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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
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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.
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!