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.
Seriously, this is the best enchilada sauce! I’ve tried others but this one is my “secret” ingredient to great enchiladas. (ha ha!) Great enchiladas are all about the sauce!
Well I need the sauce and instead of making enchiladas I made more like a enchilada casserole and it came out fantastic good job good job
Well I did make the sauce, but I want to know is there a substitute for cumin? Also instead of making the enchiladas, I made more like a enchilada casserole and it came out fantastic…I must say good job, good job…
Has anyone tried canning the sauce?
Wendy
This sauce isn’t meant for canning, sorry!
Instead of canning the sauce, you might consider filling ziplocs and freezing. I do that with sauces like this all the time!
I say ditto to that one. I often use a large ziploc 1 gallon bag. I get all the air I can out before I close it. I then put it on a rack in our freezer and a few things on top of it. This pushes the sauce through the rack and when it is frozen it much like a chocolate bar. You can break off as many pieces as you need. It makes it really easy to get the amount you need without any effort, thawing, etc.
Brilliant!!!
We tried the Homemade Enchilada Sauce. It was very good. I plan to use it again. I think in rice and on my homemade vegan steaks. Thanks for sharing.
I just want to live in this sauce.. it’s soooo good
I’m glad you love it, Tatiana!
Easy to follow recipe and delicious results!!! Thank you. It has strengthened my desire to come to Mexico on a gourmet food research tour!!!! ( And Peru . One day).
Excellent homemade enchilada sauce. I made it exactly as written and with the cinnamon. Has a great authentic taste. It is quick and easy. I don’t buy the canned stuff anymore. It freezes well. I’m so happy to have found this recipe-and your cookbook!! Love getting the newsletter as well.
So good. Def add the cinnamon.
Is it ok to use beef or chicken broth? No vegetable broth on hand!
Hi Melissa, I’m a vegetarian so I haven’t tried it. But I know others have used chicken broth and didn’t mind the results.
I don’t use store bought broth, I just use water and add bullion seasoning (garlic powder, onion, carrot, parsley, celery, salt, etc) i stir out in until it’s tasty.
I always use chicken broth in this recipe. It tastes great. I don’t keep vegetable broth in my pantry or freezer, so I use what I have on hand. For me, that’s homemade chicken broth. My family loves this sauce. We will never buy canned again. This has the extra bonus of being safe with regard to my family’s food allergies – unlike most canned sauce. I can make sure all the ingredients are safe for all of us.
Beef broth makes this sauce even better!!
What kind of chili powder do you use? Is it just dried chilis or is it the spiceblend sold in America that they call chilipowder (a whole lot of spices, tasty, but not very spicy)? Thanks
Hi! It’s a blend. I hope you try this recipe and enjoy it!
The best enchilada sauce I’ve ever tasted!! Thanks so much for creating this special recipe!
You’re welcome, MK! I’m glad you love it.
Just wanted you to know this is the best enchilada sauce ever and I’ve tried a few! Thank you for sharing.
You’re welcome, Sherrie!
This sauce is so delicious, I could just drink it straight from the pot! I make enchiladas all the time and this is my go-to sauce. It’s super easy to freeze and re-use later. To defrost, I put the container on the counter a few hours before needing it, then I’ll dump into a pot to reheat. One note about reheating it is that it doesn’t blend together very well, there are some chunkier spots and some thinner spots. I just use an immersion blender to get it mixed together for visual appeal. But if you don’t feel like blending it then it still tastes the same once dumped on the enchiladas and baked. All in all, I cannot recommend this sauce enough!
This is my new go-to enchilada sauce recipe ! Sooo good, quick AND easy!
I’m glad you enjoyed it, Susan!
Made this recipe twice now. Family loves it. Going to share it with other family members also. Great easy quick recipe.
I’m glad you love this sauce, Denise! I appreciate your review.
Have you ever tried this sauce with Masa Harina (corn flour with lime) instead of flour? It makes a great thickener for Mexican sauces, especially if you’re using corn tortillas.
I haven’t, sorry!
Thank you so much, love this sauce. Awesome of you to share it with us all! Happy New Year
You could can this for sure with a pressure cooker. I’m not sure if the acid content would be enough for a water bath
You would need to omit the flour in order to can it safely.
OK thanks
This recipe is amazing! I will never buy a can of enchilada sauce again! Only thing I did different was used chicken broth instead of vegetable broth because that is what I had in my pantry. Thank you for sharing this recipe!
This sauce is our new favorite! I made a few changes based on what I had: omitted the oregano; water instead of vegetable broth; 2 tablespoons of mashed salsa instead of tomato paste.
I made a sweet potato black bean enchilada casserole with the sauce. I used your Roasted Veggie Enchilada Casserole and Black Bean Sweet Potato Enchiladas recipes as a guide. I ended up mixing 1 cup of enchilada sauce with the plain mashed sweet potatoes and plain black beans, using that as the filling for the casserole.
It was so delicious and even my two picky-eater kids loved it and asked for seconds! Thank you for such a wonderful sauce!
Made it this evening and just wanted to take the time to let you know our family thoroughly enjoyed it!
I’m glad you enjoyed it, Lisa!
Now a staple in our household. Better than any I’ve made or eaten in a restaurant. Brilliant!
Amazing and so simple, I had everything I needed in my cupboard! I will never buy enchilada sauce again.
Super yummy sauce…mine was missing “something” so I added a teaspoon of sugar, and it was fabulous! Thank you so much for sharing this amazing recipe…this was my pandemic goal…learn how to make enchiladas. I live in Texas and we simply can’t live without Tex-Mex food.
That’s great, Kat! Thank you for your review.
The recipe calls for “chili powder”. Do you mean simple ground chiles or that premixed creation by McCormick and others seen in the stores?
Hi Tracy! It’s a spice blend. I hope you try it!
Anxious to try this recipe but confused about a spice blend, what is that exactly? Thanks so much!
Linda
Hi Linda, are you referring to the chili powder? It’s a blend of different spices that in US stores will say chili powder. I hope that helps!
Yummy, simple enchilada sauce, makes enough sauce for 6-8 enchiladas, even on a weeknight when you want to change up taco night. We like the cinnamon!
Wow, this sauce is delish and tastes exactly like what I imagine enchilada sauce should taste like, only better because I know all the ingredients inside!
Will be making it again, may never buy pre-made sauce again! Got get over and try the green sauce now too and compare!
Thank you, Katherine! I’m glad you enjoyed it.
Thank you so much for this recipe, Kate, I so much have loved moving away from store bought sauces and mixes, and this one has been perfect. I like a saucier batch and also tend to make larger pans of enchiladas so I have been doubling everything. I like spices to tend to measure heavy, plus like adding cayenne.
Made this last night and it tasted great but it looked more brown than red is this normal?
Hi Scott, it may have been over cooked. As long as it tastes good, that’s what matters!
Love love love this sauce. I’ve made it probably 10 times and it always turns out great. Sometimes I make extra and dip chips in it
I’m happy to hear that, Audrey!
Vegetable broth? Cinnamon?! Apple Cider Vinegar?!?!?! These ingredients never would have occured to me but I followed the recipe to the letter and this is THE BEST homemade red enchilada sauce I have ever tasted or made. If you want to substitue chicken broth, don’t. Vegetable broth has a very different flavor and the sauce wouldn’t be the same without it. THANK YOU for this recipe!!!
I’m glad you loved it, Angela! I appreciate your review.
I always use chicken broth and have never purchased veg broth. recipe is perfect either way apparently
Just made this today, and it was fabulous. My wife can be picky and she said it was very flavorful. My daughter loved it as well. I did not add the chili powder, but otherwise followed the recipe.
Love, love, love this recipe! I have made it many times and it’s always delicious. I recommend letting the sauce sit for a day and using it for enchiladas the next day as the flavors come together even better than the first day.
I’m happy to hear that, Stephanie! I appreciate your review.
Can you use chicken broth instead of vegetable?
Hi Doreen, sure I know other have used it and didn’t mind the results.
WOW, this sauce is A+++. Followed exactly, less 1/2 TBSP of chili powder. I could drink this sauce! It is that fantastic. Thanks.
Cookie and Kate is my go to for everything! This sauce was amazing. Thank you!!
You’re welcome, Maura. Thank you for your review!
You did it again! I tried your recipe n the result is aromatic flavorful sauce that’s not so rich but complimented my beef enchiladas so perfectly.
can cornstarch be used instead of flour
Hi Linda, I recommend this as written. I hope you try it!
This is the best enchilada sauce ever. Made it several times now and tonight I’m adding it to my enchilada casserole. I follow your directions exactly. Thanks C&K :)
Have now made this sauce twice (for two different enchilada fillings ), using chickpea flour and white vinegar. Great both times. Has become my go-to enchilada sauce.
This sauce is great. The only change I made was use the whole can of tomato paste, an extra cup of water and extra 1/2 tsp chili powder, 1tsp. onion powder, 1 tsp sugar. I never use can sauce because it tastes like tin and package has too many additives. This recipe is now my go to!
Is it spicy because i make really good enchiladas and i always use the mild red enchilada sauce and its still to hit fir them so i hope this recipe helps thank you
This sauce was amazing – I had forgotten a can of sauce and this was way better!
My hubby said it’s a keeper!
I’m glad you both enjoy it!
Quick and delicious! Sooo much better than a jar. I always have extra, and tried freezing, but upon defrosting it was clumpy. Suggestions are welcome.
Incredible aromatic, delicious enchilada sauce. You have a winner here! The spices were all amazing together, taste was even better! Thanks so much for sharing! ❤
I make this several times a week. It is so much better than canned sauce, and is lower in salt. I made up the spice parts of it in bulk, and i make many different dishes. Casseroles. Enchiladas. skillet pasta. It’s just invaluable to us.
Ok, there’s no way I could NOT leave a review for this recipe! I was literally in the grocery store and googling “best canned enchilada sauce” because I’m never happy with what I’ve bought. I usually try to doctor it up or cut it with50% tomato sauce to tame down the sharp acidity. And lo and behold I see your recipe pop up. With over 2500 reviews, it’s not like you need another one. But you’re getting it! Once I read that it’s loosely based on something from Cooks Illustrated, I had confidence going in. I made the recipe exactly as written. And then just added 1/4 teaspoon of sugar after it was done, just for balance. I think because there will be slight variations in the acidity of different brands of tomato paste. But this is so spot on! I’ve gone through culinary school and always hated getting canned enchilada sauce to use at home. (But sometimes you take shortcuts at home.) from now on, this recipe IS my shortcut! Comes together very quickly and is as perfect as it gets! Stop looking online or on Pinterest, because this IS the easy, delicious recipe you’re looking for! And although we aren’t vegetarian, for religious reasons we do not consume meat or meat products on Fridays throughout the year. So I’m glad it uses vegetable broth. I’ll be sure to check out your other recipes. Thanks a million for posting this!
Thank you, Paulette! I’m glad you loved it.
Thank you for posting this recipe. I was looking for a homemade version after every store-bought “mild” variety was too spicy hot for us. I followed the recipe except for omitting chili powder and pepper, and using the optional vegetable broth and white vinegar. But, somehow, my result not only continued to thicken as it cooled, but it jelled into a solid! What did I do wrong?
Hi Don, I’m sorry that happened. It sounds like it might have cooked too high for too long. If you try it again, let me know!
Great sauce! I now use it on my chilaquiles too. Gorgeous! xxx
Thank you, Rebecca!
I keep sneaking spoonfuls of this sauce while my other ingredients cook! The best!
I’ve made this sauce at least a dozen times. It’s so wonderful!