Enchilada Sauce
Whip up your own enchilada sauce at home! This zesty, flavorful sauce is easy to make and perfect for elevating your favorite Mexican dishes.
Once You Go Homemade, You Never Go Back: The Only Enchilada Sauce You’ll Ever Need
Let’s talk about homemade enchilada sauce—because if you’re still buying the canned stuff, I have some deep concerns.
I used to be that person. You know, the one who would grab a can off the shelf, pour it over some enchiladas, and call it a day. I thought, How different could homemade really be? Oh, sweet, naive past me.
Then one day, I made my own sauce. And just like that, my entire enchilada-making existence split into two eras: B.E.S. (Before Enchilada Sauce) and A.E.S. (After Enchilada Sauce). And let me tell you—life A.E.S. is so much better.
This sauce is rich, smoky, a little spicy, and just tangy enough to make you sit up a little straighter. The secret? A splash of apple cider vinegar for brightness, a touch of smoked paprika for depth, and just the right amount of chili powder to remind you that this is not some watered-down imposter sauce.
And because I love you (and I assume you love yourself enough to never eat bland food again), I’m giving you the full breakdown of my homemade enchilada sauce recipe. Trust me—once you make it, there’s no going back.
Welcome to the A.E.S. lifestyle. You’re gonna love it here. Use this enchilada sauce on these Chicken Enchiladas with Cream Cheese or these vegetarian Butternut Squash Enchiladas. You will love them both.
Visual Process for Making Enchilada Sauce
Step 1
Make a Roux
The roux for the enchilada sauce is simply olive oil and flour. Cook until the flour is slightly browned.
Step 2
Add Seasonings
Enchilada Sauce is all about the seasonings. You will add a generous amount. I am making 3x this recipe in these photos. Toast the seasonings up.
Step 3
Add Tomato Sauce
I have used homemade sauce, canned sauce and even Rao’s Marinara Sauce. Any of them work here.
Step 4
Add Chicken Broth
Or use some vegetable broth. The sauce is going to thicken as it simmers. I don’t suggest using water, you want the flavor from the broth. Once it thickens up, it is ready to use or freeze.
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Enchilada Sauce
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
Nutrition
Frequently Asked Questions About Enchilada Sauce
You have a few options. One is to pressure can it and the other, and let’s face it the easiest, way is to freeze it. Place it into a freezer safe ziploc bag, label it and freeze it. Thaw the sauce before using and use it within a year.
For sure! A bit of cayenne or some finely chopped Jalapeños would do it.