Once you try this homemade enchilada sauce recipe, I promise you’ll never eat store-bought again!
This sauce is richly thick and gloriously yummy. The chili flavor is so much deeper and more developed than commercial brands. It’s the perfect partner for cheesy chicken enchiladas or any other South of the Border inspired meal. This incredible red sauce that you can literally whip up in 5 minutes flat!
Red not your color of enchilada? Try my white chicken enchiladas or sour cream chicken enchiladas. You’ll love them! ♥
Let’s make some sauce!
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What I Love About This Enchilada Sauce Recipe
- Deep, Rich, Layered Flavor
- Versatile
- Fast
Enchilada Sauce Recipe Notes
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. Actually, even water will work in a pinch, but you get so much more flavor from a broth.
How Long Can You Keep This In The Fridge?
Your homemade red enchilada sauce will stay fresh and yummy in the fridge for up to a month. 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 homemade restaurant style enchilada sauce recipe 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 wonderful the fun doesn’t stop with enchiladas. Wake up roasted peppers, make a bowl of bangin’ 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!!!
Recipe Variations
There are so many tasty things you can do with this enchilada sauce recipe it’ll blow your mind. Here’s a couple of easy options.
- Add bell peppers and celery. Make it more like an amazing creole sauce with these amazing veggies.
- Blend Chili powders. Get adventurous and try mixing up your own blended chili powder or use ancho chili powder in your enchilada sauce.
More Savory Sauce Recipes
- Tzatziki Sauce
- Honey Mustard Dipping Sauce
- Marinara Sauce Recipe
- Horseradish Sauce
- Italian Spaghetti Sauce
- Spaghetti Meat Sauce
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 in a saucepan. Sprinkle flour over oil and whisk until the mixture is smooth. Cook for 1 minute, stirring constantly. Stir in chili powder and continue to cook for another 30 seconds.
- Whisk in stock, tomato paste, oregano, cumin, garlic powder, onion powder, salt, and sugar. Bring the mixture to a boil, then reduce the heat to low and simmer 15 minutes. Adjust seasonings and serve
OMG my children love you
Hi, Leyla! I love them too! 🙂 <3 I'm glad you like this enchilada sauce! <3
I love love love this sauce!
This is my go to Enchilada sauce, since finding this recipe a couple years ago I haven’t purchased any other kind in the store. Since I am only cooking for one, 2 cups is a lot for me, however what I do is put the leftover into silicone muffin cups and freeze them. Once they are frozen I pop them out I vacuum seal them and them I have sauce whenever I need it. I actually make a double batch just so I have plenty to freeze.
Oooh that’s amazing, Sandy! I also make a big batch of enchilada sauce and store them in the freezer! 😀 Glad to hear you love it too!
A tasty recipe with great depth of flavor-and so simple to make! I used ancho Chile powder and 3 Tb made it a bit too spicy for my kids, but I can see how using another milder chili powder would be just fine. I will definitely make again since it’s nearly as easy as opening the can of enchilada sauce.
That’s great, Nikki! 😀
Lovely presentation of recipe….Enjoyed seeing the pictures and reading your comments. The only change I made was to omit the chicken broth instead I simmered 3 ancho peppers. After they were cool, I whirled them in blender with juice and used that as my base. Everything else the same…Double delicious…..After all put together, I put in small crock pot on warm until ready to use…..
Hi Gayle! That sounds de-lish! Thanks for sharing your tweak, glad you enjoyed.
This is very similar to how I make mine but I often start with the oil I have used to cook corn tortillas and start with that. It makes it very friendly with making the enchiladas as it is full of flavor and not too fresh.
Hi Michele! Great tip. Homemade Enchilada sauce is the best, isn’t it?! <3
Tastes great, a really good balance.
Thanks!
Hi, Pete! Thank you for your feedback. Glad you liked it! 🙂
I have stopped buying canned sauce after trying this recipe! My entire family, kids included, LOVE it. They specifically request dishes like enchiladas, burritos, and even Mexican crockpot meals just so they can smother everything in this sauce! Thank you, it’s a keeper for sure!
Yay!! That’s so wonderful to hear AJ <3
Hi! I’ve been on an enchilada kick lately, and have tried several homemade sauce recipes. Yours was definitely my favorite! I made it tonight, and I have to confess that it was so tasty, I used an extra tortilla to wipe the pan clean while the enchiladas were cooking. I’m curious if you’ve ever tried canning the sauce? I’m not a canner, but I wondered if I could double (or triple) the recipe then can it for those nights when I can’t spare the five extra minutes to make it fresh.
Hi Kathryn! Wow! That’s some high praise and I’m thrilled to hear it. So glad you like the enchilada sauce. No, I haven’t tried canning this. I’d love to hear back from you if you try it. <3
Great easy recipe, much cheaper for me than if I buy it from the shops. I would go with 1 tablespoon of chilli powder to start with, as 3 tablespoons was too spicy for me and I had t adjust as I go! P.S I am pretty ok with spicy food…
Hi Celia. Thank you so much for the feedback. Honestly, it is so helpful for everyone to hear! I’m glad you liked it, and next time it will be perfect for you! <3
Thanks for the recipe. I love enchiladas, but my husband has stomach issues and can’t do spicy. I am able to reduce the chili powder (I know, crazy!) and he can enjoy them.
Hi Michaele,
I’d sure give it a try! Hope he enjoys 🙂
How much does this make?
Hi Alecia. It makes about 2 1/2 cups 🙂
Hey, I saw your comment about Morton & Basset and figured I would write a reply. Their seasonings are amazing. Definitely top shelf and can be found in certain grocery stores. I order mine in 3packs (it’s cheaper that way) and I am never disappointed. Their chili powder does have a slight kick to it but my family likes that. One of my favorites is their Mexican Spice Blend its super versatile and DELICIOUS!! I also use Penzey’s spices as well. Going to be trying this enchilada sauce recipe tonight, looking forward to it!! Thanks
Thanks Elle! Enjoy the enchilada sauce!
The picture is covering the 1st two ingredients. Can you tell me what they are?
Hi Terry. Not sure what’s happening. I don’t see that on my end. Sorry about the inconvenience. Here are the first two ingredients: 3 Tablespoons Vegetable Oil
1 1/2 Tablespoons All Purpose Flour.
This recipe looks fantastic! Can this sauce be made in large batches, canned and stored?
Hi Bethany. I’m sorry I don’t know enough about the science of canning to advise you.
Hi, Kathleen! I was looking at the Enchilada Sauce recipe and noticed the chicken stock. How would this taste with beef and bean enchilada or any other mixture? Hope you are having a great weekend!!
Hey Larry. The sauce would be fabulous on beef and bean enchiladas. The flavor of the chicken broth really takes a back seat to the chili flavor. You could always switch the chicken broth out and use beef broth. Honestly, I use whichever I have on hand. BTW-I’m planning on posting my shredded beef enchilada recipe in the next month or so. It’s to die for delicious!
Can you freeze this sauce?
Hi Becky, yes you can. It may separate a bit as it thaws so just stir it well to bring it back together 🙂
My family enjoy using the sauce, but they often refuse the sauce that i do because it does not suit your taste. Perhaps, i will try do this sauce. My family enjoy spicy, so this sauce will is good. Thanks this article so much!
Hope you enjoy, Anna 🙂
Gonna try it this weekend!
I hope you enjoy it Patti!