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.
This was outstanding! So simple but packed with flavor. Followed recipe exactly but used chicken broth b/c that’s what I had. That Apple Cider Vinegar at the end gave it the tiny tang I needed. This made enough for one pan of 11 enchiladas! I added a sprinkling of chipolte ground pepper to add the heat. Thank you for a recipe I will always go to!!
I’m happy to hear you enjoyed it, Jennifer! I appreciate your review.
I made this last night..i made a pkg of frozen enchiladas. It may be great for some.. but my crew just wasn’t a fan of the cinnamon..no one liked it..so I’m stuck eating leftovers so not to waste food.. lol
Just my opinion..thanks so much for the recipe!
This was so easy and delicious! I did use half of the chili powder to cut down on the heat and included smoked paprika, which is my favorite spice for the depth and flavor it adds. I made two batches and added white pepper to the second. Original recipe is great, but I always like to add my special touch to each recipe. This recipe is a keeper for it’s taste and ease to make. I look forward to trying more of your recipes. Keep us the great work and thank you!
I made this easy recipe using chipotle chili powder instead of regular chili powder. It’s much better than canned sauce. It’s also very easy to make. The ingredients and directions are spot on. Thank you for sharing.
Why would you rate the recipe only 3 stars when you are the one who burnt you, not her! The recipe deserves to be rated for taste, not what you did wrong.
This sauce is SO good! I used 2 Tbs. Bob’s Red Mill gluten free flour and it came out great. I used almost the whole amount of chili powder and personally thought the spice was just right. The pinch of cinnamon adds a lot too!
It is a great basic enchilada sauce that allows you to change to your liking. Very tasty and versatile.
You’re welcome, Tina! Thank you for your review.
I’m half Mexican and half Puerto Rican so going in I was skeptical since this is drastically different from the way I was taught, but I was wanting to save time and energy during a busy work week since I was feeling drained. Enchilada sauce is usually a labor of love, but I did not want to spend the time taking it low and slow. So I gave this a go. It took a few alterations to counter the heavy flour flavor (I generally don’t eat a whole lot of gluten so that could be why it stood out to me). If you’re looking to save time this isn’t bad necessarily, but I definitely feel it requires seasoning to taste. In the future for my palette I’d cut back on the flour and simmer longer to thicken.
Thank you for your feedback!
This is an absolutely delicious recipe!!! I’ve tried some chili gravy recipes in the past, and they were good but not as great as this recipe. I think the chili you use is extremely important. I used the cinnamon and white vinegar but half of what you listed because it was a new thing to me. I did add an extra tbsp of chili powder (Gebhardt’s, ancho, and Hatch red chili powders, all of which are mild due to heat restrictions of family and friends). I also grated about a tbsp of fresh onion which added some additional flavor. Love it!! I used both freshly made chicken broth and then added about 1/2 tbsp of Better than Bouillon vegetable paste. I can never leave a recipe alone…lol…but these were great additions. Thanks so much for posting a great recipe! I plan on using it on tamales and chicken enchiladas.
Wonderful to hear, Dianna! I appreciate your review.
I never even thought about making my own enchilada sauce. I’ve always used store bought but I tried your recipe and it was fantastic! I used gluten free flour and it worked perfectly. Love it!
Hooray! That’s great to hear, Mari.
This is my second time making this. The last time I made it I used it with chicken quesadillas … And I really wanted to lick the pan! I’m having a fajita party tomorrow and I’m serving it as a side sauce, but also tossing the sauteed zucchini, mushrooms and onions in it for the vegetarians. I hope there’s some left because I keep sneaking tastes. Great and easy recipe.
Nice authentic recipe. Starting with hot oil is key. I immersion blended a rehydrated ancho Chile and half a fresh tomato at the end. Tasted soooo good on top of my chili rellenos.
I made this for the second time and it is fabulous! easy- quick- items readily available in your pantry-made my enchiladas worth enjoying again and again. Thank you!
You’re welcome, Wendy!
I use the Enchilada Sauce recipe often. It tastes like the real thing and is relatively simple. Worth the effort!
Great to hear, Greta!
Love this recipe! We use it to make the enchiladas but I make the x3 version so there’s enough sauce left over for another meal – I then use that for what we call Mexican curry. That’s so easy – soften some green peppers and cook off chicken breast and add both in with the reheated enchilada sauce. Serve with rice and sour cream on the side. Delicious!
Great to hear, Charlotte! I’m happy to hear you enjoyed it.
Delicious sauce. As written it was hot for my liking! Husband loved it hot and I made a more mild version for myself sticking exactly to the recipe both times, except for the mild version I used less chili powder.
I was so happy with this recipe with the exception of the cinnamon. It was giving Indian food vibes. I will totally make this again without the cinnamon!
I love to hear that, Nikki! Thank you for your review.
I absolutely LOVE this recipe. It’s so easy to make and it’s freaking delicious! It adds so much flavor to my enchiladas. One day I’d like to experiment with different Chili Powders in this recipe.
That is probably the greatest enchilada sauce I’ve ever seen and made thank you so very much that is great
Just made this enchilada sauce. Delicious! So much better than canned. No turning back now!
I have made a lot of enchilada sauces looking for that one that is just perfect. This is it. And so easy
Recommendation: sauté the flour by itself for a minute, then add the spices for another minute. Flour was still a bit undercooked tasting when using my “medium heat” setting, but you can’t go by color if spices are already mixed in. If you usually have to cook flour for two minutes when making a roux, cook it for an extra minute here, too.
I know all the comments say this sauce is amazing, but seriously, this sauce is amazing. Great step-by-step directions too!
This is a super easy and excellent enchilada sauce. I add one more tablespoon of chili powder and a bit more vinegar. Turns out great every time.
I grew up partly in Mexico and this sauce satisfies my enchilada cravings majorly!
Hooray! I’m glad this passes for you. I appreciate your review, Krystal.
Wow! This was incredible! It’s so quick and easy to make, and I had everything on hand to make it. This is better than a restaurant. Thank you so much!!!!
You’re welcome, Carrie! I appreciate your review.
Fantastic sauce, I adjust up a bit as love chilli and garlic, ditch salt altogether as enough elsewhere. I do just put the tomato puree and vinegar into the stock and add as it makes life easier and more rounded flavour. Thanks for sharing this as it easily a weekly make in this house.
You’re welcome, Bob! I’m glad it’s a staple in your home.
Brilliant, I added a couple of teaspoons of smoked paprika for fun.
This was the BEST! I usually use the enchilada sauce from TJs, had unexpected company and no sauce. I made this and will never go back. I doubled the recipe for a 9×13 pan. Thank you!
You’re welcome, Laurie! I’m glad you loved it.
I love this recipe and make it all the time! Question about freezing – is there a step or trick when thawing it? Do you have to reheat it on the stove or add something? My sauce separates so it doesn’t have the same consistency when trying to use for enchiladas. Any suggestions? Thanks!
I would suggest in the refrigerator, or you can do it on your stove top.
I will NEVER use canned again! This recipe is SO easy and absolutely ahhhhhmazing!! I doubled it, used garlic infused olive oil, 4c chicken stock, mixture of garlic and onion powder, 1 small can tomato paste. Mixed some sauce with shredded rotisserie chicken and used Queso Quesadilla shredded cheese inside and ontop with sprinkled Queso Fresco ontop. I also lightly deep fried the tortillas so they didn’t get mushy. The flavors were unbelievable! Best enchiladas I have ever made!!
Thank you for this awesome recipe!!!
Hooray! Thank you for your feedback, Hayley.
Delicious! I have it sitting in the pot right now as I’m all done with the sauce. I’m not sure if it should be thicker than it is as it’s not water thin but still a bit thin. Will it thicken once it’s cooked with the enchiladas? No biggy if it doesn’t. Love this recipe and I loathe cooking. Hubby loves it!
Hi! This isn’t meant to be a thick sauce. I hope you enjoy it!
It’s perfect! Soooo, do you happen to have a green sauce I can try? So far, haven’t found one I like but you are now my go to. :)
It’s perfect! Wouldn’t change a thing.
it’s yummy!! Another question? Since this red sauce is so delicious, do you happen to have a green sauce recipe without pork? I’d sure like to try THAT one if you do. Thanks
Oh my God I just made this today and put it over your chicken enchilada casserole, I didn’t think I can make an enchilada sauce, my family destroyed this at dinner, and I made a double batch.
Was excited to try this – couldn’t find the recipe I usually use, but saw this one had 5 star rating. All we taste is tomato and it’s so thick. Not at all resembling enchilada sauce. Tried to fix it but I’m wasting more ingredients, just tossing.
I’m sorry to hear you didn’t love it. I appreciate your feedback.
Best enchilada sauce I have ever had! It’s worth the make!
Have you ever added chocolate or cocoa to this sauce
I prefer it best as written. Let me know if you try it!
I had leftover rotisserie chicken and wanted to make enchiladas but had no sauce on hand. Your recipe was quick and easy and husband loved it.
Great to hear, Janet!
Had to add a lil more seasoning for a bolder taste but this a good quick recipe for a Wednesday night!
Easy to make, good flavors and a hit with the grands. Thank you!
You’re welcome, Pam!
Just made this enchilada sauce so easy and delicious !!! Was a great tip to have the dry ingredients already mixed. I will be using this recipe going forward!!!!
I love to hear that, Angie! Thank you for your review.
Thanking about making this recipe this weekend for some friends who are coming over with three small kids. What do you think Kate or fellow readers about how spicy this is? Should I tone it down for young kids who may not be familiar with homemade sauces?
Hi Tresa, I don’t find it to be spicy.
I love this recipe! It’s super easy and has great flavor. I couldn’t help but change it up a little, only because I had already started a sauce when I remembered to look at this recipe.
My modifications:
One can diced tomatoes, one small can chipotle peppers in adobo sauce. I simmered this with the spices (only one teaspoon chili powder) then used the Vitamix to puree everything.
It still came out pretty spicy, but WOWZA on the flavor! I used it in chicken and bean enchiladas with corn tortillas. So good!
Oh Woman, This is such a delight! YUM! Thanks for this foolproof, quick, incredibly delicious enchilada sauce. Never buying a can ever again. xoxo
Hooray! That’s great to hear.
I’ve never seen a recipe page have a ‘cook mode’ so your screen doesn’t go dark while you’re making the recipe. That is such an awesome feature. I will definitely be checking out more of your recipes!!
Loved your recipe. We made Colima style shredded pork enchiladas with your sauce on top – wonderful! Your sauce is so delicious and we loved the cinnamon. Excellent instructions and appreciated the advice to have all the spices measured and ready. Will be my “go to” enchilada sauce recipe.
I love to hear that, Chip! Thank you for sharing.
WOW ! Great Recipe and has opened me up to other sauces using EVOO Roux as a base – fantastic and thanks so much for sharing !!!
Great recipe! My family loved it, I will make this one of our weekly meals. Me being italian I added just a few tablespoons of half and half which I do with all sauces. Thanks for sharing
Great to hear! Thank you for reviewing.
Loved this recipe!
Great to hear, Joni! thank you for sharing.
Thr best sauce ever! I just reduced the chili powder as I don’t like spicy food…
Thank you, Abby! I’m glad you loved it.
Turned out perfect, I used Cup4cup gluten free flour.