Homemade Enchilada Sauce

5 from 10 votes
17 Comments

This post may contain affiliate links. See our disclosure policy.

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!

Plate of enchiladas next to a large bowl of Homemade Enchilada Sauce.
Table of Contents
  1. Homemade is Better
  2. Ingredients for the Best Homemade Enchilada Sauce
  3. Steps for Making the Sauce
  4. Tips for Perfect Consistency
  5. Delicious Ways to Use Enchilada Sauce
  6. Questions about Homemade Enchilada Sauce
  7. Storing and Freezing
  8. What to Serve with Enchiladas
  9. Our Recipes that Use Enchilada Sauce
  10. 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!

Hand holding up a wooden spoon full of Homemade Enchilada Sauce over a bowl of sauce. Tortillas, cilantro and shredded cheese on the side.


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.
Ingredients to make Homemade Enchilada Sauce including tomato sauce, beef broth, chili powder, cumin, flour, oil, oregano, garlic and salt.

Steps for Making the Sauce

  1. Cook the base: Start by whisking the oil, chili powder, and cumin in a saucepan over medium heat until it’s bubbling and aromatic.
  2. Add the liquids: Stir in the broth, tomato sauce, oregano, garlic, and a pinch of salt.
  3. Simmer: Reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until it thickens to your desired consistency.
  4. 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.

Pouring enchilada sauce with a ladle into a bowl. Plate of homemade enchiladas in the background.

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.
Bowl of Homemade Enchilada Sauce with a ladle resting inside next to a plate of cheese enchiladas.

Questions about Homemade Enchilada Sauce

Can I freeze enchilada sauce?

Yes! It freezes beautifully for up to two months.

What if my sauce is too spicy?

Add a squeeze of lime juice or a pinch of sugar to balance the heat. Topping your enchiladas with sour cream also helps.

Can I use this as a marinade?

Absolutely! It’s fantastic for slow-cooking chicken or beef.

Can I make this sauce gluten-free?

 Yes! Simply use gluten-free flour as a substitute for all-purpose flour.

Can I make this sauce vegan?

Definitely! Use vegetable broth instead of beef or chicken broth, and it’s completely vegan-friendly.

What type of chili powder works best? 

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.

Ladling Homemade Enchilada Sauce over a dish of corn tortilla cheese enchiladas.

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.
Bowl of Homemade Enchilada Sauce with a ladle resting inside next to a plate of cheese enchiladas.

Homemade Enchilada Sauce

5 from 10 votes
This Homemade Enchilada Sauce is so easy to make and tastes so fresh, you'll never reach for store-bought, canned sauce again! 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauce
Cuisine Mexican/Spanish
Servings 8

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.
    Pan of Homemade Enchilada Sauce base next to a wooden spoon.
  • Add beef broth, tomato sauce, oregano, garlic and salt.
    Pan of Homemade Enchilada Sauce next to a wooden spoon.
  • Simmer for 15 min over low heat stirring occasionally.
    Wooden spoon stirring simmering Homemade Enchilada Sauce.
  • Serve over enchiladas, in soup, or store in an airtight container for up to a week.
    Ladling Homemade Enchilada Sauce over a dish of corn tortilla cheese enchiladas.

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

Calories: 100kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 654mgPotassium: 405mgFiber: 4gSugar: 3gVitamin A: 2472IUVitamin C: 4mgCalcium: 58mgIron: 3mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review

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!



Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker
5 from 10 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. I want to make bean and cheese enchiladas for a vegitarian friend. Can I substitute Vegatable stock for the beef?

      1. 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!

  4. Yum!!! We made this for dinner tonight. Thank you for the amazing recipe. Do you have a green enchilada sauce recipe too?

    1. 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!

  5. 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.