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This thick, rich homemade enchilada sauce is scrumptious and comes together in just minutes — no preservatives, no metallic canned taste, and no long simmer required. Once you make it from scratch, you’ll never want to open a can again.
The flavor is deep and savory with just the right balance of chili powder, tomato, and warm spices. It’s smooth, glossy, and perfectly spoon-coating — exactly what you want soaking into tortillas, chicken, beef, or cheese. It uses simple pantry ingredients but tastes fresher, bolder, and more restaurant-worthy than anything from the store.
If enchiladas are a regular at your house, this sauce pairs beautifully with White Chicken Enchiladas, Shredded Beef Enchiladas, Cheesy Chicken Enchiladas, or even layered into an Enchilada Casserole when you want something easy and cozy. This is one of those back-pocket recipes you’ll come back to again and again!
✨ Before You Begin
✨ This sauce is meant to be thick and rich, not watery — it will loosen slightly when baked into enchiladas.
✨ Chili powder is the star here; choose one you enjoy the flavor of, not one that’s overly spicy.
✨ This recipe makes about 2 cups, which is perfect for a full 9×13 pan of enchiladas or a hearty casserole.
Enchilada Sauce Ingredients + Key Notes
This is a quick look at what you’ll need. For exact measurements, scroll down to the recipe card below.
Vegetable Oil – Forms the base of the roux and helps distribute flavor evenly.
All-Purpose Flour – Thickens the sauce to that classic enchilada consistency.
Chili Powder – The backbone of the sauce; mild, flavorful blends work best.
Chicken Stock – Adds depth and savoriness without overpowering the spices.
Tomato Paste – Provides richness, color, and concentrated tomato flavor.
Dried Oregano + Cumin – Warm, earthy spices that give the sauce its Tex-Mex character.
Garlic Powder + Onion Powder – Adds savory flavor without texture.
Salt + Sugar – The small touch of sugar balances acidity and rounds everything out.
🥣 How to Make Enchilada Sauce
Heat the oil in a saucepan over medium heat. Sprinkle in the flour and whisk constantly until smooth, cooking for about one minute to remove the raw flour taste. Add the chili powder and continue cooking for about 30 seconds, just until fragrant.
Slowly whisk in the chicken stock, followed by the tomato paste, oregano, cumin, garlic powder, onion powder, salt, and sugar. Bring the sauce to a gentle boil, then reduce the heat and simmer until thick, smooth, and glossy. Taste, adjust seasoning if needed, and it’s ready to use.
Texture note: The sauce should be thick enough to coat the back of a spoon — it will loosen slightly when baked into enchiladas.
⭐ Pro Tips
⭐ Bloom the spices
Cooking the chili powder briefly in oil deepens flavor and prevents a flat or dusty taste.
⭐ Control the thickness
If the sauce thickens too much, whisk in a splash of chicken stock until it reaches your desired consistency.
⭐ Make it your own
For extra warmth, add a pinch of cayenne or chipotle powder. Prefer it milder? Stick with a mild chili powder blend.
🔬 Cooking Science: Why This Sauce Thickens So Quickly
This enchilada sauce uses a roux-based thickening method, where flour absorbs fat and liquid to create structure. Tomato paste reinforces that thickness because it’s already concentrated, meaning you get a luxurious, restaurant-style sauce without a long simmer. Blooming the spices in oil also unlocks fat-soluble flavor compounds, giving the sauce a richer, more complex taste.
What Is Enchilada Sauce?
Enchilada sauce is a smooth, cooked sauce traditionally used to coat tortillas before baking enchiladas. Unlike salsa, it’s not chunky or raw — it’s simmered, seasoned, and designed to cling to food instead of running off.
This recipe is a Tex-Mex–style red enchilada sauce, made with chili powder, tomato paste, and warm spices. It’s bold, balanced, and thick enough to soak into tortillas while staying silky once baked.
If canned enchilada sauce has ever tasted thin, flat, or oddly bitter to you, this homemade version fixes all of that.
Red vs Green Enchilada Sauce: What’s the Difference?
Both are delicious, but they serve different flavor profiles.
Red enchilada sauce (like this recipe) is made with chili powder and tomato. It’s deeper, warmer, and more robust — ideal for beef, chicken, cheese, and hearty casseroles.
Green enchilada sauce is typically made with tomatillos and green chilies. It’s brighter, tangier, and lighter, pairing especially well with chicken or pork.
If you’re craving classic, cozy enchiladas with that familiar restaurant-style flavor, red enchilada sauce is the way to go.
What Can You Use Enchilada Sauce For?
This sauce is incredibly versatile and works far beyond traditional enchiladas:
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Chicken, beef, cheese, or vegetable enchiladas
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Enchilada casseroles and skillet bakes
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Shredded chicken or beef for tacos, burritos, or rice bowls
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Smothering sauce for burritos or stuffed peppers
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Mexican-inspired freezer meals and make-ahead dinners
Enchilada Sauce Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Vegetarian: Swap chicken stock for vegetable broth.
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Spicier: Add cayenne or chipotle powder to taste.
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Richer Flavor: Use beef broth for a deeper, heartier sauce.
Troubleshooting Enchilada Sauce
Why does my enchilada sauce taste bitter?
Bitterness usually comes from overheating the chili powder. Bloom it briefly and don’t let it scorch.
My sauce is too thick — how do I fix it?
Whisk in additional stock, one tablespoon at a time, until smooth and pourable.
My sauce is too thin — what went wrong?
Let it simmer a few more minutes. It thickens as it cooks and continues to thicken as it cools.
Is this sauce spicy?
This recipe is mild to medium, depending on your chili powder. Heat is easy to adjust.
Storing + Freezing + Make-Ahead
Refrigeration
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Store enchilada sauce in an airtight container in the refrigerator for up to 5 days.
Freezer
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Freeze for up to 3 months. Let the sauce cool completely, then pour into freezer bags and lay them flat so they stack neatly.
Reheat
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Reheat gently on the stovetop over low heat, whisking until smooth. If it thickened in the fridge, add a splash of chicken stock to loosen it back up.
Make-Ahead
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This sauce is perfect for meal prep. Make it 1–3 days ahead, then store in the fridge until you’re ready to use it (the flavors get even better as it sits).
✦ Frequently Asked Questions
✦ Can I make this ahead of time?
Yes! This sauce is perfect for making ahead and reheats beautifully.
✦ Is this better than canned enchilada sauce?
Absolutely. It’s thicker, fresher, and far more flavorful.
✦ Can I double the recipe?
Yes — it scales easily for large casseroles or freezer batches.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Mexican + Tex-Mex Favorites to Try Next
If you’re planning a full-on Mexican night (or just looking for another cozy dinner idea), these reader-favorite recipes pair perfectly with this homemade enchilada sauce — from bold mains to classic sides that round out the meal.
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Shrimp Enchiladas – Juicy shrimp wrapped in tortillas and baked in a flavorful enchilada sauce for a lighter but still ultra-satisfying twist on a classic.
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Honey Lime Chicken Enchiladas – Sweet, tangy, and cheesy with just the right pop of citrus, these are a longtime reader favorite and perfect for weeknight dinners.
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Green Chile Enchilada Casserole – A cozy, layered casserole made with green chiles and melty cheese that delivers big enchilada flavor without all the rolling.
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Taco Lasagna – Layers of tortillas, seasoned meat, sauce, and cheese baked into one hearty, crowd-pleasing casserole that’s always a hit.
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Mexican Rice – Fluffy, tomato-kissed rice that soaks up enchilada sauce beautifully and completes any Tex-Mex plate.
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Refried Beans – Creamy, comforting, and classic — the perfect side for enchiladas, tacos, or scooping up extra sauce.
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Pineapple Coleslaw – Fresh, crisp, and lightly creamy, this slaw adds the perfect contrast to rich, saucy enchilada dishes.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
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.
Wonderful sauce I will never buy sauce again. This was soooo easy to make and good, it makes your house smell wonderful .
So happy this was a hit for you. I totally agree with you. Because this is so easy, theres no need to buy store bought! And the flavor is soooo good!
Very simple and easy recipe to follow, but flavor is great! Thanks for the recipe
You’re so welcome, Louise!
Thank you for this recipe! I’m going to make it this weekend!
Great enchilada sauce. I double the garlic and onion powder (just my preference). I use this as the base sauce for my chili.
Yaaay! That’s great! Thank you for your feedback 🙂
This recipe is amazingly good! Thank you for sharing it, making it for the third time this month.
That’s awesome! Thank you so much! It’s so easy to make, right? 🙂