Have you tried making enchilada sauce from scratch? This easy homemade enchilada sauce recipe transforms simple ingredients into a rich, smoky sauce that will make you rethink buying canned versions. Once you taste homemade enchilada sauce, you’ll understand why it’s worth the few minutes it takes to prepare.
Homemade Enchilada Sauce Recipe
Store-bought enchilada sauces often taste muted or overly salty. This homemade enchilada sauce delivers brighter, deeper flavors—earthy chili, toasted garlic, and balanced spices—while remaining easy to make. The recipe is versatile: increase chili powder or add cayenne for more heat, or keep it mild with a touch more tomato and a bit less spice. The texture is thicker and less watery than most canned sauces, which makes it ideal for filling and topping enchiladas, casseroles, and other Mexican-inspired dishes.
Video of Easy Enchilada Sauce Recipe
(Video demonstration available on the original recipe page.)
Tips for Enchilada Sauce
Making your own enchilada sauce gives you control over flavor and heat. Toasting the garlic briefly in oil releases its aroma without burning; adding a small amount of flour helps thicken the sauce and gives it body. Simmer gently so the spices bloom and meld with the tomato base—this step is what builds depth. Taste and adjust salt, pepper, and chili to match your preference. If the sauce becomes too thick, stir in a little water or broth until you reach your preferred consistency. Store the cooled sauce in an airtight container in the refrigerator for up to two weeks, or freeze portions for longer storage.
Perfect Sauce for Everyday Mexican Recipes
This enchilada sauce pairs beautifully with a wide range of dishes. Use it for homemade enchiladas, a one-pot chicken enchilada pasta bake, a chicken taco and rice skillet, enchilada-style casseroles, burrito bowls, or as a finishing sauce for roasted vegetables and grilled proteins. Keep extra sauce on hand to spoon over enchiladas or to add a saucy boost to tacos and nachos. It’s an easy way to upgrade weeknight meals and special-occasion menus like Cinco de Mayo celebrations.
Easy Homemade Enchilada Sauce
Yield: 4 cups sauce (approx.)
Prep Time: 2 mins | Cook Time: 13 mins | Total Time: 15 mins
This version is moderately spiced. Increase chili powder, add ground chipotle, or a pinch of cayenne to raise the heat level. Homemade enchilada sauce is simple and delicious.
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour (10 ml)
- 29 ounces tomato sauce (822 g) — about 3 1/2 cups
- 3 tablespoons chili powder (45 ml)
- 2 teaspoons sugar (10 ml)
- 1 teaspoon Worcestershire sauce (5 ml)
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt, or to taste
- Fresh cracked black pepper, to taste
Instructions
- Heat a medium saucepan over medium heat and add the vegetable oil. Add the minced garlic and cook briefly until the garlic becomes fragrant and translucent, about 30–60 seconds—do not let it brown.
- Sprinkle in the flour and whisk constantly until it is fully combined with the oil and garlic and no lumps remain.
- Add the tomato sauce, chili powder, sugar, Worcestershire sauce, ground oregano, ground cumin, salt, and freshly cracked black pepper. Whisk to combine and bring the mixture to a gentle boil.
- Reduce heat to low and simmer, stirring occasionally, for about 10 minutes. Allow the sauce to thicken and for the flavors to meld. If the sauce becomes too thick, add a splash of water and stir until you reach the desired consistency.
- Taste and adjust seasoning—add more salt, chili powder, or a pinch of cayenne if you prefer more heat. Cool to room temperature before storing.
Notes
*Calorie values below are based on one cup of sauce.
Nutrition Information per Serving
Calories: 145 kcal, Carbohydrates: 18 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 6 g, Sodium: 1772 mg, Potassium: 818 mg, Fiber: 5 g, Sugar: 11 g, Vitamin A: 2669 IU, Vitamin C: 15 mg, Calcium: 59 mg, Iron: 4 mg
Course: Main Course, Sauces | Cuisine: Mexican
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