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This simple enchilada sauce is a family recipe that we’ve made for generations!
You may think that buying a can of sauce is good enough, but trust us, once you have this homemade version, you will never look back! The flavors are NEXT LEVEL, and it only takes about 20 minutes. Plus, you can save a batch for later to save time.
We use this homemade enchilada sauce to make everything from Cheese Enchiladas to Empanadas to Burritos and, honestly, SO much more! Pretty much any Mexican dish can benefit from a drizzle of flavor.
Once you go homemade, you’ll never buy canned stuff again!
Why we think you’ll 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 and Substitutions
- 2 tablespoons vegetable oil – or canola oil or olive oil
- 4 tablespoons all-purpose flour
- 3 tablespoons chili powder – We prefer Gebhardt’s chili powder. For a milder 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.
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt – you can add pepper as well, if desired.
- ½ teaspoon cumin
- 2 cups chicken broth – or vegetable broth
- optional tomato – Stir in 1-2 tablespoons of tomato paste or tomato sauce. Note that this will thicken the sauce as well.
How to Make Enchilada Sauce
- ROUX. Add oil to a pot or saucepan and heat on medium heat. Pour in flour and create a roux by whisking it together for 1-2 minutes. (See How to Make a Roux for extra info)
- 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. Simmer 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.
Kristyn’s Recipe Tips
- We highly recommend Gebhardt’s Chili Powder – it’s flavorful and doesn’t give you the brown color of sauce as some generic chili powders do. Increase or decrease the chili powder based on the spiciness level you are looking for.
- This sauce freezes so well!! When reheating, remove the freezer and let it thaw in the fridge overnight and then reheat in a pot on the stove (heat and whisk until smooth). Add more chicken broth if needed to thin it out.
- PRO TIP: 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.
Enchilada Sauce
Video
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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Store this homemade red enchilada sauce in a jar in the refrigerator for up to 4 days or freeze for up to 2-3 months.
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This recipe was originally published January 2019.
Really easy and yummy on the spice factor. Only change would be less salt. A bit to salty FOr us.
I am so glad you tried it 🙂 Thank you so much!
I have used all kinds of canned enchilada sauces, but that has changed due to this recipe. I was the easiest and had the most amazing flavor. I will never by canned again. Thank you for sharing this recipe.
You are so welcome!! I am so glad you found this recipe 😉
This was amazing! My fam always loveS my enchiladas but they said this sauce made them over the top good!
Yay!! I am so glad your family liked them! Thank you so much for sharing that!
Excellent!
So glad you think so 🙂 Thank you so much for letting me know!
I’m surprised to see no recipe for homemade tamales or sopapias, two recipes I’d really like to have! Love hot tamales, love sopapias with a drizzle of honey!
No, I do not, but I would like to! My family makes tamales & I love them, so maybe one day, I’ll the recipe up!
There are no ingredients shown here to make the sauce red. How does it become red sauce?
The chili powder makes the sauce red 🙂
There are several questions about chili puree but the recipe does not have it listed or did i miss something??
I have updated the recipe, so it could be from the previous one 😉
Can you use flour tOrtillas instead?
You sure could 🙂 Enjoy!!
Being a Texan in Montana i have been looking for Good enchiladas. This amazing sauce allows me to make Great enchiladas right at home. super easy and delicious! Thank you, KrIstyn!
You are welcome!! I am so glad you like it, as much as we do! Thank you!
Could a person make enough to can it
Yes, for sure. It lasts in the freezer for a couple months or in the fridge for like 4-5 days. Best to keep in the fridge or freezer.