Turn simple pantry staples into a flavorful Homemade Enchilada Sauce in about 10 minutes. This quick, pantry-friendly sauce is a great substitute for canned enchilada sauce and works well for enchiladas, tacos, soups, and more.
A good sauce makes all the difference when building enchiladas. After testing many variations, this version stands out for its balanced flavor and simple ingredients you likely already have on hand. It comes together quickly and can be doubled or tripled for freezing and later use.
If I’m making vegetable enchiladas, I often prepare this sauce while the vegetables roast. I also keep a small jar in the fridge to boost tacos, salads, eggs, or anything that could use a savory, tangy lift.
Instead of reaching for a can next time, try making this homemade sauce — it’s worth the few extra minutes of effort.
What You’ll Need
This 10-minute enchilada sauce uses everyday pantry ingredients.
- Avocado oil (or substitute olive oil or vegetable oil)
- All-purpose flour to thicken the sauce
- Chili powder — use an American-style chili powder blend rather than straight cayenne
- Onion powder and garlic powder for depth of flavor
- Cumin for a warm, smoky note
- Dried oregano to round out the savory profile
- Kosher salt — a pinch in the sauce, then adjust to taste
- Broth — chicken or vegetable broth; water also works
- Tomato sauce — plain canned or jarred tomato sauce
How To Make Homemade Enchilada Sauce
There are just two main steps. The initial roux is hands-on, then the sauce simmers briefly until slightly thickened.
- Preheat the oil, then add flour and spices. Heat oil in a saucepan over medium-high. Whisk in the flour and cook for about 1 minute. Add the chili powder, garlic powder, onion powder, cumin, oregano, and salt, whisking about 30 seconds to bloom the spices.
- Add broth and tomato sauce. Slowly whisk in the broth to avoid lumps, then stir in the tomato sauce. Reduce heat and simmer 5–8 minutes until the sauce has thickened slightly. Taste and adjust salt or spice as desired.
Tips for Success
- Prep first: Measure ingredients before you start. The roux forms quickly and you’ll want everything ready.
- Mind the roux: The oil-plus-flour base gives the sauce its ideal texture. Whisk continuously as it cooks and when adding liquid.
- Gluten-free option: Substitute a gluten-free flour blend to make the sauce gluten-free.
- Choose the right chili powder: Use an American-style chili powder blend (paprika and spices), not pure cayenne.
- Adjust the heat: Add cayenne pepper if you prefer more heat — start with 1/2 teaspoon and increase to taste.
Serving Suggestions
This sauce is perfect for classic enchiladas but versatile beyond that. Ideas:
- Use it for traditional enchiladas or enchilada-inspired dishes like enchilada nachos, enchilada cups, or casseroles.
- Add it to soups such as chicken enchilada soup or tortilla-style soups for a richer base.
- Drizzle a spoonful over tacos to add bright, savory flavor.
- Mix with ranch or sour cream for a thicker dip or dressing for salads, taquitos, or crudités.
- Use as a quick marinade for chicken, pork, or beef before grilling or roasting.
How to Store
Refrigerate the sauce in a sealed container for up to 5 days. Use some the first night for enchiladas and save the rest for tacos, salads, or reheating later in the week.
Can I Freeze Enchilada Sauce?
Yes. Freeze in a mason jar or freezer-safe container for up to 3 months. Leave room at the top for expansion and avoid filling the container completely.
More Mexican-Inspired Recipes
- Mexican Black Beans
- Mexican Corn on the Cob (Elote)
- Turkey Taco Quinoa Skillet
- Easy Chile Rellenos Casserole
- Easy Sheet Pan Quesadillas
Enchilada Sauce
Ingredients
- 3 tablespoons avocado oil (or olive oil)
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt, plus more to taste
- 1 1/2 cups broth (chicken, vegetable, or water)
- 8 ounces tomato sauce
Instructions
- Heat the oil in a saucepan over medium-high. Stir in the flour and whisk for 1 minute. Add the chili powder, garlic powder, onion powder, cumin, oregano, and salt. Whisk for 30 seconds to bloom the spices.
- Slowly add the broth while whisking constantly to prevent lumps. Stir in the tomato sauce, reduce heat, and simmer 5–8 minutes until slightly thickened. Taste and adjust salt or heat as needed.
Notes
This recipe yields about 2 1/2 cups of enchilada sauce.
Storage: Refrigerate in a sealed container up to 5 days. Freeze in a freezer-safe container up to 3 months.
Nutrition
Calories: 113 kcal, Carbohydrates: 10 g, Protein: 2 g, Fat: 9 g, Sodium: 692 mg (approximate)
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Dinner
Cuisine: Mexican