Easy Homemade Enchilada Sauce
This is the best easy homemade enchilada sauce recipe! And, one you’ll make on repeat.
Ready in just 15 minutes, it’s rich, smoky and better than anything from a can. Naturally vegan and easily gluten-free, it works in enchiladas, casseroles, soups and anywhere else you want deep, complex flavor.
My easy homemade enchilada sauce is exactly how it sounds. It takes just minutes to whip up and is fantastic in everything from my enchilada soup, vegetarian enchilada casserole, and, yes, my pumpkin 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!Â
Why This Enchilada Sauce Recipe Works
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.Â
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.Â
After researching and trying a few other recipes, I tweaked what I liked to make it my own. The technique is the secret: a roux first, which gives the sauce its body and depth, then whisking in tomato sauce and broth.
The result is saucy, rich, slightly smoky and just spicy enough to be family friendly.
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 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. Â
- Neutral oil + Flour: This is the base of the roux, which creates a thick, velvety texture that coats the enchiladas properly. No watery enchilada sauce here!
- Canned Tomato Sauce: You’ll need the canned version of tomato sauce, not marinara sauce or pasta sauce as it won’t work the same way.
- Chili Powder: This is the primary flavor driver. Along with ground cumin, it adds earthiness and warmth.
- Cinnamon: I know that cinnamon sounds odd, but it rounds out the sauce and adds a layer of complexity that’s hard to place but really what makes this sauce.
- Cayenne: The cayenne adds a gentle heat, adjust up or down based on your family’s spice preference.
- Vegetable broth or water: the broth adds more depth, but water works fine in a pinch.
How to Make this Easy Enchilada Sauce Recipe (Step by Step)
Step 1: Make a Flavored Roux
Heat the oil in a medium saucepan over medium heat. Whisk in the flour until fully combined and cook, stirring constantly, until the mixture turns lightly golden and smells slightly nutty, about 1-2 minutes. Cook until no raw flour visibly remains. It should be thick, but easy to still whisk.
Step 2: Add the Spices
Make sure you have your spices together before you start, as you’ll want to add them quickly to the flour mixture. I measure all of my spices and put them in a small bowl before I start my roux so I have easy access to them.
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. Toasting them in roux fat helps to bloom their flavor, it won’t work the same way if you add the spices right to the liquid.
Step 3: Add in your Tomatoes
Pour in the canned tomato sauce and the 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!
Taste and adjust for salt. If the enchilada sauce isn’t thick enough, simmer for a few more minutes over low heat.
Expert Tips for the Best Enchilada Sauce
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! This is what separates this sauce from a one-dimensional chili powder sauce. The 1/8 teaspoon is perfect.
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.
Make sure not to use marinara sauce as that has extra herbs that won’t compliment the spices of the sauce.
The ideal consistency of the sauce should be slightly thick, enough to easily coat the back of a spoon. The longer you simmer, the thicker the sauce. If it’s too thick, thin with a little water or more broth.
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!
Substitutions
As this is a pantry recipe, there are plenty of substitution options that will work depending on what you have on hand:
| Ingredient | Substitution |
| All-purpose flour | Gluten-free flour blend (1:1) |
| Canned tomato sauce | Crushed or diced tomatoes (blend after cooking) |
| Tomato Sauce | 2 tablespoons tomato pasta + extra water (the flavor will be more bitter, so may need to balance with some sugar) |
| Water | Vegetable broth (adds more depth) |
How to Use 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! Here are the best ways to use it:
- Classic Enchiladas: The obvious choice; use it in my Veggie Fajita Enchiladas or my Sweet Potato and Black Bean Enchiladas, pictured below
- Enchilada Casserole: works perfectly in my Quinoa Enchilada Casserole layered with beans and cheese
- Enchilada Soup: Stir it into broth with beans, corn and peppers for soup, or in my Slow Cooker Enchilada Soup that has all the flavors of enchiladas in a simple, make-ahead soup.
- Shakshuka-style eggs: Poach the eggs directly into the warmed sauce
- Grain Bowls: Drizzle over bean rice bowls, burrito bowls or roasted vegetables
- Dipping Sauce: Serve alongside taquitos, quesadillas or even my crispy black bean tacos.
Storage, Freezing and Make-Ahead
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: This enchilada sauce recipe freezes well. Transfer to a freezer-safe bag, pressing out as much air as possible, and lay flat on its side so air doesn’t collect at the top. It will keep well for 4-5 months. To use, thaw overnight in the fridge and whisk before using.
- Make-ahead: I love making a double batch! It takes almost no extra time and you’ll always have sauce ready. Souper cubes are great for portioning and freezing 1/2 cup and 1 cup portions.
Frequently Asked Questions
How is this enchilada sauce different from store-bought?
Store-bought enchilada sauce tends to be thin and one-dimensional in flavor. This homemade enchilada sauce is built on a spiced roux, which adds body and richness.
Can I 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.Â
How spicy is this enchilada sauce?
It has a mild-to-medium heat as written, family-friendly for most palates. Reduce or omit the cayenne for a milder spice, or increase it for a more spicy kick.
What’s the best way to thicken enchilada sauce?
If you want a thicker sauce, simmer it longer. The longer is cooks, the more liquid evaporates and the thicker the sauce becomes. If it over-reduces, whisk in a splash of water or broth.
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).
More Sauce Recipes
- Simple Fresh Tomato Sauce
- Creamy Jalapeno Salsa
- Spicy Arrabbiata Sauce
- Vegan Pesto
- Homemade Red Sauce for Pasta
If you try this easy homemade enchilada sauce 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.Â
Easy Homemade Enchilada Sauce
IngredientsÂ
- 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.Â
- Season to taste, adding more salt as desired.
Nutrition
This recipe was first posted in 2020 and updated in 2024.
I absolutely love this sauce. So rich and yes almost drinkable. I used beef broth and smoked paprika in place of the cayenne. Gave it a squirt of siracha for a little heat. Never buying canned sauce again
So glad to hear, thanks Heather. Love the idea of adding in smoked paprika!
This has a great flavor and texture, not like watery canned sauce. It really sticks to your tortilla or what ever recipe staple you are using. I had a few tortillas left and some chicken and cheese from buttitos so made this for a quick Sunday, “use up what you got” enchilada bake. The cinnamon was a surprising flavor builder I would have never thought of and is a perfect addition. Its in my recipe box (yes, a real wooden one) to always have on hand now. Delicious!
What Chili Powder do you use.. I am anxious to try to get restaurant taste.
I use Penzey’s, but as long as you like the taste, then I think you’ll like this — i’ve made it for so many cooking classes and it always gets great reviews!
Delicious
Fantastic.