Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
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The Best Homemade Enchilada Sauce
This recipe is a must-make if you typically turn to your pantry for canned enchilada sauce. 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 does not authentically use dried chile peppers. Instead, 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. It can be used in your favorite Mexican-inspired dishes, such as Creamy Chicken Enchilada Soup and Ground 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. This will take 3-5 minutes.
- Season with vinegar. Adjust salt to taste if necessary.
Expert 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.
Recipe FAQs
Enchilada sauce is thickened with a roux, which is a blend of oil and flour.
Taco sauce, Picante sauce, and Ranchero sauce are similar to enchilada and, in a pinch, could be used as a substitute.
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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📖 Recipe Card
Easy Homemade Enchilada Sauce
Save this recipe!
We'll email this post to you, so you can come back to it later!
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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.
- Preheat the oil in a medium saucepan over medium-low heat. Heat 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
- 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
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Regina Duvall
This sauce is great . I made it 3 times now. The best tip is to have everything prepped and ready before you start.
Abbey McDermott
Thank you, Regina. I'm so happy you liked this sauce!
Claudia
Very good recipe, a real keeper. I substituted corn starch instead of flour and Heinze ketchup & Tostitos salsa instead of tomato sauce (out of a lot of stuff)and it still came out fantastic! Not only is this sauce good for Enchiladas but I used it for the cheap pork stew meat I cooked in my slow cooker, slapped this pork/Enchilada sauce mixture onto a big soft, flour tortilla and had a super yummy pork taco. This is such a good recipe, it's almost full proof. The cinnamon adds a dept of flavor.
Abbey McDermott
Thank you, Claudia. I'm so happy you enjoyed the recipe and its versatility!
Kimby
Made this recipe exactly as written. Everyone loved it!
Abbey McDermott
Kimby,
I'm so happy you enjoyed this recipe!
Nikki
The cinnamon is optional - in my opinion it ruins the sauce and I only put a tiny pinch in because I was skeptical to begin with. Should have trusted my gut, I’ll make the sauce again but leave the cinnamon out for sure, even the smallest amount overpowers an otherwise great sauce.
Abbey McDermott
Thank you for trying this recipe. You can certainly omit the (optional) cinnamon. Many love the warmth it adds; others prefer it without.