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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.
Seriously the BEST sauce enchilada sauce! THE BEST!!! So creamy and yummy!
What kind of oregano do you use?
I use dried oregano. Any brand works, honestly. McCormick is always a good brand that you can find at most grocery stores, but store brand works fine too!
I have made this countless times and put it on everything!!!
Ah, that is so awesome! I’m glad that you love the sauce!! Thanks for sharing.
My wife and I love your red enchilada sauce. I would like to add beef stew meat or beef tips and make red burritos. How would you prepare and cook the “basic” meat with out much seasoning as to not change the flavor of the sauce? I would add the warmed meat to the sauce when done.
Thanks in advance.
Daryl
Oh I’m so happy to hear you enjoy the sauce!! Yeah, adding beef is a great idea. We love using leftover pot roast (or even just cooking a roast) like in our Beef Enchilada recipe. This has both the beef and uses the red enchilada sauce: https://lilluna.com/beef-enchiladas/. We highly recommend! 🙂
How much chicken broth do you add to the recipe?
2 cups 🙂
I was just about to make your enchilada recipe and opened my cans of enchilada sauce. The canned sauce was terrible, so I made this homemade sauce and it is absolutely delicious!
Yay!! Happy you think so! Thank you!
Delicious!!
Can you can this sauce?
I will quadruple the entire sauce recipe and then STORE the leftovers in a freezer-safe container in the freezer (which can last for up to 2 months). It can also be stored in the fridge for up to 4 days. Then, when I’m ready to make enchiladas I typically take out the sauce the day before and let it thaw overnight in the fridge. I think heat it up on the stove until it is smooth. If it’s too thick, you can add a little more chicken broth to thin it out.
I should have made a double batch. So much more tasty than store bought!
Love to hear that!! Thank you so much!
Your red enchilada sauce is the best EVER! I made it for the first time today and will never use another recipe or canned sauce again.
You’ve made my day! Thank you for saying that!