This easy enchilada sauce is easy to make in only 10 minutes and requires no dried chiles! All you need are a few staple herbs and spices in your pantry, and you’re good to go!
Table of Contents
When you’ve got a craving for some Mexican food but don’t have a jar of enchilada sauce in the pantry, this recipe will save the day!
Ready in only 10 minutes, this recipe is a quick and easy version of the authentic enchilada sauce my Mom taught me how to make using whole dried chiles and Mexican chocolate.
Since posting that recipe a few years ago, I’ve realized that not everyone has easy access to those ingredients as I do. So I’ve decided to create a good alternative version that tastes very similar to what I grew up eating and is made with easy-to-find ingredients that you likely already have.
Let’s get to it!
Ingredients Needed
- Olive oil and all-purpose flour: These two ingredients are cooked together to make a roux, which thickens up the sauce just a tad and gives everything a good mouthfeel. (You could also use a gluten-free flour blend instead of all-purpose flour if you want.)
- Seasonings: Chili powder, onion powder, garlic powder, salt, cumin and dried oregano.
- Broth: Chicken or vegetable broth both work.
- Tomato paste: This provides a nice velvety tomato flavor with making it too watery like tomato sauce can sometimes do.
How to Make Enchilada Sauce
- Make a roux by whisking the flour and oil together over medium-high heat. Cook it for about a minute to eliminate any raw flour flavor.
- Add all the spices and herbs to the roux, and whisk it up. Cook for about 30 seconds. To make the process easier, I like to put all the spices into a small bowl so I can dump everything in all at once.
- Slowly add the broth while continuously whisking to make sure no big lumps form.
- Add the tomato paste and continue whisking the sauce until it’s completely smooth.
- Bring the sauce to a simmer, remove it from the heat, and that’s it!
Storing and Freezing
You can use this enchilada sauce immediately or store it in an airtight container in the fridge for up to 1 week.
You can also freeze the sauce for up to 3 months and use it for later, which is perfect if you make a double batch.
Be sure to check out my recipe for green enchilada sauce, too!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 4 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 ¼ cups broth (chicken or vegetable)
- 2 tablespoons tomato paste
Instructions
- Heat the olive oil in a small pot over medium-high heat.
- Add the flour and whisk together for 1 minute.
- Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
- Slowly pour in the broth while whisking constantly to make sure no big lumps form.
- Add the tomato paste and whisk the enchilada sauce until completely smooth.
- Bring to a simmer, remove from heat, and serve.
Isabel’s Tips:
- Storage: This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.
- Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste.
Nutrition Information
I can’t believe I’ve not left a review! I made this last year and it’s delicious and so easy! I use this recipe when I cook for our Meals on Wheels clients, which I generally have to make about 4-6 batches! It my favorite thing to make for them. We now always have sauce in freezer, enchiladas in freezer for a quick meal! I’m now going to make chicken enchiladas, as it’s always beef I make! Thanks so much!
@isabeleats
Wow thank you so much Alaine! We’re glad our recipes are used for an amazing cause. Thank you for all the hard work you do! 🙂
the best enchilada sauce! So happy I don’t have to buy the canned anymore. Do you have a recipe for the green? Thank you
Hi Abby! Yes you can use our salsa verde recipe for green enchiladas!
This was so easy to make!
I used the chicken broth from the chicken for the enchiladas.
Made a big batch so we can have leftovers.
You specify chili powder, but is that a chili blend as used in making chili or the powder of a particular chile pepper?
Hi Phillip! The chili powder we used is one that’s a chili blend and should just be labeled a basic “chili powder”.
This sauce is amazing but way too much chilli powder. I am in Australia and have the Indian market chilli powder in my cupboard and even 1/4 of the chilli powder suggested in this recipe almost blew our faces off. I’ll use this recipe again as it’s really delicious but only use 2 teaspoons of chilli powder next time.
AMAZING enchilada sauce! So easy to make and super tasty.
I have made this sauce a few times to the T and it has been good and consistent every time! I eventually started doubling the recipe as I feel it doesn’t make much in the end once baked. But regardless family loves it!
Thank you for Sharing your homemade sauce! Way better than the can by far! I’m Mexican American 3rd generation but nobody did the sauce authentically! Luv’d it!
Made this last night. I realized I didn’t have My go to store bought sauce. It was so easy
and delicious. Had all the ingredients..Yummy enchiladas! Thank you for sharing!
I don’t think I will buy store bought sauce again!
Thank you Sharleen!
I love how I don’t need to go to the market I have all the ingredients on hand and the recipe is so simple. Thank you!
Delicious! Sauce turned out wonderfully, tinge of spice but nothing crazy for the American palette. Thank you
I was trying to come up with something for my leftover rotisserie chicken and I remembered this recipe. I had everything on hand so I made it. I used half chili powder and half chipotle chili power and it was spicy and phenomenal!! I added black beans to the enchiladas (because I had some in the fridge). This sauce was so easy to make and better than anything you can buy on the store!
Hi Jennifer! Thank you so much for the feedback! Your enchiladas sound delicious!
Yikes! New Zealand chilli powder has a much bigger kick than in the US!
I dropped the chilli to 1/4 called for, and my lips are still burning!
I made the enchilada sauce and it is quite thin – much thinner than the picture shows. Next, I’m making the chicken enchiladas! I’m not sure if I’ll try to add more flour to thicken or go with the sauce as is.
Made this last night. It turned out great! Easy and quick. Thanks for sharing.
Amazing!
Can I use corn starch instead of flour?
Hi Jeremy! Yes, you can just make sure that you dissolve it in water first so it’s not lumpy.
Easy enchiladas sauce was great! Used over chicken and cheese enchiladas made for a wonderful meal