Easy Smoky Homemade Enchilada Sauce From Scratch
Whip up your own enchilada sauce at home! This zesty, flavorful sauce is easy to make and perfect for elevating your favorite Mexican dishes.
September 2025 update: This homemade enchilada sauce was one of the first recipes I shared back in December 2023. At that time I wasn’t creating new recipes, just posting the ones I had been making for my family for years. Now my kitchen is full of experiments, some good and some not so great, but this enchilada sauce is one I always return to. I wanted to give the post a refresh in my updated style and add a few extra details that I think will help you out. If you make it, let me know in the comments.
🔗 Homemade Enchilada Sauce Links
👩🍳 The Best Homemade Enchilada Sauce Recipe (Easy and Freezer-Friendly)
What feels like a million years ago (yes, I am that old) I made some enchiladas with cream cheese that were a lot like the ones in the picture above. I don’t have the recipe anymore and I can’t quite remember every ingredient, but they were pretty good. Back then I used canned enchilada sauce because I didn’t know any better. I was young.
These days I always make my own enchilada sauce. And I’ll be honest, it really is better homemade. Whenever I make it, I triple the batch so I can freeze the leftovers for quick weeknight dinners. My husband swears it’s the best enchilada sauce he’s ever had and I tend to agree. It’s simple, flavorful, and made with ingredients I usually have on hand.
This homemade enchilada sauce recipe is smoky, rich, and just the right amount of spicy. Tomato sauce and broth make it smooth, chili powder and cumin add heat and depth, and apple cider vinegar brightens it up. Smoked paprika ties everything together so it tastes bold and fresh, not flat like the canned kind.
Use this enchilada sauce on classic chicken enchiladas, my cream cheese chicken enchiladas, or even butternut squash enchiladas if you want a vegetarian option. However you serve it, this easy enchilada sauce recipe is one you’ll keep coming back to.
🛒 Ingredients You’ll Need for Homemade Enchilada Sauce
🥣 How To Make Homemade Enchilada Sauce
Start by setting a medium saucepan over medium heat and add a splash of oil. Let it warm until it shimmers a little, then sprinkle in the flour. Whisk or stir constantly so it doesn’t clump or burn. After a minute or two, the mixture should turn golden and smell nutty. That’s how you know the flour is cooked through.
Next, stir in your seasonings: chili powder, garlic powder, onion powder, oregano, cumin, and smoked paprika. Toasting the spices for just a minute in the hot pan really wakes them up and gives the sauce a deeper flavor. Be careful not to leave them too long, though, because spices can burn quickly.
Once the spices are fragrant, pour in the tomato sauce. It might look thick at first, but keep whisking until the roux and spices are fully blended into the tomato base.
Slowly stream in the broth while whisking steadily to avoid lumps. The sauce will start to loosen and come together into a smooth consistency.
Bring the mixture to a gentle simmer. Reduce the heat a little and let it bubble softly for about 10 to 15 minutes. Stir it now and then so nothing sticks to the bottom. As it simmers, the sauce will thicken and the flavors will meld into something rich and bold. If it ever gets thicker than you like, just whisk in a splash more broth until it reaches the consistency you want.
Right before it’s done, season the sauce with salt and pepper. Add a little apple cider vinegar for brightness. Taste it and adjust as needed. Maybe it needs a pinch more salt, a dash of chili powder for heat, or even a little extra vinegar if you like more tang.
If you prefer a super smooth sauce, you can blend it with an immersion blender or strain it through a fine mesh sieve to catch any spice bits. Otherwise, just let it cool slightly before using it in your favorite enchilada recipe.
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Easy Smoky Homemade Enchilada Sauce From Scratch
Equipment
Ingredients
- 2 tbsp avocado oil
- 2 tbsp all-purpose flour
- 4 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 15 oz tomato sauce
- 2 cups chicken broth (or vegetable broth)
- Salt and pepper to taste
- 1 tsp apple cider vinegar
Instructions
- In a medium saucepan, heat the 2 tbsp avocado oil over medium heat. Stir in the 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture becomes lightly golden brown.
- Add the 4 tbsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp ground cumin ¼ tsp smoked paprika. Stir well to combine and cook for an additional 1-2 minutes to toast the spices, releasing their flavors.
- Pour in the 15 oz tomato sauce and whisk until the roux and spices are well combined with the tomato sauce.
- Gradually add the 2 cups chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Add salt, black pepper, and 1 tsp apple cider vinegar to taste. Simmer the sauce over low to medium heat for about 10-15 minutes, allowing it to thicken and the flavors to meld. If the sauce becomes too thick, you can add a little more broth to achieve your desired consistency. Taste the sauce and adjust the seasonings according to your preference. Add more salt, pepper, or spices as needed.
Notes
Substitutions
Storage
Nutrition
FAQs
What’s the best chili powder to use?
Not all chili powders are the same. Some blends are mild and earthy, while others are smoky or spicy. I like to use a medium-heat chili powder with a little smokiness so the sauce has depth. If you’re unsure, taste yours before adding and adjust the amount as you go.
Why is my enchilada sauce too thin?
If your sauce feels watery, just let it simmer longer. It will naturally thicken as it reduces.
What if I don’t have tomato sauce on hand?
Crushed tomatoes, tomato puree, or even a can of fire-roasted tomatoes blended smooth will work in a pinch. Just keep in mind the flavor might shift slightly depending on what you use.
Can I use this enchilada sauce for dishes other than enchiladas?
Yep. Use it as a chicken marinade, spoon it over vegetables or use it in stuffed peppers.
More Spicy Sauces To Try
If you’re like me and can’t get enough of bold, fiery flavors, there are so many sauces beyond enchilada sauce that you’ve got to try. Cayenne Hot Sauce is tangy and zesty with just the right amount of kick, perfect for drizzling over tacos, eggs, or even grilled meats.
If you’re in the mood for barbecue, my Carolina Barbecue Sauce leans vinegar-forward with smoky spices and a touch of heat, making it a match made in heaven for pulled pork, ribs, or grilled chicken. For something a little different, the Tandoori Marinade and Sauce blends yogurt, lemon, cumin, and paprika for a bright, flavorful kick that’s incredible on chicken or roasted veggies.
Another favorite is Chili Garlic Sauce, made with fresh chili peppers, garlic, and vinegar. It’s simple but seriously addictive on wings or tossed with noodles. If you’re after something creamy with a smoky twist, the Adobo Chili Pepper Mayo Sauce brings chipotle and ancho peppers into a rich mayo base that’s amazing on fish tacos, quesadillas, or even fries.
You can also make classic Adobo Sauce from scratch with dried chilies, garlic, and spices, which adds depth to marinades and tacos. And of course, there’s the all-time favorite Buffalo Sauce, a blend of hot sauce, butter, vinegar, cayenne, and garlic that’s perfect on wings but also a quick way to spice up just about anything.