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 love this recipe, but both times I’ve made it the chili is a bit too much. I love heat, so I used the full tablespoon, but family thinks it’s too much. So I have to remember to cut it back. Maybe the chili powder I have is extra strong, because usually I can take strong flavors.
i’m curious if your chili powder is just chili (like cayenne pepper) or a mix of spices? chili powder can mean different things i guess.
Hi! The chili powder in the US is a blend of spices. I hope you try it!
Perfect that’s what I have cant wait to try
This was delicious and easy. Used chicken broth cuz I didn’t have vegetable broth and some Chipotle chili for a little heat. I liked the clean taste and thicker consistency.
Just the comment i needed to find! Can’t wait I to try it!
Love this recipe. I used a blend of dried guajillo and pasilla chiles in place of the chili powder because I love dried chiles.
I just made the sauce and it tasted a lot like El Pato enchilada sauce that we really like but can no longer find locally. You’re recipe is awesome!
We’re going to make chicken enchiladas and need enchiladas for guests. I’m sure they’ll be wonderful with this sauce
Mmm, El Pato the original. Valley right? :) Just finished making this and my first pick. Great recipe!
Really puzzled why flour, vinegar and tomato paste are used in your recipe. Our extended family of Mexican and Mexican-American cooks never use these ingredients.
Do you have a recipe to share?
I was looking for a red enchilada sauce recipe to save me a trip to the grocery store and this is the best I’ve found! Your combination of spices look delicious, I can’t wait to make it. I’m going to use it with your roasted veggie enchilada recipe. Thank you!
Sounds cool, but it’s very misleading on the internet when someone gives a 5 star rating to a recipe that they haven’t tried!
If you read the recipe, she acknowledges your puzzlement. But how that warrants 1 star without even trying it? Incredibly lame.
I thought this was very tasty and added it as a red sauce to my bean burritos. SO good!
Well then, post your own variation so those of us who would like to try it can do so.
Everyone is different or has different ways of doing things. Just because your family doesn’t do it this way doesn’t mean it’s wrong.
This sauce is super yummy, as everyone has commented. I used 4 Tbsp tomato sauce, added 2 Chipotle chilis and used Ancho chili powder. The ACV really balances the flavors and shouldn’t be omitted!!!
I added the sauce to leftover shredded beef, low-sodium black beans, and non-dairy shredded cheese. I heated the bean/meat mixture in the microwave about 90 seconds. Then I rolled up the mixture in Xtreme Wellness tortillas and cooked in the air fryer (preheated – then 3-4 min per side) until tortillas were browned and crisp.
My husband loved his beef and bean burritos.
Hi I don’t keep much tomato paste around but can I use sauce instead?
Hi Ronda, this recipe is best as written.
See my comment above. I used 4 Tbsp (approx) tomato sauce and it worked perfectly for me.
We don’t either so we switched to tomato paste in a tube instead of a can. Can take just the amount you need and lasts quite awhile in the fridge.
You can turn tomato sauce into tomato paste by simmering and stirring it until its reduced by about half. It might get messy if you don’t cover it with a screen. If you don’t have one, reduce the heat, but it will take longer to reduce.
If you don’t reduce it first, the flavor won’t be concentrated as much and it will be too watery.
Hi I buy the tomato paste in a large can and use my small scoop to make balls and freeze it on a cookie sheet then store in a bag. Works great. Perfect recipe. I tripled it a.d canned it
This is an amazing idea. Thank you.
You’re welcome, Holly!
You can use tomato sauce and omit the flour, allowing for extra time for the sauce to reduce. Authentic enchilada sauce does not use flour to thicken it
Measure out 1 TBSP mounds of leftover tomato paste and freeze it. It’ll last several months in the freezer.
I forgot to buy enchilada sauce and came across your recipe. Since I had everything needed to make it, I gave it a try. I did add a little more vinegar just to get a tangier taste, but that was just my preference. It turned out great and thickened up nicely. Definitely much better than the store bought we would have normally.
I mean I guess it should be abundantly clear from 1369 reviews and 4.8 stars that this recipe is a winner, but for anybody yet on the fence: make this. I’ve never made enchiladas before but this sauce was easy and SO delicious! The enchilada bake is currently resting for 10 minutes after coming out of the oven but I’m already dreaming up what else I can put it on because I’m definitely making a double batch next time.
I’m glad you loved it, Anne! I appreciate you taking the time to review.
I love this sauce! It outshines any store bought I’ve tried and so easy to make
I’m glad you love it! Thank you for your review, Deborah.
Consistency is awesome. Color is great. Recommend a bit brighter chili powder e traditional mix for beef chili. I added way too much vinegar. Will back that off and try again. Flavor was compromised. Still edible even with too much vinegar but a bit off flavor wise.
Excellent recipe! My go to everytime
Thank you for this recipe! I have made it twice now. The second time I increased the tomato paste to 4tbsp, made my own chili powder, and removed the sauce from the stove as soon as it simmers, as I prefer the sauce not so thick. These tweaks made it perfect and so much more flavorful! Love it!!
Made this recipe tonight and my entire family loved it!!! I am not big on heavy spice but almost felt it could use a touch more spice, spicier. I will definitely make it many times more!
Love to hear that, Aubrey! Thank you for your review.
Absolutely the very best enchilada sauce I’ve ever made or tasted! For years, I’ve been trying to find a sauce that lived up to the best Tex-Mex enchiladas that are served here in Texas. This is the one! I love the richness and simplicity but those are nothing without a rich, deep flavor. Yes, the cinnamon is required to give it just the right finish. Girl, this recipe is a home run winner. Thank you for posting this one!
Hooray! I’m happy you came to this one.
Can this be canned
Hi Shannon, This recipe isn’t meant to be canned.
Best enchilada sauce ever!!! Gold mine recipe
That’s great to hear, Anj!
I have made this twice in the last month. I’m shocked how good and easy it is. I will never buy canned enchiladas sauce again.. ever!
This is the best enchilada sauce I’ve ever had and it’s so easy to make-I’ll never buy sauce again! The only way I stray from the recipe is by using half the amount of chili powder. Everything else the same.
This looks delicious, and just up my alley. Except… I cannot have the flour in the roux. It’s not a matter of being gluten free. I can’t have STARCH. Or grains. Or potatoes. And without the roux, this will be just spicy broth.
Can you try xanthan gum inplace of flour?
I don’t think you will get the results you are looking for. You can use a gluten free flour to make this gluten free.
couldnt you thicken it with xanthan gum or something like that?
I’ve said it before and I’ll say it again. This sauce is A+++. I could drink it from a glass. No changes for me because it is perfect. Thanks !
I’m glad you love it, Arlene!
Your recipes never disappoint! This sauce in absolutely delicious! I love the touch of cinnamon!
That’s great to hear, Carissa! I appreciate your review.
Best enchilada sauce I’ve ever tasted! So easy and sooooo much better than store bought!
I’m excited you agree! Thank you for your review.
I’ve been making this enchilada sauce for years and thought it’s about time I pass on to you my thoughts. We traditionally make red enchilada sauce by scratch using Ancho chilis. Your recipe is by far my very favorite. I’m sorry I haven’t told you sooner!! This recipe rocks!
Thank you for sharing, Melinda!
OMG. Love this recipe. I will Never buy can red sauce again. Easy and taste Authentic Mexican Style. Thank You so much. I did only use 1 tablespoon Tomato Paste . Delicious
I have to say, this enchilada sauce is as good as anything you can get at a restaurant here locally and that’s saying a lot when you live in San Antonio Texas.!! Using mine to make wild pig enchiladas. Super yummy.
Last time we made this sauce we made venison enchiladas and they were probably the best enchiladas we’ve ever had.
This was soooo good. Really simple, yet a massive step up from store bought. Used this sauce in a layered chicken/kale/black bean skillet enchilada. Will be making this again and again.
Delicious!! Has just enough heat. Followed the recipe exactly with apple cider vinegar and it is definitely a keeper!! Thank you!!
This sauce was so good. My daughter agreed, it led to the best enchiladas I have ever made. I came back just to write a comment, they were that good. Thank you!
Hi Kate,
This was brilliant, thank you !! So simple and the sauce is silky smooth. Easy to control the heat with the chilli powder.
I made this tonight and was very quick. easy and delicious. I want to make more and keep it in the freezer.
This is by far my favorite enchilada sauce. I’m curious if you know if it’s safe to can? I have a pressure cooker if it’s not safe to water bath as well
Hi Allison, this isn’t meant to can. Sorry!
I began making enchilada sauce that was way too spicy, then added the ingredients from this recipe and it saved my hide! I started with rehydrated chili t i had simmered and blended btw. It is silky, rich, and flavorful. I would have never thought to add a dash of cinnamon, but it worked really well. My chicken enchilada dinner was saved!
Can you use chicken broth? It’s what I have on hand.
Hi, others have substituted that and haven’t minded the results.
This is the best recipe. It’s simple and pretty straight-forward. After using this my husband said we can never go back to canned sauce again. I will say I did cut back on the chili powder, but I don’t have a high spice tolerance. I generally use 1-1.5 teaspoons.
It also freezes very well. I usually add just a bit of water or broth to thin it out, but the taste is still very good!
Thank you for sharing how you freeze this, Lori!
Unbelievably good recipe, full of flavour that youd expect from an authentic Mexican sauce, and versatile too.
I’m happy you enjoyed it, Robbie! I appreciate your review.
So good. I used it in a Mexican Lasagna recipe. Very flavorful!
I was looking for a red enchilada sauce recipe to save me a trip to the grocery store and this is the best I’ve found! Your combination of spices look delicious, I can’t wait to make it. I’m going to use it with your roasted veggie enchilada recipe. Thank you!
You’re welcome, Suzanne! I appreciate your review.
Also, went and bought your cookbook. It’s currently only $5.99 on Kindle. I’m trying to cook more vegetable forward meals to save on groceries.
I love this! After making it a couple of times, I pre measured the dry ingredients into several small containers…cuts the time down a lot.
I made this mostly according to the recipe, using Mexican oregano, and it is absolutely delicious! I did add extra salt as suggested, and reduced the chili powder because the one I have packs a punch, and am so pleased with the results. Thank you!
I have made this recipe so many times!
It has amazing fresh flavors and is so easy and better, than anything canned or jarred.
Thank you for sharing this and all of your other amazing recipes!
Wow, really very, very good. Better than another homemade recipe. I did add some
Aleppo pepper for a touch of heat because the Ancho chili powder is pretty mild & some Adobo. I double this as there is never enough sauce.
Awesome! Banjo Bob
I made this sacue tonight and was so happy with how it turned out. I used chicken broth, instead of vegetable, because it was what I had on hand, and I added some canned chipotle peppers for a little extra heat. The flavor was wonderful! I was so glad to find out how easily I could make enchilada sauce with ingredients I have at home. I love how the added cinnamon complimented it. I will make this recipe again!
Great to hear, Janet! I appreciate your review.
The best!
Thank you, Leslie! I’m glad you enjoyed it.
This was a great success. It was the first time I made enchiladas, so I was a bit tentative. However, I followed the directions, the home made sauce was amazing, it really made the dish. I made it vegan by leaving out the cheese, letting everyone add their own. I added some sweet potatoes to the mix, which worked well. My granddaughter said it was the best meal she had in along time…so thank you.
Decided that I wanted enchiladas for dinner and was out of boughten sauce but had everything to make the sauce. It was pouring outside and didn’t want to go to the store. Will always make this sauce from now on. It is delicious. When I couldn’t get a tube of tomato paste during Covid I bought a can of it and froze the unused in tablespoon amounts. Now I always have some available for something like your great enchilada sauce.
I love this enchilada sauce recipe, it is the only one I use. I have had and still get so many compliments on it. My neighbors will cook the meat for me now and bring it to my house so I can make enchiladas for them. Their two girls love it, they make it hard to say no LOL.
Thank you!
I make this recipe doubled (minus the cinnamon) for my enchilada lasagna. I also use the spice base (no or lower flour) as the beginning of blooming spices with onion and meat for chili. Super versatile and worth the effort to make it. Also super tasty!
Great to hear, Amanda!
I make this recipe doubled (minus the cinnamon) for my enchilada lasagna. I also use the spice base (no or lower flour) as the beginning of blooming spices with onion and meat for chili. Super versatile and worth the effort to make it. Also super tasty!
Also, I only put in two and a half teaspoons of chili powder since my husband can’t handle lots of heat. I always cut hot spices in half for him.
Not kicky enough for me, and the vinegar threw the balance off on my enchiladas. Not a favorite.