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This fan-favorite red enchilada sauce is one of our most popular sauces. You’ll never buy canned sauce again!
Use this enchilada sauce for Cheese Enchiladas, Empanadas, or a casserole. Once you go homemade, you’ll never buy store-bought again!
Homemade Is Better!
Homemade enchilada sauce may seem hard to make, but the sauce we are sharing today is simple and a family favorite for our Mexican recipes.
We’ve made homemade enchilada sauce my entire life and use it to make our classic cheese enchiladas or poured over chicken enchiladas, Beef Enchiladas, or Burritos!
Yes, you can buy sauce in the can, but it doesn’t compare to this homemade version.
Why we love it:
- Common ingredients. This delicious sauce takes just a few simple pantry ingredients, most of which you probably have on hand!
- Freeze for later. You can easily make a big batch and freeze or store it for later use, saving time and effort in future dinner recipes.
- Adjust the spice level. The chili powder does have some spice, but you can change the amount of powder used based on what your family likes.
Enchilada Sauce Ingredients
- vegetable oil – canola oil works as well
- all-purpose flour
- chili powder – we prefer Gebhardt’s chili powder. Note that how much chili powder and which brand you use will determine the color of the sauce. Generic chili powders tend to be darker which will create a darker sauce.
- garlic powder
- oregano
- salt
- cumin
- chicken broth – or vegetable broth
How to Make Enchilada Sauce
- ROUX. Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
- SEASONINGS. Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
- THICKEN. Pour in chicken broth, whisking the entire time, until there are no more lumps. Heat for about 15 minutes or until the sauce is thickened.
Pro Tip
The sauce is thick enough when it coats the back of a wooden spoon well.
In the pictures below, on the left, the sauce looks watery and doesn’t stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it’s ready.
Variations
- Make it creamy. Whisk in ½ cup of heavy cream. This is especially nice when you want to use the sauce as dressing for Nachos, Tacos, or a dip for Quesadillas.
- Spice it up, or not. For a more mild sauce, decrease the chili powder. For a spicier sauce, increase the amount used or use a spicier brand of chili powder such as ancho chili powder or chipotle chili powder.
- Tomatoes. To add a blend of tomato into the sauce, simply stir in 1-2 tablespoons of tomato paste or tomato sauce. Note that this will thicken the sauce as well.
- Thicken. To thicken without changing the taste, use a cornstarch slurry. In a separate bowl combine 1 teaspoon cold water and 1 teaspoon cornstarch. Once smooth add it to the pot of sauce. Simmer and stir for a few minutes to thicken. Repeat if necessary.
- Thinner. If the sauce is too thick add a little more chicken broth to thin it out to the desired consistency.
Storing Tips
- Make ahead of time. Quadruple the batch of seasonings, or even the homemade red enchilada sauce recipe to use for later. Combine the following ingredients and keep them in a jar in the cabinet:
- ¾ cup Gebhardt chili powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons ground cumin
- Spoon out 3 heaping tablespoons of the mixture which is equivalent to about one batch of red enchilada sauce. Makes for easy cooking.
- STORE. Keep it in a jar in the fridge for up to 4 days.
- FREEZE. Divide the sauce into 3-4 airtight freezer-safe containers, label, and freeze for up to 2 months. Take out the sauce the day before and let it thaw overnight in the refrigerator. Heat it on the stove until it is smooth.
For More Mexican Dips and SAuces:
Enchilada Sauce
Ingredients
- 2 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- 3 tablespoons chili powder, (we prefer Gebhardt’s)
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon cumin
- 2 cups chicken broth
Instructions
- Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
- Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
- Pour in chicken broth, whisking the entire time until there are no more clumps. Heat for about 15 minutes or until the sauce is thickened. The sauce is thick enough when it coats the back of a wooden spoon well.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. Not sure why my batch is more brown than red. Thanks for sharing.
You’re welcome!
Hi there!! Just double checking. Is this recipe 3,303 mg of sodium? Where is that coming from? Thank you!
The sodium comes from the chicken broth, chili powder, garlic powder, cumin, salt and flour.
Hands down the best enchilada sauce I’ve ever had! Only used 2 tbs of chili powder. I’ll never buy canned sauce again! The recipe was super easy! I can’t believe I’ve never tried to make it from scratch before now. Thank goodness I ran out of canned, otherwise I never would have found this recipe. Thank you so much for this delicious recipe!
Can you can this sauce?
I wouldn’t, but you can freeze it! Divide the sauce into 3-4 airtight freezer-safe containers, label, and freeze for up to 2 months. Then when I’m ready to make enchiladas I typically take out the sauce the day before and let it thaw overnight in the refrigerator. I then heat it up on the stove until it is smooth.
Best sauce ever. It’s very forgiving.. we don’t care for oregano so I omit it. We’re seniors who enjoy spice but not heat, I cut the garlic and cumin back to 3/4 of what recipe calls for we use 2 1/2 TBSP of Chile powder. I find that I use my spices regularly fresher powder spices depending on brand can be exceptionally strong. I can always add more once my taster husband tries it. Thank you for the authentic original enchilada sauce recipe. Kudos
Fast easy and delicious with Hatch fine ground red Chile. Better than canned, I prefer homemade.
I’ve made mine almost the same but forgot main ingredient my grandma used for flavor…cumin!! Thank you!!
You’re welcome!
The sauce and the leftover roast beef enchilada recipe are unbelievable great. I have given this recipe out to 2 of my friends so far. My husband and I LOVE it. Thank you.
Hi! I am new to your site…. Made the enchilada sauce earlier… it is perfect! I added some onion powder as well. Thanks for a keeper!
You’re welcome! I’m so glad that you loved the recipe! Thanks for giving it a try!
Made this last night for dinner and it will now be my go to recipe for red enchilada sauce. My 11 year old daughter loves it so much. Thank you for sharing! The key I learned was whisking it well to get that consistency I wanted. I did add a little more brother and a little tomato sauce and it was just perfect. I just shared this recipe with my sister who uses the canned sauce. Once you have all your kitchen staples stocked you can easily prepare delicious homemade sauces like this at any time.