Enchilada Sauce

Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than canned sauce. The fresh blend of spices in this sauce really pops and gives this sauce that authentic depth of flavor.

In addition to chicken enchiladas and beef enchiladas, you can use this sauce in Mexican lasagna, burritos, casseroles, soft tacos, and Enchilada Soup. Or spice up my sweet potato soup or ground beef tacos.

Why this recipe works!

• This flavor-packed homemade red enchilada sauce is quick and easy to prepare, completing in less than 10 minutes.
• Many of the ingredients are everyday pantry staples that you may already have on hand. So, with a little luck, you may be able to avoid a trip to the store.
• This homemade sauce tastes so much better than canned sauce. You will be so glad that you spared the time to make it. Use it on two of our favorite recipes: beef enchilada casserole or chicken enchilada casserole.
• With only wholesome ingredients and real spices in this recipe, you can feel good about what you are eating and feeding your family.

How to Make Authentic Enchilada Sauce

Start by combining the chili powder, cumin, garlic powder, oregano, onion powder, ground cayenne pepper, salt, and cinnamon in a small bowl. Give it a little whisk to combine it all, and set it aside for a few minutes. Next, whisk the tomato paste with about 1/2 cup of chicken broth or vegetable broth. Go ahead and set that aside for a few minutes too.

Now heat the olive oil or vegetable oil in a saucepan over medium heat. Next, whisk in the flour, cooking for a couple of minutes. This process is known as making a roux. Now whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps. Finally, whisk in the tomato paste/chicken broth mixture and simmer for about 5 minutes stirring and whisking frequently.

Recipe notes and helpful tips for enchilada sauce

• Use the freshest spices you can get your hands on. Maybe there is a fresh spice shop close by.
• This is a recipe that you really can’t walk away from for very long. You must whisk frequently so the sauce is lump-free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot. 
• If the enchilada sauce becomes too thick, add a little more chicken broth or vegetable broth and whisk to thin it out to your desired consistency.
• If you want to kick the flavor up a couple of notches, substitute chipotle chili powder for regular chili powder.  
• If you like a little tomato flavor, add a little tomato sauce.
• Store the sauce in an airtight container in the fridge for up to five days.
• To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.

More Tex-Mex recipes you will love

Mexican Lasagna

Chicken Enchilada Casserole

Beef Enchilada Casserole

Salmon Tacos

Taco Stuffed Shells

Taco Casserole

Authentic Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is bursting with authentic Mexican flavors and takes less than ten minutes to prepare right on your stovetop with simple pantry ingredients.

4.99 from 66 votes

Print Pin Rate

Course: sauce

Cuisine: Mexican

Prep Time: 2 minutes minutes

Cook Time: 8 minutes minutes

Servings: 2 cups

Calories: 310kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 cups low sodium chicken broth or vegetable broth
• 3 tablespoons olive oil or canola oil
• 3 tablespoons all purpose flour

Instructions

• In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes.  Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.
• Heat the olive oil in a skillet over medium-low heat.  Whisk in the flour, cooking for 1 1/2-2 minutes.  Whisk in the spices cooking for 1 minute.  Whisk constantly so it does not burn.  Slowly add the chicken broth, whisking constantly so there are no lumps. Whisk in the tomato paste/chicken broth mixture.  Simmer for 5 minutes stirring and whisking frequently.

Notes

• Use the freshest spices you can get your hands on. There may be a fresh spice shop close by.
• This is a recipe that you really can't walk away from for very long. You must whisk frequently so the sauce is lump free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot. 
• If the enchilada sauce becomes too thick, add a little more chicken broth or vegetable broth and whisk to thin it out to your desired consistency.
• If you want to kick the flavor up a couple of notches, substitute chipotle chili powder for regular chili powder.  
• If you like a little tomato flavor, add a little tomato sauce.
• Store the sauce in an airtight container in the fridge for up to five days.
• To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.

Nutrition

Calories: 310kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 622mg | Potassium: 575mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2742IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg

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