Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
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.
Table of Contents
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Why you will love this
Ingredients
- Chili powder, cumin, garlic powder, and oregano provide the authentic flavor.
- Cinnamon is optional, but I highly recommend adding it. It adds warmth and rounds out the flavors with a little something you just can't put your finger on.
- Apple cider vinegar adds acidity to the sauce. It just isn't the same without it. I often add an extra splash because I love the acidic note.
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
- 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.
Equipment
Saucepan | Measuring spoons | Liquid Measuring cup | Whisk
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Easy Homemade Enchilada Sauce
Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
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 salt
- 2-3 pinches ground cinnamon ((optional but recommended))
- 2 tablespoons tomato paste
- 2 cups 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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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)
Abbey
Thank you, Diane! I'm so happy you enjoyed this sauce.
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.
Abbey
Thank you for trying the recipe. You can certainly omit the vinegar if you prefer.
Barbara Dhanda
I made this turned out great spicy next time less chilly powder and cumin. But all in all easy recipe great flavor
Abbey
Barbara, I'm happy you liked this. You can certainly adjust the spices to your liking. Thank you for trying the recipe.
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!!
Abbey
Thank you, Deirdre. I'm so happy you enjoyed this. The vinegar is key!!
Tiana B
This recipe is fantastic! The cinnamon and butter what really add to the depth of flavor!! Thank you for sharing!
Abbey
I'm happy you enjoyed the recipe. The cinnamon does provide a great depth of flavor.
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
Abbey
Thank you Meg! I'm so happy you enjoyed the recipe.
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.
Abbey
Thank you for catching this typo - and for sharing a great tip to caramelize the flour to create an even deeper flavor.
Shanna
Can you can this sauce?
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!
Vivian Fike
Could you use oat flour instead for lower carbs?
Abbey
Yes, gluten-free flour works in this recipe.
Debbie D
This was really good! I only added fresh garlic and used chicken broth. The family loved it!
Abbey
I'm so happy you enjoyed this recipe!
Kristen
My whole family loved it! thank you for sharing
Abbey
I'm so happy you enjoyed it! Thank you!
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.
Abbey
Cori, I'm so happy you enjoyed the recipe! Thanks so much for trying!
Jordyn
Made this sauce tonight and it’s so good and so easy! Thank you for the recipe
Abbey
Jordyn,
Thank you for trying this recipe. I'm so happy you enjoyed it! It is SO good!
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!
Abbey
Alexa,
I'm so happy you loved the sauce. Thank you for trying the recipe! Enjoy!
Jordan
Can freeze the sauce!
Abbey
Yes, the sauce can be frozen.