This Easy Enchilada Sauce Recipe is simple, flavorful, and so much better than store-bought. Just whisk, simmer, and it’s ready to use!
Author’s Notes
The Secret to Better Enchiladas
To me, enchiladas are total comfort food! They’re what my mom made for big Sunday dinners or on cold nights and I’ve loved them for as long as I can remember.
Honestly, there are few comfort foods I enjoy more, and I’ll take enchiladas with just about any filling: ground beef, chuck roast, chicken, vegetables, sweet potatoes, you name it.
I’ve made enchiladas just about every way you can imagine, and over the years I’ve learned one very important thing: the sauce can absolutely make or break them. And I’ll tell you right now, this easy enchilada sauce recipe is going to make them!
Store-bought enchilada sauce can be so hit or miss, so I finally started making my own and never looked back. It’s amazing how much a good sauce can take enchiladas from good to great. Plus, homemade enchilada sauce is quick, easy, and lets you control the heat and flavor exactly how you like it.
Easy Enchilada Sauce Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Oil | Vegetable oil or olive oil both work great. |
| Chili Powder | Use chili powder, not chile (with an e) powder. |
| Spices & Tomato Paste | Sauté slowly to build flavor. |
| Flour | Flour thickens the sauce and helps it become smooth and pourable. Whisk well to avoid lumps. |
| Chicken Broth | Chicken broth gives the sauce a savory base. Use vegetable broth for a vegetarian enchilada sauce. |
| Apple Cider Vinegar | A splash of vinegar brightens the sauce at the end and balances the spices. |
chelsea’s recipe tip
How to Use This Easy Enchilada Sauce Recipe
- 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.
- Enchilada casserole: Try this sauce in Chicken Enchilada Casserole, Crockpot Quinoa Enchiladas, or Mexican Quinoa!
Storage
- Make ahead: Store this easy enchilada sauce recipe 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:
Enchilada Sauce
Video
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.
Recipe Notes
Nutrition
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! 🙂