Homemade Enchilada Sauce is a staple in my kitchen perfect for any Tex-Mex or south-of-the-border dishes!
This zesty tomato-based sauce has a touch of spice and is jam packed with flavor. I love it for enchiladas, casseroles, and more.
A Deliciously Easy Sauce
My homemade enchiladas have soft corn tortillas rolled around shredded or ground beef or chicken, smothered in enchilada sauce, and baked in the oven. You can also spoon this sauce spoon it over tacos, or use it to enhance the filling in burritos or chimichangas.
Ingredients for Enchilada Sauce
This is a red enchilada sauce recipe although there are other variations (like the green enchilada sauce I add to my creamy chicken enchiladas). It has a base of toasted spices with lots of chili powder, garlic powder, and onion powder. It’s simmered with a bit of broth and tomato sauce until thickened.
Browning the flour with oil adds an extra layer of flavor and only takes a few minutes so it’s definitely worth the extra effort.
How to Make Enchilada Sauce
Making enchilada sauce is simple, literally takes only minutes, and requires almost no prep work! You’ll make a roux with the tomato sauce and broth.
- Place oil and flour in a pan and cook until light brown and fragrant per the recipe below.
- Stir all the spices and seasoning ingredients and cook for one minute more.
- Add the liquids in slowly, stirring as you add to prevent lumps. (It will be thick at first, keep on stirring after each addition until smooth).
- Simmer for a few minutes more, and season with salt and pepper to taste.
Pour this sauce over a pan of baked enchiladas for a Mexican inspired favorite that your family will love.
Recipes to Use Enchilada Sauce
Did your family love this Enchilada Sauce? Leave us a rating and a comment below!
Homemade Enchilada Sauce
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 30 ounces tomato sauce two 15 ounce cans
- 3 cups chicken broth
Instructions
- Heat oil in a large saucepan over medium heat. Whisk in flour and cook for 2-3 minutes while stirring until fragrant and nutty smelling.
- Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.
- Add tomato sauce and broth a little at a time, stirring between each addition until smooth.
- Bring to a boil, reduce heat to a simmer and let simmer 2 to 3 minutes or until slightly thickened.
- Remove from heat and season with salt and pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
Cuisine American, Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this sauce just now…WOW! I added about a tablespoon of sugar as my chili powder is pretty hot. I had to use a can of stewed tomatoes and a can of diced tomatoes as I was out of sauce. I just threw them in the blender till smooth. I can’t wait to fix my tamale pie tonight! So glad I found this recipe. I will be making a larger batch to can later on. Also going to try it gluten free.
taste good , can this be canned in water bath
I have not tried canning this recipe so I can’t say for sure.
Absolutely amazing recipe! I cut it in half and came out perfectly, thank you so much!
this recipe to make enchilada sauce does not have the amount of each ingredient to be added into the oil, flour mixture. (at least, I could not find it) I was really wanting to make my sauce from scratch. can you please email me the ingredients for this?
Thank you.
Hi Maria, to find the full list of ingredients including amounts scroll all the way down to find the recipe or hit the “jump to recipe” button at the top of the page. I hope this helps!
Never buying enchilada sauce again! This was SO good, and made the leftover turkey enchiladas taste like they were made intentionally, and not just a last ditch effort to use up the Thanksgiving bird. I used one can of regular tomato sauce and one low sodium. Froze half the sauce, so we will see how that works.
Love the idea of making my own enchi sauce we use alot of it here. Do you think I can do low sodium or sodium free broth?
Hi Cynthia, that should work well. You will have to let us know what you think of it.
i love this :)
I made this today, and it was really good. I did have to add a little sugar to balance the acidity of the tomato sauce, but I made no other changes. Thanks, Holly!
Glad you enjoyed it, Madonna!
This recipe as well as the Enchilada Casserole Recipe was fantastic. I plan on making this sauce for many things it was so good. Thanks for perfecting this sauce. -Ginny
How long will the sauce keep in frig? Can it be frozen?
Hi Edna, we have never tried freezing this recipe but other readers have with success. If storing in the fridge, it should last up to a week.
yes, but please, leave out the tomato sauce and cumin. just add broth if you wish