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Homemade enchilada sauce in a mason jar with fresh herbs and a linen around the jar.
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4.67 from 6 votes

Easy Enchilada Sauce

A simple homemade enchilada sauce that tastes delicious and is ready in no-time. you won't want to buy a store made sauce again!
Course Sauce
Cuisine Mexican
Keyword Cinco De Mayo, Tex-Mex Sauce
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 servings
Calories 77kcal
Author Eileen


  • 4 Tablespoons Canola Oil
  • 2 Tablespoons 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
  • salt, to taste
  • 14 ounce chicken broth


  • 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.


Note 1: Start with 2 Tablespoons and add more chili powder if desired.
I use McCormicks Hot Mexican Chili Powder for this recipe.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 2Tablespoon | Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3.5mg | Calcium: 9mg | Iron: 0.6mg