Enchilada Sauce is easier than you think—just whisk, simmer, and enjoy a delicious flavor that beats anything from the store!
Homemade Enchilada Sauce
I’m obsessed with enchiladas—beef, chicken, vegetables, sweet potatoes… I’ve made them all. But the real star? The sauce.
Store-bought enchilada sauce can be hit or miss, so I started making my own—and I haven’t looked back. It’s quick, easy, and you get to control the heat and flavor exactly how you like it!
Tips for the Best Enchilada Sauce
- Chili powder: Use chili powder, not chile (with an e) powder.
- Spices & tomato paste: Sauté slowly to build flavor.
- Simmering: Don’t rush—this thickens and deepens the sauce.
- Heat level: Want more spice? Add ¼ teaspoon cayenne with the other spices.
- Double it: Make a big batch to store or use in other dishes.
- Make ahead: Store in an airtight container in the fridge for up to a week—it gets even more flavorful over time.
How to Use Homemade Enchilada Sauce
- Smother enchiladas: Roll up your favorite filling, pour sauce on top, and bake.
- Flavor other dishes: Use in burritos, tacos, tostadas, soups, or chili.
- Marinade: Mix with oil to marinate chicken or beef.
- Top nachos: Drizzle on top or mix into the meat before baking.
Quick Tip
Try this sauce in Chicken Enchilada Casserole, Crockpot Quinoa Enchiladas, or Mexican Quinoa!
Storage
Store, Freeze & Reheat
- Make ahead: Store in the fridge for up to 1 week—it gets more flavorful as it sits.
- Double it: This recipe doubles well and stores great for later.
- Freeze: Keeps in the freezer for up to 6 months.
- Reheat: Simmer on the stove, stirring often.
More Mexican Favorites:
- Mexican Rice Recipe baked in one dish
- Mexican Street Corn Pasta Salad with a creamy dressing
- Loaded Sweet Potatoes Mexican Street Corn inspired
- Chicken Pozole ready in 30 minutes or less
- Mexican Zucchini Boats coated in cheese
Enchilada Sauce
Whip up homemade enchilada sauce in under 30 minutes! Bold, flavorful, and better than store-bought.
Equipment
Ingredients
- 3 tablespoons vegetable oil or olive oil
- 1 tablespoon ground chili powder see note 1
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 2-1/2 tablespoons tomato paste
- 2 cups chicken broth
- Salt and pepper
- 1 teaspoon apple cider vinegar
- Granulated sugar optional, to taste
Instructions
- Measure everything before starting. This sauce cooks fast!
- Heat oil in a medium pot over medium heat. Once hot, whisk in chili powder, cumin, oregano, garlic powder, flour, salt (I use ½ tsp), and a pinch of pepper. Stir for 1–2 minutes until fragrant and darkened. Whisk in tomato paste and cook, stirring constantly, for 1 more minute.
- Slowly pour in chicken broth, whisking constantly to avoid lumps. Bring to a simmer over medium-high heat, then reduce to medium-low. Cook for 5–10 minutes, stirring occasionally, until thickened.
- Remove from heat. Stir in vinegar. Taste and adjust seasoning. Add sugar if it’s too spicy. Use right away or let cool and store.
Video
Recipe Notes
Note 1: Use American chili powder (like McCormick®), not “chile” powder
Nutrition Note: Nutrition information is calculated based on a serving size of 1 cup.
Storage: Keeps in the fridge up to 1 week or freezer up to 6 months.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 17g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1098mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1529IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
this sauce is delicious and easy. I doubled the recipe and froze the left over to use another time.
So happy to hear this! Thanks Karen! 🙂