• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipe Collections / Mexican / Homemade Enchilada Sauce

Homemade Enchilada Sauce

20 mins
| Leave a Comment |
5 from 3 votes
Jump to Recipe 04/20/21 | Updated: 04/20/21 | by Nora
Enchilada Sauce Image Pin

This homemade enchilada sauce is quick and easy to make – perfect for when you can’t get to the store, or if you want to make enchiladas completely from scratch!

You can make this recipe as mild or as hot as your family prefers, which makes it great for those with sensitive palates, young children… or those who can never get enough of spicy food!

glass measuring jug with enchilada sauce surrounded by cilantro and corn tortillas

Enchilada sauce from scratch

  • This is an easy and convenient recipe for those of us who want to make as much as possible from scratch, or for those of us who don’t have easy access to canned enchilada sauce.
  • You can make this recipe very spicy, or completely mild to accommodate your family’s taste and needs.
  • Cook up a double batch and freeze half for later!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for enchilada sauce with text labels
Ingredients for homemade enchilada sauce: Chicken broth, olive oil, flour, chili powder, tomato paste, dried oregano, ground cumin, onion powder, garlic powder and salt.

Ingredient notes

  • Chicken broth: Feel free to use vegetable broth if you need the recipe to be vegetarian or vegan. I do not recommend using beef broth in place of the chicken broth, as it is too intense.
  • Chili powder: Use your favorite chili powder here; a Mexican chili powder is obviously preferred. If you want a completely mild sauce, use all ground paprika in place of the chili powder. For a medium-spicy sauce, replace half of the chili powder with ground paprika.
  • Flour: I strongly recommend using all-purpose flour. Whole wheat flour will not work as well. With gluten free flour, you need to be careful which one you use. I know you can use King Arthur multi-purpose gluten free flour, but some other flours could gum up when trying to use in a roux.
  • Tomato paste: If you don’t have any tomato paste on hand, you could use ketchup as a quick and dirty substitute… Been there, done that 😉

How to make enchilada sauce

1. Heat the olive oil in a medium saucepan over medium heat, then whisk in the flour and simmer for 1-2 minutes, whisking constantly, until frothy.

2. Add the chili powder and all of the remaining spices and cook for one more minute, whisking constantly.

  • female hand whisking flour in olive oil in small saucepan
    cook oil and flour
  • female hand whisking tomato paste in small saucepan
    whisk in seasoning

3. Slowly pour the chicken broth into the saucepan, whisking constantly to avoid lumps. If you are new to making a roux, I highly recommend taking the saucepan off the heat to whisk in the chicken broth.

  • female hand whisking chicken broth into tomato roux in small saucepan
    whisk in chicken broth

4. Finally, whisk in the tomato paste and then allow the sauce to simmer over just slightly hotter than medium heat for 5-10 minutes, until thickened. Add a little more chicken broth for a thinner sauce if the sauce ends up too thick.

  • female hand whisking uncooked enchilada sauce
    stir in tomato paste
  • female hand whisking cooked enchilada sauce
    simmer until thickened

5. Allow the sauce to cool for at least 15 minutes before using it an a recipe.

  • close up photo of enchilada sauce with whisk in small saucepan

Recipe tips

  • Use level tablespoons of flour, NOT heaping tablespoons. Heaping tablespoons will result in a sauce that is too thick.
  • Only use medium heat, or just slightly over medium heat when cooking the flour/the spices in oil. This is very important, because these ingredients burn easily. Do not walk away from the stove, keep whisking constantly. If either your flour or your spices burn, you need to start over. There is no way to salvage the sauce, and it would end up tasting bitter and burnt.
  • If you are a beginner when it comes to working with a roux (cooking a mixture of fat and flour to thicken a sauce), I highly recommend taking the saucepan off the heat when you whisk in the flour (put it back on the stove once the flour is fully incorporated, to cook until frothy). And also take it off the heat again while whisking in the broth (and then place it back on the stove to simmer and thicken). This lessens the likelihood of the flour scorching, and the likelihood of lumps forming.
  • If your sauce ends up too thick, thin it out by adding chicken broth, one tablespoon at a time. If it ends up too thin, simmer it for longer or add a slurry of ½ tablespoon cornstarch and 1 tablespoon cool water or chicken broth.

Storage tips

Store the sauce in an airtight jar in the refrigerator for up to a week.

You can also freeze the sauce. Place it in a freezer-safe glass jar or container, or pack it into a heavy-duty freezer zip-top bag (the sauce stains plastic freezer jars/containers, so I recommend avoiding those). Label with the name and date, then freeze for up to 3 months.

Defrost in the fridge overnight. You may need to add a little broth for the right consistency. If the sauce appears split, stir it very well to help it come back together.

overhead view of enchilada sauce in glass measuring jug

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
glass measuring jug with enchilada sauce surrounded by cilantro and corn tortillas
Save Recipe Saved!

Enchilada Sauce

This homemade enchilada sauce is quick and easy to make – perfect for when you can't get to the store, or if you want to make enchiladas completely from scratch!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 5 mins
Cook 15 mins
Total 20 mins
Servings 2 cups
Difficulty Easy

Ingredients
 

  • 3 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 4 tablespoons chili powder OR ground paprika for a very mild version OR a mix of chili powder and ground paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 ½ cups chicken broth
  • 2 tablespoons tomato paste

Instructions
 

  • Heat olive oil in a medium-sized saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, whisking constantly, until flour is foaming.
  • Whisk in chili powder, ground cumin, onion powder, garlic powder, dried oregano and salt. Cook for one more minute, whisking constantly.
  • Slowly pour chicken broth into saucepan, whisking constantly to avoid any lumps.
  • Whisk tomato paste into sauce, then simmer 5-10 minutes, until thickened. If sauce ends up too thick, thin it out by whisking in a few tablespoons of chicken broth.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Ingredient notes

  • Chicken broth: Feel free to use vegetable broth if you need the recipe to be vegetarian or vegan. I do not recommend using beef broth in place of the chicken broth, as it is too intense.
  • Chili powder: Use your favorite chili powder here; a Mexican chili powder is obviously preferred. If you want a completely mild sauce, use all ground paprika in place of the chili powder. For a medium-spicy sauce, replace half of the chili powder with ground paprika.
  • Flour: I strongly recommend using all-purpose flour. Whole wheat flour will not work as well. With gluten free flour, you need to be careful which one you use. I know you can use King Arthur multi-purpose gluten free flour, but some other flours could gum up when trying to use in a roux.
  • Tomato paste: If you don’t have any tomato paste on hand, you could use ketchup as a quick and dirty substitute… Been there, done that 😉

Recipe tips

  • Use level tablespoons of flour, NOT heaping tablespoons. Heaping tablespoons will result in a sauce that is too thick.
  • Only use medium heat, or just slightly over medium heat when cooking the flour/the spices in oil. This is very important, because these ingredients burn easily. Do not walk away from the stove, keep whisking constantly. If either your flour or your spices burn, you need to start over. There is no way to salvage the sauce, and it would end up tasting bitter and burnt.
  • If you are a beginner when it comes to working with a roux (cooking a mixture of fat and flour to thicken a sauce), I highly recommend taking the saucepan off the heat when you whisk in the flour (put it back on the stove once the flour is fully incorporated, to cook until frothy). And also take it off the heat again while whisking in the broth (and then place it back on the stove to simmer and thicken). This lessens the likelihood of the flour scorching, and the likelihood of lumps forming.
  • If your sauce ends up too thick, thin it out by adding chicken broth, one tablespoon at a time. If it ends up too thin, simmer it for longer or add a slurry of ½ tablespoon cornstarch and 1 tablespoon cool water or chicken broth.
  • Store the sauce in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months (see post for additional tips for freezing).
Nutrition is an estimate.

More recipe information

Course: Condiment
Cuisine: Mexican, Tex-Mex

More Mexican-inspired recipes

  • Pico de Gallo
  • Loaded Sheet Pan Nachos
  • Mexican Beef and Rice Skillet
  • Easy Chicken Quesadillas

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

white bowl with chips and fresh salsa inside

< Previous Post

overhead view of chicken enchiladas in casserole dish, topped with cilantro and avocado

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Grilling Recipes

  • The Best BBQ Chicken
  • Pork Tenderloin Marinade
  • Greek Chicken Marinade
  • Perfect Grilled Chicken Breast

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2022

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix