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).
Just made it. Super easy. I don’t like spicy. I cut chili powder in half and it was perfect for me. Enchiladas came out so good!
Could this be home-canned after prep?
I don’t think so- but I believe you can freeze it.
Enchilada can absolutely be canned.
Love it! Love the addition of the tomato sauce. It gives the sauce the right amount of body and flavor. My new go to recipe for enchilada sauce 😊
Love this so much!! Can you freeze it?
Yes, should be fine to freeze!
That is a great sauce, liked it so much made xtra for my corn flakes in the morning!! Thanks
OMG this is the best recipe ever. I used chipotle red jalapeño seasoning. 1/2 TBS. It was just the right amount to add some pizazz!
My whole family RAVED about this enchilada sauce! I will never go back to canned!
How many enchiladas will this cover?
A regular 9×13-inch pan of enchiladas.
Muy delicioso!! I used chipotle chili powder and regular chili powder and added a little smoked paprika for a little kick, and a little sugar. Quick and easy. Will definitely make again
SO good… my first time ever making the enchilada sauce from scratch… I used veggie broth because I was out of chicken… and I added a smidge of beef bouillon to the veggie broth… I also added in 1 tsp of canned chipotle salsa for a tiny bit of kick… I used this sauce for beef and black bean enchiladas. I WILL be making my red enchilada sauce from scratch, using this recipe from now on… no more store bought for this girl
Excellent recipe. easy to make
Delicious!! I’ve always bought the packaged enchilada sauce mix, to make my enchiladas. The two stores that I tried, had none. I found this recipe, and gave it a try. Its easy to put together, and it’s mild enough for my parents, who are sensitive to spices! I will never go back to the packaged mix again!! Thank You 🙂
Excellent Recipe! No way I’m ever buying enchilada sauce in the can ever again
Very good! Only change I made was to use crushed tomatoes and it turned out great! Used this to layer a burrito casserole (lasagna style).
Totally fantastic recipe for enchilada sauce. The excellent taste, consistency, and smoothness of this sauce is perfect for my enchilada casserole.
This recipe delivers what it says! I never really cared for enchilada sauce but this changed my mind for sure…I’m making it again this week!
My first ever making enchilada sauce. I will never buy store bought again.
“So much better than the canned variety.” AND HOW! This has both a more authentic taste–and color–but it’s a nice consistency, not like the runny stuff that comes out of the can. Thank you so much for this recipe! The only moderation I made–I make enchiladas in BIG batches–was to go with 16-oz tomato sauce and tweak the spices and flour accordingly. Thank you again!
Easy to make recipe and delicious!
Fantastic sauce of coarse for me I like a little extra spice and doubled the recipe and added a small can of green pickled sliced jalapeno peppers. Best I have ever had!!! Thank you soo much
This is Emeril Lagassi’s recipe. I’ve been making it for years. It is so good.
Hmmm, I’ve never heard that- I just looked up his recipe, and although it’s similar… it’s not the same recipe 🙂 I’ll have to try his variation and see what I think!
My husband and I eat low sodium and I made this recipe with no added salt and used Herb Ox no sodium chicken broth, no salt added tomato sauce and onion powder instead of the onion salt. It was amazing! I’m making more today for my weekly food prep for taco Tuesday!
Way too salty, and I used lower sodium sea salt.
How on earth can it be too salty when it’s only 1\4 tsp salt and low sodium chicken broth? I think you made an error.
Lots of flavor! Love it
Can I freeze the left over sauce?
I think so.