: by Abbey McDermott · 70 Comments · This post may contain affiliate links.
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Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
Table of Contents hide
1 The Best Homemade Enchilada Sauce
2 Why you will love this sauce
3 Ingredient notes
4 Step-by-step instructions
5 Tips for recipe success
6 How to use
7 FAQs
8 Essential tools
9 Try these homemade condiments next
10 Easy Homemade Enchilada Sauce
The Best Homemade Enchilada Sauce
If you typically turn to your pantry for canned enchilada sauce, this recipe is a must-make. Store-bought simply doesn't compare to homemade.
I use this recipe time and time again!! Never fails and absolutely delicious!!!
- Sean
This enchilada sauce recipe is not authentically made with dried chile peppers. However, it uses readily available pantry staples that provide deep flavor.
Why you will love this sauce
- The flavors are incredibly well-balanced and the taste is deliciously robust.
- The spice level can be adjusted to suit your personal taste.
- This sauce is so easy to make and comes together quickly.
- A few pantry staples and spices are all you need.
- This sauce keeps well in the refrigerator for 5 days to use in all of your favorite Mexican-inspired dishes, such as Chicken Enchilada Soup and Beef Enchiladas.
Ingredient notes
- Oil - I like using a neutral oil like grapeseed or canola oil. Olive oil can also be used.
- Vegetable broth - I prefer using broth (not water) for added flavor. Chicken broth can also be used.
- Spices - Chili powder, cumin, garlic powder, and oregano provide robust flavor.
- Cinnamon - This is optional, but I highly recommend it. It adds warmth and rounds out the flavors with a little something you just can't put your finger on.
- Apple cider vinegar - This adds a touch of acidity at the end which I think is needed. This can be added based on taste - adjust the amount to your liking.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Whisk together the flour and spices. Set aside.
- Heat the oil in a medium saucepan over medium-low heat.
- When the oil is hot, add the flour mixture, whisking to form a roux. Cook for 1 minute until fragrant.
- Whisk in the tomato paste and then gradually add the broth, whisking constantly.
- Turn the heat to medium and cook until the sauce has thickened, about 5 minutes.
- Season with vinegar. Adjust salt to taste if necessary.
Tips for recipe success
- Gather the ingredients ahead of time. This sauce comes together very quickly, so I recommend having the ingredients ready to go before starting.
- Mix the flour and the spices together and set aside. This helps to ensure the spices are evenly distributed and also adds ease when preparing the sauce.
- Check the temperature of the oil by dropping a pinch of the flour mixture into the oil. If the flour sizzles, the oil is hot enough to add the flour.
How to use
You can replace canned enchilada sauce in Mexican-inspired favorites such as Ground Turkey Enchiladas.
Add this sauce to soups or sauces to add a punch of bold flavor. Drizzle over tacos or nachos or your morning eggs.
For more suggestions, check out 21 Ways to Use Enchilada Sauce.
FAQs
How is enchilada sauce thickened?
Enchilada sauce is thickened with a roux, which is a blend of oil and flour.
What is similar to enchilada sauce?
Taco sauce, Picante sauce, and Ranchero sauce are similar to enchilada and, in a pinch, could be used as a substitute.
Does enchilada sauce contain tomatoes?
Homemade enchilada sauce recipes typically use tomato paste or tomato sauce, combined with broth or water, as a base. I prefer tomato paste for its more intense flavor.
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Easy Homemade Enchilada Sauce
Author: Abbey McDermott
Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
4.75 from 88 votes
Print Recipe Save Recipe
Prep Time 3 minutes mins
Cook Time 7 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Mexican
Servings 4 (½ cup per serving)
Calories 145 kcal
Ingredients
- 3 tablespoons grapeseed oil (or similar)
- 3 tablespoons all-purpose flour
- 2 tablespoon chili powder
- 1½ teaspoon ground cumin
- ¾ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- 2-3 pinches ground cinnamon ((optional but recommended))
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth (or chicken broth)
- 2-3 teaspoons apple cider vinegar
Instructions
Combine the flour and spices in a small bowl and mix together. Set aside.
In a medium-size saucepan set over medium-low heat, preheat the oil until a pinch of flour sizzles when dropped in the oil. Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
Remove from the heat and stir in the apple cider vinegar. Start with 2 teaspoons and add more to taste.
Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.
Notes
Recipe adapted from Cookie and Kate.
- Gather the ingredients ahead of time. This sauce comes together very quickly, so I recommend having the ingredients ready to go before starting.
- Spice level has been adjusted and retested.
- Adjust the spice level according to your personal preference. For mild spice, start with ½ tablespoon chili powder and increase as needed. For more intense spice, add as much as 3 tablespoons chili powder.
- Amount of cumin, garlic powder, and oregano can also be adjusted based on personal taste.
Nutrition
Calories: 145kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 891mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1578IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Tried this recipe?Please leave a comment and rating below.
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Reader Interactions
Comments
Lisa Brown
Oh my goodness…was craving something new and tried this on some chicken enchiladas. My husband and I absolutely loved it! We we definitely be making it again! ❤️
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Abbey McDermott
Lisa, I'm so happy to hear you enjoyed this recipe and will be making it again!
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Sean
Use this recipe time and time again!! Never fails and absolutely delicious!!!
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Abbey McDermott
Thank you Sean! I'm so happy you have been enjoying this recipe!
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Nicola Halsall
so quick & easy but incredibly delicious. your right about never going back to store-bought
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Abbey McDermott
Nicola, I agree! I'm so happy you love this recipe. Thank you!
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Teresa
Excellent sauce!
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Abbey McDermott
Teresa,
I'm so happy you enjoyed this sauce! Thank you!Reply
Joy
My husband is GF, so I tried this with GF flour and it worked wonderfully. Because I didn’t have grape seed oil (and am not familiar with it), I used a mixture of butter, coconut oil, and peanut oil. I added a touch of red pepper paste for heat (just because I had it on hand.). This recipe will be an absolute stand-by for me now - I can’t imagine buying the canned version. Thank you for sharing!!!
Reply
Abbey McDermott
Joy,
I'm so happy this recipe worked well for you. Thank you!Reply
Tiffany Shinaver
This is absolutely phenomenal enchilada sauce!! Very easy and like you said it comes together quickly! I was a little skeptical about the cinnamon and ACV but I decided to go ahead and make it exactly as written and it smells and tastes soo good!! I haven’t even tried my enchiladas yet, just the sauce and it’s delish!!
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Abbey McDermott
Thank you so much, Tiffany! I'm so happy you enjoyed this recipe!
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Wendy Borders
I was cooking up enchilada soup and found that I didn't have any canned enchilada sauce- I turned to this make-your-own recipe and was skeptical that it would do the job, but I was desperate- it was delicious! I am so happily surprised, do give it a try! I cut back on the chili powder by half for my family and it was still a little bit spicy but not much. Perfect!
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Abbey McDermott
Wendy, I'm so happy you enjoyed this sauce and adjusted the spice level to your liking. Thank you!
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Gillian
Can u freeze this sauce?
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Abbey McDermott
Gillian,
This sauce can definitely be frozen. To freeze, cool the sauce completely, then transfer it to a freezer-safe glass jar or freezer-safe bag. (The sauce will stain plastic containers). Freeze it for up to 3 months. Thaw, then use in your favorite recipe.Reply
Ruth
Delicious!!!
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Abbey McDermott
Thank you, Ruth! I'm so happy you enjoyed it!
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Sean K
Our go to recipe every time !!! Thanks again!!!
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Abbey McDermott
Sean, Thank you so much! I'm so happy you are enjoying this sauce!
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Chattycathy
You can use my name. It’s delicious and the recipe measurements are perfect. Ty
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Abbey
Thank you Cathy! I'm so happy you enjoyed the recipe!
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Shanna
This was good. I’ve made the other one with dried peppers but this is way easier and tastier than some you get from restaurants so I would definitely use this one again. Thank you
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Abbey
Thank you, Shanna. I'm so happy you enjoyed this!
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Abi
This is not authentic at all. Enchilada sauce is made with dried chile peppers (found in Mexican stores) boiled in water. Once soft, remove the stems and seeds and blend with garlic, onion, salt, and some water it boiled in or chicken broth. Strain into a pan and cook in a bit of oil or lard until flavor simmers. U can also add Mexican oregano for extra flavor. That is authentic and very simple
Reply
Abbey
My recipes use readily available ingredients and don't require trips to specialty markets. If you have access to dried chile peppers, feel free to use them. It sounds like you already have an enchilada sauce recipe you love, so no need to look further.
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Sharon
Hi love your response to previous poster who was complaining that the enchilada recipie is not authentic. Who cares? I sure don’t I live in Europe and not for the ingredients in your recipie was not readily available where I am or if I did not have it in my pantry I would not have tried it. Having said that the sauce smells an tastes good so am sure when am done I will enjoy my meal today. Thanks for posting such an easy recipe.
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Abbey
Thank you Sharon. I hope you enjoy the recipe and the rest of your meal!
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alyjac
I agree, grandma didn’t use apple cider vinegar or cinnamon. Sorry, not going to make it with these ingredients.
Reply
Abbey
The cinnamon is optional and the vinegar is added to taste, so feel free to adjust or omit to your liking.
Reply
Lisa
We love this recipe. Thank you for sharing! I’ve used it to make veggie enchiladas, beef, and now we’re going to attempt chicken. I always make a triple batch so we can make lots for our big family with 5 boys.
Reply
Abbey
Lisa,
I'm so happy you are enjoying this recipe. It works perfectly for doubling or tripling!Reply
Susan
I used half the chili powder to start as I'm taking enchiladas to a church picnic in the north. 🥵 Tastes great and my Mexican husband likes it, too.
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Abbey
I'm so happy you enjoyed the recipe, Susan.
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Marissa
Super easy and delicious enchilada sauce. The whole family loved it. I left out the ACV but otherwise followed the recipe. I am keeping this recipe to make again! Thanks for sharing.
Reply
Abbey McDermott
Marissa,
I'm so happy you enjoyed this recipe. Thank you!Reply
Kat C
I have only used canned enchilada sauce. I tried this and you are absolutely correct! I had the ingredients already. The directions were clear and easy to follow, I followed them exactly as written. It was thicker than I expected but delicious! Thank you for sharing this!!
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Abbey
I'm so happy you liked this sauce. I'm glad you found the recipe easy to follow. Thank you!
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Mary
Hi Abby, can I use another oil?
Reply
Abbey
Hi Mary,
Yes, you can use any mild-flavored oil, such as light olive oil, vegetable, or canola oil. Avoid oils with a very strong flavor profile such as peanut oil.Reply
Diane Wren
HA! YASSSSSSSS! I'M SO PROUD! THANKS TO THE CREATOR OF THIS GOODNESS!😋 I doubled the recipe. I did the acv but not as much as recommended. THIS IS THE BEST ENCHILADA SAUCE EVER! I PROMISE THE WORLD & TO ALL WHO TRIES THIS RECIPE! (can't stand the store brought stuff 😝)
Bless you all & good eats! (Go'n on chicken enchiladas)Reply
Abbey
Thank you, Diane! I'm so happy you enjoyed this sauce.
Reply
Naomi
I liked the consistency of this sauce, and the cinnamon was a nice touch, but I felt that the apple cider vinegar through off the flavor. If I use this recipe I'll nix the acv.
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Abbey
Thank you for trying the recipe. You can certainly omit the vinegar if you prefer.
Reply
Barbara Dhanda
I made this turned out great spicy next time less chilly powder and cumin. But all in all easy recipe great flavor
Reply
Abbey
Barbara, I'm happy you liked this. You can certainly adjust the spices to your liking. Thank you for trying the recipe.
Reply
Deirdre
Just whipped this up to make Enchiladas this evening. Accidentally added double the vinegar but, it is so delish!! I will never ever buy it again!!
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Abbey
Thank you, Deirdre. I'm so happy you enjoyed this. The vinegar is key!!
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Tiana B
This recipe is fantastic! The cinnamon and butter what really add to the depth of flavor!! Thank you for sharing!
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Abbey
I'm happy you enjoyed the recipe. The cinnamon does provide a great depth of flavor.
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Meg Beachler
…this is the easiest and the best enchilada sauce I have ever made… I have made it 2 times for my southwest chicken soup!!
Meg
Reply
Abbey
Thank you Meg! I'm so happy you enjoyed the recipe.
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Ed Eaglehouse
Your instructions make a _roux_, not a _rue_ (a thickener of flour and fat). You don't want to rue your roux!
If you want a darker, more nutty flavored sauce, cook the roux over low to medium heat, stirring frequently, until the flour begins to caramelize. Alternatively, today the flour slightly before adding the oil.Reply
Abbey
Thank you for catching this typo - and for sharing a great tip to caramelize the flour to create an even deeper flavor.
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Shanna
Can you can this sauce?
Reply
Abbey
Shanna,
I have not canned this sauce, so I can't recommend from experience. I can, however, tell you that this sauce freezes well for up to 3 months. This works great when making double batches. Thank you!Reply
Vivian Fike
Could you use oat flour instead for lower carbs?
Reply
Abbey
Yes, gluten-free flour works in this recipe.
Reply
Debbie D
This was really good! I only added fresh garlic and used chicken broth. The family loved it!
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Abbey
I'm so happy you enjoyed this recipe!
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Kristen
My whole family loved it! thank you for sharing
Reply
Abbey
I'm so happy you enjoyed it! Thank you!
Reply
Cori
This sauce is incredible. I will never use canned or jarred again. So simple and flavorful. I added 2 tsp of the vinegar and no extra salt. It was absolute perfection.
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Abbey
Cori, I'm so happy you enjoyed the recipe! Thanks so much for trying!
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Jordyn
Made this sauce tonight and it’s so good and so easy! Thank you for the recipe
Reply
Abbey
Jordyn,
Thank you for trying this recipe. I'm so happy you enjoyed it! It is SO good!Reply
Alexa
Thank you for this recipe!!! The sauce turned out absolutely delicious. I had never made my own enchilada sauce before, but now I am questioning why I ever went with the canned stuff!
Reply
Abbey
Alexa,
I'm so happy you loved the sauce. Thank you for trying the recipe! Enjoy!Reply
Jordan
Can freeze the sauce!
Reply
Abbey
Yes, the sauce can be frozen.
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