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 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
danielle eastburn
Love your recipes and this one was no exception! I was sorry that I didn’t make a double batch.
Wondering if you have a got to recipe for homemade vegetable broth that you can share.
Kate
I’m glad you loved it! I don’t have a broth recipe, sorry!
Dawn-Marie
Hey Danielle, I should have replied here but put it in the main feed. There are some tips for homemade veggie broth somewhere along here under my name.
L.M.
Enchilada sauce is one ‘em things I never knew you could make at home.
But this recipe changed all that.
This’s a very good recipe thank you for enlightening me and teaching me.
Kate
I’m glad it changed it for you, L.M. Thanks so much for your review!
Rachel Davis
I made this sauce the other night for dinner and I will never go back to canned enchilada sauce. I did add cinnamon to mine and It was amazing!!! Even my picky 9 yo daughter who refuses to eat the canned sauce so I always had to make an extra tray of no sauce enchiladas for, ate this sauce and loved it! Even better I had enough to freeze and have on hand for the next time!
Kate
I’m so glad you made it! Thanks for sharing, Rachel.
Ken Peterson
Stellar recipe. My kids said it’s the best enchiladas they’ve ever eaten. We make with boneless skinless chicken thighs cooked and chopped rolled in flour tortillas. Mexican cheese blend from any store and we’re set.
Kate
Hooray! I love it. Thanks for your review, Ken!
Katie
Super awesome! Used it to make enchiladas with flour tortillas and various roast veggies and it turned out awesome (about 20 mins at 375).
Kate
Fantastic, Katie! Thanks for your review.
Revka Stearns
This is my go-to enchilada sauce recipe. My family loves it. Thanks for sharing.
Kate
You’re welcome!
Nicole
How do you think this would turn out with no flour? Too runny? Bad flavor? I’d rather leave it out. Thanks in advance!
Kate
It will be really runny. It’s really a small amount and helps give it some thickness. If you need it to be gluten free, a gluten free flour will work well.
Kim
I am grain free and use a bit of gelatin or Konjack root to thicken. You could also use a small amount of coconut flour, such a small amount needed it doesn’t really change the flavor. This is my go to recipe for enchilada sauce!!
Jeff Morena
I never thought about making my own enchilada sauce from scratch – I’ve always used the car/jar brands – not any more! This amazing recipe was so easy to make! I made my own rendition by using a combo of ground chile (Mexican, Pasilla, Ancho, Chipotle & Arbol)…GAME CHANGER! Thanks so much for sharing!
Kate
You’re very welcome! I agree, game changer for sure.
Carrie
I was making another enchilada recipe and the sauce was awful, so I quickly found yours. I’ve used your recipes before and just knew it was going to be good…and I was not disappointed! The cinnamon was a perfect add. Thanks, Kate, for saving the meal!
Kate
You’re welcome, Carrie! Thank you for trying it.
Patricia
I have made several enchilada sauce recipes I have found online and this one is the best, by far. I will be keeping this recipe and sharing it with family and friends. Delicious!
Kate
Love that, Patricia! Thanks for your review.
Gwyn and Finn
You saved my enchiladas!! With no tomato sauce and 2 cans of tomato paste in my pantry I was worried about finding an enchilada sauce that I could make. Yours is perfect!
Wonderful subtle heat and sweet. The cinnamon and apple cider vinegar were a nice surprise. I will trust your recipes moving forward.
Thanks!
Kate
That’s wonderful! Thanks so much, Gwyn.
Kelli Dockhorn
I made this recipe a few months ago and it was a big hit. Thank you so much. I’m pretty sure I substituted the vegetable broth with chicken broth, as I never have a vegetable broth in the house, but I don’t remember for sure. Does this sound like a good substitution?
Kate
I think others have tried it and it’s worked. Since I’m a vegetarian, I wouldn’t be able to give thoughts on flavor sorry!
Kelli
I went ahead with it and the sauce was great – enchiladas were a definite success – thank you Kate!
Angela Chadbourne
Hi Kelly, I subbed chicken broth and it was great. I love this receipe.
KELLI
I tried it too, and it was delicious! Thanks Angela!
Lisa
I haven’t made this yet but it looks great. Can the sauce be made with Cassava flour or another grain free flour? I am not gluten intolerant but all grains intolerant and I would like to make this if there is a good substitute. Please let me know. Thank you!
Kate
I’m not sure, sorry! I would say go with what you have used to substitute flour in the past and give it a test. Sorry I don’t have more experience for you.
Peggy
A great recipe. This is the second time I have made it, only this time I doubled it so I can freeze half. I double the tomato paste measurement. Thanks!
Michele
I also doubled the tomato paste! Definitely will not be going back to store bought sauce — this was so easy and delicious.
Kate
This is a great one to freeze! Thank you for sharing, Peggy.
Ashley Waddell
Tried and true! This recipe is a staple in my house and it never disappoints. I love that the spices are sauteed first. It give the sauce an extra special flavor. Thanks for sharing your recipe!
Kate
You’re welcome! I’m happy you tired it. Thanks for your review, Ashely.
Jonna Rane
So I’ll admit it: I messed up and misread this recipe; instead of 1 tablespoon of chili powder, I got mixed it up with the line above that called for 3 tablespoons of FLOUR. I’m sure you can see where this is headed… :-P
Back when I lived in the US, I think I would have gotten away with adding 3 tablespoons of chili powder – not sure what they do to chili powder over in the UK, but although the FLAVOR of the sauce was amazing after my lopsided proportions, the resulting level of spiciness was almost painful to me, and I’m a veteran spicy food lover!! :-(
My homemade chicken enchiladas for NYE dinner were facing ruination, but I remembered that when spicy food is too much for your palate, drinking milk can help. I figured I would try to salvage the now too-spicy sauce by adding some double cream (similar to cream fraichê or heavy whipping cream); things couldn’t get worse, right?!
Happily the fix worked brilliantly, the sauce tasted AMAZING and as a lucky side benefit, the additions resulted in me having extra, which was ultimately necessary for the ridiculously large qty of enchiladas I made!! :-)
So yes, 100% my mistake, and no, the fix wasn’t “elegant”, but in case others are facing the same situation, below is what I added, after (correctly) following all other instructions. I will definitely be making this recipe again, but I’ll be sure to add the correct amount of chili powder this time. Still debating whether to add the cream though, as it was very tasty!
To reduce spiciness level (after adding triple amt of chili powder called for):
-1 cup of cream
-1/2 cup water
-cumin to taste (just to bring a little more roundness to the flavor, which had initially been completely consumed by the chili powder!)
-corn starch to thicken (a little at a time, well-whisked into the sauce to prevent lumps)
Kate
Oh no!! I appreciate your detailed comment. I know this will be helpful to others. Chili powder sure varies in different countries!
Angela Chadbourne
This was delicious. Iused this as the sauce for your Roasted Veggie Enchilada Casserole. I loved the flavors. I cannot wait to try topping the leftovers with avacado or sour cream.
Kate
Great!
Kristi
I don’t have veggie broth. Can I use chicken broth?
Kate
I know that has worked for other readers in the past!
Hash
Hi would this work with just using water versus A broth?
Candace L
I had my doubts but you were right on target with this recipe! Cinnamon!? Oregano!? I was not disappointed. A bit out of my comfort zone but they were incredible in this recipe! Found myself darn near licking the plate and I only made cheese enchiladas. Thank you!
Kate
So happy to hear that! Licking the plate worth, yes! I appreciate the review, Candace.
Marie
This recipe is so delicious! The flavors are on point. It tastes like the red sauce you get at Mexican restaurants. Definitely a keeper.
Kate
Great to hear, Marie!
Kait
This was amazing, thank you! I was surprised how much it blew the other enchilada sauces out of the water, even though it’s a very simple recipe with the typical ingredients. I guess the secret is your ratios. I did however omit the oil, vinegar and black pepper (forgot the last two), and for the flour I used about 5 TBSP chickpea flour, and 1/2 TSP tapioca starch for thickening. Everything else was the same and the flavor was perfect. This is a keeper!!!
Kate
Wonderful to hear, Kait! Thanks so much!
Jan
Have been looking for a good sauce. Best sauce I’ve ever tried! Thank you!
Kate
You’re welcome, Jan!
Z Man
Spot on for a traditional red enchilada sauce. Sooo good. It was a good use of my veggie stock I had frozen in the freezer. Dried herbs worked out perfectly and the olive oil roue gave it the velvety texture. This recipe is worth making each time I need some enchis!
Kate
Thanks for trying it, Z!
Lana Danaher
Good recipe as is. Second time I a made a couple changes and liked it better. Rather than add vinegar, I used a Chile lime seasoning typically used in Mexico for papaya but it’s really good with chicken, and I also added a little cilantro, green Chile’s, and petite diced tomatoes. My filling included leftover baked brown rice as well as chicken, corn, onions, and black beans. Otherwise I made the sauce and casserole as she did.
Kate
Thank you for sharing, Lana! I’m glad you were able to make it work better for you.
Sara Withers
Could this be used in another recipe that calls for a can of red enchilada sauce?
Kate
Absolutely, Sara!
Ashley Whitis
I did NOT want to make homemade enchilada sauce tonight. I opened the can I had in the pantry and it looked old and unusable. I Googled and found your recipe. The instructions were easy, the pictures helpful, and your insightful comments spoke to me. So tonight I DID make your homemade enchilada sauce and it knocked my socks off. It was SOOOO good. SO good. My family raved about it. This will now be a staple for us. I will NEVER buy enchilada sauce again. Well done madam.
Kate
I’m glad you found it and it was worth the extra effort! Thanks so much for your comment, Ashley.
Jody Doyle
I have had stomach problems with canned enchilada sauce for a few years but never from a restaurant. I’ve been missing enchiladas and tamales in my dinner meal plans, as has hubby. I made your recipe last night and it was so very good, but I was still quite skeptical about it causing pain for me. I am happy to report that I am pain free! I can now add those foods back to our meals! I didn’t have vegetable broth, so like some others, I used chicken broth. I made a huge pan of enchiladas and the only things I’ll do different is make a double batch of sauce next time for the amount of enchiladas I typically make (we like leftovers) and perhaps add a little cayenne. This sauce had very good flavor and the consistency was perfect. A bit more time consuming than opening a can, but so well worth it! Thank you for the recipe.
Kate
I’m happy this recipe worked for you, Jody! Thanks so much for reporting back and letting me know it’s worth it!
loretta
Enchilada recipe ….OUT STANDING
Kate
Thank you, Loretta!
Irene Vera
Tried this recipe and was a hit,loved it cause it wasn’t so strong in a chili flavor. Thank you.
Kate
You’re welcome, Irene!
Carrie
Hi Kathryne, I just made your recipe. It is sooo good. I have never left a comment before on Pinterest! I used arrowroot powder and mixed it with the spices and added a little cold water. I mixed the oil, chicken bone broth and tomato paste, brought it to a boil and poured in the spice mixture and it thickened right up. Our fam is trying gluten free for a little while. I used gluten free casava flour tortillas for enchiladas. your sauce made the dish! and it was so easy. Thank you.
Kate
Thanks for sharing Carrie!
Angela
Thank you so much for your leg work on this one! My recipe called for three cans of enchilada sauce..oh boy..but your recipe was terrific! The explanation of the process is locked in my mind and the smooth rich sauce was very satisfying. Hubby and kids all approved! I’ll be doing this again and taking a look for your other recipes as well. Thanks!
Kate
You’re welcome, Angela! I’m so glad you enjoyed it, as well as your family.
Rita
Loved the recipe but was wondering how long can i keep it in the fridge?
Kate
It should keep well, covered for 3-4 days.
Kay Bertholdt
I have been making your enchilada sauce for a long time. Ever since I found your recipe. It is excellent. Both my grandchildren love it and one likes it hot and the other not so hot. It works for both. Thank you.
Kate
Thank you for sharing, Kay! I’m happy to hear you have been loving this sauce for awhile now.
Melisa
I made this using the broth from our left over black bean soup and it turned out amazing! I also added 1/8tsp cocoa to the spices. So good!
Kate
Thank you for sharing, Melisa!
Elizabeth
Once assembled, this recipe is a snap, and absolutely delish! I have made this a few times, and now its my go-to enchilada sauce. Fan favorite in this house
Kate
I’m glad you loved it, Elizabeth!
Doug
Follow her recipe. Beautifully simple that should repeat without deviation.
A bravo for this sauce!
Kate
Thank you, Doug!
Pooja
Could you substitute tomato sauce for the tomato paste? I know you mentioned at the top that just tomato sauce was too runny – did you mean if you substituted it for the paste or in a different enchilada sauce recipe altogether?
Kate
Your sauce won’t turn out quite the same – if you substituted it.
Ellen
I thought it was horrible, it tasted like glue, spoiled my whole dinner! Very disappointed. I gave it a 1 because that was the lowest rating I could give it on your 5 stars!!
Kate
I’m sorry to hear you didn’t love this one, Ellen. I appreciate the feedback. I’m not sure why it would taste like glue. Very strange!
Betty
My guess if it tasted like glue… the flour wasnt cooked well enough or something was mismeasure. A uncooked roux taste vile! Like… glue
Made for the first time today yum! Excited for supper.
Cassandra Creelman
I make cheese enchiladas regularly but I’ve never made the sauce myself. This was wonderfully simple but my flavor was off, probably because of the dark chili powder I used. I added a teaspoon of Better then Boulion and a tablespoon of both sugar and butter. Delicious.
Kate
Thanks for sharing, Cassandra!
James Craig
Just wanted to say I Actually Made 3 gallons Today and was extremely good for A Group of VIP Clientele
Kate
Wow! That’s a lot of sauce. Thanks so much for your review.
Pierrette Kolodzinski
Easy to make and very tasty. I had only one can of prepared enchilada sauce but needed two. THIS is so much tastier than the canned. Takes more time to find the spices than anything. THIS is a keeper. Thanks
Jen
Who knew?
ZERO weird ingredients, hours slaving over a hot stove in the middle of summer, blazing sun on my back, grinding chilis, swatting flies. Yet, this enchilada sauce is similar to Chayetta (the ancient lady next door) makes.
She tries to teach me, but there’s something not exactly rigt
Thank you for a tasty, easy sauce recipe
Kate
Your welcome, Jen! Thanks for your review.
Leanne
How would this take being reheated with leftovers? I usually take leftovers to work the next day but wondered if this is okay to be reheated once made? x
Kate
You can reheat this, Leanne. Thanks for your review!
Jodi
So good my husband wants to drink it like a cocktail.
Kate
That’s hilarious, Jodi! Thanks for your review.
Sandra Tortorella
I always loved my mother’s chili powder enchiladas and it was the one request I had when she came to visit me last month from south Texas. Tonight I decided to make them for the first time ever. I used your recipe. My husband is laying on the sofa in a food coma! I followed your recipe exactly and it is so yummy!!! It isn’t my Mama’s, but nothing ever is, right? Thank you!!!
Kate
You’re welcome! I’m happy it past a tough audience.:)
Dawn-Marie
Just about to make your sauce. I saw in the comments somebody asking about homemade veggie broth. It is super easy. If you cook with a lot of vegetables you will have a lot of trimmings and peelings that are clean but not something you’re going to put in the dish you’re preparing. Like the tough outer bit of the onion just below the brown skin, the chopped off ends of the mushrooms, carrot ends and wimpy celery stalks, cilantro and parsley stems, even droopy lettuce leaves. I keep a 2 gallon Ziploc bag in the freezer and everyday throw the discard veggies in there. Nothing mushy or rotten. That goes in the compost. When the bag is full I dump it into a giant stock pot, fill it with warm water, and put it on to boil for however long I have the patience for. 45 minutes or so? I let it cool, strain it, and freeze it in a variety of carton sizes. It might sound like a lot of work but it’s just one of those things I do while I’m cooking other stuff. I always have veggie stock on hand this way. On the rare times I run out, my niece taught me the trick of mixing a tablespoon of nutritional yeast into a cup of water. This makes a great instant backbone stock for almost anything flavorful, with no MSG.
Kate
Thank you for sharing, Dawn!
Jeens
Love this recipe! I constantly make this when I’m having a dinner party. Thank you!
Kate
You’re welcome, Jeens!
Rain Frances
Thanks so much for this recipe, it was absolutely delicious! My bf made it for us, minus some of the spices for my portion. He made his portion to the letter and we were both very happy with the results!
Kate
Wonderful, Rain! Thanks for the comment and review.
Julie
Tried this sauce tonight. Most Excellent!!! Thanks so much for experimenting to find just the right flavor.
This recipe is going in my recipe book.
Kate
Love to hear that!
Jess
is it possible to make this without the flour at all? We are doing Whole30 now and flour (and flour substitute) is not allowed… could we use cornstarch as a thickener maybe?
Kate
It would be really runny. It may work with cornstarch, but I’m not sure. Maybe see what the other readers might have tried by searching the comments (CTRL+F).
Marda
This is a great recipe. I use “Better Than Bouillon No Beef Base” or their “No Chicken Base” instead of the vegetable broth in this – makes it even better! And it is a vegan product.
Kate
Thanks for sharing!
Jim Ramsey
Absolutely wonderful sauce! Love it! Made it today to pour over a baked chili rellenos dish that turned out so great. I used pure ground new mexico chili powder instead of regular chili powder which I find a little bitter and salty. Otherwise followed your recipe exactly.
Many many thanks for the effort you put in to master this sauce.
Kate
You’re welcome, Jim! I’m excited you loved it.
Arleen
Do you think I could use lemon juice in place of vinegar? I’m allergic to vinegar.
Kate
Or you could try lime too. Let me know what you think!
Janice Munson
I love this recipe! The flavor is rich & deep & I love that I can make it fresh when I want it! Thanks for such a great recipe!
Kate
You’re welcome, Janice! Thanks for letting me know you love it.
Shea
This is my all time favorite sauce! Simple to make and so much better than stire bought.
Kate
Thanks, Shea!
Mark
Long time eater first time meal prepare family member first time tried a lot like tomato gravy alot harder than picking up a can but we’ll worth it. Thanks
Kate
I’m glad you thought it was worth it, Mark!
Sarah
This tasted fantastic! I made this to go with your veggie black bean enchiladas! Didn’t even think to make my own enchilada sauce until I saw your recipe. Thank you! I will make this again. I liked it with the cinnamon. :)
Kate
Sounds delicious, Sarah! Thanks for your review.
Archena Dave
I can make this without the garlic. And it is still so good.
Kate
Thanks for your review, Archena!
Meryl
My mom was looking for a enchildda recipe while talking on the phone. I’m in Seattle and she is in Milwaukee. I told her the recipe over the phone and in less than 10 minutes she made the recipe. Seriously. Pulled the enchiladas out of the oven no less than 5-7 minutes later and it was ready. My Dad is the enchilada expert and he said they were amazing. My mom said she is never using canned sauce after trying this recipe.
Kate
How fun! Thank you, Meryl.
Gina
I usually dislike red enchilada sauce but this was a really yummy recipe and so easy to make as well. I need it a little spicier though. Any recommendations? I’m thinking a little ground red pepper.
Kate
You could add a little more cumin if you need more kick. Thanks for your feedback, Gina!
Abbey
Kate,
I have made this sauce several times and absolutely love it! It is my go-to enchilada sauce. I could literally drink this stuff! The sauce comes together quickly and easily and the flavors are on-point. And I love the touch of vinegar at the end. Superb! Thanks so much for sharing this awesome method and recipe.
Kate
I’m so glad it’s a go-to for you, Abbey! Thanks for sharing and for your review.
Sambam
OMG 100% recommend makeing this I swear best enchiladas I have ever made. I made a batch before adding it to my Crock-Pot chicken I was making. It was so addicting I could not stop tasting because it tasted so good. I added it to my Crock-Pot chicken and the enchiladas the chicken was going in. So delicious. I’m probably never going back to canned after this.
Kate
Thanks, Sambam!
Ilza
I just made your enchilada sauce. Having traveled a bit, and knowing tastes differ by region, I was surprised this came out so great! I live in deep, south Tx, near the border. Your sauce is very close to what our restaurants make. Not having veg.broth, I used a can of chicken. Besides, I think chicken would be better anyway. At first, I forgot the vinegar and thought it needed something. Then I looked at your recipe again. That took care of it :-) Except, next time, I’ll try white instead of the cider vinegar, and maybe a little less. Also, I imagine fresh garlic would also put this over the top. Nonetheless, it is a super sauce! My husband is from Mx. He’s out of town, but when he gets back, I’m making this for him. Thank you so much for sharing!!!
Kate
Thank you for sharing!
Brianna
This is amazing! Whisking the tomato paste with the dry spice mix is a bit tricky but totally worth the effort. I don’t think I will ever buy canned enchilada sauce again.
Kate
Thank you, Brianna!
patty
I was looking for the perfect enchilada sauce and I found it! It was quick and easy to make, filled the house with the smell of deliciousness and was so good that my husband even commented on how good it tasted! I will definitely make this again (actually I already have as I wanted some additional sauce for my leftover enchiladas)!
Kate
Thank you for sharing, Patty!
Kristine
Absolutely fantastic recipe!No more shop sauces. I have made couple of your recipes, and they always very delicious.
Kate
Great, Kristine! Thanks for your review.
Liz Palka
I love how simple this recipe is and how Kate starts with tips, such as prepping the dry ingredients. I always run into trouble with that while making recipes!
However, my enchilada sauce is not living up to the stellar reviews this recipe has. I am almost certain this is something I did, as I don’t think husbands would be offering to drink this sauce as a cocktail if that weren’t the case. Kate, how should I troubleshoot? I am wondering if I didn’t let the dry mixture cook in the oil long enough? I used white whole wheat flour. They weren’t even tablespoons. Maybe I put too much in? Not enough salt?
Unfortunately, my sauce lacks the usual kick and tang of other enchilada sauces. I did add more vinegar and that seemed to help.
Kate
I’m sorry you didn’t love it! Did you measure it to what was indicated? If you don’t follow the measurements, it will be lacking. You can always add more of your favorite spice if you like.
Denise
Love this recipe I use it all the time. My husband even helps. I substitute chicken stock in case I don’t have vegtable. Your the best!
Kate
Thank you, Denise!
Laura
My first c+k recipe and still one of my favorites! Worth the (minimal) effort, and great to use for all kinds of stuff if you have leftovers.
Kate
It’s a good one for sure! Thanks for the review, Laura.
Heidi
This recipe is epic!
Kate
Thank you, Heidi!
Sara Ponto
This sauce is seriously amazing!!!
Kate
It is so good! I’m happy you agree. Thanks for sharing, Sara.
Miriam
My family absolutely LOVES this enchilada sauce! Thank you so much for sharing this recipe!
Kate
Fantastic, Miriam!
Kasey
I love this. We had to start gluten and dairy free eating for my daughter- so no more canned sauces. This recipe is so simple and amazing tasting. My daughter love enchiladas and request them for dinner often (age 2 and 5). Thank You
I usually double and freeze half, but does anyone know a way to make in large quantity and can it????
Kate
I wish I had canning advice for you, sorry! It does freeze well, as you know and still keeps a while.
tina boslego
Hi, I just wanted to let you know you can quickly bathe the tortillas in the sauce and you won’t have the dried out, sauceless portions of tortillas on the sides.
Kate
Thanks for sharing, Tina!
Ken Kaires
Excellent Sauce.I also added drop of reaper pepper paste for a little kick. This ones a keeper. I also used chicken broth since I was out of vegetable broth. Thankyou
Kate
Thank you for sharing, Ken!
Desiree Dow
This recipe is so easy and SO good!
Kate
I’m so happy you loved it, Desiree!
Helene
This recipe was fantastic! All of the ingredients were in my pantry and it literally took 15 to make. It blows away canned sauce and would hold up to any Mexican restaurant! Can’t wait to see what else you have up your sleeve!
Kate
So great to hear, Helene! I’m always working on something! Sign up for my newsletter so you can stay the most current on what’s coming to the blog!
S
Great and easy recipe! Thank you! I used it in a casserole that called for enchilada sauce but this recipe is better than canned.
Kate
Thanks for sharing!
Amy @ FitnessMeetsFrosting
OMG this recipe was perfection! It was so easy to make and tastes like authentic enchilada sauce! I used it with Hummusapien’s vegan enchiladas, but I know it will be perfect for chicken enchiladas for my husband!
Kate
Great to hear you think so, Amy! Thanks for your review.
Polly
Nothing short of awesome! I had run out of tomato sauce to make my standard sauce and was intrigued by your broth-based version, especially since I’m not a huge tomato fan. I was also a little skeptical since my family loves tomatoes and my standard sauce, so I wasn’t sure they’d be sold.
We all LOVED it! The Mexican spices shine through without as much tomato. My husband thought it tasted more authentic and wondered if Mexican restaurants use broth instead of tomato sauce. A definite keeper. Thanks so much, Kate!
Kate
Hooray! I’m so glad you loved it and you thought the spices shined through.
Cheryl Dickerson
Wonderful and easy! I just had to make some adjustments for 2, Thank you so much, I got tried of buying those expensive cans with little humph. I appreciate you!
Kate
I’m glad you liked it, Cheryl!
Mary
Best recipe ever and I’ve tried many!
Kate
Thank you, Mary!
Allie
Absolutely FANTASTIC recipe! All measurements are spot on. Very easy recipe and tastes amazing! Made a double batch for a quick midweek meal down the track. Thanks so much for broadening my “from scratch” skills! No more store bought for this gal.
Beatrice
I have not made enchilada sauce from scratch before but this is by far the best I have ever tasted! So very simple and quick! I used the sauce for smothered burritos, I also love to dip tortillas in it or pour over rice!
Kate
Sounds delicious, Beatrice! Thanks for your comment and review.
Carrie
Thank you for this easy to follow recipe.
Kate
Thanks for your review!
Alexis
So good!!!! My husband asked me to add this to our recipe book and wants it again next week!!! Super easy to make!!! Thank you for sharing!!!!!
Kate
That’s great! Thanks for sharing, Alexis.
David Schroeder
Great recipe, won my South Texas Border raised wife’s approval and made me look like a champ. Thank you
Kate
I love it! Thanks for your review.
Amber
Can I use chicken or beef broth instead of vegetable broth?
Kate
Sure, Amber. I believe others have and liked it.
Nancy B
Since I didn’t have the vegetable broth and I was making a dish with beef, I used a beef broth and it tasted just fine.
bruswayne
Hello
I Read your article. Thanks for sharing such beautiful information, and I hope you will share some more info about Mexican Food. You wrote really very well, I really like your blog and information provided by you. I appreciate your work.
Thanks
Kate
Thank you!
Nancy B
This enchilada sauce is exactly as you described it and tastes marvelous! Way to go and thanks!
Kate
Thanks for your review, Nancy!
RKK
My family loved it!Said it was the best enchiladas they’ve had!
Kate
Hoorary! Thanks for sharing, RKK.
Claire
I love this enchilada sauce. Have made several times. Making for my family and the littlest one can’t stand any spice so I used just a pinch of chilli powder and added sweet paprika. Used brown rice flour which works fine. Have also made without garlic powder due to my fructose intolerant partner, still tastes good, but it’s better with the garlic. Tonight it’s going with bean & corn enchiladas.
Kate
Thank you for sharing what other flour you have tried!
Brooke
I have made this several times now and most recently we made enchiladas for a friend with health problems with this recipe… Everyone always loves it! We follow it exactly and sometimes make the sauce a day ahead, refrigerate, and assemble the next day. The sauce definitely thickens in the fridge!
Paul
Aldi recently discontinued their enchilada sauce and everywhere else was three times the price! I made this recipe and it was delicious and economical!
Kayla Goodman
Oh my god!! If I could rate this a million stars, I would! I never rave about recipes, but this one is soooooo good! I called my mother to talk about this recipe and I told my husband this should be called I’ve died and gone to heaven Enchilada Sauce!! Thanks for sharing!!! Its a stellar recipe. :)
Kate
Thanks so much, Kayla! I appreciate your review.
Samantha Janssen
This was soooo good!! Loved by the entire family. I put half the amount of chilli powder in and would go a little less as even though they loved it the kids did still find it a little on the spicy side.
Kate
Thanks for your review, Samantha!
Eloise
I think today I’ve made your recipe for the 7th time! It is delicious! I love Chicken Tortilla Soup and the way I make it calls for enchilada sauce – in the past I used canned or would try an enchilada recipe and forget it because the recipe never left an impression – your recipe is the exact opposite! Delish- I actually crave the flavor! I now make a double or triple batch, allow to cool and place the portions in quart size bags and freeze for my next soup or enchilada making meal.
Thank you for creating/sharing!
Kate
That is amazing!! Thank you for sharing.
Allison
This is the best recipe! Comes together quickly and taste infinitely better than store-bought. Thank you!
Kate
You’re welcome, Allison!
Susan Wight
I loved this recipe! The only thing I changed was adding a tablespoon or so of brown sugar to sweeten it slightly (I made a double batch and am so glad I did because my family lapped this sauce up).
Kate
Thanks for sharing, Susan!
Heather
This is absolutely delicious! I forgot to pin it the first time around and made another recipe one day… I regret that deeply! I am glad I found this one again, and have saved it! My question is, if I throw the excess in a mason jar in the fridge, how long do you suppose it is good without freezing?
Kate
I’m glad you found it again too! Thanks for your review, Heather.