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This easy enchilada sauce recipe comes together in just 10 minutes and requires no dried chiles! All you need are a few staple herbs and spices you’ve probably already got in your pantry, and you’re good to go.
5-Star Review ★★★★★
“Wow, this made my best batch of enchiladas yet. Thank you! So delicious and easy to make.” -Kerie
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 like 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 You’ll Need
- 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. I used olive oil, but avocado oil, grapeseed oil, or your preferred oil works. (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 without 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!
Recipes Using Enchilada Sauce
- Chicken Enchiladas
- Cheese Enchiladas
- Beef Enchiladas
- Black Bean Enchiladas
- Turkey Enchiladas
- Breakfast Enchiladas
- Chicken Enchilada Soup
- Chicken Tamale Casserole
- Chicken Enchilada Casserole
Be sure to check out my recipe for green enchilada sauce, too!
Storing and Freezing
- Storing: Use the sauce right away, or keep it in an airtight container in the fridge for up to 1 week.
- Freezing: It freezes really well, too. Store it in an airtight container or freezer bag for up to 3 months. I like to make a double batch just so I’ve always got some on hand.
Frequently Asked Questions
- Can I use this in place of canned enchilada sauce? Definitely. A 10-ounce can is a little over 1 cup, and this recipe makes about 2 1/4 cups, so one batch is roughly two cans’ worth. It swaps in anywhere you’d use the canned stuff, and it tastes way better.
- Why is my sauce too spicy? Chili powder brands vary a lot, so some are hotter than others. If you’re afraid it’ll be too spicy, start with half the amount and then add more as needed. If you already made it and it came out too hot, try stirring in a spoonful of sour cream or a little crema to cool it down. It’ll make a “creamy” enchilada sauce that’s delicious!
- What kind of chili powder should I use? Regular chili powder from the spice aisle, not pure ground Mexican chiles. Regular chili powder is a blend (chile plus things like cumin and garlic), which is exactly what gives this sauce its flavor. Here’s the one I use.
- Can I make it gluten-free? Yep. Swap the all-purpose flour for a gluten-free flour blend or cornstarch and it works great. Lots of readers have made it this way.
Easy Enchilada Sauce
Ingredients
- 2 tablespoons olive oil (or avocado 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in October 2019 and has been updated with more helpful information to help you make the recipe the best it can be the first time! Hope you love it!
I made this enchilada sauce tonight, it is delicious, thank you!
So delicious. I didn’t read the recipe notes, but 4T seemed like to much chili powder so I stopped at 3. Thankgoodness, because this sauce is a bit spicy for my liking. Still delicious. This will go into my recipe file for future use.
It was too much chili powder. Next time I will also stop at 3.
I had some blended garlic chile sauce that I made using garden chiles, bell peppers, onions, garlic, and vinegar. Made your roux, then added two cups of the sauce, then about two cups of thinned vege stock.
Your basic idea of roux and seasonings and stock is great.
Can’t tell you how many times I’ve made this! So much so, I had to buy the big chili powder container at Sam’s! Its perfect with just the right amount of spicy for us! I now even make it when we make enchiladas for our meals on wheels clients! We serve about 35-40. That’s how easy it is! I’m going to whip up another batch for my chicken enchiladas tonight!
Hi Alaine! This is definitely one of our most popular recipes. We’re glad you enjoyed it with your family!
This recipe was so easy and so delicious. I added only 2 tablespoons of chili powder and it was perfect, just a hint of spice for my children to be able to eat it. Yum! the enchilada meal was devoured by me, husband and a 9 year old and twin 6 year olds!
Hi Rita! We’re glad you enjoyed this recipe with your family!
Thank you so much for this recipe! I have never made enchiladas before, but felt the need to diversify my cooking a bit. I made your enchilada sauce and it turned out perfect. My husband mentioned a few times what a delicious dinner it was and even my picky toddler ate his portion with pleasure (I made his with less spices and with a flour tortilla, because he is on a anti-corn streak right now). Everyone else had corn tortillas though! I want to try more of your recipes now! Thank you again!
Thank you, Elina! We’re glad you enjoyed this recipe with your family 🙂
Hi. I finally made your Red Enchiladas Sauce. I put half the Chile because I did not want it too spicy. But I wonder if I should have put in a little more tomato paste to thicken the sauce a bit. I did follow the recipe except for the Chile.
Always consistent and tasty. I think the only suggestion I would have is to pay attention to what type of chili powder you use- blend or pure. The salt level is higher in the blends (Like McCormick), I think.
Thanks Isabel and friends. You are my first go to for Mexican cuisine!
This weekend is another tour of your enchilada recipes. Adovada after that.
Thank you for your suggestion Mikel!
I’m so excited to find your site! I’ve made the easy enchilada sauce and black bean enchiladas twice now. Love your recipes.
When I first found your site you asked if there was anything I had trouble with. I didn’t answer right away but then the next day you answered my questions (regarding making flour tortillas) so I thought you were clairvoyant or something! Then the next day was corn tortillas. Wow! All of them are right down my alley and I thank you lots for that. I’ll be following your blog closely now! (even though I lived in the south for many years I never could master those darn tortillas. Haven’t tried your way yet, but soon and I will let you know how they turn out.
thank you so much, Ward! We can’t wait to hear how they turn out.