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 jar of enchilada sauce

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.

enchilada sauce prepared in a pot

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.

  1. Place oil and flour in a pan and cook until light brown and fragrant per the recipe below.
  2. Stir all the spices and seasoning ingredients and cook for one minute more.
  3. 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).
  4. 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!

Enchilada Sauce served in a jar
4.88 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Enchilada Sauce

This homemade enchilada sauce is perfect with enchiladas or any other Mexican-inspired dish!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 56 ounces

Equipment

buy hollys book

Ingredients  

  • ¼ cup vegetable oil
  • ¼ cup flour
  • ¼ cup chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 2 cans tomato sauce 15 ounces each
  • 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 56oz (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 ziptop bag and refrigerate it for up to 4-5 days, or freeze it for up to 3-4 months.
4.88 from 31 votes

Nutrition Information

Serving: 0.25cup | Calories: 41 | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 359mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 839IU | Vitamin C: 3mg | Calcium: 17mg | 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
Enchilada sauce in a jar with text
a jar of prepared enchilada sauce with text
a jar of enchilada sauce with text
Top image - a jar of enchilada sauce. Bottom image - enchilada sauce being prepared in a pot with text

Categories:

,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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.

    1. 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!

  2. 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.5 stars

  3. 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?

  4. 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!5 stars

  5. 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. -Ginny5 stars

    1. 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.