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Learn how to make enchilada sauce! It is so easy to make and tastes so fresh, you’ll never reach for store-bought, canned sauce again!
Table of Contents
- Homemade is Better
- Ingredients for the Best Homemade Enchilada Sauce
- Steps for Making the Sauce
- Tips for Perfect Consistency
- Delicious Ways to Use Enchilada Sauce
- Questions about Homemade Enchilada Sauce
- Storing and Freezing
- What to Serve with Enchiladas
- Our Recipes that Use Enchilada Sauce
- Homemade Enchilada Sauce Recipe
Homemade is Better
Let me share one of my absolute favorite recipes: homemade enchilada sauce. Once you try making this from scratch, you’ll never want to reach for a canned version again. It’s incredibly easy, bursting with flavor, and perfect for all your Mexican-inspired dishes. Plus, it’s made with simple pantry ingredients you probably already have at home.
This recipe is extra special because it was shared by my sister-in-law, Katelyn, and it’s been a game-changer for our family dinners. Every time I make it, I’m reminded how incredible homemade enchilada sauce can be. So, roll up your sleeves, grab your ingredients, and let’s make magic in the kitchen!
Ingredients for the Best Homemade Enchilada Sauce
Here’s everything you’ll need:
- Vegetable oil: About 3 tablespoons.
- Flour: All-purpose or gluten-free flour both work great.
- Chili powder: ¼ cup. Yes, really! Don’t worry—it’s not too spicy.
- Ground cumin: Add more spices like garlic powder, onion powder, or a pinch of cayenne for extra flavor.
- Beef broth: You can substitute with chicken or vegetable broth if you prefer.
- Tomato sauce: About 2 cups (add more if you want a thinner sauce).
- Oregano: Dried or fresh, whatever you have on hand.
- Minced garlic: One clove, or swap for garlic powder.
- Salt: To taste.
Steps for Making the Sauce
- Cook the base: Start by whisking the oil, chili powder, and cumin in a saucepan over medium heat until it’s bubbling and aromatic.
- Add the liquids: Stir in the broth, tomato sauce, oregano, garlic, and a pinch of salt.
- Simmer: Reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until it thickens to your desired consistency.
- Enjoy: Use it right away or let it cool and store it for later!
Tips for Perfect Consistency
Too thick? Add a splash of broth until it’s just right.
If your sauce is too thin, make a cornstarch slurry (mix cold water and cornstarch) and stir it into the sauce. Simmer until it thickens.
Delicious Ways to Use Enchilada Sauce
This sauce is incredibly versatile. I love making a double batch to have on hand for the week. Here are some ideas:
- If you make a big batch it stays good in the fridge for up to a week!
- Use this enchilada sauce in chili or taco soup with ground beef.
- You can also use it as your “red sauce” for Mexican pizza or as a layer in a hot bean dip.
- Try this homemade sauce as a marinade or put it in the slow cooker with chicken or pork to make shredded filling for tacos, burritos, enchiladas, etc.
Questions about Homemade Enchilada Sauce
Yes! It freezes beautifully for up to two months.
Add a squeeze of lime juice or a pinch of sugar to balance the heat. Topping your enchiladas with sour cream also helps.
Absolutely! It’s fantastic for slow-cooking chicken or beef.
Yes! Simply use gluten-free flour as a substitute for all-purpose flour.
Definitely! Use vegetable broth instead of beef or chicken broth, and it’s completely vegan-friendly.
Use a mild chili powder for less heat or a smoky variety for more depth. Adjust according to your taste preferences.
Storing and Freezing
Homemade enchilada sauce keeps well! Store it in an airtight container in the fridge for up to a week. If you’re making a bigger batch, freeze it for up to two months. Just thaw it in the fridge and warm it on the stove when you’re ready to use.
What to Serve with Enchiladas
- Restaurant Style Mexican Rice (seen in the pictures above): This is one of THE most popular recipes on our site and for good reason. This Mexican rice has gotten RAVE reviews and hundreds of positive comments and shares. It really tastes like the Mexican rice you will find at your favorite restaurants!
- Cheater Restaurant Style Refried Beans: If you like the smooth, creamy refried beans like they serve at Mexican restaurants, you will love this recipe! Pair this with the Mexican rice (above) and you will be in HEAVEN.
Our Recipes that Use Enchilada Sauce
Homemade Enchilada Sauce
Video
Ingredients
- 3 tablespoons oil
- 2 tablespoons flour
- ¼ cup chili powder yes, you really use that much
- 1 tablespoon cumin
- 2 cups beef broth
- 2. cups tomato sauce
- ½ teaspoon oregano
- 1 clove minced garlic
- salt to taste
Instructions
- Stir oil, flour, chili powder and cumin in a saucepan on low heat until bubbly.
- Add beef broth, tomato sauce, oregano, garlic and salt.
- Simmer for 15 min over low heat stirring occasionally.
- Serve over enchiladas, in soup, or store in an airtight container for up to a week.
Notes
- I like to double this recipe and put half in the fridge to use for later. It stays good for up to a week!
- Use this enchilada sauce in chili or taco soup with ground beef.
- You can also use it as your “red sauce” for Mexican pizza or as a layer in a hot bean dip.
- Try this homemade sauce as a marinade or put it in the slow cooker with chicken or pork to make shredded filling for tacos, burritos, enchiladas, etc.
Nutrition Information
Once you make this homemade enchilada sauce, you’ll see how easy and delicious it is. Trust me, your taste buds will thank you, and your kitchen will smell amazing. Give it a try, share your creations, and let me know how you’ve used this sauce to elevate your meals. I’d love to hear your feedback and any unique twists you’ve added. Happy cooking!
Can I use chicken stock instead of beef stock? My husband is allergic to beef.
Absolutely! Thanks for asking!
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
This has so much more flavor than anything from a can! Great recipe!!!
this sauce is the best!
This enchilada sauce is absolutely amazing. Just the right amount of spice for me and my family. Thank you!
Great sauce for all sorts of Mexican dishes! I love enchilada sauce. I love even just dipping a chicken quesadilla in the sauce. This is a really delicious recipe. And yes, that much chili powder is the exact right amount. Perfect.
I want to make bean and cheese enchiladas for a vegitarian friend. Can I substitute Vegatable stock for the beef?
Absolutely! That would be a great substitute 🙂
Can this sauce be jarred? If so how long to process in water bath.
We have never canned this so I can’t say for sure. Not sure if the acidity levels are safe for a water bath. You may want to find a recipe specifically for canning. Hope this helps!
Yum!!! We made this for dinner tonight. Thank you for the amazing recipe. Do you have a green enchilada sauce recipe too?
Actually, we DO! You can use the sauce from the Cafe Ro Burritos here: https://www.favfamilyrecipes.com/our-version-of-cafe-rios-sweet-pork/
It isn’t spicy and has a great taste to it. 🙂 Hope this helps!
Can you freeze the leftover sauce?
We haven’t tried freezing before but I don’t see why not! I am sure you should be able to freeze leftover sauce just fine!
I don’t use garlic much, but I do use license powder. If I can replace the garlic powder for the minced garlic, how much would I use? Thanks.
I meant garlic powder not license powder.