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Homemade enchilada sauce starts with a simple roux, then adds tomato sauce, broth, and zesty south-of-the-border spices. Once you make it, you’ll never buy the canned version again!
Holly’s Recipe Highlights
- Flavor: This red enchilada sauce blends chili powder, garlic, cumin, and oregano in tomato sauce and broth for a savory, spicy, and earthy flavor that lifts any dish.
- Serving Suggestions: We use this sauce to give Tex-Mex flair to all kinds of recipes. Drizzle it over chorizo tacos, chili cheese fries, or even a baked potato with loads of melty cheese and a dollop of sour cream.
- Yield: This recipe makes the equivalent of two 28-ounce cans, so you can enjoy it all week long or freeze some for later!
Ingredient Tips for Enchilada Sauce
- Sauce: Look for plain tomato sauce, not tomato paste or puree. The broth is interchangeable, so use what you have on hand. Try chicken, beef, or vegetable broth!
- Seasonings: Pantry ingredients like garlic and onion powders, ground cumin, chili powder, and oregano are all you need for this flavorful and fragrant sauce. Feel free to adjust the amounts and use a DIY chili seasoning to control the heat.
Fire it Up!
- More spice: Kick it up by increasing the chili powder, adding a pinch of cayenne, ancho chili powder, red pepper flakes, or a little juice from a jar or can of green chiles or jalapenos.
- Less spice: For a milder, creamy sauce, whisk in some milk or sour cream at the end of step 4, or decrease the amount of chili powder.
How to Make Enchilada Sauce
- Prepare: Make a roux in a pan using oil and flour (recipe below).
- Whisk: Stir seasonings into the flour mixture, add tomato sauce and broth a little at a time until smooth.
- Simmer: Bring to a boil, then simmer until slightly thickened.
- Season: Add salt and black pepper to taste before using.
Ways to Use Enchilada Sauce
Did your family love this Enchilada Sauce? Leave a rating and comment below.
Enchilada Sauce
This homemade enchilada sauce has layers of savory, spicy, and earthy flavors that will enhance any Tex-Mex dish.
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
This recipe makes 56 oz. (the equivalent of two 28 oz. cans).
Nutrition information is for ¼ cup of enchilada sauce.
To store homemade enchilada sauce, let it cool to room temperature, then transfer it to an airtight container or a zip-lock bag and refrigerate it for up to 4-5 days, or freeze it for up to 3-4 months.
Nutrition Information
Serving: 0.25cup | Calories: 37 | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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