This homemade enchilada sauce takes 5 minutes to make and produces a thick, rich, delicious sauce that’s so much better than anything you can buy in a can.
Homemade Enchilada Sauce…….
Seriously? Why bother. It’s so much easier to buy it in a can…. Really? Or so I used to think!
Well, I’m here to to tell ya friends, it’s really not at all easier.
You can have an authentic enchilada sauce with much less effort and time than it takes for you to drive to the market, wait in cashier’s line, and drive home and open the can.
Wait! How about a little more great news. You probably already have all the ingredients you need to make this terrific sauce in your pantry at this very moment.
This red enchilada sauce is so, so, so much better than the any stuff you can get in a can.
It’s beyond easy and quick to make. In fact, in the time it takes you to read this blog post and pull out all the ingredients for this recipe, you could have already made a batch of this and have it ready to use!
5 Minutes is really all it takes to have this sauce bubbling away on your cooktop.
It comes out gloriously thick and much richer than the stuff you get in the can.
It also cost about half as much as to make versus buying a small can. Not only that, this recipe makes about double the amount of that little can. Now that’s a savings that worth 5 minutes of prep in my book!
Trust me, if you’re anything like me, this is a recipe you’ll be making often!
Enchilada Sauce isn’t just for enchiladas!
Oh no, Oh no! It has soooo many uses, so let me tell you other ways we use it and show you a few other blog links I like that use enchilada sauce!
This delicious enchilada sauce is obviously perfect for bathing your homemade enchiladas, but don’t think the fun has to stop there!
This is the perfect sauce to toss chicken, beef, or pork in, to use in a homemade burrito. Think you might want to take the delicious train to the next stop…….
That’s right my friend, place those rolled up burritos in an oven proof baking dish, pour some of this enchilada sauce over the top to cover them, and top it all off with some glorious grated cheese. Broil a safe distance from the heating element until the sauce is set and the cheese is all melty delicious. Top with some sliced green onion or fresh chopped cilantro as desired.
Breakfast is a great time to whip up a batch.
This is my go-to sauce for making Huevos Rancheros. I fry up corn tortillas in a skillet with a little bit of vegetable oil then set them aside.
Pour some of this enchilada sauce in the skillet until it generously covers the bottom and comes up the sides a little, then make a little div0t in the sauce with the back of a large spoon and crack an egg right in the divot.
Top again with sliced green onions or cilantro. Very often, breakfast gets eaten right there over the cooktop straight out of the skillet.
It takes some restraint to get these babies plated up!
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, sliced onion and pepper smothered in warmed enchilada sauce!
Recipe Notes For Enchilada Sauce:
Color~ the color of your sauce will depend on the chili powder you use. Sometimes it’ll be an on the red sauce and sometimes it’ll be on the brown side. Both are equally delicious. Commercial chili powder is a mix of different dried ground chilies so the variety of types they use, can and will, affect the color.
Chili Powder~ Okay, so if you like things with a mild flavor NO worries. Chili powder generally is very mild. It has all the wonderful, complex flavors of dried chilies with virtually none of the heat. Now, if you want heat, you can easily make simple adjustments to accommodate your preference.
I buy the large container of Chili Powder at Costco.
It’s nothing exotic, in fact, it’s made by McCormick, the well knows spice supplier. I use it a lot in my cooking in all sorts of dishes.
I keep it in the fridge to keep the large quantity fresh. I really like the flavor of it and I find it works really well in my recipes.
I also very much love the price of it from Costco. BTW~I do not get paid by Costco to say any this. I wish!
If you have a favorite chili powder feel free to use it. Each spice company has their own blend of chilies, so they all taste a little different.
You can even get adventurous and mix your own chili powder or add specific chili powders, Ancho chili powder, for example to your taste. If you mix your own chili powders up, I’d love to hear from you about it!
Cook’s Illustrated wrote an article rating different chili powders.
Their number one favorite was Morton & Basset Chili Powder. I’ve never heard of or seen that brand at any of my local grocery stores. It would be interesting to try if you ever happen upon it. Please let me know if you do and how you like it!
Chicken Broth~ I generally use homemade or commercial chicken broth depending on what I have on hand.
If you’d like you can switch the chicken broth for either vegetable or beef broth. Actually, in a pinch, even water will work.
Heat It Up~ if you want to add heat to your enchilada sauce you can add the cayenne powder in addition to the chili powder or hot sauce to the sauce after you add the chicken broth.
Some spice companies like Penzey’s make chili powders that come in different heat levels.
One that my son loves is Penzey’s Medium Hot Chili Powder.(Again, not being endorsed here) He says it adds just the right amount of heat to start things off with. For him, it’s a good baseline, kinda his minimum amount of heat.
He goes on to add some extra cayenne powder and Cholula Hot Sauce as well. He loves things spicyyyyy!
More Sauce Recipes:
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 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 mixture to a boil, then reduce the heat to low and simmer 15 minutes. Adjust seasonings and serve
Nutrition
Let’s connect!
I’d love to hear from you! Please leave a comment here or on my Facebook page. I’d love to be friends on Facebook! I post all my new recipes and great recipes from earlier blog posts.
If you make this, snap a photo. I’d love to see it on Instagram just hashtag it #gonna_want_seconds. I just started Instagramming (is that a word yet?) and I’m totally addicted! Have you started yet?
More Mexican Inspired Dishes!
Mexican Cream Cheese Crock Pot Chicken– Good old fashion family style home cooking, perfect for a busy schedule!
Quick Mexican Chicken – Perfect midweek meal loaded with chunks of chicken, veggies and a mild yummy tomato sauce.
Beef Enchiladas -Tender, slow-cooked shredded beef and a sassy cheese combination wrapped up in a warm tortilla topped with a generous helping of sour cream.
Sopes -Traditional snack or street food in Mexico, loaded with tasty toppings that will leave you yearning for some mariachi music and a margarita!
Gayle Rice says
August 28, 2019 at 9:48 pmLovely 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…..
Kathleen says
August 28, 2019 at 10:53 pmHi Gayle! That sounds de-lish! Thanks for sharing your tweak, glad you enjoyed.
Michele Lyon-Brown says
March 4, 2019 at 7:25 pmThis 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.
Kathleen says
March 5, 2019 at 7:35 pmHi Michele! Great tip. Homemade Enchilada sauce is the best, isn’t it?! <3
Pete says
January 6, 2019 at 3:17 pmTastes great, a really good balance.
Thanks!
Kathleen says
January 8, 2019 at 1:25 amHi, Pete! Thank you for your feedback. Glad you liked it! 🙂
Aj says
October 18, 2018 at 12:41 pmI 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!
Kathleen says
October 21, 2018 at 4:46 pmYay!! That’s so wonderful to hear AJ <3
Kathryn Sonuga says
August 15, 2018 at 10:27 pmHi! 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.
Kathleen says
August 18, 2018 at 4:38 pmHi 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
Celia says
July 14, 2018 at 9:34 amGreat 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…
Kathleen says
July 14, 2018 at 8:54 pmHi 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
Michaele says
April 14, 2018 at 10:47 pmThanks 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.
Kathleen Smith says
April 16, 2018 at 6:27 pmHi Michaele,
I’d sure give it a try! Hope he enjoys 🙂
Alecia says
April 1, 2018 at 10:18 pmHow much does this make?
Kathleen Smith says
April 2, 2018 at 6:21 pmHi Alecia. It makes about 2 1/2 cups 🙂
Elle says
December 8, 2016 at 12:40 pmHey, 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
Kathleen Smith says
December 8, 2016 at 8:07 pmThanks Elle! Enjoy the enchilada sauce!
Terry says
October 16, 2016 at 6:00 amThe picture is covering the 1st two ingredients. Can you tell me what they are?
Kathleen Smith says
October 17, 2016 at 5:43 pmHi 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.
Bethany says
August 13, 2016 at 1:31 pmThis recipe looks fantastic! Can this sauce be made in large batches, canned and stored?
Kathleen says
August 15, 2016 at 8:59 pmHi Bethany. I’m sorry I don’t know enough about the science of canning to advise you.
Larry says
August 6, 2016 at 5:40 amHi, 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!!
Kathleen says
August 8, 2016 at 4:56 pmHey 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!
Becky says
May 24, 2016 at 10:22 pmCan you freeze this sauce?
Kathleen says
May 25, 2016 at 12:01 amHi Becky, yes you can. It may separate a bit as it thaws so just stir it well to bring it back together 🙂
Anna says
March 25, 2016 at 7:50 amMy 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!
Kathleen says
March 25, 2016 at 4:01 pmHope you enjoy, Anna 🙂
Patti says
March 18, 2016 at 2:24 pmGonna try it this weekend!
Kathleen says
March 19, 2016 at 6:20 pmI hope you enjoy it Patti!