While canned enchilada sauce from the grocery store is undoubtedly convenient, my customizable homemade version tastes far superior. And, since it’s ready in just 10 minutes, this easy recipe is doable on even the most chaotic weeknights. Quickly make it with pantry staples like tomato sauce, chicken stock, and chili powder to add so much flavor to your enchiladas.
This easy enchilada sauce recipe is so versatile, too! You can use it in dozens of recipes like stews, soups, breakfasts, and more. I like to make a double batch and keep half in the freezer for a quick and easy flavor booster. For more Mexican recipes, try my crunchy tostadas, cozy Sopa de Fideo, and grilled elote next!
Ingredients
Here are the main building blocks for making the best enchilada sauce. You can find the full list of ingredients in the recipe card below.
Tomato sauce — I promised an enchilada sauce recipe that was almost as easy as opening a can of enchilada sauce. This pre-blended pantry staple is what makes it possible!
Chicken or vegetable broth — I typically use chicken broth because I’m using this sauce to make chicken enchiladas but feel free to swap in a vegetarian alternative to make this sauce vegan-friendly.
Olive oil and all-purpose flour — these two ingredients form the basis of our roux, which is a cooked flour paste that helps to thicken sauces. Feel free to use any cooking oil (like avocado oil) if needed.
Spices — chili powder, garlic powder, ground cumin, cinnamon, and oregano add big flavor to the sauce with little effort. Chili powder is a spice blend containing several varieties of chiles and other spices like onion powder; this blend is an easy way to add lots of flavor without having to measure several individual spices!
Apple cider vinegar — a touch of acidity helps add depth and balance the flavor. You can also use white wine vinegar or lime juice in a pinch.
Enchilada Sauce Recipe
Equipment
- Medium pot
- Whisk
Ingredients
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon dried oregano
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock (480mL)
- 8 ounces tomato sauce (226g)
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
Instructions
- In a small bowl, mix to combine the spices.
- Add oil to a medium pot and place over medium heat. Once the oil is shimmering, add the flour and whisk in then add the spices and continue whisking for 1 minute.
- Pour in the tomato sauce and whisk to combine. (The mixture will be very thick at this point.) Then, slowly pour in the stock while whisking; continue whisking until smooth. Bring the mixture to a simmer, stirring occasionally with a wooden spoon. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in the vinegar. Season with salt and pepper to taste.
Notes
- Make sure to cook the roux for a full minute to remove the raw flour taste. This also gives time for the spices to toast and infuse the oil, making the finished sauce more flavorful.
- Whisk constantly while you add the stock. If you pour it all in quickly and at once, the roux can clump up and turn the sauce lumpy.
- The nutritional information for this recipe is for the full yield–3 cups of sauce.
Nutrition
How To Make Enchilada Sauce
1. Whisk the seasonings together in a small mixing bowl.
2. Heat the oil over medium heat.
3. When the oil is shimmering, add the flour while stirring constantly.
4. Add the spices to the flour mixture and continue to cook and whisk until fragrant, about 1 minute.
5. Pour in the tomato sauce and whisk to combine.
6. Add the broth or stock and whisk until smooth. Simmer until thickened, stirring occasionally. Remove from heat, then add the vinegar, salt and pepper.
Recipe Variations
- Adjust the spiciness. Make the sauce as mild or spicy as you like. For a milder sauce, replace some of the chili powder with sweet paprika. For a spicier sauce, replace some of the chili powder with cayenne pepper, chipotle powder, or hot paprika.
- Make a creamy sauce by whisking in a tub of sour cream. Not only is this a fun twist on classic enchiladas, but it’s also a delicious sauce for smothering burritos or using as a Mexican-inspired pasta sauce for chili mac!
- Swap the tomato sauce for canned crushed tomatillos. While this won’t make a true green enchilada sauce, it will be a delightfully tangy twist on the classic red sauce.
Can I use this in place of canned enchilada sauce in recipes?
Yes, you can use this in your favorite enchilada recipe that calls for the canned stuff! This homemade sauce is a 1-for-1 swap by volume. One recipe is roughly equivalent to three 10-ounce cans (about 1 cup) of enchilada sauce.
Ways To Use Enchilada Sauce
Once you have a batch of my homemade enchilada sauce made, you have so many options for how to use it! You can obviously use it to make the best chicken enchiladas but don’t stop there. It’s also a great addition to Mexican pizza, chicken enchilada soup, and Mexican lasagna. It can also be drizzled over nachos like a cross between hot sauce and salsa. Or, stir some into Instant Pot black beans or refried beans for a flavorful side dish. If you’re looking to spice up breakfast, use it as an easier version of my chilaquiles red sauce.
Pro Tips For Making This Recipe
- Use any type of broth or stock. This is a pantry-based meal, so use what you’ve got! Canned, boxed, homemade, or dissolved bouillon or bouillon paste all work. Just note that some broth or stock options are saltier than others, so be sure to taste the sauce before adding extra salt at the end.
- Don’t have tomato sauce? Mix together tomato paste and water in equal amounts! To make a cup, mix 4 ounces of each.
Frequently Asked Questions
Absolutely! When you’re measuring out your ingredients, whisk together 3 tablespoons of the broth with about 1 tablespoon of cornstarch and set aside. Skip the flour roux, cooking the spices alone in the oil for 1 minute to let them bloom. After the tomatoes and broth have simmered, whisk in the cornstarch slurry to ensure it gets fully incorporated. Continue cooking until the sauce visibly thickens, about 1 minute.
This homemade red sauce is excellent for meal prep. It’ll keep for 5-7 days in an airtight container in the fridge. For longer storage, freeze the sauce for up to 6 months.
If freezing, use a zip-top freezer bag laid flat to freeze into a sheet (which you can then store upright like a book). Or, make sure to leave at least ½-inch of headspace in a container for the sauce to expand. I recommend dividing it into three 1-cup portions (equivalent to one 10oz. can) so you can defrost only what you need when you need it. To use, allow to defrost overnight in the fridge and reheat in a saucepan or microwave to loosen as needed.
If you’ve tried this easy Enchilada Sauce recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Great Enchilada Sauce…homemade from scratch is so much better than store bought! Thanks, Preppy Kitchen for sharing this delicious sauce!