Homemade Easy Enchilada Sauce, This is one for the books. I have been making this for years. The family loves it and so will you. You will never buy a store made sauce again.
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Why you'll love this recipe
- Our homemade enchilada sauce recipe is made with simple pantry ingredients.
- The base of this enchilada sauce is not too spicy. Adjust the heat level to your personal preference.
Ingredient List
- Canola Oil
- all-purpose flour
- Chili Powder
- ground cumin
- garlic powder
- onion powder
- dried oregano
- black pepper
- salt
- chicken broth
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a medium saucepan, over medium heat add the oil to warm, then add in the flour. Whisk for at least 2 minutes to combine flavors.
- Add in Chili Powder, Ground Cumin, Garlic Powder, Onion Powder, Dried Oregano, Black Pepper, and Salt. Whisk for a few seconds to blend flavors.
- Whisk in chicken stock. Continue to mix to combine all ingredients.
- Turn heat to low and simmer enchilada sauce for about 20 minutes.
- Check seasoning, reseason if needed.
- Enchilada sauce keeps in the refrigerator for 5days in an airtight covered container.
Eileen's Tips for Success
- The base of my easy enchilada sauce is chicken broth. Use homemade or your favorite store made broth.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Oil- Canola Oil can be used in this recipe instead of Canola oil.
- Chicken Broth - Other options to use would be beef broth or vegetable broth.
- A can of tomato sauce can be added to the sauce for a more tomato flavored red enchilada sauce.
- One Tablespoon of tomato paste can also be added as a thickener.
- If you are looking to make this gluten-free, use 1 to 1 all-purpose gluten free flour.
Make ahead, storage, and freezer tips
Storage: Enchilada sauce can be kept in an airtight covered container in the refrigerator for up to 3 days.
Freezer Instructions - This is a great sauce to make in a double batch and freeze some for later.
The sauce can be placed in a freezer-safe bag or freezer-safe storage container for up to 3 months.
When ready to use, defrost the sauce overnight in the refrigerator and reheat over low heat until heated through.
The sauce can also be heated in the microwave following manufacturers instructions.
Frequently Asked Questions
Enchilada sauce is easy to freeze. Make a large batch and freeze in 1 and 2-cup airtight freezer-safe containers for up to 3 months.
Defrost in the refrigerator overnight. The sauce can also be microwaved following manufacturer instructions.
Absolutely, homemade enchilada sauce can be kept in the refrigerator for up to 5 days in an airtight covered container.
Serving Suggestions
This is a great sauce to use in our Slow Cooker Chicken Enchilada Soup.
Make our Shredded Beef Enchiladas and use our sauce for a rich flavor.
Our beef enchilada casserole tastes even better when using our homemade enchilada sauce.
Similar recipes
Homemade Pico de Gallo is a fresh tomato sauce that is perfect with so many Mexican recipes.
Roasted Tomatillo Sauce is another favorite for dipping chips or serving in enchiladas.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Enchilada Sauce
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 4 Tablespoons Canola Oil
- 2 Tablespoons all-purpose flour
- 2 -2 ½ Tablespoons chili powder Note 1
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 14 ounce chicken broth
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Instructions
- Into a medium saucepan, over medium heat add the oil and flour.
- Whisk for at least 2 minutes to combine flavors.
- Add in Chili Powder, Ground Cumin, Garlic Powder, Onion Powder, Dried Oregano, Black Pepper, and Salt. Whisk for a few seconds.
- Whisk in chicken stock. Continue to mix to combine all ingredients.
- Turn heat to low and simmer enchilada sauce for about 20 minutes.
- Check seasoning, reseason if needed.
- Enchilada sauce keeps in the fridge for at least 5 days well covered. Freeze for up to 3 months.
NOTES
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
