The next time you’re cooking up some enchiladas, make your own Homemade Enchilada Sauce. It’s so quick and easy to do and full of flavor; you may never buy canned enchilada sauce again!
Red Enchilada Sauce Recipe
Enchiladas are a quick dinner that the whole family loves, and they’re even tastier when made with Homemade Enchilada Sauce! It only takes minutes to whisk the ingredients together and cook until thick and ready to top your enchiladas. The flavor is absolutely delicious! It’s ready in 15 minutes, and I promise, it’s so delicious you won’t want to go back to the store-bought kind again.
TIP: Try this recipe when making our Easy Beef Enchiladas.
It’s really easy to make sauces and condiments from scratch. Here are more recipes to try: Teriyaki Sauce Recipe | Homemade Ranch Dressing | Yum Yum Sauce Recipe | Homemade BBQ Sauce | Easy Homemade Pizza Sauce
The Ingredients
Here’s what you’ll need to make Enchilada Sauce (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Vegetable or olive oil – the oil will be cooked together with the flour and this will help thicken the sauce.
- Flour – we used all-purpose white flour.
- Chili powder – a good-quality chili powder is recommended as it makes up a lot of the flavor in this sauce.
- Sugar – granulated white sugar helps round out the flavors and slightly cuts the acidity from the tomatoes.
- Other seasonings – cumin, garlic powder, onion powder, oregano, salt.
- Tomato sauce – use one 8-ounce can of tomato sauce.
- Chicken broth – vegetable broth can be substituted if you’ll be making vegetarian enchiladas.
How to Make Enchilada Sauce
Heat the vegetable oil in a large saucepan over medium heat. Whisk the flour and chili powder into the hot oil and cook for 1-2 minutes, whisking often, until the mixture is beginning to darken in color.
Add the remaining spices and the tomato sauce and stir until well combined.
- Add the chicken broth and mix well.
- Cook the sauce over medium heat for 8-10 minutes until thickened, stirring often.
- Remove the sauce from the heat and serve warm, or cool to room temperature before using to make enchiladas.
Why You’ll Love This Homemade Enchilada Sauce
- Unlike canned enchiladas sauces, this homemade sauce is free of processed ingredients and MSG which are known to be horrible for you.
- This sauce is full of authentic Mexican flavor. It’s made with a combination of dried spices that are the perfect blend.
- It’s SO EASY and uses simple ingredients most people already have on hand! You might end up making this because you forgot to pick up enchilada sauce at the store. However, once you try it, you’ll ditch the store-bought sauce for good!
How to Store Enchilada Sauce
Keep the leftover enchilada sauce in an airtight food storage container or a jar with a lid. Refrigerate for up to one week.
Can You Freeze Enchilada Sauce?
Yes! Transfer the sauce (making sure it’s room temperature) to freezer safe to glass jars or freezer safe bags. Label and freeze for up to 3 months. Over 3 months will reduce quality and flavor. When ready to use, let sauce thaw completely in the refrigerator.
More Enchilada Recipes You’ll Enjoy
- Green Chile Enchilada Casserole
- Air Fryer Chicken Enchiladas
- Enchilada Soup in the Slow Cooker
- White Chicken Enchiladas
Homemade Enchilada Sauce
Ingredients
- 2 tablespoons vegetable or olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 8 ounce can tomato sauce
- 2 cups chicken broth
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Whisk the flour and chili powder into the hot oil and cook for 1-2 minutes, whisking often, until the mixture is beginning to darken in color.
- Add the remaining spices and the tomato sauce and stir until well combined. Add the chicken broth and mix well.
- Cook the sauce over medium heat for 8-10 minutes until thickened, stirring often.
- Remove the sauce from the heat and serve warm, or cool to room temperature before using to make enchiladas.
Last Step:
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2 comments on “Homemade Enchilada Sauce”
This is a great sauce! Easy to make and very flavorful! I cut the chili powder back to 2 tablespoons and the sugar to half of a teaspoon, otherwise followed your recipe exactly! My husband really liked it! Thank you!
Thanks Debbie!