This homemade Enchilada Sauce can be made in just 15 minutes. It has the perfect blend of simple spices to make the best enchiladas ever! It’s not a hot and spicy sauce unless you want it to be. And this recipe can easily be doubled or tripled if you are making a lot of enchiladas.
I don’t know about you, but I don’t really care for the enchilada sauce that you buy in the can. It always seems to have a bit of a metal taste to it. The flavor isn’t there. It’s just not good. My enchilada sauce recipe been a very popular recipe for a good number of years! Skip the canned stuff and make this homemade enchilada sauce (double the recipe, if you’d like). Use it in all of your recipes that call for canned enchilada sauce.
The best enchilada sauce recipe:
Here’s a quote from a reader (and if you read all of the comments below that people have left over the years, you’ll see similar sentiments!)
“I googled a recipe and this one popped up. After a quick check of the ingredients, I realized I had everything I needed, so I made it and OMG, I could not stop “sampling” it! I have now made it four times…so much flavor, but not too spicy OR mild. I will never buy enchilada sauce again – this is the BEST sauce!”
How to make Enchilada Sauce:
This recipe is super simple. First you’ll heat oil in a pan and then whisk in flour and chili powder until lightly browned. Next, you’ll whisk in chicken broth and tomato sauce. Ground cumin, garlic powder, onion salt and salt are mixed in too. All is simmered for about 10 minutes, and that’s it!
But how can it be homemade when you’re using canned?
This sauce is not made from fresh tomatoes, so you’ll see canned chicken broth and canned tomato sauce in the ingredient list. But it’s combined with the right amount of spices, and it turns out a delicious enchilada sauce! I don’t mind canned tomato sauce, but canned enchilada sauce is just awful. This sauce will have a much better flavor than canned enchilada sauce from the store.
How to freeze enchilada sauce:
Transfer the sauce to freezer-safe jars or containers. Freeze for up to 3 months. Be sure to label so you know what you’ve got in there!
Substitution suggestions:
For a spicy sauce, add cayenne pepper or chipotle chile powder. If you want to make a vegetarian enchilada sauce, use vegetable broth in place of chicken broth. It’s okay to use whole wheat flour in place of all-purpose flour. And you can use olive oil in place of canola/vegetable oil.
If you’ve never been a fan of canned enchilada sauce, or if you are in a part of the world where it’s difficult to find… then this recipe is for you! It’s so easy to make, and I think you’ll be impressed with the results. Enjoy!
Here are a few recipes where you will need enchilada sauce:
- Easy Beef Enchiladas
- Beef and Cheese Enchiladas
- One Pan Enchilada Pasta
- Beef and Bean Enchilada Casserole
- Chicken and Spinach Enchiladas
- Zucchini Beef Enchiladas
Homemade Enchilada Sauce
Recipe Details
Ingredients
- ¼ cup vegetable or canola oil
- 2 tablespoons all purpose flour
- 2 tablespoons chili powder
- 1½ cups low sodium chicken broth
- One 8-ounce can tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ teaspoon salt
Instructions
- Heat the oil in a large skillet to medium heat. Whisk in the flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in the chicken broth, tomato sauce, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
- Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
Notes
- If you are preparing this recipe as GLUTEN FREE- just be sure to substitute an alternative thickener in place of the all purpose flour. Some people use a good GF flour (like Bob's Redmill), and others like to use sweet rice flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
Great recipe! I wanted to make enchiladas and had everything except for the sauce. I’ll never buy enchilada sauce again!
This recipe makes great enchilada sauce! My daughter must eat Gluten Free and it is easy to convert. I always double the recipe so we have some in the freezer for busy nights.
Made this only adding a few pinches Mexican oregano. Yum.
This recipe was a huge hit! I only put half the amount of chili spice but my kids said they could have handled more.
Excellent recipe! Love how fast the enchilada sauce came together and the savings can’t be beat.
Outstanding in every way. Really easy, incredibly flavorful and a huge hit with my dinner guests.
This was a very good enchilada sauce, I’ll be making my own from now on.
My new go-to for enchilada sauce. I’ve never really cared for the canned, but now that I’ve made this recipe (although I did double the garlic powder), I’ll never buy canned again! So easy, too! oh-so yummy!
Made these this morning, on goodness! I’ll never make biscuits any other way!
The best true home made enchilada sauce is when you use Chile ancho peppers not Chile powder with the other dry ingredients and no chicken broth just water with home made tortillas not stor bought.
Absolutely tasty! Used this to make beef enchiladas. ( I had not made them before) I did not have a can of red enchilada sauce and boy am I glad. I attribute the great success & taste using this sauce. Thank you!
Just made this recipe last night and it was a hit! Hubby and kids said it was the best enchilada sauce they’ve ever had even at a restaurant. As I was cleaning up after dinner I realized I forgot to add the tomato sauce! The sauce was amazing even without the tomato sauce so I’m going to try again next week And I will remember to add a tomato sauce!
Being a pescatarian, can I get good results from using vegetable broth or stock?
I think that would be fine!
I’ve made this a few times now. This is my favorite enchilda sauce recipe. My boyfriend gets heartburn easy but this doesn’t have too much spice or tomato sauce for him.
My family and I love this recipe so much that it’s been dubbed into our recipe book! It’s delicious and so easy to make!
What?! I could have been making my own enchilada sauce for the last 20 years instead of the canned grocery store sauce? I wish I had found this recipe years ago. It is so simple to make, comes together quickly and tastes amazing. Be sure to use a good quality chili powder. Thank you for publishing!
I agree! Good quality spices makes a difference.
My wife is on a low sodium diet so I substitute tomato puree for the tomato sauce, low sodium (usually organic since it is lowest or homemade broth and bump the other spices a bit to make up for the lack of salt (1/2 tsp cayenne goes a long way). Since my wife loves enchiladas she loves the fact I can make her low sodium. Thank you for the recipe.
Printed this recipe out to try and will. Am also curious if it freezes well. Other recipes have not recommended freezing. Thank You.
I’m not sure I’ve tried freezing this, but it might work!
Absolutely love this recipe, my husband will never let purchase can enchilada sauce again!!!
This was so good! I love that I could control the salt and still have a delicious enchilada recipe. My family loved it. Thank you.
Yummy! Best sauce ever and so easy to make!
Delicious! Super easy to make and so much better and healthier than the can. I will never use a can of enchilada sauce again!
So glad I chose this recipe! It’s easy and delicious.
This is an easy recipe to make, and the sauce is wonderful. Indeed so much better than store-bought! You made a believer out of me; I will always use this recipe from now on when I need enchilada sauce!
I never comment on Pinterest but this recipe was amazing. It was by far, the best enchilada sauce and I will never use can sauce again!
I live in New Zealand – we use tomato Sauce for sausages, fried chips – etc which is very sweet is the tomato sauce you recommend more a pasta sauce
I love this recipe and have made it several time. My only change is to add a little butter to take the edge off of the chili powder bitterness. I agree with others, this was a game changer and no more canned enchilada sauce!
Please re-read your recipe you neglected to say when to use the oil or how to use the oil you just say to put the seasoning in the pot start to Brown it and then go directly to your wets in The Collector say the oil needs to make a roux or a slurry with the chili powder and flour
Did you read the instructions in the recipe? The first step of the recipe: Heat the oil in a large skillet to medium heat. Whisk in the flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in the chicken broth, tomato sauce, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
I’ve made this recipe like ten times. I love it so much, it’s so much better than canned. I substitute almond flour for wheat to make it gluten free.