Easy Enchilada Sauce

Updated On: Feb 26, 2024

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Easy Enchilada Sauce. The easiest recipe for homemade Enchilada Sauce ever. Never buy the canned stuff again! This recipe for Enchilada Sauce comes together in just a few minutes, only has a handful of ingredients and tastes better than the canned sauce. The best part is you can make a mild sauce or spicy sauce and a small or big batch. This flavorful enchilada sauce will be your new go-to to make the best enchiladas ever.

Easy Enchilada Sauce | farmgirlgourmet.com
Photo by Heather Scholten

If you’ve ever wondered if it would be hard to make homemade enchilada sauce, I’m here to tell you it takes 15 minutes or less to make it from scratch with pantry staples you likely already have.  This is one of my favorite recipes and it’s so simple and delicious, you’ll wonder why you haven’t made homemade sauce sooner. Pour this homemade enchilada sauce recipe over chicken enchiladas, beef enchiladas, or even use it to make a skillet chilaquiles recipe.

Video on how to make this easy enchilada sauce recipe

YouTube video

Note: Heather Scholten is the co-founder of Spiceology (was Spiceologist).

Simple pantry ingredients

  • All-Purpose Flour – to make the roux.
  • Chicken Stock or Chicken Broth – you can also use vegetable broth or beef broth.
  • Tomato Paste – will help thicken the sauce.
  • Chili Powder – use mild chili powder or New Mexico chili powder which is a blend of mild chiles.
  • Aleppo Pepper – this is optional. Aleppo pepper is an oily chili pepper that adds depth of flavor. Just substitute chili powder. You could also add a touch of chipotle chili powder or cayenne pepper to give your sauce a little kick.
  • Ground Cumin – adds earthiness.
  • Garlic Powder – I like to use garlic granules  because I find it has more flavor, but it’s sometimes harder to find than garlic powder.
  • Dried Oregano or Fresh Oregano – use a good quality Mexican oregano.
  • Kosher Salt – if using table salt, use 1/2 the recommended amount and add more to your taste.
  • Olive Oil or Vegetable Oil – to make the roux with all purpose flour.
  • Additional Spices – you could also experiment in the kitchen and try onion powder, chipotle pepper, other chili peppers, or even add a touch of brown sugar to make a sweeter sauce.

Find the printable recipe card with exact measurements and instructions below.

How to make this simple recipe from scratch

Make a roux with olive oil and flour in a medium saucepan over medium heat. Add chicken stock or broth, tomato paste, spices; chili powder, aleppo pepper (optional), ground cumin, dried oregano, and Kosher salt. Cook on a low boil for 10 minutes, until thickened. 

Store in an airtight container for 3 days in the refrigerator or use right away to make enchiladas or other Mexican food recipes.

Easy Enchilada Sauce | farmgirlgourmet.com

Easy Enchilada Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 6 Servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • ¼ cup chili Powder
  • 1 teaspoon aleppo pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mediterranean oregano or 1/2 teaspoon fresh
  • ½ teaspoon Kosher salt

Instructions
 

  • Heat oil in a medium saucepan over medium heat. Add the flour and stir constantly for about 1 minute (don’t burn). Add the remaining ingredients and stir to combine. Bring to a low boil, then turn the heat down to low and cook for 5 to 10 minutes, until the sauce thickens slightly and is smooth.
  • Serve immediately or store in an airtight container up to 3 days refrigerated.

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 849mgPotassium: 773mgFiber: 6gSugar: 8gVitamin A: 3755IUVitamin C: 11mgCalcium: 62mgIron: 4mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

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  1. Gwen @simplyhealthyfamily says:

    So true! Home made enchilada sauce is insanely better than the jarred stuff! I’ve been making it for years. Headed over to check out yours. 😉

  2. Where did you get the awesome jars with rubber seal lids? Totally love them and need those on my wish list:)

    1. FarmgirlGourmet Author says:

      I purchased it at World Market.

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