Enchilada Sauce Recipe (Better Than Store-Bought)

If you’ve ever made enchiladas and felt like something was missing, chances are…it was the sauce.

Hi, I’m Jerin Hossain—a home cook, Mexican food enthusiast, and self-proclaimed enchilada lover. After years of making enchiladas from scratch (and a few failed attempts with canned sauce), I finally landed on a homemade enchilada sauce recipe that checks every box: rich, smoky, a little spicy, and ridiculously easy to make.

This post isn’t just a recipe—it’s me sharing what I’ve learned through trial, error, and way too many taste tests. Let’s make something way better than store-bought, shall we?


🤔 Why Make Enchilada Sauce Recipe From Scratch?

I used to grab whatever enchilada sauce was on the shelf—until I started reading the ingredients. So many have preservatives, excess sodium, or just taste… flat. Once I tried making it myself, I never looked back.

Here’s why I love this homemade version:

  • Big flavor from real spices
  • Budget-friendly and easy to whip up
  • Customizable—make it mild, spicy, smoky, or sweet
  • Naturally vegan and gluten-free (with a few swaps)

🛒 What You’ll Need

You probably have most of these ingredients already. If not, they’re easy to find.

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour (use GF flour if needed)
  • 1/4 cup chili powder (you control the heat!)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp oregano
  • 2 tbsp tomato paste
  • 2 cups vegetable or chicken broth
  • 1/2 tsp salt (adjust to taste)
  • 1 tsp apple cider vinegar or lime juice (for that final kick)

Optional: A pinch of cinnamon or chipotle powder if you want to get fancy.


👩‍🍳 How to Make Enchilada Sauce (Step-by-Step)

This takes about 15 minutes start to finish—and you only need one pot.

Step 1: Make a Roux

Heat olive oil in a saucepan over medium heat. Add flour and whisk constantly for about 1 minute. You want a smooth, lightly golden paste.

Step 2: Add Your Spices

Toss in chili powder, cumin, garlic powder, onion powder, and oregano. Stir for 30 seconds. This is where the magic starts—the smell is unreal!

Step 3: Tomato Paste Time

Whisk in the tomato paste until fully combined.

Step 4: Pour in the Broth

Slowly add the broth while whisking so you don’t get lumps. Keep whisking until smooth.

Step 5: Simmer & Adjust

Let it simmer for about 7–10 minutes. It should thicken slightly. Add salt and vinegar (or lime juice) to bring everything together.


💡 Real-Life Tips from My Kitchen

Here are a few things I’ve learned the hard way:

  • Use good chili powder. Cheap stuff tastes dusty. I like Simply Organic or Frontier Co-Op.
  • Too spicy? Add a teaspoon of honey or sugar to balance it out.
  • Too tangy? Add a splash of broth or a tiny bit of cream.
  • Want it silky-smooth? Blend it!

🥄 How to Store It (Meal Prep Friendly!)

  • Fridge: Keeps for up to a week in an airtight jar.
  • Freezer: Freeze it in ice cube trays or small containers—perfect for quick dinners.

🍽️ Not Just for Enchiladas…

Yes, this sauce was made for enchiladas, but I use it on:

  • Burrito bowls
  • Nachos
  • Huevos rancheros
  • Slow cooker shredded chicken
  • Veggie tacos

You’ll start finding excuses to use it once you taste it.


💬 Questions I Get All the Time

Is it spicy?

It can be, depending on the chili powder. I recommend starting with a mild one, then adjusting.

Can I make it gluten-free?

Yep! Just swap the flour for a 1:1 gluten-free flour blend, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

What’s the difference between red and green enchilada sauce?

Red sauce (this one) uses dried chilies or chili powder and tomato paste. Green sauce uses tomatillos and green chilies. Both are delicious—just different vibes!


🙋‍♀️ A Little About Me (For Trust’s Sake)

I’m not a classically trained chef—but I’ve been cooking for over a decade, and I’ve spent years studying regional Mexican recipes. I’ve tested this sauce at family dinners, potlucks, and solo weeknights. It never fails.

I share recipes that I actually make in my kitchen, and I only post them once I’ve tested them multiple times (at least 3–5 versions). That’s my promise to you.


📌 Final Thoughts

This enchilada sauce recipe is simple, flexible, and seriously delicious. Once you try it, you’ll never buy the canned version again—I mean it.

So grab a pan, heat things up, and make your enchiladas sing. Your future self (and tastebuds) will thank you.


📣 If you make this, I’d LOVE to hear from you!

  • Comment below with how it turned out
  • Tag me on Facebook @Astafar
  • Or subscribe to my weekly newsletter for more real, easy recipes

Happy cooking! 🌮

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