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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.
  • 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.
  1. 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)
  2. SEASONINGS. Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
  3. 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.
  • 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 in a pan with a wooden spoon.
5 from 200 votes

Enchilada Sauce

Our homemade red enchilada sauce is so flavorful and made from a generations-old family recipe that's perfect for all your fav Mexican food!
Servings: 1 jar
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

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

Creamy sauce. 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 in a jar in the fridge for up to 4 days or freeze for up to 2-3 months.
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.
  •  

Nutrition

Calories: 215kcal, Carbohydrates: 39g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 3303mg, Potassium: 627mg, Fiber: 10g, Sugar: 4g, Vitamin A: 7147IU, Vitamin C: 0.3mg, Calcium: 122mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to thicken the sauce?

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.

How to make a creamy enchilada sauce?

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

How to store?

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.

Mexican Sauces and Dips

Recipes to Make With Enchilada Sauce

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This recipe was originally published January 2019.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 200 votes (126 ratings without comment)

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171 Comments

  1. Betha says:

    5 stars
    Used just 2.5 tap of chili powder and it was perfect for my parents. We usually make a big batch from scratch (chilis). Love making enchiladas and with my parents moving in, wasn’t sure what I should do. This was easy and good. Mom even said she wanted the recipe for the beef enchiladas I made today.

  2. Bren says:

    5 stars
    Absolutely 𝗔𝗠𝗔𝗭𝗜𝗡𝗚 and delicious!
    Quick and easy to make. 𝑻𝒉𝒂𝒏𝒌 𝒚𝒐𝒖 for all the tips through your recipe, you are very much appreciated.
    𝗖𝗼𝗻𝘁𝗶𝗻𝘂𝗲𝗱 𝗕𝗹𝗲𝘀𝘀𝗶𝗻𝗴𝘀 to you & yours.

  3. Julie says:

    I haven’t tried this yet because of the sodium content being quite high. Is this an error? I love the recipes of yours that I have tried previously!

    Thank you!

    1. Lil'Luna Team says:

      You can definitely adjust the amount of salt in the recipe to lower the sodium content. You’ll have to let us know what you do and how you like it! 🙂

  4. Judy says:

    5 stars
    Great flavor. I didn’t like the canned enchilada sauce. It was very thin and tasted like the can. This sauce has a great flavor and was thicker.

  5. Kelly says:

    5 stars
    Love this recipe! First time I tried it and I will never go back to the can version! So yummy and easy ❤

  6. Tonya says:

    5 stars
    This is one of our favorites. We never buy enchilada sauce we only make it now.

  7. Lisa says:

    I didn’t write because I haven’t use the recipe yet. I like everything else that you have so I figured this would be a hit as well. I just wondered why you do not have to use tomato paste or tomato sauce because most of the recipes that I used before call for one of those. Thanks

  8. Deborah Liles-Shelby says:

    5 stars
    So easy just like how my mom made it!

  9. Christina says:

    5 stars
    Addicting!!! I make enchiladas just so I can eat this sauce!!!

    1. Lil'Luna Team says:

      Yummy!! I’m so glad you love it. I could practically drink the stuff. 😉

  10. Culinary Student says:

    Didn’t include all ingredients and measurements (broth or flour)

    1. Lil'Luna Team says:

      Hi Culinary Student! If you scroll to the bottom of the post, or you can click on “jump to recipe” up at the top, it will take you right to the recipe card which includes ingredients, measurements and instructions for the sauce.