Enchilada Sauce

This recipe is a huge hit:  Enchilada Sauce

Homemade Enchilada Sauce - recipe from RecipeGirl.com

Enchilada Sauce

I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better.
Yield: About 2 1/2 cups

Prep Time:15 minutes

Cook Time:20 minutes

  • 1/4 cup vegetable or canola oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 8-ounce can tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon salt
  1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
  2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
  • If you are preparing this recipe as GLUTEN FREE- just be sure to substitute GF flour for the all-purpose flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
SOURCE: RecipeGirl.com (Adapted from Allrecipes)
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  • MJ Larson wrote:

    Chili powder or powdered chilies?

    • Lori Lange wrote:

      Chili powder.

  • Joanne Butler wrote:

    Going to make this tomorrow but I don’t need this much, have you ever frozen this to use again later. Thank you.

    • Lori Lange wrote:

      I have not, but my guess is that it would probably be okay.

  • Tom Barker wrote:

    This is an excellent sauce. Due to stomach issues, I can not eat spicy foods. This sauce is not spicy at all. I never have liked a sauce that burned your face off, so this one works great for me. Will be looking over all your recipies. Keep up the good cooking.

  • Linda Ramirez wrote:

    I know you’re probably tired of answering questions, but I need to know if this recipe can be equally doubled ingredient for ingredient. When I make enchiladas I always make at least two large pans. One for dinner, and one for the freezer. I need at least a quart of sauce. Thanks so much.

    • Lori Lange wrote:


  • Brandy M Pruden wrote:

    I have a question about storing. Can this be pressurized like a normal canning process to be stored (not in the fridge), but in the pantry instead?

    • Lori Lange wrote:

      I don’t know anything about canning, so I’m not sure!

  • Jane Kuhlmann wrote:

    Mmmmmmm I made this to go into the One Pot Cheesy Mexican Lentil, Black Beans and Rice Recipe…its very difficult in Nova Scotia, Canada to find anywhere that sells Enchilada Sauce….so glad I wasn’t able to find it in a store….this homemade version is so delicious! I was eating it by the spoonful….yummy and easy…my kind of recipe ! Thanks !

  • Bet wrote:

    OH MY GOODNESS. OUTRAGOUS best sauce ever. So easy, so tasty. Not hot at all. We don’t like spicy and this was a home run. Thank you so much for sharing.
    I made your easy enchiladas, also excellent. Next I’m going to do beef, bean & cheese, I know this sauce will be so good with them too.