Homemade Enchilada Sauce (Ready in 10 Minutes)
Make the best homemade enchilada sauce in just 10 minutes with pantry staples. Rich, smoky, and so much better than the can!
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Prep Time5 minutes
Total Time11 minutes
Servings6 Servings
Easy Enchilada Sauce. The easiest recipe for homemade Enchilada Sauce ever. Never buy the store bought stuff again! This red enchilada recipe 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.
Whether you are making a big batch of chicken enchiladas for a weeknight dinner or meal-prepping for the week ahead, this easy enchilada sauce recipe will become your go-to. It is pantry-friendly, totally customizable, and honestly takes less time than driving to the store.
Use this enchilada sauce to make my Cheesy Skillet Chicken Chilaquiles.
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Key Takeaways
- Homemade enchilada sauce is quick, easy, and customizable with ingredients you likely have on hand.
- Bloom spices in hot oil for deeper flavor, making the sauce richer and more layered.
- Use chicken broth for best flavor, or swap it out for vegetable broth for a vegetarian version.
- This sauce keeps well, lasting up to 5 days in the fridge or 3 months in the freezer.
- Adjust spiciness by starting with less chili powder and tasting along the way.
Why it Works
The magic of this red enchilada sauce from scratch is all in how the spices are bloomed. When you whisk chili powder, cumin, garlic powder, and oregano directly into a little hot oil before adding your liquid, those fat-soluble flavor compounds wake up in a way they never would if you just stirred them into water. It is a small step that makes an enormous difference , you get this deep, toasty, layered flavor that tastes like it simmered all afternoon. The tomato base adds body and a gentle tang that balances the earthiness of the spices beautifully.
A touch of flour thickens the sauce just enough to cling to your enchiladas without being gluey or heavy. This is what separates the best homemade enchilada sauce from the watery versions , you want a sauce that coats the back of a spoon and stays put when you roll it into a tortilla. The whole thing comes together in one saucepan, which means cleanup is a breeze, and the result is a rich, restaurant-worthy enchilada sauce with chili powder at its heart.
Heather’s Recipe Notes
- Toast your spices for 30 to 60 seconds before adding the broth , you will smell the difference immediately. Do not skip this step even when you are in a hurry.
- Chili powder brands vary a LOT in heat level. If yours is on the spicier side, start with 2 tablespoons and taste before adding more.
- I always use chicken broth for the best flavor, but vegetable broth works great and keeps the sauce fully vegetarian.
- Whisk constantly when you add the broth so the flour does not clump , this takes maybe 30 seconds of attention and makes the sauce silky smooth.
- Taste and adjust seasoning right at the end. Sometimes I add a tiny pinch of sugar to balance the acidity if my tomato paste is particularly tart.
Simple Pantry Ingredients
This easy homemade enchilada sauce recipe uses several spices. As the founder of a spice company, I always use Spiceology but you can use any fresh spices of your choosing. Just make sure to check the expiration dates!
- All Purpose Flour – or gluten free flour blend, 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 with flavor and try onion powder, chipotle pepper, other chili peppers, or even add a touch of brown sugar to make a sweeter sauce.
Subs & Variations
- Gluten-free: Swap the all-purpose flour for an equal amount of cornstarch or a gluten-free 1:1 flour blend. The sauce thickens just as nicely.
- Vegetarian/vegan: Use vegetable broth instead of chicken broth. Everything else in the recipe is already plant-based.
- Mild version: Cut the chili powder in half and use a mild variety. You will still get all the warm, smoky flavor without any significant heat.
- Extra smoky: Add 1/2 teaspoon of smoked paprika or a chipotle pepper in adobo sauce (blended in) for a deeper, smokier profile.
- Green enchilada sauce: Swap the tomato paste and red chili powder for a can of diced green chiles and a handful of fresh tomatillos for a totally different (and equally delicious) vibe.
- Shortcut spice blend: In a pinch, you can use a good-quality taco seasoning packet in place of the individual spices. Use about 2 tablespoons.
Tips for Storing
- Room temperature: This sauce should not sit out at room temperature for more than 2 hours. Move it to the fridge or freezer once it has cooled.
- Refrigerator: Store in an airtight container or jar in the fridge for up to 5 days. The flavors actually deepen overnight, so it is even better the next day.
- Freezer: This enchilada sauce freezes beautifully for up to 3 months. Pour it into a freezer-safe zip bag or ice cube tray for easy portioned use.
- Reheating: Warm gently on the stovetop over medium-low heat, whisking occasionally. If it has thickened up in the fridge, just add a splash of broth or water and whisk until smooth.
People Also Ask
Yes , by a long shot! Canned enchilada sauce can taste tinny, flat, or overly salty. Homemade enchilada sauce lets you control the spice level, salt content, and depth of flavor. Once you see how quick and easy it is to make from scratch, the can really has no appeal.
Stored in an airtight container, homemade enchilada sauce will keep in the refrigerator for up to 5 days. It actually tastes better after the first day as the flavors have time to meld together. Give it a quick stir or whisk before using.
Absolutely! This sauce freezes perfectly for up to 3 months. Let it cool completely, then transfer to a freezer-safe bag or container. For easy weeknight meals, freeze it in 1-cup portions so you can thaw just what you need.
The classic spice lineup for enchilada sauce includes chili powder (the star of the show), cumin, garlic powder, onion powder, and dried oregano. Some recipes also add smoked paprika or cayenne for extra depth and heat. These are all pantry staples, which is what makes this recipe so convenient.
If you are in a pinch, you can thin out salsa with a little broth or use a mixture of tomato sauce and taco seasoning as a quick substitute. However, these options will not have the same depth as a proper homemade enchilada sauce , and since this recipe only takes 10 minutes, it is almost always worth making the real thing!
Yes, and it is a great idea! This sauce can be made 3 to 5 days in advance and stored in the fridge, or frozen for up to 3 months. Making it ahead actually improves the flavor since the spices have more time to develop. It is a perfect weekend meal-prep item.
More Recipes to Try
Homemade Enchilada Sauce
Ingredients
- 3 tbsp olive oil
- 1 tbsp all purpose flour
- 2 cups chicken stock
- 10 oz tomato paste
- ¼ cup chili Powder
- 1 tsp aleppo pepper flakes, optional
- 1 tsp ground cumin
- 1 tsp dried oregano, or 1/2 teaspoon fresh
- ½ tsp 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. Remove from heat.
- Serve immediately or store in an airtight container up to 3 days refrigerated.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
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. 😉
Where did you get the awesome jars with rubber seal lids? Totally love them and need those on my wish list:)
I purchased it at World Market.