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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!
Can this recipe be canned (processed) for pantry storage?
Hi Marlene! We haven’t tried this recipe that way but I’m sure you could do it. Please let us know if you try it!
Recipe was good but too spicy!
I didn’t see the tip about adding less chili powder until after i finished mixing it all. Will try next time with 2 or 3tbsp. Other than that its easy to make and tastes very good!
Marlene did you canned the recipe? I would like to do the same. Did it work for you?
Quick and easy to make and the taste is awesome…will never use canned again and will definitely be making this every time I make enchiladas
I love this recipe. Thank you for sharing.
Is 2 and 1/4 cup broth not too much? Mine came out pretty liquidy
Mine did as well
Thats great!!
The best recipe! It was so easy too. I also made the enchilada sauce. We’ll keep this recipe.
This is easy but soooo delicious! The sauce is just perfect! Thank you!
This was really good and easy!! My 8 year old daughter made it. Delicious too!
I can’t believe I’m going to say this, though I liked this better than a traditional enchilada sauce (like where I normally roast poblanos & anaheims over my gas stove flame, then peel & puree? Well, I liked this one a bit better!). If you have just a bit more time, chop some onions, sauté, & add some fresh chopped garlic at the end of your sauté … even better (if just a tad less easy).
Yeah, point taken on the Chili Powder. I know my New Mexican XX Smoked Chili Powder, and knew to cut back on that, balanced it out with paprika & smoked paprika ‘cuz that XX chili powder stuff is HOT! By the way, the smoked chili powder & smoked paprika is a bonus, if you have it, a real difference maker.
So I say, make extra sauce & have ready so you can sauce it up more, ‘cuz I think you’re going to need the extra sauce! Great recipe. It just works!
I have liked many of your recipes. This one simply gave me a minor framework. I am limited in how much chili powder and cumin concentration I can eat. I also dislike tomato paste and broth together. To address both of these issues I used a large can of Crushed Tomatoes and reduced the spices although following rest of instructions. Very good. Many complements. It is lighter in spice and richer in tomato.
Loved this enchilada sauce. So easy. I added a few chipotle peppers to my chicken mixture and it was fantastic.