Easy Enchilada Sauce

Why this is the best Homemade Enchilada Sauce

I started making my own enchilada sauce when I wanted to clean up our meals without breaking the bank. Store-bought versions often come packed with preservatives, added sugar, and mystery ingredients. But this homemade version is clean, easy, and budget-friendly—plus, it tastes amazing!

Here’s why you’ll love it:

• Quick and easy: Ready in about 15 minutes.
• Made with pantry staples: No last-minute grocery store runs.
• Customizable: Adjust the spice level or make it gluten-free.
• Versatile: Use it in enchiladas, tacos, casseroles, soups, and more.

Pantry Ingredients You Will Need

You probably already have everything you need to make this homemade enchilada sauce in your pantry. Here’s what goes into it and a few easy substitution ideas:

• Oil: I use vegetable or canola oil for a neutral flavor. You can also use avocado oil or light olive oil.
• All-purpose flour: Helps thicken the sauce. For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch (start with half the amount).
• Seasonings – Chili powder is the main flavor! Use a mild chili powder or mix in a bit of chipotle powder for a smoky kick. Garlic powder adds savory depth, you can substitute with minced garlic cloves. Onion powder provides a rich base and can be substituted with minced fresh onion. Ground cumin, dried oregano, kosher salt and black pepper round out the spice.
• Tomato paste: Provides richness and helps thicken. In a pinch, use double the amount of tomato sauce and reduce the broth a little.
• Vegetable broth or chicken broth: Gives the sauce body. Use homemade chicken stock if you have it, or water with chicken bouillon.

For the full ingredient list and instructions, see the recipe card below.

How to Make Enchilada Sauce

Making enchilada sauce from scratch is easier than you think! Here’s how:

1. Make a roux: Heat oil in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly—this helps get rid of the raw flour taste.
2. Add spices: Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for 30 seconds to bloom the spices.
3. Whisk in tomato paste: Mix until smooth.
4. Slowly add broth: Pour in the broth gradually, whisking constantly to avoid lumps.
5. Simmer: Bring the mixture to a simmer and cook for 10-12 minutes until thickened.
6. Season: Add salt and pepper to taste.

That’s it! Your homemade enchilada sauce is ready to go.

Best Things to Make with Enchilada Sauce

This easy enchilada sauce isn’t just for enchiladas! Here are some of my favorite ways to use it:

• Chicken Enchiladas – The classic go-to.
• Enchilada Casserole – Layered with tortillas, meat, and cheese.
• Mexican Lasagna – A Tex-Mex twist on the original.
• Taco Stuffed Peppers – Pour sauce over peppers before baking.
• Huevos Rancheros – Spoon it over eggs for a breakfast upgrade.
• Soup Base – Add a few spoonfuls to chili or tortilla soup for an instant flavor boost.
• Enchilada Pasta Bake – Toss with cooked pasta, shredded chicken, and cheese.

How to Store Enchilada Sauce

This sauce keeps beautifully, so I often double the batch. Here’s how to store it:

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Let the sauce cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Pro tip: Freeze it in 1-cup portions so it’s easy to grab just what you need.

Enchilada Sauce Recipe

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By Kellie

Prep: 1 minute min

Cook: 15 minutes mins

Total: 16 minutes mins

Servings: 12

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This easy Enchilada Sauce is rich, flavorful, and made with simple pantry ingredients in just 15 minutes. Perfect for enchiladas, casseroles, soups, and more—it's a clean, budget-friendly alternative to store-bought sauce!

Equipment

• whisk
• saucepan

Ingredients 

1x2x3x

• ▢ 4 tablespoons olive oil
• ▢ 2 tablespoons cornstarch
• ▢ 1/3 cup chili powder
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon cumin
• ▢ 1 teaspoon oregano
• ▢ 1/2 teaspoon kosher salt
• ▢ 8 ounces canned tomato sauce
• ▢ 2 cups low sodium chicken stock

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Instructions 

• In a medium saucepan, heat the oil and whisk in the cornstarch until smooth. Continue whisking over medium heat for 1 minutes.
• Add the chili powder, garlic powder and cumin and cook for 30 seconds. Add the oregano, salt and tomato sauce and stir to combine.
• Add 1 cup of the stock and stir to combine. Stir in the remaining stock and bring the mixture to a boil. Lower the heat and cook for 15 minutes stirring occasionally until the sauce has thickened.
• Adjust the seasonings as needed and use in your favorite recipe or store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 80kcal, Carbohydrates: 7g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 308mg, Potassium: 237mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2040IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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