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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.
Love this recipe!!! This is perfect sauce!
Thank you! I’m so glad you loved the sauce. It’s our favorite!
Being a mother of 5 I didnt stress out about getting dinner on the table. I grew up with can sauce and with covid it totally gave me a chance to venture out more. Super easy and ingredients I already have in hand !! Lil Luna is trusted and this family aprroves
Thank you!! That means so much! I’m so glad you love the recipes!
Sorry that is not enchilada sauce.all you need is guajillo chiles,soaked to hydrate or boiled to soften.garlic onion salt to taste,blend all heat cooking oil then fry the chile sauce until cooked…add water to determine sauce thickness- not flour-…that’s all folks
Your recipe for enchilada sauce sounds great too. There are lots of ways to make recipes, aren’t there? 🙂 Thanks for sharing!
Great sauce and quick! I grew up in the Southwest and had a lot of friends with little grandma’s who made us authentic Mexican food this sauce reminds me of that food.
Oh my gosh, the best red sauce I have ever had. No more can sauce for me. Easy to make and the entire family loved the flavor.
I’m not sure how you got to a calorie count of 100…
2 tbsp of vegetable oil = 240 cal
4 tbsp of flour = 128 cal
2 cups chicken broth =25 cal
Should be around 400 cal per jar…
Still, fantastic recipe. Delicious.
Great content can’t wait to experiment
Hope you enjoy!!
Bar none the Best enchilada sauce ever had!
Thank you! So glad you love the sauce too!
Made this for some ground beef enchiladas to take to work. I also made another batch with a jarred sauce (which is a good sauce BTW) and it was voted that this homemade sauce was better by 90% of my team! Win Win!
Yes!! That’s so awesome. So glad everyone enjoyed the sauce! Thanks for sharing.
My hispanic mother made her sauce like this. So glad I found you.
Is this sauce very spicy? Hers wasn’t. Hers was mild for the grandkids to eat. Dad and the rest topped it off with Chile if they wanted hotter. I’m now 76 and I have to watch hot food.
I live in Oregon now and I can not find this brand mom used it also.
Where can I find it?
We to had Xmas eve with Mexican food. Especially tamales! I want to do Mexican for Xmas eve this year.
Love and have made several of your recipes.
Thank you Merry Christmas
We love Mexican for Christmas Eve too! Such a fun tradition. I don’t think the recipe is overly spicy. You can adjust the heat depending on how you and your family like it by how much chili powder you put in it. I have found this brand at Walmart or my local Kroger store. You can find it on Amazon as well. Merry Christmas!