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.
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
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
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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Easy Homemade Enchilada Sauce
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
- 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 upon the exact amounts and specific ingredients used.
Ruth
Delicious!!!
Abbey McDermott
Thank you, Ruth! I'm so happy you enjoyed it!
Sean K
Our go to recipe every time !!! Thanks again!!!
Abbey McDermott
Sean, Thank you so much! I'm so happy you are enjoying this sauce!
Chattycathy
You can use my name. It’s delicious and the recipe measurements are perfect. Ty
Abbey
Thank you Cathy! I'm so happy you enjoyed the recipe!
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
Abbey
Thank you, Shanna. I'm so happy you enjoyed this!
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
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.
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.
Abbey
Thank you Sharon. I hope you enjoy the recipe and the rest of your meal!
alyjac
I agree, grandma didn’t use apple cider vinegar or cinnamon. Sorry, not going to make it with these ingredients.
Abbey
The cinnamon is optional and the vinegar is added to taste, so feel free to adjust or omit to your liking.
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.
Abbey
Lisa,
I'm so happy you are enjoying this recipe. It works perfectly for doubling or tripling!
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.
Abbey
I'm so happy you enjoyed the recipe, Susan.
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!!
Abbey
I'm so happy you liked this sauce. I'm glad you found the recipe easy to follow. Thank you!
Mary
Hi Abby, can I use another oil?
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.
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.