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
Neha
I cant tell you how excited I am to have found your site. We are all vegetarians at home and Your recipes look so delicious and tempting!
I made the enchiladas yesterday amd they were a super hit! Even my picky 2 year old loved them. It was so flavorful and nutritious! My husband was surprised that it was a “healthy” recipe. Im gonna go gobble up the leftovers now. Thank you for the amazong recipe!
Winnie at Induction Cooking
This sauce looks really good. I need a homemade enchilada sauce to avoid additives in store bought ones. I’ll make this one soon.
Jeff
Love this quick sauce. I also like to make it using whole guajillo and ancho chiles. Toast them first over an open flame, then rehydrate them in water or stock. Blend thoroughly with other ingredients and then add the entire mixture to a hot, oiled pan and cook down!
Kathrin
I love this! I actually make your enchilada sauce so often that I keep a glass of the spiced pre-mixed in my cupboard. I find it cuts down on prep time and I’m much less likely to have those “ooops I forgot the oregano!” moments when the enchiladas are already in the oven ;).
James Baker
I made your home made enchilada sauce today. Oh my god! It is so good and it was so easy. I used it to make the best beef and onion enchiladas I have ever eaten. Awesome recipe. Thank you, James
Justine
This was totally delicious Kate. It will be a new staple in our home as we play with different fillings based on what’s in the fridge. Added a little cayenne. It was perfect. Well done!
Kate
Thanks so much, Justine! Happy it fits into your routine.
Jenny
great Recepy, we ate it with half of your spinach recipy half a vegetarian chilli con carne, delicious! the sauce is amazing, but i was too fast reading it, so i took 1 tablespoon extra spicy chilli, but i learned;) i have some leftovers of the filling so i just made a new one and its simply perfect!!! Thank you!!!
Kate
Ha! Some trial and error should be expected with new recipes. Glad it turned out great!
Katie
This sauce was so perfect! Just like what you get at a Mexican restaurant. Thank you!!
I like things spicy, so added one chipotle pepper. Also, instead of messing around with the roux, I threw everything in a blender then heated it in a small saucepan over medium high heat until it came to a boil, stirring constantly. This method is just easier for me and I’ve found it works well for sauces thickened with flour.
Kate
Hey, Katie – thanks for the time-saving tip! I’m happy your method worked out well for you.
Randi
This was amazing!!!
Kate
Awesome!
Zdenka
Very good enchilada sauce and easy to make. I will make it again soon.Thank you !
Kate
Good to hear!
Katier Potater
This is the first red sauce I’ve ever made. I have always avoided trying it until my husband said I should make it, so I got off to researching recipes. Yours looked balanced, easy, and well thought out. I loved it! The vinegar is the perfect finishing touch! I didn’t use any pepper or cinnamon, but I might try adding the cinnamon to see what you’re talking about.
Katier Potater
Also, I was nervous about the roux, but it was super creamy and easy to keep smooth. Yay! Another risk with frying the spices before adding the liquid is scorching them… Which I have done in the past. :( But mixing in the flower with the spices seems to lower that risk, and I added them before the oil was TOO hot! Those are important tips for beginners!
Kate
Happy your version worked out! & yes, I’m super partial to the cinnamon in this, so I hope you try it next time.
Nova | LittleKitchenBigEats.com
You hit this on the head!!! I’m excited to use your sauce recipe in one of my recipes. This Is Delicious!!!
Kate
Awesome!
loriskyrud@gmail.com
thank you. making your enchiladas for my sons birthday. Great recipe.. thanks for sharing your gifted recipes !!!1
Kate
You’re welcome! Be sure to report back on how they went :)
Frank
Hi….we are a couple of Californians living in the South of France..we discovered your recipe online and tried it…wow!!!! This is simply fantastic. Truly authentic Mexican faire ,and so very tasty ! We very much appreciate you posting this online and plan to use this excellent recipe with frequency..thank you so much, this made our whole weekend. We had a full bodied local red wine with it and it was a brilliant combination..
Frank and Suzanne
Janice Brulotte
Thanks for this recipe. It tastes really good. I didnt even know what enchilada sauce was before I saw your recipe.( I am Canadian and our family doesnt eat a lot of Mexican food.) I am making the enchiladas now and will use your recipe.
Kate
Awesome! Hoping for a new Mexican cuisine era for your family :)
Akprayingmom
This is my go to enchilada sauce recipe! I don’t always use olive oil though. I use whatever I have close to me. Tonight I used coconut oil and it turned out just as good. So yummy!
Kate
Perfect! So glad to hear this, friend :)
Anila
Wow. This enchilada sauce is a total game-changer! I never make enchies because I hate using store bought sauce but this was amazing!!! I replaced the tomato paste + vinegar with just a pureed fresh tomato, and it turned out great. Super spicy, and was the star of our enchilada dish! THANK YOU KATE!!! <3
Kate
Welcome to a new enchilada-era, Anila! So happy this worked for you :)
Gyffes
Excellent base enchilada sauce recipe.
I supplemented with the adobo sauce from a small can of chipotles in adobo — it can quickly get too spicy, so I used a small fork and ladled dollops into my pot, stirred, tasted; lather rinse repeat until I hit the smokey heat I wanted. Thank you for this recipe.
As a side note, as the enchilada sauce simmers gently on the stovetop, I’m slow-cooking the chicken in a base of stock, wine, cumin and chili powder; I expect that I’ll need to thin out the reduced sauce and am hoping the slow-cooker liquid will serve that purpose perfectly, deepening the flavors instead of watering them.
Kate
Ooh, the smokiness of the adobo sounds delicious.
Ashna
Need to try this, do you have other alternatives to chili so as not to preserve the taste?
Robin
This is a fantastic recipe. I hadn’t heard of this site, but found the recipe via a Google search. We’re not vegetarians so I use chicken broth – it’s the best sauce I’ve found by far. One note: careful not to burn the flour mixture in that first step. It’s easy to do and gives the whole dish a burnt flavor, which is a shame because this recipe is so delicious. Don’t skip the apple cider vinegar!
Caroline
Would this taste just as good if it’s prepared the night before the enchiladas? Thanks!
Kate
Yes, this should keep overnight just fine, Caroline!
Kimberly
This is an amazing recipe. I made this recipe the first time on sunday and it was a hit with all of my friends. I definitely recommend this. I will definitely be checking out your other recipes.
Thanks!!
Kate
Thanks, Kimberly! Glad the whole crew enjoyed it.
Nancy
Delicious sauce. My family loved it. I added a tablespoon of brown sugar to sweeten it a bit…something my kids like. Definitely adding this to my recipe box. Thank you!
Kate
You’re welcome, Nancy!
jakomos
thank you for this, for trail and erroring this recipe. always a big fan of homemade enchilada sauce and have misplaced my recipe, so this saves me a ton of time and energy after already making masa corn tortillas and the taco meat is ready to go. beans are ready to go. and now i need ench sauce to make my casserole. so im going to offer something ive discovered along the way of a cooking life. to avoid using cinnamon in spicy foods, substitute carrot. my father always used cinnamon in his spaghetti sauce because according to him it “retards the [lactic] acid” of the tomatoes. i never liked his marinara sauce, love him to the stars but he has never been a strong cook. but saute shaved carrot added to this sauce minus the cinnamon and then blended in a blender works well. or use carrot in your recipe, for instance i added some to the peppers and onions in the taco meat. or shaved carrot and onion to a bolognese for your lasagna works well. sweet but not sugary. it is an idea i have come to love.
Kate
Thanks, Jakomos! The carrots sound like a nutritious way to get that sweetness into the sauce if you’re not partial to cinnamon.
Carol Anne
Thank you for this recipe. I have not mastered homemade enchilada sauce yet, but I’m determined. I love the sweetness of restaurant style sauces and I’m curious if you tried adding a small amount of sugar?
Kate
Hmm, no, I haven’t! I don’t think it would cause problems, though.
Sheri
This sauce is the best enchilada sauce I’ve ever had. It’s so simple to make also. Thank you.
Kate
You’re welcome, Sheri!
Lauren
This sauce is seriously incredible! I’ve made it plenty of times and it never fails. A super easy and delicious way to spice up any meal. Thanks Kate for the recipe :D
Kate
You’re welcome, Lauren! This sauce is great on so many things.
Deidre
This sauce is awesome! I’m so glad to find something better for us than the store bought sauce with its massive amounts of salt etc. I put this on homemade enchiladas that I sent with my husband for his lunch. I didn’t tell him it was homemade. I asked him how they were and he said they were delicious! So there you are a blind taste test. Will be making this from now on! Thank you!
Kate
Ha! I love the blind taste test. I’m so happy everyone liked it, Deidre!
Mary J Terrill
Iam older than dirt, i tried alot of enchiladas sauces it was allway my go to store bought, I made hers and it was go, go, good ill never buy store bought again and all that was stuff i allready had .
Kate
This makes me so happy to hear, Mary! I’m so glad you found the enchilada sauce of your dreams. :)
Kelley
I made this tonight to go with your Veggie Black Bean Enchiladas. I had to stop myself from eating it with a spoon, it’s that good. Thanks for the helpful instructions to have everything at-the-ready, because it does all go very fast.
Kate
Yes, it comes together quickly and can catch you off guard if you’re not ready! I’m so happy you enjoyed it so much, Kelley.
Fran Remes
Just made this ready for tonight! It tastes beautiful already!! I’m sooooooo looking forward to it! Also don’t underestimate the 3 tablespoons of olive oil! Your need it!
Kate
Thanks, Fran!
Amanda
Excellent! I used King Arthur gluten free flour blend.
Kate
Perfect. :)
Sara
I used this sauce to make veggie enchiladas for the first time. I made my own vegetable broth, and stuffed my enchiladas with the veggies that I used. I poured the sauce over the enchiladas and baked it…and it was honestly so incredible!! I can’t wait to keep using this recipe over and over again! So flavorful, and super easy.
Kimberly
Yum! I loved it! I used siracha-lime spice instead of chilli, and whew, delish!
Kate
Your version sounds great, Kimberly!
Alexandra
Thank you so much for this recipe. I’ve actually made it several times already, and have forgotten to take a picture or post a comment. This enchilada sauce has a mild well-balanced flavor. Most enchilada sauces are way too smoky, too spicy, or too much molè. This is especially great for my toddlers. Of course you can kick up the jet if you want with more chili powder or even adding some Serrano or jalapeño. The recipe as is is rich in flavor without being spicy. It is any “go to” enchilada sauce, and so simple to make!!
Kate
Thanks so much, Alexandra! And you’re right–this recipe is easily customizable to various heat and spice levels. So happy you enjoy it!
Kirsten
Fantastic! Easy & delicious. Making wet burritos but will soon make proper enchiladas. Thanks this will be in regular rotation at my house!
Kate
You’re welcome, Kristen!
Bhavi
Thank you for sharing recipie of sauce..
N m a vegetarian..that too jain..so will make some change in ingrediant while making..but its a great help to find some veg recipies..please keep posting veg recipies..
Thanks
Kate
I’m happy you like them, Bhavi!
matthew c
hey, can i use chicken broth instead of veggie?
Kate
Sure! Several other readers have.
Jeanne
I’ve made this 4 times already!! I’ll be making it again today (doubling it this time)…My hubby wants it on Everything!Simply Delicious! Thanks for sharing!
Lorraine
I tried your sauce and it is awesome! Thank you for you being talented and sharing!
Kate
Thank you, Lorraine! So kind of you.
Kelli
I made this with gluten free flour and used Chipotle chili powder. All organic ingredients.Came out phenomenal!
kittee
I made this! I loved it! My phone died while cooking and I didn’t see there was vinegar to add. It was fabulous without, but I bet it’d be a great addition. Thanks for this!
xo
kittee
kittee
I should add I made it with Bob’s Red Mil GF 1:1 flour and a combination of chipotle, ancho, and New Mexico chile powders for the chili powder.
Kate
Thanks, Kittee!
Megan
Kate you are great. I was eating at a Mexican restaurant and thought ” I wonder how to make enchilada sauce”. I googled it and found you! You even gave me a gluten free option. THANK YOU. I love your approach to food. I belrive exactly as you do about what we should be eating. I pre-ordered your book too. Just to be clear, I hate blogs, I always unsubscribe to emails, and never leave comments when I buy things. But you my dear are an exception. Again. Thank you!!!!!!
Kate
So glad you found what you were looking for, Megan!
Kalpana
I love this recipe! It’s awesomesauce!! I was just wondering if I could freeze the sauce and thaw when I make the enchiladas. Thanks!
Kate
I think you can! I believe other commenters have done so– you may want to browse through some of them here and see if anyone left a tip or two. :)
John Moore
This is the second time I’ve made your enchilada sauce after trying many many others, I am officially stopping my search! Thank you!
Made enchiladas with chopped smoked beef brisket, roasted chili peppers, black beans and brown rice! And cheese,And of course your sauce! Making me hungry writing about it!
Kate
Fantastic! I’m so glad you found what you were looking for, John.
KAREN R.
Katie’s enchilada sauce is delicious!! I will never buy commercially prepared enchilada sauce again. The only thing I would do is double the recipe so that you have more. YUM!!!!!
Kate
Thanks, Karen! That’s a common suggestion. ;)
Alex
What does the vinegar do to the recipe? Is it absolutely crucial?
Kate
Hi Alex, it just adds some complexity and extra punch to the flavor. It is not crucial.
Cal schadt
This sauce was delicious one of the best I’ve ever had! It will now be my go to and no more bottled sauce. Thanks for sharing.
Kate
Yes! Homemade is almost always better, right? Thanks so much, Cal.
Jesseca
Made this to pair with your veggie black bean enchiladas and loved it. It was a touch too sweet for our typical enchilada recipe but was a great pairing with the veggie version! Don’t leave out the cinnamon if you do make this.
Kate
Thanks, Jesseca!
Heidi
Hands down, my family’s new favorite enchilada sauce. I made it last weekend and was asked to make it again, but with enough for leftovers. Thanks!
Kate
Awesome! Thanks, Heidi. So glad your family enjoys this one.
Lisa
I have been trying different enchilada sauces. I tried this one and it was delicious. My son loved it so much, he asked me to make more this weekend. Thanks so much for the great recipe!
Kate
Hooray! Thanks, Lisa!
CariLyn
This sauce is awesome! Thanks for the detailed instructions… mine turned out just perfectly!
Kate
Great!
Kevin
My family loved this recipe. I stretched it to a 3-cup yield by blending one cup of vegetable broth with about 1/3rd of a red onion and one and a half tablespoons of chopped cilantro stems. I added that mixture just after the 2-cups of broth in the recipe and it turned it out really well. Thanks!
Marie Foreman
Hi
This enchilada sauce looks great and I’m going to try it out at the weekend when we have guests over.
A quick question – what is vegetable broth? It’s not something we use in the UK. Would a stock cube in water work?
Thanks
Marie
Swetha
Thank you for a truly delicious recipe. my kids and husband really enjoyed it
Kate
Wonderful!
Victoria
Hi Kate:
My daughter is highly allergic to garlic and it is very difficult for her to eat out at friends/restaurants. Unfortunately, garlic is one of those ingredients that is a hidden one because it’s not always listed. Even when the chefs try to be helpful & look up all the ingredients, it may not be listed; we have found that garlic is a hidden ingredient. Unfortunately, she gotten violently ill many times after she’s reassured the meal contains no garlic. Such is our problem with using chili powder!!! Is there any good substitute that can be used in its place? Any suggestions? Love your blog & your recipes are delicious. Thank you, Victoria
Kate
Oof, that sounds tough, Victoria! I never considered how many food products have garlic in them, and certainly not how many don’t even list it. Here’s a recipe for garlic-free chili powder; that should be a perfect substitute!
Victoria
Kate, thank you for your quick response for making our own garlic-free chili powder recipe. I’m so thankful. I am aware of your new book & will be ordering a copy for sure. Love your recipes. Again, we thank you and wish you all the best.
Estella
I made this once. Made a single batch tasted it and quickly made a triple recipe. It was awesome gonna make again tonight
Kate
Perfect!
Sara
Oh. My. Goodness! This sauce is amazing! I am literally licking the spoon clean. Thank you!
Kate
Hehe! You’re welcome, Sara!
Stephanie
Um…I licked my plate.
Emma
Really love this sauce, came out lovely and smokey with just a hint of heat, I could eat this all day! Delicious- thank you
Kate
Yum! So glad to hear that, Emma.
Karen
I had no idea that it was SO easy to make enchilada sauce. I added a bit of cayenne pepper and some spicy chili powder at the end. Delicious! How long do you think leftover sauce will keep in the fridge?
November
Made this to use for a stir fry turkey enchilada! It was pretty decent. I added a bit more cumin and some all spice for extra flavor!
Kate
Yum! Sounds extra-spicy, November. Thank you!
Kim
Thanks! Tastes great and is simple. I admit I didn’t know where to start!
Kate
I’m so glad this helped, Kim!
Sara B
I am back for the second time to make this recipe. I had never made enchiladas before, I followed this recipe for sauce and your other recipe for enchiladas and they blew my mind!
Thank you for sharing this recipe!
Kate
I’m so glad you loved it, Sara!
Corinne
I know this an older recipe but I have made it many times and it’s very good. The cinnamon does add something. Sometimes I’ll add allspice instead.
I use a vegetable bullion cube (which obviously has msg), but hey I like the flavor.
Thanks Ms Kate!
Catherine
Made this today. The whole dish took quite a while because I made the salsa verde for the base of your enchiladas recipe, then the fillings, then this sauce. Next time, I’ll make cast quantities of the sauces and fillings and freeze some. It was well worth it, though. Really tasty.
Catherine
That should have read “vast quantities”!
Polly
Really great enchilada sauce! I had to substitute water instead of broth because I had none :( However it was just fine because I added some herb to enhance the flavor to mimic the veggie broth.
I’m from TX and this sauce is gravy-like, the kind you get on real Tex Mex enchiladas. I added a bit of smoked paprika otherwise stayed true to the recipe. Thank You!
Kate
Yum! Thanks, Polly. I’m happy this fit the bill!
Ken
This was absolutely fantastic and perfect. I love enchiladas and cook a fair amount but never thought about making my own enchilada sauce, but I had a lot of taco meat leftover after a cinco event, and I was tired of tacos. This really hit the spot! I didn’t have any chili powder so mixed ancho powder, chipotle powder and a little smoked paprika to fill the tblsp and it worked out perfectly. Added a tad more cumin to make up the difference as well. Thanks so much. I will use this often in the future.
Kate
I’m glad this is what you were looking for, Ken! Thanks so much for commenting.
Amanda
This was perfect, and I couldn’t believe how EASY! I’m never going back to canned again! Definitely the best enchiladas I’ve made. Thanks Cookie and Kate!!! In have this picture on IG, which I’ll tag you in. ;)
Amanda
Also added a touch more cumin and smoked paprika to this recipe, because I always add more cumin, and I looooove smoked paprika. ;)
Kate
Yes, I think I saw that one, Amanda! Great photo. Farewell to canned enchilada sauce!
Stephanie
This is the best enchilada sauce I’ve ever had. Store bought tastes terrible compared to this, and even other homemade recipes. I could literally drink this out of a glass. I smothered my eggs with it and it was delicious. I think I could put I on any food and make it delicious. I made one change-I used beef broth because that’s all I had. Thank you for making my day delicious.
Kate
You’re welcome, Stephanie! This stuff is addictive.
Shannon
Can this be made without oil? Has anyone tried that yet with success?
Kate
Hi, Shannon! I haven’t tried it without the oil, as it is a pretty important part of the process. I know one reader has subbed coconut oil, and that seemed to work out. Sorry I couldn’t be more helpful!
Jackie
very good, my whole family loved it.
Kate
Wonderful!
Shannon
I’m Mexican and grew up eating homemade Mexican food. This is the best enchilada sauce I’ve ever had and it’s so easy to make. I just omit the tomato paste and instead of regular chili powder I used New Mexico chili powder. My family loves it! Thanks for sharing it.
Kate
Yum! I’ll have to track down some New Mexico chili powder. I’m so glad you enjoy this, Shannon!
Autumn
This recipe was super simple and budget friendly! The flavor was fantastic, and made enough to cover about 3-4 enchiladas.. I. Added ginger as well.
I used this last night with my black bean and rice enchiladas, and will be using in the future. :)
Kate
Ginger is such a creative addition, Autumn! I’ll have to try that next time for some extra warmth and kick.
Kristy
Hi! This was fantastic! I want to make a bigger batch. Can I just double the recipe and get the same?
Thank you
-kb
Kate
I think so, Kristy!
Ellen Jeffries
06-04-17 National Cheese Day. What better than cheese enchiladas with THIS sauce! I made q double batch, exactly as directed, including cinnamon. I used dried, ground California Chili, rather than my usual McCormick Chili powder, to get a milder, more pure taste without added heat, spices, stabilizers. After a final taste I added an extra teaspoon of seasoned rice vinegar. (a pinch of sugar here would work also.) It was the BEST sauce with a perfect texture.
Kate
Awesome, Ellen! I had no idea it was National Cheese Day– probably because every day is national cheese day in my house. ;) I’m glad this hit the spot!
Ellen Jeffries
previous comment should show FIVE stars
Kate
Thanks, Ellen!
Melinda
I followed this exactly and found it very bland having neither much “spice” or richer flavor. It was also very very thick and needed to be thinned to get it to spread. I got it to taste OK by by adding about 4 fold more chili powder, some chipolte powder, and some MSG but I still would not call it even slightly spicy. It could be the chili powder I have, but it is pretty fresh… Looking at the recipe, it is probably not surprising that one tablespoon of standard chili powder was not enough for 2-3 cups of sauce though….
Kate
Sorry this was disappointing, Melinda. Chili powder is really variable– it comes in all strengths and with all different combinations of spices, so unfortunately, the results can be really different depending on what you have on hand.
Laura
THIS WAS GOOD! I tried so hard to enjoy 100% vegan recipes but I always missed ‘something’. I decided not to be this hard on myself anymore, and I’m glad I did! My boyfriend and I really enjoyed this recipe and I’m even going to make it when we invite his family over. Thanks, I subscribed and planning my next meal with your recipes ;)
xxx
Laura
Kate
I’m happy to hear you loved the sauce, Laura! I understand the vegan struggle– there are some things I just can’t do without.
Kathryn
I have made this sauce twice now and I’m never going back to store bought. My husband, who’s mom is from New Mexico, is very picky when it comes to Mexican food and he loves it! Thank you!
Kate
Hooray! Thanks, Kathryn. I’m glad it passed muster!
Kate
Hey Micah, I’m sorry to offend. I was only referencing MSG in regard to my mom’s very real MSG-induced migraines. I’ve read the articles that claim otherwise, but some people are legitimately affected by MSG and may be searching for an alternative. By mentioning it, I am trying to help those people find a recipe that will work for them.
Susie
I’m in love. This is my first attempt ever at making my own enchilada sauce. It turned out great. I used chicken broth because that’s what I had on hand. Plus I added about a teaspoon of sugar and some crushed garlic. My husband is an enchilada expert and he raved about my chicken enchiladas. I see more enchiladas in our future. Thanks for sharing this recipe. Yum!
Kate
Hooray! I’m so glad this exceeded expectations, Susie. Thanks for commenting.
Sylvia
Thank you, this is a great recipe! I was actually looking for a recipe for Chile Colorado and decided to use your Enchilada Sauce recipe as my base, instead of the usual recipe for Chile Colorado, since I didn’t have any dried chiles on hand. I have made your Enchilada sauce with only some slight variations, simply because I didn’t have tomato paste, on hand either. Instead I used 2 med sized very ripe tomatoes, and put them in my Vitamix and added 2tsp of natural vegetable base concentrate, along with enough water to make up the 2 cups of vegetable broth. Since this was to be Chile Colorado. I used your flour mixture, and dredged 1lb of beef, cut up as for beef stew. I browned it in the 3Tbs of olive oil over a med high heat for aprox.5-10mins until browned, along with 3Tbs of chopped onion, stirring to make sure everything browned evenly. I added the leftover flour mixture as well. After browning the meat, I added the vegetable broth to the pot with the meat mixture. Because I was using beef for stew, I simmered the sauce for aprox. 1 1/2hrs, until the meat was tender. My only regret is that I didn’t use 2lbs of beef instead of one! It turned out delicious! I will definitely use this recipe again for my Chile Colorado! It has turned out very well!
Kate
It sounds like your experimentation worked out beautifully, Sylvia! Thanks for including your notes and process.
Tania Chadwick
Fantastic recipe. A hit with the family. Thank you!!
Kate
So glad to hear this, Tania, thanks!
Lin
I made this for dinner and there were no leftovers! The sauce was so tasty everybody loved it. I won’t be buying any more store-bought sauce. Thank you for taking the time to share this recipe!
Kate
You’re welcome, Lin!
Katie
I know this is probably a silly question, but would using chicken stock instead of vegetable change the flavor much? Thinking of making this before I can get to the store and chicken stock is all I have on hand! >_<
Kate
I think it should work well! I’m a vegetarian, so I don’t have much experience with chicken stock but they are generally interchangeable.
Carla Clausen
This was so easy and came out full of flavor with a silky texture. Will definitely make this again and again!
Kate
Perfect! Thank you, Carla.
Colleen Turner
Hi.. I stumbled on your site looking for an enchilada sauce recipe.. I made this exactly as you posted, and loved it…everyone says their recipe is the very best one.. but this recipe really is. I posted your site at my Facebook account. I also really liked the look of a few other recipes and will be trying them too.. Happy Sunday. :))
Kate
Thank you, Colleen! I’m glad you enjoyed the sauce.
Krysta
This is a great sauce. I have been making it for a year now. I know it by heart. I use juice from pickled jalapenos instead of vinegar and I use a stock and milk mix instead of vegetable broth. When my husband had a stomach issue, I did not add any chili powder, but instead used cumin in its place. Your recipe is great!
Kate
Thanks, Krysta! I’m glad you could adjust the spices to fit your needs, too.
Mary Jane
I made it following your recipe but added 1 diced onion and 2 cloves of garlic to the oil before adding the spices. It is heavenly!
Kate
Thanks so much, Mary Jane!
Sandy
This is incredible! Made it exactly as written. Thanks so much for this recipe!
Kate
You’re welcome, Sandy!
Amie
This sauce and Veggie Black Bean Enchilada’s is sooooo good! Nailed it first time as the recipe is really easy to follow. It makes a lot of sauce but covers the enchiladas well for when they are in the oven. Delish! Thanks for the amazing recipes and inspiration. x
Kate
Hooray! I’m so glad you loved this, Amie. This sauce freezes well, too!
DON
I doubled the amount as I was cooking for more. I liked the sound of this as there was no chopped tomatoe or tomatoe sauce. It taste better than tin. Thank you.
Kate
You’re welcome, Don!
Tammy
This was delish as is! Love it!
Kate
Thanks, Tammy!
Nikki
This was so easy to make and worked wonderfully for the chicken enchiladas I made. I don’t like most red sauces, but this was a huge hit with both my boyfriend and myself.
Kate
Great! I’m so glad this was the perfect complement to your enchiladas.
victor morrison
Thank you. Was the best enchilada sauce we found!! Love The flavor! Vegan is simply the best!! Making enchiladas this very moment.
Kate
Awesome! I’m so glad you found this one, Victor.
Christina
Made this enchilada sauce for my family and they loved it. My husband prefers homemade sauces because I can suit the spiciness to his needs. I didn’t have any tomato paste on hand so I substituted 1 tablespoon of ketchup instead. Thank you for the recipe!
Christina
Oh! Forgot to mention I also substituted beef broth as I made beef enchiladas. So ketchup for tomato paste/beef broth for veggie broth.
Kate
You’re welcome, Christine!
Karin
This is yummy – thank you!
Kate
You’re welcome, Karin!
Margaret
Tried many. this is the best. Easy and great taste. Will make it again.
Kate
Great! Thank you, Margaret.
Susan
Homemade Enchilada Sauce was delish! and we knew exactly what went into it. Even better. It was silky smooth and rich with flavor. I used the the leftover sauce to make a quick lunch of rice and beans later in the week.
Kate
I’m so glad, Susan!
Sheri
Three years ago, I moved to Germany from the U.S. and the thing I miss the absolute most (in regard to food anyway) is Mexican food. It’s so difficult to find the proper ingredients to make your own and the rare Mexican restaurants are a total joke. That being said, I was desperate, and I have to be honest… I really believed this sauce would be awful. I’m sorry to have doubted you, but I thought the only way to make red enchilada sauce was to use chilis in adobo. I’m ECSTATIC to say that this sauce knocked my socks off! I’m so happy that I can now make enchiladas at home!
To top it off, my very picky German husband loved my enchiladas so much that he said, “I would really like to eat a third one, but if I do, I’ll explode!” YIPPEEEEEEE! You have made my day!!!
Kate
Hooray! I’m so glad this exceeded expectations and brought a bit of home to you in Germany. :) Happy to hear it was a hit with your husband, too!