Enchilada Sauce

Enchilada Sauce

5 from 28 reviews

This Enchilada Sauce recipe is bursting with authentic Mexican flavors and takes less than ten minutes to prepare right on your stovetop with ingredients that you may already have on hand.


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


  1. In a small bowl whisk together the chili powder, cumin, garlic powder, oregano, 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  aside for a few minutes.
  2. 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.


  • 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.  Why is it that no whisk ever seems to get down in those corners well.
  • If the enchilada sauce becomes to thick simply add a little more chicken broth and whisk to thin it out.
  • Store the sauce in an airtight container in the fridge for up to five days.
  • To freeze simply 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.

Keywords: how to make enchilada sauce, homemade enchilada sauce, what is enchilada sauce

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