Homemade Enchilada Sauce

RECIPE PRINT COMMENTS
5 from 11 votes

This is the best easy homemade enchilada sauce!

It takes just 15 minutes to make and is perfect in your favorite enchilada recipe. I also love that this recipe is naturally vegan and easily gluten-free. 

After years of making my easy homemade enchilada sauce for some of my favorite recipes, I thought it was finally time to give the sauce its own post.

Considering that I google my own enchilada recipe to find my sauce at least a few times a month, it needed it own place. 

My easy homemade enchilada sauce is exactly how it sounds. It takes just minutes to whip up and is fantastic in everything from soup, casserole, and, yes, enchiladas. This sauce is practically drinkable.

It’s saucy, rich, complex, and slightly spicy. If you are looking for a simple enchilada sauce for your next enchilada recipe– this is it! 

See below for more details on how to make this easy enchilada sauce, or scroll down for the full recipe.

Easy Homemade Enchilada Sauce

Why I Love This Recipe

For years I didn’t think I liked enchiladas because I was never impressed with canned sauce. It always tasted thin, watery, and flavorless.

Then, I ordered enchiladas at one of our favorite Mexican restaurants, and I’m pretty sure I licked the plate clean. I had never had a sauce like that before and knew that was the missing secret weapon for amazing enchiladas. 

After researching and trying a few other recipes, I tweaked what I liked to make it my own. It’s got just enough heat to be family-friendly and ready in roughly 15 minutes. 

Ingredients Notes

To make this simple recipe, you’ll need a handful of pantry spices plus a can of tomato sauce and either broth or water. 

You’ll need the canned version of tomato sauce, not marinara sauce or pasta sauce as it won’t work the same way.

You are essentially making enchilada gravy, starting with a roux of flour and oil, then warming in the spices and adding enough liquid of tomato sauce and water or vegetable broth.

Saucy enchiladas are my favorite, and this sauce makes enough for a batch of enchiladas, with some leftovers, depending on how wet you like yours.  

Easy Homemade Enchilada Sauce

How to Make this Easy Enchilada Sauce

Step 1: Make a Flavored Roux

Cook the oil and flour together until combined. Once the flour is slightly brown in color and starts to smell toasty, add in your spices and cook for another 30 seconds or so until fragrant. Make sure you have your spices together before you start as you’ll want to add them quickly to the flour mixture.

Step 2: Add in your Tomatoes

Add the tomatoes and water (or broth) and cook until thickened. Make sure that you are whisking the roux mixture into the tomatoes and water well, as this is what creates the thickness of the sauce. Simmer over low heat until desired thickness is reached– I usually cook for about 8 minutes!

Close Up Of Sweet Potato And Black Bean Enchiladas

Expert Tips

I know the touch of cinnamon sounds odd, but it really does help to add a layer of complex, rich flavor and I don’t recommend skipping it!

If you are using another type of tomato, like crushed or diced tomatoes, blend your sauce together after adding those. I’ve done that when it’s all I have in my pantry, and it still works. You just need to puree the sauce after you cook it for a smoother texture.

The ideal consistency of the sauce should be slightly thick, enough to easily coat the back of a spoon. You can also adjust the seasonings to your liking– sometimes I add in a splash of lime juice at the end when I want a brighter sauce!

What to serve with Homemade Enchilada sauce?

Once you perfect this enchilada sauce, it’s hard to go back to using the canned stuff. The flavor is so good! The possibilities are endless, but my favorite recipes to enjoy this with are my Veggie Fajita Enchiladas or my Sweet Potato and Black Bean Enchiladas, pictured below.

It’s also great if you want to use it in your favorite enchilada casserole, like I do in my Quinoa Enchilada Casserole. Or in a soup! Like my Slow Cooker Enchilada Soup that has all the flavors of enchiladas in a simple, make-ahead soup.

Sweet Potato And Black Bean Enchiladas

Frequently Asked Questions

Can you make this enchilada sauce gluten-free?

This easy homemade enchilada sauce can easily be made gluten-free by using a gluten-free flour blend in place of all-purpose flour. 

Can you freeze this enchilada sauce recipe? 

Yes! I often make a double batch of my sauce to freeze. You’ll need to watch out for freezer burn. To avoid this, place the sauce in a freezer-safe bag and gently press as much air as possible out. I lay the bag on its side so air doesn’t collect at the top. Freeze and enjoy within 4-5 months. 

Can you use tomato paste?

I don’t like the flavor of tomato paste in this homemade red enchilada sauce, but you can use it in a pinch. I recommend subbing in 2 tablespoons, or more to taste. Tomato paste is more bitter than canned tomatoes and therefore you’ll want to add to taste.

Serving Size

This recipe makes about 3 cups, depending on how long the sauce simmers. I find that it’s plenty of sauce to make a casserole-size dish of enchiladas (using a 9 x 13 inch pan).

You can easily halve the recipe and you can also double it. This sauce also freezes well, so if you have leftovers and you aren’t sure what to do with them, then freeze it or stick it in the fridge for 3-4 days.

If you try this recipe, make sure to come back and rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day. 

Delish Knowledge

Easy Homemade Enchilada Sauce

5 from 11 votes
The best easy homemade enchilada sauce! This simple enchilada sauce takes 15 minutes to make and is perfect in your favorite enchilada recipe. 
Servings: 3 cups
Prep Time: 10 minutes
Cook Time: 7 minutes

Ingredients 

  • 3 tablespoons neutral oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon ground cayenne
  • 1 15 ounce can tomato sauce
  • 1 1/2 cups water or vegetable broth

Instructions

  • Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the chili powder, cumin, garlic powder, oregano, salt, cinnamon and cayenne pepper and toast until fragrant, about 1 minute.
  • Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes, whisking often. 
  • Season to taste, adding more salt as desired.

Nutrition

Serving: 0.25cupCalories: 50kcalCarbohydrates: 4.3gProtein: 0.9gFat: 3.8gSaturated Fat: 0.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 124mgFiber: 0.9gSugar: 1.4gCalcium: 16.4mgIron: 0.8mg
Course: dinner, sauce
Cuisine: Mexican Inspired, Tex Mex

This recipe was first posted in 2020 and updated in 2024.

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21 Comments

  1. 5 stars
    LOVE IT!! I am not a red sauce type of person. And I have never cared for enchilada sauce. I usually use green sauce. For the heck of it I decided to try this recipe, and I am so glad I did. This is so good I would drink it! I highly recommend making this

    1. Alexandra Caspero says:

      I’m so glad to hear– thanks for the feedback!

  2. 5 stars
    Easy and delicious. I’ve been making double batches and then freezing.

  3. 5 stars
    So easy and delicious! I cannot believe it’s taken me this long to make my own enchilada sauce recipe.

  4. Hello. Could you please clarify. In your list of ingredients you have tomato sauce. But in your dialogue you mention tomatoes. Is it canned tomato sauce, canned tomatoes or fresh tomatoes? Thank you for clarifying this.

    1. Hi Sally! Great question– I use canned tomatoes 99% of the time as it’s easier and more convenient (and, canned tomatoes have more umami flavor than fresh), but in a pinch or in the summer months when you are swimming in fresh tomatoes you can use them.

  5. 5 stars
    My go-to enchilada sauce, will never buy store bought again! Less expensive AND tastes better. I add a little less cinnamon as a personal preference.

  6. 5 stars
    I made it and absolutely loved it!!!