Homemade Enchilada Sauce Recipe
This post may contain affiliate links. Please read my disclosure policy.
Enchilada Sauce makes a staple ingredient to keep on hand for quick meals. This easy red enchilada sauce comes together quickly and keeps in the refrigerator for up to two weeks!
My family absolutely adores enchiladas – whether it be my chicken enchiladas or my super simple enchilada casserole – it is something that I can always depend on them devouring. And don’t get me started on how quickly my beef enchilada dip disappears. Mercy! I think one of the secrets to why they love it so much is this incredibly easy homemade enchilada sauce that I make.
This enchilada sauce is so simple to make and uses ingredients that I always have on hand in my pantry. Since it comes together quickly, it is a recipe you can easily make as you need it, storing any remainder in the refrigerator for a later use. And since we use it so often around my house, I’ve learned to just make sure I keep a supply!
My recipe listed below makes 4 cups of enchilada sauce, but it can easily be divided if you need less or multiplied if you need more!
How to Make the BEST Enchilada Sauce
To make it, I simply add my vegetable oil and all-purpose flour to a medium sauce pan over medium heat. I use my whisk to make sure that it is well combined as it is cooking.
If you need a gluten-free option for making your enchilada sauce, you can substitute gluten-free flour in place of the flour listed or see my Blender Enchilada Sauce Recipe that is gluten-free and ready in minutes. It is a marvel!
Once the oil and flour are bubbly, I whisk in the chili powder and chicken stock, making sure that they are combined really well.
Then, I continue on adding in the crushed tomatoes, oregano, and other dried spices, brown sugar, salt and pepper.
Once you have added all of the ingredients, you can adjust to your preferences. For instance, you might want to increase the amount of chili powder if you are looking for a spicier enchilada sauce, etc.
Homemade Enchilada Sauce Options
- Gluten-free – Use a gluten-free all-purpose flour.
- Vegan – Use vegetable stock in place of the chicken stock or broth called for in the recipe.
- Sugar-free – Use 1 teaspoon apple cider vinegar in place of the brown sugar in the recipe.
Can I Use Fresh Garlic and Onions?
In the past I’ve had questions about using fresh garlic and minced onion in place of garlic powder and onion powder in the recipe. You absolutely can do that! It is fabulous, but does not have the same storage ability as using dried spices in this recipe.
I recommend only using fresh garlic and onion if you are making the sauce to use immediately and eaten within three days.
The recipe as listed will keep well in the refrigerator for up to two weeks.
So, here’s my super easy homemade enchilada sauce recipe. I think you guys are going to absolutely love it!
Homemade Enchilada Sauce Recipe
Ingredients
- 1/4 cup olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 cup chicken stock or broth, homemade or store-bought
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon packed brown sugar, optional, but recommended
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
Instructions
- Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Once the flour and oil mixture begin to bubble, whisk in the remaining ingredients and whisk until smooth. Taste and adjust spices based on your preferences.
- Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks.
Notes
To make vegan, replace chicken stock with vegetable stock.
To make sugar-free, replace brown sugar with 1 teaspoon apple cider vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally posted in 2013.
I love this recipe for enchilada sauce! Thank you for posting!
Thanks – I’m glad you enjoy it!
I am making this again tonight for supper a long with another dip. This Enchilada sauce is fantastic, this dip recipe is also fantastic. I suggest to those making this sauce recipe for the first time – Perfect as is. You will not need to adjust a thing. Would never make this dip without this sauce recipe. Worth every second it takes to make it. WE LOVE IT. Thanks again, so thrilled to have your recipe.
Darlene
Nova Scotia
Oh thanks so much Darlene! I’m thrilled that you like this and the dip! Thanks! xo
Am going to try this because I need enchilada sauce for your Chicken Tortilla soup! I have never made this before – how long do you have to cook this after whisking in remaining ingredients? Thank you!
This is so delicious and so easy! I would definitely make again – and freeze batches
I’m so glad you enjoyed it, Lucy! xo
Lucy B did have you tried freezing this sauce? I was thinking I would make it and freeze half of it
Only have almond flour in this GF home today, but would like to make this using some of the leftover pork shoulder
(Your recipe!) Do you think corn starch would work as a thickener in this recipe?
That pork recipe is Just amazing!
Thanks for sharing!
Yes, corn starch is a thickener.
After reading the reviews and looking at the ingredients I had my doubts. After making the sauce step by step adhering closely to the directions I confirmed that this is just not a very good recipe in my opinion. First, the taste is far too sweet even without the sugar. In addition, using crushed tomatoes adds to the overpowering sweetness and produces a chunky, weird texture like spaghetti sauce. I also found that the consistency was much too thick. Basically, this is not even close to an authentic Mexican enchilada sauce, but American palates will probably love it. My family will disown me if I served this.
I’m sorry you didn’t care for it, Stephen.
Hi…if i wanna replace the garlic and onion powder with fresh one’s how much and how do i use it? Do i need to sautee it in oil first and then blend it with tomato snd other spices? Or can i jus blend them raw? I need to make them in an hour…so if you could reply asap I’ll be really greatful ?
TIA
I’m so happy to find this! So many times I didn’t make enchiladas simply because I had no sauce in the house! I am going to make this tonight along with your enchilada casserole recipe!!!
OMG, I am blown away by this enchilada sauce!! I didn’t have any crushed tomatoes, so I threw two cans of regular Rotel and a small can of tomato sauce in my lil Ninja food mixer and puréed them and added to the recipe in place of the crushed tomatoes. This was by far the best enchilada sauce EVER!! Just printed this out for my family keepsake cookbook. Thank you!!!
I made the Beef Enchilada Dip on this site today and took it to my cousins as where were invited for supper. (Added some sausage meat to the ground beef). WOW what a hit. Made this homemade Enchilada sauce for it too. The sauce recipe is perfect, no tweaking required-delicious. Also whipped up some homemade tortillas. Everyone LOVED LOVED LOVED it. Thank you so much for sharing. Darlene in Nova Scotia.