Homemade Enchilada Sauce
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.
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!
Why I Love This Recipe
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.
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.
How to Make this Easy Enchilada Sauce
Step 1: Make a Flavored Roux
Cook the oil and flour together until combined. Cook this until no raw flour visibly remains and the mixture is slightly browned. It should be thick, but easy to still whisk.
Step 2: Add the Spices
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. 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.
Step 3: 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!
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.
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.
More Sauce Recipes
- Simple Fresh Tomato Sauce
- Creamy Jalapeno Salsa
- Spicy Arrabbiata Sauce
- Vegan Pesto
- Homemade Red Sauce for Pasta
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.
Easy Homemade Enchilada Sauce
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
This recipe was first posted in 2020 and updated in 2024.