Once you try this homemade enchilada sauce recipe, I promise you’ll never eat store-bought again! This sauce is rich, thick, and gloriously flavored.
The chili flavor is so much deeper and more developed than commercial brands. It’s the perfect partner for our cheesy chicken enchiladas or any other South of the Border inspired meal. You can literally whip up in 5 minutes flat!
Red not your color of enchilada? Try my white chicken enchiladas, shrimp enchiladas, or green chicken enchilada casserole. You’ll love them! ♥
Let’s make some sauce!
What I Love About This Enchilada Sauce Recipe
- Deep, Rich, Layered Flavor
- Versatile
- Fast
Enchilada Sauce Recipe Ingredients
- Oil: Any neutral flavored oil will work.
- Flour: All-purpose flour.
- Chili Powder: This is not a spicy enchilada sauce recipe unless you want it to be! The type of chili powder you use can and will affect not only the color but the flavor of your enchilada sauce. The color can range from brown to red depending on your chili powder.
- I typically use this chili powder, which has a mild complex flavor. My son loves to use Penzey’s Medium Hot Chili Powder because he likes a little heat (or you can add cayenne powder).
- Cook’s Illustrated wrote an article rating different chili powders. Their number one favorite was Morton & Basset Chili Powder.
- Chicken Broth: You can use a homemade or commercial brand here. You can even substitute beef or vegetable broth if you like. Even water will work in a pinch, but you get so much more flavor from a broth.
- Tomato Paste:
- Oregano + Cumin
- Garlic Powder: Adds a mild garlic flavor to the sauce.
- Onion Powder: Adds a mild onion flavor to the sauce.
- Salt
- Sugar: Gently tempers the acidity from the tomato paste.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This sauce will stay fresh and yummy in the fridge for 5-7 days. It’s a little harder than the white enchilada sauce and it doesn’t contain any dairy. I typically keep mine in an airtight container with a secure lid but be sure to let it cool completely before tossing it in the icebox.
- Can You Freeze This Enchilada Sauce? Absolutely! This freezes really well. You’ll probably need to give it a pretty good stir after thawing just to re-blend it and ensure the correct consistency but it’s an easy fix. That way you’ll have a ready-made batch whenever you need it.
- Make-Ahead Tips: Yes, but why would you? It takes 5 minutes to make. The defrosting time is a heck of a lot longer! Leave a comment if you freeze this! Maybe I’m missing something.
Serving Recommendations
There are so many awesome things you can do with this enchilada sauce recipe, the fun doesn’t stop with enchiladas. Wake up roasted peppers, make a skillet of Mexican rice, or treat the fam to Huevos Rancheros on the weekend!
One of hubby’s favorite ways we use this sauce is our version of Steak Ranchero. He grills up some onion and bell pepper slices. Then cooks 1-2 steaks, lets the steaks rest then slices them. We serve the sliced steak, grilled onion and pepper smothered in warmed enchilada sauce! Serious YUM!!!
More Savory Sauce Recipes
- Awesome Sauce
- Honey Mustard Dipping Sauce
- Creole Sauce
- Burger Sauce
- Tzatziki Sauce
- Pomodoro Sauce
- Marinara Sauce Recipe
- Horseradish Sauce
- Spaghetti Meat Sauce
- Bang Bang Sauce
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Enchilada Sauce
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 2 1/2 cups chicken stock
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- Heat oil (3 tablespoons) in a saucepan. Sprinkle flour (1 1/2 tablespoons) over oil and whisk until the mixture is smooth. Cook for 1 minute, stirring constantly. Stir in chili powder (3 tablespoons) and continue to cook for another 30 seconds.
- Whisk in stock, tomato paste (6 ounces), oregano (1 teaspoon), cumin (1 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt (1/2 teaspoon), and sugar (1/4 teaspoon). Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. Adjust seasonings and serve.
Louise says
Very simple and easy recipe to follow, but flavor is great! Thanks for the recipe
Kathleen says
You’re so welcome, Louise!
Maria Fuentes says
Thank you for this recipe! I’m going to make it this weekend!
S Kelley says
Great enchilada sauce. I double the garlic and onion powder (just my preference). I use this as the base sauce for my chili.
Kathleen says
Yaaay! That’s great! Thank you for your feedback 🙂
KRK says
This recipe is amazingly good! Thank you for sharing it, making it for the third time this month.
Kathleen says
That’s awesome! Thank you so much! It’s so easy to make, right? 🙂