How to Make Enchilada Sauce
Enchilada sauce is so easy to make! This red enchilada sauce recipe comes together in ten minutes. I've tried all the other recipes and this is the best!
Updated by Kathryne Taylor on August 28, 2024
I’ve been working on my enchilada game lately, for both the cookbook and an upcoming enchilada recipe. There is an art to making great enchiladas, and the sauce is a key component.
I thought I’d share my tested and perfected enchilada sauce recipe today, in case you want to try it on your favorite enchilada recipe. It’s ready in under ten minutes, and I promise, it’s so tasty you won’t want to go back to the store-bought kind again.
When I developed my go-to sauce (first seen on my spinach artichoke enchiladas), I tried at least five of the top sauce recipes on Google, all with different ingredients and techniques.
I tried making sauce with tomato sauce, which tasted too raw and was kind of goopy. I tried making sauce with blended diced tomatoes, and it had the same issues. I tried sauce without any tomato ingredients, and it didn’t taste quite like the enchilada sauce I grew up eating, or the sauce at my favorite Mexican restaurants. I tried sauces made without any thickener (like flour or cornstarch), and they pooled at the bottom and turned my enchiladas into a soupy, texture-less casserole.
Finally, after some experimentation and cross-referencing with America’s Test Kitchen, I landed on the perfect enchilada sauce. Vegetable broth forms the base of the sauce, but it’s only added after you make a simple roux of flour and oil. You need a full three tablespoons of each to properly thicken the sauce. I tried making this sauce with a gluten-free flour blend and that worked great as well.
The Best Enchilada Sauce
Four reasons to love this recipe:
- This sauce is full of authentic Mexican flavor. It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste.
- The cinnamon is optional since some people just don’t like it in savory applications, but just a pinch adds some lovely warmth and complexity.
- The final kicker is a tiny splash of vinegar, which really amps up the flavor.
- Unlike canned enchiladas sauces, this homemade sauce is free of unnecessary processed ingredients and MSG (that’s monosodium glutamate, which gives my mom migraines).
I love this sauce and I’m confident you will, too, since it’s gotten rave reviews on my spinach artichoke enchiladas and veggie black bean enchiladas.
Please let me know how this recipe turns out for you in the comments! Your feedback keeps me going.
Watch How to Make Enchilada Sauce
Homemade Enchilada Sauce
This homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Notes
Enchilada sauce recipe adapted from my spinach artichoke enchiladas.
Storage suggestions: Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
Make it gluten free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great.
Make it tomato free: You can omit the tomato paste. You might want to up the spices a bit. The sauce won’t taste quite like the enchilada sauce you might buy at the store, but it will still be good!
Change it up: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.
If you love this sauce: Check out more of my Mexican recipes here!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this tonight because I couldn’t find canned enchilada sauce at the grocery store (this was a first — you can always find canned enchilada sauce in Texas. It’s like a staple!). Anyway, this was by far the best tasting enchilada sauce I have ever had. Absolutely delicious! I always keep these ingredients in the pantry, so I’ll never go back to the canned stuff. It took all my self-control not to eat it all with a spoon. Yum! (By the way, the cinnamon added an amazing depth of flavor — don’t leave it out if you can help it.)
Kate, once again a perfect recipe. I made this about a year ago, and we are back again! I made this for 2 separate dinners this past week and the sauce is just heaven. I think my chili powder is phenomenal, so that really helps. But this is a go to recipe for our house. Now… On to your Pesto sauce, which is also heaven. Cheers from Costa Rica – Tarin
Thank you, Tarin!
Absolutely fabulous! Saving this recipe for the future. So authentic and not overwhelming with spice.
I’m glad you enjoyed it, Nay!
Great sauce! I’m a rebel so I made a few changes more cumin, more garlic, more tomato paste, and lemon juice instead of vinegar. Lime juice would be the best.!!
I am literally never happy with store bought enchilada sauce. But, I made enchiladas all the time with the veggies left in the fridge at the end of the week. Holy moly this recipe is a game changer!!!! It was so easy and delicious. I will never buy enchilada sauce again. I made it as written, although the vinegar I had was ACV with honey. It worked!
That looks beautiful and easy, making this today for some chicken enchiladas I’ll let you know how it turns out
So yummy! And she’s right folks! Don’t skip the cinnamon! Thank you for this recipe.
Delicious and easy!
I just have to say this is the best enchilada sauce ever! I started making it about a year and a half ago at the suggestion of my sister, and I can’t imagine ever having another type of sauce again. It is superb and so easy. Thank you!
This is very similar to an enchilada sauce I make. Might I suggest adding a bit of cocoa powder? It’s my secret ingredient. ;-)
We live in Germany where we can’t find good Mexican food and absolutely no canned enchilada sauce. Since finding this recipe a couple months ago I have made enchiladas so much! My family says it can become a weekly thing! Thanks so much!!!
Can I can it in my pressure cooker or conventional water bath?
This sauce isn’t meant to can, sorry!
Excellent, excellent sauce! I realized after grabbing all my ingredients from the pantry, with the intention of making a Beef Enchilada Casserole for dinner this evening, that a can of red enchilada sauce was non-existent.
This recipe is divine and once again proves that homemade is better.
Thank you Kate, you saved me a trip to the store :)
I made this recipe tonight only because there was no Old El Paso in the cupboard. The recipe is excellent and I will never go back to the canned stuff! Thank you!!
You’re welcome! I’m glad you loved it.
DELICIOUS!! My new favorite. Thank you!
You’re welcome, Christine!
The instructions are good but as is there wasn’t much flavor. I had to triple the spices to get anywhere near a restaurant style sauce, and I was using quality spices.
This is my go to sauce for when we make zucchini enchiladas. I use bean flour instead so my other half can eat it (gluten allergy) Last week he helped me make it but we added the wrong seasoning bowl so we ended up doubling the flavors by accident and it still was wonderful
Absolutely excellent! My search is over! Thank you
So delicious!! I will be making this all the time!!
I had a migraine today and only craved beef enchiladas! But my migraine was caused by eating too much MSG yesterday so I couldn’t use canned sauce. I made this exactly like the recipe called for except I spilled in a lot of cinnamon in by accident, but it was perfect! Then I added a little extra salt and it tasted exactly like our favorite Mexican restaurant’s sauce!!
Great to hear! Thank you for sharing.
This is delicious! So much better than the store bought I usually use!
Found it a little hot for my husbands taste, but that’s easily adjusted, but was also a little thick for my taste. I just used a little more stock to thin it down slightly,, and it was lovely. Accidentally added too much garlic but still lovely, and quick to make.
Oh no! I’m glad you were able to still enjoy it, Judith.
I just made a double batch today because your sauce is so tasty and easy to make. The key is having all of the ingredients ready to go. I shredded some leftover chicken and put about a 1/4 cup of sauce and mixed it in and that’s getting some refrigerator time before I assemble my enchiladas. Thank you so much for this recipe, Brent.
This recipe is alot like my grandmother’s. It took me back thanks
I love this enchilada sauce! So easy to âme and taste good. Actually I’m making it right now!
Thank you for this wonderful recipe.
Thank you, June!
This is delicious, and my new go-to enchilada sauce. We have to watch our sodium intake, so I replace broth with water, use no-salt-added tomato paste, and reduce additional salt to a scant pinch. The warmed spices and splash of vinegar add rich and complex flavor to the sauce. Sometimes I use 50/50 mix of regular chili powder and chipotle chili powder, which adds a nice layer of smoky flavor.
I love to hear this is a go-to now. I appreciate your review, Marilyn!
I will never buy canned enchilada sauce again! Thank you for the recipe! I used chicken broth, as that’s what I had on hand, and it was delicious
Hooray! That’s great to hear, Kate. Thank you for sharing.
Was referred by Gina at lumnah acres. Sat your recipes were good. So I checked it out. Great site recipes look fantastic if they taste as good as they look I will be back for more.
I’m glad you came to check out the blog, Sue! Thank you for sharing.
One of the Best enichilada sauces ive had but a lill more chilli Powder when using ancho
Fantastic recipe! Thanks so much for making this sauce easy. Great advice!
Can you freeze this? Thanks
Hi Janet! I believe others have froze this sauce and didn’t mind the result.
Love love love this sauce. It’s the only one I use.
I’ve made this enchilada sauce around 10x- it’s absolutely delicious, and miles better than canned sauce! I’m spicy averse, so I use half of the chili powder. It comes out delicious every time I make it! Next, I’m going to tackle tamales!
Great recipe!
I added a roasted red pepper and a small roasted onion (chopped and sauteed), and a pinch of coriander to the mix. I scaled back slightly on the tomato paste, to one tbsp because tomato acid upsets my husband’s stomach.When the sauce cooled I put in the blender for a few seconds. Delicious!
Can I use vegetable or canola oil instead of olive oil?
I prefer what is listed here, but it should still work.
We love this sauce and it has become a staple in our house! about 1/2 the time I make it, the sauce comes out quite lumpy and I end up straining it. Is this because the roux is too hot when I add the broth?
Delicious. Added another tsp chili powder
Had a can of enchilada sauce, never mind the brand, sampled it prior to pouring over the enchiladas. That sauce was not going to mess up my wife’s dish; she didn’t like, either. I found this recipe and loved the taste. We will also use it for tacos. Thanks.
You’re welcome, Anthony!
Sorry, to have no picture but THIS is the BEST recipe for enchilada sauce ever!
It’s very close to what I came up with on my own but your idea of sauteeing the spices is the game-changer and I’ll never go back. I use Penzey’s Spices because the quality is top-notch. I did add the vinegar and the cinnamon. This also may be canned successfully while still hot (double the recipe) so that it makes great presents for the holidays. I’ll be making this again to do just that.
I’m glad you loved it, Susi! I appreciate you taking the time to review.
Family loved it. My husband said it is restaurant quality. We lived in New Mexico and we really love our Mexican food. We like lots of flavor so I tripled all spices. And used beef broth. Thank you.
This sauce is simply AMAZING!!!!! Better than any canned sauce, by far!! I will never buy canned enchilada sauce again. Thanks for this amazing recipe ;)
I’m glad you loved it, Sharon!
Muy bueno! Best recipe for enchiladas really taste the difference definitely that homemade unique flavor!
I will never buy canned enchilada sauce again I made a double batch it freezes well my family loved
I’m glad you like this sauce! I appreciate your review, Susan.
Delicious and easy! I added the pinch of cinnamon and a bit of salt. I will definitely make again!
Hello Kate,
I’ve always been a die hard green sauce fan, but couldn’t find any where I was living, so I figured we’d try red, but try homemade.
This was super tasty and is going in our recipe book for sure.
I just wanted to say I really appreciate you being sure to advise that this comes together and instructed to have our mis en place near the stove :)
Thank you for a great recipe and consinderation for the home cooks out there!
-Katelyn
Hooray! I’m glad you loved it, Katelyn.
Hi Quick question. Is the chili powder the blend or straight up chili powder?
Hi Kathy! In the US it is a blend of spices. I hope you try it!
I love this sauce. I usually stock my homemade enchilada sauce – the Oaxaca style mole, but with the promotion of our just published book (Our Silent Voice: Break the Silence/Amazon) I am busy!
When I made this sauce fast. I thought it smelled pretty ok. Then when it simmered I knew this was one to keep. I’m saving it in my recipe folder and my freezer. You guys nailed it!
What kind of “chili powder” do you recommend? Ground chili pepper ️ or the commercial blended stuff?
Thanks
Hi! I like the Frontier Coop blend or any blend you can find.
I’ve never made homemade enchilada sauce and this recipe is awesome!! Thank you for sharing!! I will use it again.
That’s great, Cheri!
Fabulous! Thank you so much!
You’re welcome, Jaynie!
This is a very nice enchilada sauce that I was able to whip up with staples from my pantry. I did use beef broth as one commenter suggested and also the concentrated tomato paste. The sauce was tasty and velvety.
I’m glad you loved it, Barbara!
This sauce was truly incredible! And was the magical ingredient that made my enchiladas the best I’ve ever tasted! I made mine with a mix of Jackfruit, roasted sweet potato, black beans, & sautéed veggies. And of course my favorite ingredient – CHEESE! I am always generous with the cheese. I threw some extra sauce in the freezer so I can make these again for friends. Thank you for sharing this wonderful recipe! :)
Thank you, Julia! I’m glad you loved it.
This enchilada sauce is so delicious and easy to make. It reminds me of the sauce at a very authentic Mexican restaurant we loved going to in the 70s and 80s. It’s the only one I will use from now on. Thanks!
You’re welcome, Mary! I’m glad you enjoyed it.