I’ve been working on my enchilada game lately, for both the cookbook and an upcoming enchilada recipe. There is an art to making great enchiladas, and the sauce is a key component.
I thought I’d share my tested and perfected enchilada sauce recipe today, in case you want to try it on your favorite enchilada recipe. It’s ready in under ten minutes, and I promise, it’s so tasty you won’t want to go back to the store-bought kind again.
When I developed my go-to sauce (first seen on my spinach artichoke enchiladas), I tried at least five of the top sauce recipes on Google, all with different ingredients and techniques.
I tried making sauce with tomato sauce, which tasted too raw and was kind of goopy. I tried making sauce with blended diced tomatoes, and it had the same issues. I tried sauce without any tomato ingredients, and it didn’t taste quite like the enchilada sauce I grew up eating, or the sauce at my favorite Mexican restaurants. I tried sauces made without any thickener (like flour or cornstarch), and they pooled at the bottom and turned my enchiladas into a soupy, texture-less casserole.
Finally, after some experimentation and cross-referencing with America’s Test Kitchen, I landed on the perfect enchilada sauce. Vegetable broth forms the base of the sauce, but it’s only added after you make a simple roux of flour and oil. You need a full three tablespoons of each to properly thicken the sauce. I tried making this sauce with a gluten-free flour blend and that worked great as well.
The Best Enchilada Sauce
Four reasons to love this recipe:
- This sauce is full of authentic Mexican flavor. It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste.
- The cinnamon is optional since some people just don’t like it in savory applications, but just a pinch adds some lovely warmth and complexity.
- The final kicker is a tiny splash of vinegar, which really amps up the flavor.
- Unlike canned enchiladas sauces, this homemade sauce is free of unnecessary processed ingredients and MSG (that’s monosodium glutamate, which gives my mom migraines).
I love this sauce and I’m confident you will, too, since it’s gotten rave reviews on my spinach artichoke enchiladas and veggie black bean enchiladas.
Please let me know how this recipe turns out for you in the comments! Your feedback keeps me going.
Watch How to Make Enchilada Sauce
Homemade Enchilada Sauce
- Author:
- Prep Time: 3 mins
- Cook Time: 7 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Cuisine: Mexican
This homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Notes
Enchilada sauce recipe adapted from my spinach artichoke enchiladas.
Storage suggestions: Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
Make it gluten free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great.
Make it tomato free: You can omit the tomato paste. You might want to up the spices a bit. The sauce won’t taste quite like the enchilada sauce you might buy at the store, but it will still be good!
Change it up: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.
If you love this sauce: Check out more of my Mexican recipes here!
▸ Nutrition Information
Robin
This is just the best! I will never buy canned again. Sharing with my friends who cook. Thank you!
★★★★★
Rachel
This turned out amazing! I wasn’t real sure I’d like it as much as the store bought or restaurant quality, but I do not plan on buying enchilada sauce ever again. This is perfect!! It was extremely easy to make as an added bonus.
Thank you!!
★★★★★
Beth
OMG! Best enchilada sauce everrrr!
★★★★★
betsy
Followed the recipe exactly – my mom had never had enchiladas and to quote her they were “f***ing brilliant!” So flavorful (and I halved the chili powder for sensitive family members)!! Can’t wait to try another of your recipes.
★★★★★
Kate
I love that they were such a hit! Thank you for your review, Betsy.
Darrell
you are sooo full of it… 10 minutes? I counted 30 just addinng up what it takes to do in the recipe. Everyone wants to act like things are just instantly perfect and take no time at all… but not reality at all. For what its worth, time is what makes homemade cooking enjoyable. What else do we really have to do these days?
★★★★★
Kate
I’m sorry to hear you are disappointed by the time it takes you. I find it too less time and try to provide as accurate timing as I can. I appreciate your feedback, Darrell.
Amy
10 minutes is about right, and I appreciate the quick, easy and delicious recipe!
★★★★★
Tess
It’s unfair to be rude to Kate because it took you longer to make this recipe. I made it last night and it took me about 10 minutes following her instructions exactly. Of course time will always vary from person to person based on skill, she can only tell you how long it takes for her to make something. Maybe next time choose kindness when commenting on someone’s recipe that they graciously provided to people free of charge.
fae
if you appreciate the time it took, what are you in here being a grinch about? Just for the sake of being a grinch?
lollypuploti
OMG, get over yourself Darrell, maybe your just slow. At any rate, this gal nailed it and the sauce is excellent.
Just sayin’
★★★★★
Melinda Huser
Absolutely the best. Took me 9 mins!!!
Chris
Darrell—I’ve learned that when an author, any recipe author, states how long the dish takes to prepare, they don’t include the time to grab all the ingredients and get them measured, just the cook time. They assume some kitchen fairy has done that for you and don’t include that in the prep time. Play it safe and double the time a recipe states.
Michelle
I had to improvise a fair bit due to my pantry but your instructions and explanations helped me make a very taste sauce. I look forward to trying it again after I can get groceries!
Many thanks
★★★★★
Madinah
OMG this was so good!
Made for my food prep exam in enchiladas and couldn’t get enough!
★★★★★
Natalya
Very tasty, thanks! I usually buy enchilada sauce, but this was a healthier alternative and made my chicken corn enchiladas come out so flavorful.
★★★★★
Amy A.
OMG. Been looking for the perfect recipe for Christmas morning chilaquiles. Found yours and we are in heaven!! We have “taste tested” twice because it’s so delicious and perfect. THANK YOU!!!
★★★★★
Kate
You’re welcome, Amy!
srm
This was my first time making enchilada sauce from scratch and it was terrific.
My family doesn’t like spicy foods, so I left the chili powder out. I could really taste the other spices in the sauce, so it was still flavorful, just not hot.
★★★★★
Melanie
I used smoked paprika instead of chili powder because I am sensitive to spice and it was still perfect!
★★★★★
Kate
That’s great to hear! Thank you for sharing, Melanie.
Jackie
Kate, I have been a big fan of this recipe for a long time. It is just so delicious. No matter what type of enchiladas I make, this sauce goes well with. When I open a can of tomato paste, I freeze the leftovers in tablespoon size dollops. Then 2 frozen chunks of tomato paste gets tossed right in when making this sauce. It works out perfectly!
★★★★★
Amanda
This is WONDERFUL!!! I found the entire recipe to be 100% spot on! I’ve made it several times and shared it as well. Thank you so much for your efforts!
★★★★★
Marilyn Smith
Delicious and easy!
★★★★★
Kaila Sweazey
Hi! I just made the sauce and guilty as charged: I didn’t follow the directions exactly before I started. I just added all the ingredients in my ninja blender, blended it up, and did a taste test. Theni read I wad supposed to cook it like a roux. So i threw it in a sauce pan and simmered it for about 10 min. Turned out just fine!
Jackie Davis
I have been red sauce for over fifty years never would I any kind tomato in a enchilada sauce. As I was taught by person from Mexico. Never buy can sauce. If sauce is bitter you haven’t cooked it long enough.
Rachel
These were great!! I followed the recipe, it was super quick to make. The whole family loved them. Any advice on how to keep my corn tortilla from crumbling as I roll it?
★★★★★
Kate
Hi Rachel! Gently warm in the microwave with a damp towel or paper towel. It will help!
Koala
I spray my corn tortillas with cooking spray and heat them in the oven for a few minutes (I place them right on the rack but you could use a cookie sheet). You want them to be warm but take them out before they get too crispy. You could also heat them in a skillet. I love this enchilada sauce recipe!
★★★★★
Miranda
Hi! I just purchased your book :).
Found the enchilada sauce recipe. Did you mean to omit the paprika from the online version? Realized this may be why my sauce was more brown in color compared to the pictures, showing a deeper red color.
The recipe was lovely and delicious though!
Kate
Hi! I’m glad you are excited about my book and this recipe. They are just slightly different variations :)
Caley
This sauce is incredible and extremely easy to make. I also love that I could make it as spicy (or not!!) as I wanted. This is the first enchilada sauce I’ve made that is very flavor-forward vs. relying on hot spices.
★★★★★
Karen Norman
This is definitely my go to recipe for homemade enchilada sauce! My family simply loves it. I love your site and return to it often. Thank you for all the hard work that has gone into making it one of the best cooking/recipe site on the internet!!!
★★★★★
Jane Beville
This is very good! I used the cinnamon, and used red wine vinegar because that’s what I have. I used chicken bullion. Next time I’ll wait until the end to add the salt because with the bullion it was just a little too salty. I added a little sugar to counteract that. I just won’t add salt to my enchilada filling. Very very good recipe!
★★★★★
Kate
Thank you for your feedback, Jane!
Eve
Love it!! First time I made it, sauce is yummy, husband liked it too
★★★★★
Tim
Great Recipe!
I’m a snob when it come to enchilada sauce.
This one is better than any I’ve ever made. Easier and quicker too!
So glad I stumbled across it. Have printed 2 copies and included one copy in a care package to my father with a bag of NM red chili powder. Ahuaa!
★★★★★
Kate
Thank you! I’m happy it lives up to your standards, Tim. I appreciate your review.
Michelle
Just made this with masa (corn flour) for gluten free – used only 2 tbls and it turned out great! Also added some other dried chilis for some zing. Will definitely make again.
★★★★★
Syl
I have made this enchilada sauce several times. The first time I made it, I did so because we didn’t have any canned sauce , I had quit sending my husband to the store for single items. It was sooo good , easy to make, and I had everything on hand that I needed to make it. It was definitely a win, win, win. Now we are trying keto and though it doesn’t have many carbs, I wanted to see if you had any suggestions to reduce them?
P.S. now I always look here first for inspiration and new recipes!
★★★★★
Judy Ann Mosset
Love the enchilada sauce. I’m not a fan of tomato paste, so finely chop a couple tomatoes and toss them in instead. I also add some chili flakes to up the spice factor.
Thanks for my go-to enchilada sauce recipe.
★★★★★
Taylor Johnson
WOW!
Okay forgive my grossly “scrappy” modifications but even with the changes it still came out fantastic!!
1. I had a bunch of homemade pasta sauce in the fridge that I didn’t want to go to waste, so instead of tomato paste I used 1 cup sauce and 1 cup homemade turkey broth (during this endless quarantine my bf and I have gotten into the habit of buying turkeys at the store, cooking one every weekend and having some sort of variation of a turkey dish throughout the rest of the week, then make stock with the bones)
2. I added 1 tablespoon of freshly ground chiles de arbol – warning – this decision was PUNISHINGLY spicy but we are psychos for spicy food. Would recommend 1/2-1 teaspoon for normal spicy palettes!
3. I only had coconut oil on hand but it thickened up super nicely as a result!! I’m hoping it’ll still be successful when I bake and cool the enchiladas, but the sauce was PERFECT.
Making turkey, black bean and cheddar enchiladas tonight with this sauce! Thank you so much!! Never buying store bought watery sauce again!!
★★★★★
Toni
This is definitely the best tasting and easiest to make homemade enchilada sauce I’ve ever made! So much better than canned and jar sauces. I used whole wheat flour as well and it was as smooth as sauce made with regular flour. Gave half the sauce to my daughter to try.
★★★★★
Nancy
Omg you have helped me finally make my own red sauce . It was perfect . My mom told me to add chiles California boiled and blended w salt an also added some grilled onions an it made it even better .
★★★★★
Kate
Great to hear, Nancy! Thank you for sharing.
Elizabeth
This is an excellent and versatile recipe…I added beer and pickled jalapeño juice and also smoked paprika and honey, chipotles would be good too, but the recipe as it stands is delicious and simple
★★★★★
Joe
Great recipe will be using again in the future
★★★★
Brian
This recipe is a real winner Kate. I cook meals for a group home (we lovingly care for 3 severely autistic young men) and I have been using it for a few years now. EVERYBODY LOVES IT!!
I am passing on the recipe to a friend and she wonders if it is possible to make it a bit more tomato tasting. I already put a full, small can of tomato paste in but do you have any suggestions.
This of course risks the rating from going from 5 to 5.5 or 5.7 but there are always sacrifices in life, right?
Thank You & Merry Christmas!
★★★★★
Kate
That’s great to hear it’s a hit with everyone, Brian! I appreciate your review.
Carol
This enchilada sauce is quick and delicious. I will never buy a can again.
Thanks!
★★★★★
Kate
I’m excited you loved it, Carol! Thank you for your review.
paul eide
Incredible. Delicious. EASY. By far the best enchilada sauce ice ever tasted and this was my fist time making it homeade. 2 hours before dinner i realized I had no Trader Jose’s enchilada sauce. I drive 240 miles round trip to shop TJ’s, and its been one of those staples I buy 6 of just to try and make it through.
So I tried this…amazing. followed 100%. But used high end things like ancient mineral sea salt. Cento tomato paste, Italian EVOO Freshly homeade chicken stock. fresh cracked pepper. Mexican oregano, all dry spices were new. Not old. Thank you for doing all the experimenting and making a perfect sauce.
★★★★★
Janie
Kate… Hi there! Well I made this recipe for the first time and must say it was the best I ever had! It took me 10 minutes to make and it was right on target! AFTER I made it I started reading other comments to see if there were substitutes for any allergies or any health issues that were used. But after I got to this one comment about time, I felt as if I had to make a comment on that one! I cook everyday and I’m very organized in my kitchen so when I say 10 minutes I mean 10 minutes!
LOL
★★★★★
Kate
I’m delighted to hear that! Thank you for sharing, Janie.
Kari
I made this sauce tonight for beef enchiladas and my husband said it’s one of the best things Ive ever made!
★★★★★
Susan
The sauce was good, but my tiny pinch of cinnamon was overbearing. My pinch was probably just under 1/8 tsp. worth, so I’m wondering how big your pinch is??
I won’t give up on this recipe just yet, but I may omit the cinnamon next time and use a chili powder I make from dried chiles.
★★★
Kate
I’m sorry to hear that, Susan. Yes, 1/8 or less is about a pinch. You can always omit next time if you like.
Melody
Can’t wait to make this! I had a quick question: can I substitute homemade tomato puree for the tomato paste? If so, how much puree should I use?
Kate
Hi Melody, you could but I’m not sure how much without trying it. The paste really helps with the flavor.
Melody
Hi Kate, thanks for your response. I wanted to let other folks know it tasted really good with puree! I subbed 2 cups+2 tablespoons of tomato puree for the veggie broth and tomato paste.
★★★★★
Kate
Great to hear, Melody! I appreciate your review.
Emily
Idk why it took this long to realize how easy it is to make enchilada sauce, but this is delicious! And so, so simple with stuff I sheaths have on hand. Thanks for sharing, I’ve got a new staple.
JP
Use Masa instead of flour, gluten free and the flavor adds complexity to a wonderful ench sauce!
★★★★
Darcy
It was fast and easy to make. I only had better than bullion so I used 2 tbs of that with 2c of water per instructions and it came out REALLY salty. I’ll try it next time just using regular broth. I’d taste test first before adding any salt.
★★★
Alana
Another brilliant recipe! Perfect taste. :))))
★★★★★
Kendra
I am never buying enchilada sauce again! This was so easy and good. Thank you!
★★★★★
Clifton Parker
Everyone one of y’all that likes this recipe must be northerners. Worst sauce I’ve ever had. Please come to Texas where it’s all about the sauce.
★★
Kate
Hi Clifton, I’m sorry you don’t like this one. I appreciate your feedback. I do know there are a lot of fans of this recipe, so may just not be for you. :)
Adam Bentch
So tasty, just made it to be the red of my red and green Christmas enchiladas!
★★★★★
Carole
This was delicious. I double the recipe to use for a Mexican nacho recipe. Wish I would have tripled so I have some extra. Already passed this recipe to others.
★★★★★
Kate
Thank you for your review and sharing the recipe, Carole!
Aaron R Peterson
really loved it
★★★★★
RJ
I just made this! I doubled the recipe and used a combo of corn and wheat flour. It is delicious. You are right, I’m never going back!!
★★★★★
Gladmama
Perfect and delicious, what a total shock, I didn’t want to run to the store and this is so much better.
★★★★★
Barbara Keyworth
This is a fabulous sauce! Thank you so much for very clear directions, this I was the first time I ever made my own sauce and my family loved it
★★★★★
Delaura
amazing easy recipe!! I will never buy a can again! thanks!
★★★★★
Kate
You’re welcome! I’m glad you loved it, Delaura.
Dawn
Not the Tex Mex sauce I was hoping for, but still good! I did try the cinnamon, but will omit it in the future – just not for our pallets. I did not have tomato paste, so I subbed some tomato sauce instead. I cannot, for the life of me, get my corn tortillas to stay in place and not crack, so a sloppy enchilada casserole it is! Thank you for sharing this recipe.
★★★★
Todd
4th time making this enchilada sauce, love it!
★★★★★
Kate
I love it, Todd! Thank you for your review.
Jill
Your absolutely right love this recipe never will buy sauce in the store I loooove garlic so I added minced garlic in the begin so delicious thanks for this wonderful recipe
Ellen
Wow! Can’t believe it was that easy to make such a great sauce.
★★★★★
Cheryl C.
First time making enchilada sauce, was very good and didn’t take long at all.
★★★★★
Deanna Strandquist
I love this recipe! made it first time with the home made sauce, excellent! I cheated last night and made it with a premade can of sauce, didn’t love it as much, but will definitely make this again. Its so filling you don’t know you are missing the meat.
★★★★★
Marti
I use the Better than Boullian as well. 1 teaspoon makes a cup of broth. 1 tablespoon is too much without extra liquid. It can still be a little salty. Maybe try 3/4 of a teaspoon or use boxed broth. Boxed broth can be a little on the salty side too.
Wonderful recipe! Quick and easy. Thank you Kate for sharing it.
Catherine Mont
This is my go to Enchilada Sauce recipe – we always have the ingredients on hand AND a back up batch in the freezer ready to go! So easy and so much flavour. Thank you for this amazing and tasty recipe!
★★★★★
Lisa K
I made the enchilada sauce and it was Wonderful! I am a transplant from San Antonio, to Indianapolis (where it is next to impossible to find good authentic Mexican food). I found your receipt and just knew it was most similar to what I was accustom to. I loved it, my mom loved it! I will be making it my ‘go to receipt’ for anything enchilada going forward.
trevor rose
Hi,
I’m in the UK and would really like to try this. In Supermarkets here ‘Vegetable Broth’ has bits of veg in it (like vegetable soup), is that the correct thing to use ? should I strain out the lumps ?
I previously would bring back many cans of Las Palmas Enchilada Sauce when I travelled to the USA. They are used up many months ago and with Covid I won’t be visiting soon.,
Thanks
best regards
Trevor
Kate
Hi Tevor, you don’t want pieces in it. You can try to stain it out or make your own to freeze and have on hand. Not sure the one you have access to is the same, but may work. Let me know!
trevor rose
Thank you, Kate. I will try it out, may not be for a few weeks. I’ll try straining out the vegetables (lumps) from the broth. Will let you know when I’ve tried it.
Joy Bank
Seriously, this is perfection! So tasty.
★★★★★
Kate
Thank you, Joy!
MgtO
Enchilada sauce came out great!
And I had all ingredients in my cupboards
Very simple and delicious.
★★★★★
Koala
I’m so happy I stumbled on this recipe. It goes with all sorts of enchiladas. I didn’t have good luck freezing this, but I make the flour/spice mixture in bulk and store it in a container so it’s ready to go when I want to make sauce.
★★★★★
Granner
This sauce was outstanding! I cut the chili powder in half because my husband has reflux, but he loved it! I also added 2 tablespoons of ketchup to give it a little more of a sweet taste. My husband also uses it as a hot sauce with his chips. I don’t like store bought sauces so Kate, thank you!
★★★★★
Vicki
This recipe is SO GOOD! It has transformed my enchilada and burrito recipes from just fine to superb.
★★★★★
Nancy A.
I used dried ancho and guajillo chilies ground up in my spice grinder. The recipe was easy to follow. Especially liked the tip to gather all the ingredients. It comes together fast! The enchiladas were the best I’ve ever made because of the sauce!
★★★★★
Joanne
Fabulous Enchilada sauce. Recipe is easy to follow. Love that you can 1x, 2x, 3x the recipe. thank you
★★★★★
Jeff
Yes this recipe came together quickly but the flavor of it overall very very good this is the first time I ever made my own homemade enchilada sauce
★★★★★
Connie
OMG! Easy, quick, and tastes just like my favorite restaurants sauce! Thank you so much for sharing your recipes. Brings comfort in these challenging times when we can’t afford or go to eat our fav places
Much love for your kindness,
Connie
Now “snowed in” in Texas
Allyson
I made this with gluten-free flour. Also, I didn’t have tomato paste. I substituted 6 tablespoons of tomato sauce, and I let it simmer with the dry ingredients so the extra moisture evaporated… it took the amount of time that it took for me to measure the vegetable broth.
It was great! I made veggie enchiladas with black beans, olives, onions, mushrooms, and cilantro. Even my carnivorous family enjoyed it, I think because the sauce was that good.
★★★★★
Kate
Thank you for sharing! I’m glad it turned out, Allyson.
Ellie
I got everything together then threw it together. It was done in no time. I didn’t time myself but I’d say close to 10 minutes. Love making my own sauces and this is very good.
Thank you for sharing the recipe. I’d like more tomato flavor. I added more tomato paste but still crave more tomato flavor. El
★★★★
Ana Flores
Hi, I can’t wait to try this! Can I substitute the vegetable broth with chicken broth?
Kate
Hi Ana, I am a vegetarian so I wouldn’t recommend it. :) But, I know others have tried it and it’s worked well based on comments.
Lee
I am a chef by trade. Made your recipe and it is absolutely delicious. I used corn starch and it came out so smooth & silky. Thank you.