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: Cookie and Kate
- 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
- ÂĽ teaspoon dried oregano
- ÂĽ 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 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
Melissa
Seriously, this is the best enchilada sauce! I’ve tried others but this one is my “secret” ingredient to great enchiladas. (ha ha!) Great enchiladas are all about the sauce!
Toni B.
Well I need the sauce and instead of making enchiladas I made more like a enchilada casserole and it came out fantastic good job good job
Toni B.
Well I did make the sauce, but I want to know is there a substitute for cumin? Also instead of making the enchiladas, I made more like a enchilada casserole and it came out fantastic…I must say good job, good job…
Wendy
Has anyone tried canning the sauce?
Wendy
Kate
This sauce isn’t meant for canning, sorry!
Jessica
Instead of canning the sauce, you might consider filling ziplocs and freezing. I do that with sauces like this all the time!
Bill
I say ditto to that one. I often use a large ziploc 1 gallon bag. I get all the air I can out before I close it. I then put it on a rack in our freezer and a few things on top of it. This pushes the sauce through the rack and when it is frozen it much like a chocolate bar. You can break off as many pieces as you need. It makes it really easy to get the amount you need without any effort, thawing, etc.
Carol
Brilliant!!!
Merlin
We tried the Homemade Enchilada Sauce. It was very good. I plan to use it again. I think in rice and on my homemade vegan steaks. Thanks for sharing.
Tatiana
I just want to live in this sauce.. it’s soooo good
Kate
I’m glad you love it, Tatiana!
Diana Green
Easy to follow recipe and delicious results!!! Thank you. It has strengthened my desire to come to Mexico on a gourmet food research tour!!!! ( And Peru . One day).
Janet
Excellent homemade enchilada sauce. I made it exactly as written and with the cinnamon. Has a great authentic taste. It is quick and easy. I don’t buy the canned stuff anymore. It freezes well. I’m so happy to have found this recipe-and your cookbook!! Love getting the newsletter as well.
Sara
So good. Def add the cinnamon.
Melissa
Is it ok to use beef or chicken broth? No vegetable broth on hand!
Kate
Hi Melissa, I’m a vegetarian so I haven’t tried it. But I know others have used chicken broth and didn’t mind the results.
Kathleen
I don’t use store bought broth, I just use water and add bullion seasoning (garlic powder, onion, carrot, parsley, celery, salt, etc) i stir out in until it’s tasty.
Sally
I always use chicken broth in this recipe. It tastes great. I don’t keep vegetable broth in my pantry or freezer, so I use what I have on hand. For me, that’s homemade chicken broth. My family loves this sauce. We will never buy canned again. This has the extra bonus of being safe with regard to my family’s food allergies – unlike most canned sauce. I can make sure all the ingredients are safe for all of us.
Courtney
Beef broth makes this sauce even better!!
Carina Ljungqvist
What kind of chili powder do you use? Is it just dried chilis or is it the spiceblend sold in America that they call chilipowder (a whole lot of spices, tasty, but not very spicy)? Thanks
Kate
Hi! It’s a blend. I hope you try this recipe and enjoy it!
MK
The best enchilada sauce I’ve ever tasted!! Thanks so much for creating this special recipe!
Kate
You’re welcome, MK! I’m glad you love it.
Sherrie Bonnette
Just wanted you to know this is the best enchilada sauce ever and I’ve tried a few! Thank you for sharing.
Kate
You’re welcome, Sherrie!
Michelle
This sauce is so delicious, I could just drink it straight from the pot! I make enchiladas all the time and this is my go-to sauce. It’s super easy to freeze and re-use later. To defrost, I put the container on the counter a few hours before needing it, then I’ll dump into a pot to reheat. One note about reheating it is that it doesn’t blend together very well, there are some chunkier spots and some thinner spots. I just use an immersion blender to get it mixed together for visual appeal. But if you don’t feel like blending it then it still tastes the same once dumped on the enchiladas and baked. All in all, I cannot recommend this sauce enough!
Susan Bechtol
This is my new go-to enchilada sauce recipe ! Sooo good, quick AND easy!
Kate
I’m glad you enjoyed it, Susan!
Denise
Made this recipe twice now. Family loves it. Going to share it with other family members also. Great easy quick recipe.
Kate
I’m glad you love this sauce, Denise! I appreciate your review.
DJ Giant Robot
Have you ever tried this sauce with Masa Harina (corn flour with lime) instead of flour? It makes a great thickener for Mexican sauces, especially if you’re using corn tortillas.
Kate
I haven’t, sorry!
Melanie
Thank you so much, love this sauce. Awesome of you to share it with us all! Happy New Year
TOULON
You could can this for sure with a pressure cooker. I’m not sure if the acid content would be enough for a water bath
Jen
You would need to omit the flour in order to can it safely.
Lulit
OK thanks
Jen Julien
This recipe is amazing! I will never buy a can of enchilada sauce again! Only thing I did different was used chicken broth instead of vegetable broth because that is what I had in my pantry. Thank you for sharing this recipe!
Blair
This sauce is our new favorite! I made a few changes based on what I had: omitted the oregano; water instead of vegetable broth; 2 tablespoons of mashed salsa instead of tomato paste.
I made a sweet potato black bean enchilada casserole with the sauce. I used your Roasted Veggie Enchilada Casserole and Black Bean Sweet Potato Enchiladas recipes as a guide. I ended up mixing 1 cup of enchilada sauce with the plain mashed sweet potatoes and plain black beans, using that as the filling for the casserole.
It was so delicious and even my two picky-eater kids loved it and asked for seconds! Thank you for such a wonderful sauce!
Lisa Aikins-Afful
Made it this evening and just wanted to take the time to let you know our family thoroughly enjoyed it!
Kate
I’m glad you enjoyed it, Lisa!
Robin Gillespie
Now a staple in our household. Better than any I’ve made or eaten in a restaurant. Brilliant!
Evalynn
Amazing and so simple, I had everything I needed in my cupboard! I will never buy enchilada sauce again.
Kat Adair
Super yummy sauce…mine was missing “something” so I added a teaspoon of sugar, and it was fabulous! Thank you so much for sharing this amazing recipe…this was my pandemic goal…learn how to make enchiladas. I live in Texas and we simply can’t live without Tex-Mex food.
Kate
That’s great, Kat! Thank you for your review.
Tracy
The recipe calls for “chili powder”. Do you mean simple ground chiles or that premixed creation by McCormick and others seen in the stores?
Kate
Hi Tracy! It’s a spice blend. I hope you try it!
linda
Anxious to try this recipe but confused about a spice blend, what is that exactly? Thanks so much!
Linda
Kate
Hi Linda, are you referring to the chili powder? It’s a blend of different spices that in US stores will say chili powder. I hope that helps!
Renee Burton
Yummy, simple enchilada sauce, makes enough sauce for 6-8 enchiladas, even on a weeknight when you want to change up taco night. We like the cinnamon!
Katherine
Wow, this sauce is delish and tastes exactly like what I imagine enchilada sauce should taste like, only better because I know all the ingredients inside!
Will be making it again, may never buy pre-made sauce again! Got get over and try the green sauce now too and compare!
Kate
Thank you, Katherine! I’m glad you enjoyed it.
Alan H Levine
Thank you so much for this recipe, Kate, I so much have loved moving away from store bought sauces and mixes, and this one has been perfect. I like a saucier batch and also tend to make larger pans of enchiladas so I have been doubling everything. I like spices to tend to measure heavy, plus like adding cayenne.
Scott
Made this last night and it tasted great but it looked more brown than red is this normal?
Kate
Hi Scott, it may have been over cooked. As long as it tastes good, that’s what matters!
Audrey
Love love love this sauce. I’ve made it probably 10 times and it always turns out great. Sometimes I make extra and dip chips in it
Kate
I’m happy to hear that, Audrey!
Angela
Vegetable broth? Cinnamon?! Apple Cider Vinegar?!?!?! These ingredients never would have occured to me but I followed the recipe to the letter and this is THE BEST homemade red enchilada sauce I have ever tasted or made. If you want to substitue chicken broth, don’t. Vegetable broth has a very different flavor and the sauce wouldn’t be the same without it. THANK YOU for this recipe!!!
Kate
I’m glad you loved it, Angela! I appreciate your review.
charrington
I always use chicken broth and have never purchased veg broth. recipe is perfect either way apparently
Richard
Just made this today, and it was fabulous. My wife can be picky and she said it was very flavorful. My daughter loved it as well. I did not add the chili powder, but otherwise followed the recipe.
Stephanie
Love, love, love this recipe! I have made it many times and it’s always delicious. I recommend letting the sauce sit for a day and using it for enchiladas the next day as the flavors come together even better than the first day.
Kate
I’m happy to hear that, Stephanie! I appreciate your review.
Doreen Stockdale
Can you use chicken broth instead of vegetable?
Kate
Hi Doreen, sure I know other have used it and didn’t mind the results.
Arlene W.
WOW, this sauce is A+++. Followed exactly, less 1/2 TBSP of chili powder. I could drink this sauce! It is that fantastic. Thanks.
Maura
Cookie and Kate is my go to for everything! This sauce was amazing. Thank you!!
Kate
You’re welcome, Maura. Thank you for your review!
Nettaya
You did it again! I tried your recipe n the result is aromatic flavorful sauce that’s not so rich but complimented my beef enchiladas so perfectly.
Linda Wells
can cornstarch be used instead of flour
Kate
Hi Linda, I recommend this as written. I hope you try it!
Deborah
This is the best enchilada sauce ever. Made it several times now and tonight I’m adding it to my enchilada casserole. I follow your directions exactly. Thanks C&K :)
Michael
Have now made this sauce twice (for two different enchilada fillings ), using chickpea flour and white vinegar. Great both times. Has become my go-to enchilada sauce.
Angel
This sauce is great. The only change I made was use the whole can of tomato paste, an extra cup of water and extra 1/2 tsp chili powder, 1tsp. onion powder, 1 tsp sugar. I never use can sauce because it tastes like tin and package has too many additives. This recipe is now my go to!
jessica A martinez
Is it spicy because i make really good enchiladas and i always use the mild red enchilada sauce and its still to hit fir them so i hope this recipe helps thank you
Stephanie Bellows
This sauce was amazing – I had forgotten a can of sauce and this was way better!
My hubby said it’s a keeper!
Kate
I’m glad you both enjoy it!
Joanne Welsh
Quick and delicious! Sooo much better than a jar. I always have extra, and tried freezing, but upon defrosting it was clumpy. Suggestions are welcome.
Sherry
Incredible aromatic, delicious enchilada sauce. You have a winner here! The spices were all amazing together, taste was even better! Thanks so much for sharing! ❤
Alizabeth
I make this several times a week. It is so much better than canned sauce, and is lower in salt. I made up the spice parts of it in bulk, and i make many different dishes. Casseroles. Enchiladas. skillet pasta. It’s just invaluable to us.
Paulette Codipilly
Ok, there’s no way I could NOT leave a review for this recipe! I was literally in the grocery store and googling “best canned enchilada sauce” because I’m never happy with what I’ve bought. I usually try to doctor it up or cut it with50% tomato sauce to tame down the sharp acidity. And lo and behold I see your recipe pop up. With over 2500 reviews, it’s not like you need another one. But you’re getting it! Once I read that it’s loosely based on something from Cooks Illustrated, I had confidence going in. I made the recipe exactly as written. And then just added 1/4 teaspoon of sugar after it was done, just for balance. I think because there will be slight variations in the acidity of different brands of tomato paste. But this is so spot on! I’ve gone through culinary school and always hated getting canned enchilada sauce to use at home. (But sometimes you take shortcuts at home.) from now on, this recipe IS my shortcut! Comes together very quickly and is as perfect as it gets! Stop looking online or on Pinterest, because this IS the easy, delicious recipe you’re looking for! And although we aren’t vegetarian, for religious reasons we do not consume meat or meat products on Fridays throughout the year. So I’m glad it uses vegetable broth. I’ll be sure to check out your other recipes. Thanks a million for posting this!
Kate
Thank you, Paulette! I’m glad you loved it.
Don Palsgaard
Thank you for posting this recipe. I was looking for a homemade version after every store-bought “mild” variety was too spicy hot for us. I followed the recipe except for omitting chili powder and pepper, and using the optional vegetable broth and white vinegar. But, somehow, my result not only continued to thicken as it cooled, but it jelled into a solid! What did I do wrong?
Kate
Hi Don, I’m sorry that happened. It sounds like it might have cooked too high for too long. If you try it again, let me know!
Rebecca M
Great sauce! I now use it on my chilaquiles too. Gorgeous! xxx
Kate
Thank you, Rebecca!
Jessi B
I keep sneaking spoonfuls of this sauce while my other ingredients cook! The best!
Nikki
I’ve made this sauce at least a dozen times. It’s so wonderful!
Polly Waggoner
I love this sauce and now make enchiladas almost weekly because of it. I tried doubling it and freezing half, but it separated upon thawing. Have you frozen it? Any tips? I was considering canning some, but saw another question about that in the comments. I may research it further anyway.
Kate
Hi Polly, Did you have any luck mixing it back once it thawed?
Donna
Cookie and Kate I made this sauce and I loved it. My husband as well. I didn’t have vegetable broth on hand so used beef broth. It tasted great over my beef chili cheese enchiladas.Thank you for a great recipe.
Xenia
I loved this enchilada sauce! After “googling” other enchilada sauce recipes I settled on this one because its so EASY and its all ingredients found on an average pantry shelf! It was delicious!!!! The spices are just right for a mild sauce, and you could amp it up if you want! I will look NO further for an enchilada sauce. Thank you!
Kate
You’re welcome, Xenia!
Kate
Oh my delicious! This sauce really did surprise me how yummy it was.. I kept licking it off my fingers while I was making it and the enchiladas. SO GOOOOOD. I’ve used a good many of your recipes now and it seems we have similar tastes in ingredients and i really appreciate the great recipes!
Yendor
No more canned enchilada sauce!! Yummilicious!!
Kate
I’m glad you loved it, Yendor!
Denise
I love this recipe. I have never liked canned enchilada sauce. I skip the oil and don’t miss it at all.
Geri Patterson
I made this Saturday! :) Thank you for the warning on how fast this comes together. I’ll never buy Enchilada sauce again!
Kate
Hi Kate,
I’ve made your sauce and black bean enchiladas a few times now and they are delicious.
I do have a question though… Whenever I’ve made the sauce, I can’t get the tomato/flour/spice mix lump free. To have a smooth sauce I have to strain it at the end. Any tips? I am following the recipe exactly.
Thanks!
Kate
Hi Kate, I’m sorry to hear that! Do you use a whisk? Maybe try sprinkling them in and not just pour in the spices.
Corrie Arellano
I added cocoa powder and a bit of sugar to turn it into a bit of a mole. It was pretty good. I’ll make it again.
Toni
I love this recipe!! So easy. I don’t like tomatoey enchilada sauce But I found myself adding an extra teaspoon of the tomato paste, a pinch extra salt and then cooked a bit longer to thicken more. I made huevos rancheros with it – yummy
Karen
I’ve used your recipe several times now. I tweak it in small ways, But the basic recipe is perfect.
Betty
I love this recipe! It is my go to for taco bell peppers meat mixture as well as for my beef in my nachos!! Its a great all around base for many of my Mexican flavored dishes. I like Merlin’s idea about trying it in rice. Thank you for posting this amazing reciepe.
Cassandra
I just made this red enchilada sauce and it’s good!
The texture is perfect. New Mexicans rarely make an “enchilada sauce” with a tomato base but I’ve been impressed with other recipes from this site so I thought I would try it out.
For this recipe I used hot powdered NM chile powder.
I really liked the flavor. The tomato base with homemade chicken stock work well with the chile powder. Im not accustomed to a tomatoey flavor but it’s not really that strong, and the chile powder and vinegar round it out.
It’s mild enough my kids can probably eat it and that alone makes it worth my time.
Kate, thank you for your inspiration and excellent recipes!
Kate
Thank you for your input and feedback, Cassandra!
Casey
Absolutely amazing. Don’t know how I’ll feel about ordering my favorite enchiladas at our favorite mexi restaurant now, this sauce is Perfect. Thank You!!!
Barb
Authentic. Thick. Easy. 5 stars. I’m not a great cok, the directions were easy and I prepared a flawless sauce!!!
Susi Matthews
I made this about a month ago for my enchilada casserole and LOVE it!
The thing that first drew me to this recipe over others is the roux and sauteeing the spices; perfection. Also noting that your instructions are clear and perfectly followable.
My only sadness is that I used it all up in that casserole. So today I’m going to make a double recipe of it….all for me! I’m considering giving canned jars of this as presents for friends.
SO good!
Christine Snow
This recipe sounds wonderful, what do you think of using it to make chili Colorado? Would it be to heavy?
Kate
I haven’t tried it, sorry! If you do, I would be interested to hear what you think.
Binoti
This was my first time making enchilada sauce. It was delicious and spot on. I made a double batch so had to adjust the seasoning a bit and needed almost double the broth to get the consistency my family enjoys. But we were all very impressed with the flavor and I found it easy and quick to make. Thank you so much for sharing your recipe.
Becky
I’ve used another homemade enchilada sauce recipe that turned out good before but l lost it so I’m trying yours ! I’m going to use it in a new recipe I’m trying called,”Easy Chicken Tamale Pie “ that I’m trying and is cooked in the S/C. I’m going to add 1/2 tsp onion powder and 1/2 tsp paprika and 1 tsp sugar to your recipe along with the spices you had in it so hopefully it turns out good! Blessings!
Jill
OMG! This tastes sooooo much better than canned and time wise, was as quick as opening a can! Made home made enchiladas with this homemade enchilada sauce. I was afraid to put the pinch of cinnamon in, but once it was put into beef enchiladas, it took it to another level that will makes it an authentic enchilada sauce
Kate
I’m glad you enjoyed it, Jill!
Alice
Your recipe was very good. I modified because I didn’t have tomato sauce I substituted 1/2 cup low sodium V-8 juice and had to use chicken broth that I had on hand. Easy recipe to make very tasty with all the spices.
Jacqueline
Fantastic I used mushroom broth because it’s just mushrooms, garlic and water so no msg names like yeast extract. This tastes like real enchilada sauce way better then the store bought stuff with msg. I can’t eat msg as I’m allergic and this is the best thing ever. I also used chilli flakes instead of powder as the powder brands all seemed to have a hidden msg name. I used real garlic not powder as well
Juana
Hi! Have you ever thought about (or tried) using cornmeal as a thickener? Cooking it in oil just like the flour and when you add the liquid, it expands and softens nicely. I’ve not tried it yet.
Steve
Yes! Marvelous recipe, and yet so simple to make. The store bought can is garbage compared to this delightful concoction.
Cari
This sauce is so great! The only issue is that the sauce that I froze ended up splitting when I thawed it. Did I do something wrong?
Kate
Hi Cari, I’m sorry to hear that was your issue. Did you try remixing it or warming it?
Kathi
Bland and too thin
Kate
Hi Kathi, I’m sorry you didn’t enjoy this recipe.
Colleen
Never buying canned sauce again. This was a definite hit, and used things I always have in my pantry.
Fusun Sulzbach
I followed your recipe to a T, except for one ingredient–vegetable broth. I had a yummy homemade chicken broth I used instead, and perhaps due to fat content, the sauce did not thicken as instructed, so I added one more tablespoon of flour (after cooking it in a separate pan with the sauce), and it is still not as thick as it should be. I would reduce the chili powder next time, because although I love spice, it was too much even for me.
Rosanne
Absolutely an easy and highly upgraded sauce to make any enchilada a 10! I make traditional green chicken enchilada and serve the red sauce on the side. It smells wonderful during short cooking and really ramps up the flavor. Rarely is there any sauce left…make a double batch and you won’t be sorry
Kit
My go to enchilada sauce for years now. Easy and delicious. I will never use store bought again!
Tina S.
Love this sauce — husband & I can’t get enough of it! Easy, delicious, perfect blend of spices (don’t skip the cinnamon!). Thank you, Kate!!
Elizabeth
I don’t normally leave recipe reviews, however, this sauce is so good it needs one. I made zero changes to the recipe except to let it simmer for about 20 min. Easy to make and exceptionally delicious, I could eat this everyday.
Kate
I’m glad you did, Elizabeth! I appreciate your review.
Rachel Woodruff
I love this recipe so much. We make a homemade version of Taco Bell’s pintos and cheese and use your enchilada sauce as the sauce on it. A huge family favorite.
Kate
Thank you for sharing, Rachel!
Patricia
Wow, this is the best enchilada sauce….easy to make …I love enchiladas but needed a great sauce instead of store bought….
Mokhsha
I made this recipe last night for some sweet potato and black bean enchiladas and OMG! Never buying Old El Paso kits again. So tasty! At first I was dubious when I tasted it alone, but once everything was made it was delicious.
tom g.
thank you for a tadty recipe. i am retired in mexico from Ca. and here everything is handmade, and as I love enchiladas i needed a scrath recipe. this fits the bill. And my dog likes it too!
Kate
I’m glad it passes your test! I appreciate your review Tom.
Jessica
I was skeptical about the cinnamon and vinegar at first but it really does put the sauce over the top. It was fantastic! Best recipe I’ve found and I’ve tried several.
GJ
Needed enchilada sauce for a soup. Cookie (& Kate) to the rescue! Love it’s simplicity. C&K are my go- to peeps for great recipes.
Kate
Great to hear GJ!
Amin
Really excellent, thank you!
Stephanie
Can you can this recipe?
Kate
This recipe isn’t meant to be canned. I hope you try it as written!
Rose
Best Enchilada sauce ever. Better than any store bought. Only one I will ever make or use ever again. Have made it for family and tremendous raves for how delicious it is. Love that you emphasize to have everything ready to go. Didn’t do that first time I made it. It still turned out good but lesson learned.
Kate
I’m happy you think so, Rose! I appreciate your review.
Stefanie
Enchilada sauce is made from chiles, not tomatoes. (But even though it wouldn’t be authentic, adding tomatoes would really add great flavor if cooked.)
Lisa May
Kate – You’re amazing and your recipes bring my family so much joy. Kudos to you on this enchilada sauce. I’ve been using it for a while (couple years) and haven’t expressed my gratitude. Thank you – keep up the great work!!
Kate
Thank you, Lisa!
G
OMG!!! Thank you thank you thank you for finally having a real recipe without all the crap!! You’re awesome!!
Lynne
Can I substitute frozen in lieu of fresh spinach?
Kate
Hi Lynne, I just want to make sure I know what recipe you are referring to. This is my enchilada sauce :)
Lynn
Thanks for sharing your recipe.
I made it just as it’s wrote except I got side tracked and forgot to add the vinegar and pepper at the end.
It still turned out great. I’ll try it again and hopefully remember the vinegar. Lol.
Laura D.
This is an excellent sauce! So much better than the premade canned stuff.
Kate
Thank you for your review, Laura!
Liliane
Fantastic! I followed your prep and cooking instruction and I shall never buy enchilada sauce again. A keeper! Thank you.
Tracy
I went to make enchilada’s for dinner and discovered I had no store bought sauce. I decided to look up a recipe for sauce hoping I could find one that I had all the ingredients. To my surprise I found this one right away and I DID have all the needed ingredients. It was ABSOLUTELY DELICIOUS. It was super quick too. I will never buy store bought sauce again. :)
Kate
Wonderful, Tracy! Thank you for sharing.
Trisha
LOVE! I thought I hated enchilada sauce until this recipe!!! I highly recommend doubling the recipe. SO GOOD!
Kate
That’s great to hear, Trisha!