This homemade enchilada sauce recipe is simple to make. Forget canned versions; creating your own rich, flavorful sauce from scratch is surprisingly easy.

⏱ Time: 15 min
👥 Servings: 8-10
📊 Level: Easy
🥗 9 ingredients
️ Homemade Enchilada Sauce: Better Than Store-Bought! Enchilada sauce: craft this essential homemade recipe in under 15 minutes. Rich, flavorful, and perfect fo

Homemade Enchilada Sauce: Better Than Store-Bought!

Enchilada sauce: craft this essential homemade recipe in under 15 minutes. Rich, flavorful, and perfect for all your Mexican dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10
Course: Sauce
Cuisine: Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • ¼ cup chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 30 ounces tomato sauce (two 15 ounce cans)
  • 3 cups chicken broth

Method
 

  1. Heat oil in a large saucepan over medium heat. Whisk in flour and cook for 2-3 minutes while stirring until fragrant and nutty smelling.
  2. Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.
  3. Add tomato sauce and broth a little at a time, stirring between each addition until smooth.
  4. Bring to a boil, reduce heat to a simmer and let simmer 2 to 3 minutes or until slightly thickened.
  5. Remove from heat and season with salt and pepper to taste.

Notes

– For a richer, deeper flavor, toast your chili powder for an extra 30 seconds after adding it, before the liquids go in. Just be careful not to burn it.
– If you prefer a thinner sauce, you can add a little more chicken broth until it reaches your desired consistency. For a thicker sauce, simmer for an additional minute or two.
– This enchilada sauce can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For a richer, deeper flavor, toast your chili powder for an extra 30 seconds after adding it, before the liquids go in. Just be careful not to burn it.
  • If you prefer a thinner sauce, you can add a little more chicken broth until it reaches your desired consistency. For a thicker sauce, simmer for an additional minute or two.
  • This enchilada sauce can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Master this homemade enchilada sauce to bring authentic, vibrant flavors to your kitchen. It’s a simple step that makes a huge difference. Enjoy transforming your favorite Mexican meals!

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