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Homemade enchilada sauce starts with a simple roux, then adds tomato sauce, broth, and zesty south-of-the-border spices. Once you make it, you’ll never buy the canned version again!

taking Enchilada Sauce out of a jar with a spoon
  • Flavor: This red enchilada sauce blends chili powder, garlic, cumin, and oregano in tomato sauce and broth for a savory, spicy, and earthy flavor that lifts any dish.
  • Serving Suggestions: We use this sauce to give Tex-Mex flair to all kinds of recipes. Drizzle it over chorizo tacos, chili cheese fries, or even a baked potato with loads of melty cheese and a dollop of sour cream.
  • Yield: This recipe makes the equivalent of two 28-ounce cans, so you can enjoy it all week long or freeze some for later!
oil , broth , tomato sauce , flour , seasonings with labels to make Enchilada Sauce

Ingredient Tips for Enchilada Sauce

  • Sauce: Look for plain tomato sauce, not tomato paste or puree. The broth is interchangeable, so use what you have on hand. Try chicken, beef, or vegetable broth!
  • Seasonings: Pantry ingredients like garlic and onion powders, ground cumin, chili powder, and oregano are all you need for this flavorful and fragrant sauce. Feel free to adjust the amounts and use a DIY chili seasoning to control the heat.

Fire it Up!

  • More spice: Kick it up by increasing the chili powder, adding a pinch of cayenne, ancho chili powder, red pepper flakes, or a little juice from a jar or can of green chiles or jalapenos.
  • Less spice: For a milder, creamy sauce, whisk in some milk or sour cream at the end of step 4, or decrease the amount of chili powder.
preparing a roux to make Enchilada Sauce
adding chili powder to roux to make Enchilada Sauce
whisking ingredients together to make Enchilada Sauce
Enchilada Sauce in the pot

How to Make Enchilada Sauce

  1. Prepare: Make a roux in a pan using oil and flour (recipe below).
  2. Whisk: Stir seasonings into the flour mixture, add tomato sauce and broth a little at a time until smooth.
  3. Simmer: Bring to a boil, then simmer until slightly thickened.
  4. Season: Add salt and black pepper to taste before using.
jar of Enchilada Sauce
  • Refrigerate leftover enchilada sauce in a covered container or mason jar with a tight-fitting lid in the fridge for up to 4 days.
  • Freeze sauce in a zippered bag with the air squeezed out for up to 4 months.

    Ways to Use Enchilada Sauce

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    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Enchilada Sauce served in a jar

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    This homemade enchilada sauce has layers of savory, spicy, and earthy flavors that will enhance any Tex-Mex dish.

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    • ¼ cup vegetable oil
    • ¼ cup all-purpose flour
    • ¼ cup chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • ½ teaspoon dried oregano
    • 30 ounces tomato sauce two 15 ounce cans
    • 3 cups chicken broth

    • Heat oil in a large saucepan over medium heat. Whisk in flour and cook for 2-3 minutes while stirring until fragrant and nutty smelling.

    • Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.

    • Add tomato sauce and broth a little at a time, stirring between each addition until smooth. 

    • Bring to a boil, reduce heat to a simmer and let simmer 2 to 3 minutes or until slightly thickened.

    • Remove from heat and season with salt and pepper to taste.

    This recipe makes 56 oz. (the equivalent of two 28 oz. cans).

    Nutrition information is for ¼ cup of enchilada sauce.

    To store homemade enchilada sauce, let it cool to room temperature, then transfer it to an airtight container or a zip-lock bag and refrigerate it for up to 4-5 days, or freeze it for up to 3-4 months.

    Serving: 0.25cup | Calories: 37 | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dip, Dressing, Sauce

    Cuisine American, Mexican, Tex Mex

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bold and zesty Enchilada Sauce with writing
    red Enchilada Sauce in a jar with a title
    jar of Enchilada Sauce with a title
    homemade Enchilada Sauce in a jar and on a spoon

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    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

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