Easy Enchilada Sauce Recipe
Updated Sep 01, 2026
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This easy enchilada sauce recipe makes a rich and flavorful red sauce in just 10 minutes! Made with tomato sauce, chili powder, cumin, and a few pantry staples, this homemade enchilada sauce is perfectly spiced and so much better than anything from a can.
The Best Homemade Enchilada Sauce
This homemade red enchilada sauce is rich, flavorful, and perfectly spiced with chili powder, paprika, cumin, and a handful of pantry staples. Best of all, it’s ready in just 10 minutes! I use it for everything from my ground turkey enchiladas to chicken enchiladas with red sauce and beef enchiladas. I usually make a double batch and freeze half for later, especially because my husband will happily dip all-the-foods in this stuff. He calls it his “special ketchup.” 😁
What Is Enchilada Sauce
Enchilada sauce is a savory red chile sauce traditionally used to make enchiladas. Depending on the recipe, it can be made with dried chiles, chili powder, tomatoes, or a combination of these ingredients, along with spices like cumin and garlic. This homemade version uses tomato sauce, tomato paste, chili powder, and spices for a rich red sauce that’s quick and easy to make.
Reasons To Make My Enchilada Sauce ASAP
- Ready in 10 minutes. The sauce is quick and easy to make with simple pantry ingredients, and you can make it ahead for busy weeknights.
- Rich, bold flavor. Chili powder, paprika, cumin, garlic, and a little tomato paste give the sauce plenty of savory, smoky flavor. I also add a tiny pinch of cinnamon for warmth, but you can leave it out if you want.
- Easy to adjust. Making your own red enchilada sauce means you can easily tweak the seasonings and spice level to suit your taste.
- Great for meal prep. Make a double batch and freeze the extra so you have homemade enchilada sauce ready for enchiladas, casseroles, and more.
Enchilada Sauce Ingredients
- Vegetable Oil: Used to bloom the spices. Any neutral oil works.
- All-purpose Flour: Helps thicken the sauce by creating a roux when combined with the oil.
- Chili Powder: Adds a deep, smoky flavor and mild heat.
- Paprika: Enhances the sauce’s color and adds a sweet-peppery taste.
- Ground Cumin: Introduces a warm, earthy flavor characteristic of enchilada sauce.
- Water or Chicken Broth: Provides the liquid base for the sauce.
- Tomato Sauce: Gives the sauce its rich tomato flavor and contributes to the color and consistency.
- Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
- Onion Powder: Offers a mild, sweet onion flavor without the texture of fresh onion.
- Garlic Powder: Infuses the sauce with a subtle garlic note.
- Ground Cinnamon: Adds a hint of warmth and sweetness.
- Salt & Pepper
How To Make Enchilada Sauce
This recipe moves fast, so measure out all your ingredients before you start. And grab your whisk because it’s going to be doing most of the work!
- Start the roux: Grab a large skillet and heat the oil over medium heat; whisk in the flour, chili powder, paprika, and cumin, and cook for a minute, stirring constantly.
- Add the liquid: Add water or chicken broth and whisk until it forms a thick paste. Whisk in the remaining liquid, tomato sauce, tomato paste, garlic powder, onion powder, cinnamon, salt, and pepper.
- Simmer: Continue cooking for 5 minutes, or until the sauce thickens; whisk frequently.
- Remove from heat; let it cool before putting it away.
Recipe Tips
- Bloom the spices. Don’t skip this step! Cooking the chili powder, paprika, and cumin in the oil for about a minute brings out their flavor. Keep whisking so the spices and flour don’t burn.
- Whisk in the liquid gradually. Slowly add the first ½ cup of broth or water while whisking constantly. Once the mixture is smooth, gradually whisk in the rest. This helps prevent lumps and gives you a smooth sauce.
- Watch the consistency. The enchilada sauce will thicken as it simmers and a little more as it cools. If it gets too thick, whisk in a splash of broth or water. If it’s too thin, let it simmer for another minute or two.
- Adjust the seasonings. Chili powders can vary in flavor and heat, so taste the finished sauce and adjust the chili powder, salt, or other seasonings to suit your taste.
- Have everything ready. This recipe moves quickly once the flour and spices hit the oil, so measure out all your ingredients before you start cooking.
How To Store
- Storage: Store homemade enchilada sauce in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months, leaving a little room in the container for expansion. Thaw it overnight in the refrigerator, then reheat it gently on the stovetop, whisking until smooth.
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Enchilada Sauce Recipe
Ingredients
- 3 tablespoons vegetable oil
- 2½ tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups water or chicken broth
- 1 can (8 ounces) tomato sauce
- 1 tablespoon tomato paste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Make the roux. Heat the oil in a large skillet over medium heat. Whisk in the flour, chili powder, paprika, and cumin, and cook for 1 minute, whisking constantly.
- Add the liquid. Slowly whisk in ½ cup of the water or chicken broth until smooth and a thick paste forms.
- Add the remaining ingredients. Gradually whisk in the remaining water or broth, followed by the tomato sauce, tomato paste, onion powder, garlic powder, cinnamon, salt, and pepper. Whisk until smooth and well combined.
- Simmer the sauce. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer for about 5 minutes, whisking frequently, until thickened. If the sauce is too thick, whisk in a little additional water or broth until it reaches your desired consistency.
- Season and store. Taste and adjust the seasonings as needed. Remove from the heat and let the enchilada sauce cool before transferring it to an airtight container or jar. Refrigerate for up to 1 week.
Notes
- Storage: Any leftover enchilada sauce can be safely stored in the fridge for up to a week, or consider freezing it for up to 3 months. Let the sauce cool to room temperature before putting it in a mason jar. Leave some space at the top for the sauce to expand, and avoid fully tightening the lid until it’s completely frozen. Alternatively, you could use a freezer bag; squeeze out any excess air before sealing it.
- Variations: While chili powder, cumin, and garlic powder remain key ingredients, feel free to alter the remaining spices in accordance with your taste preferences.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Homemade Condiments Recipes
If you haven’t noticed, I love making homemade sauces, homemade spices, salad dressings, seasonings, and whatnot. Here are a few to start making at home asap.
I love how easy this was to make and how absolutely delicious it tasted!
I love that this is so flavorful and quick! Way better than the store bought brands!
I make enchiladas all the time. I’ve never thought about making my own sauce before! DELISH!
SO much better than store-bought sauce. And easy, too! Yum!
This sauce look so delicious! So glad to make it at home now!
I love making my own sauces so I’ve got to try this one too. The flavors from homemade taste are so much better.
I seriously did not realize how easy it was to make enchilada sauce until your recipe. I was always buying the can before and I definitely like that I can now control what’s in the sauce! Thank you!
Homemade enchilada sauce is always ten times better then what you get at the store. It’s one of those things we always have to make ourselves! I want to make some of this right now!
Best easy enchilada sauce, ever! We were blown away by the flavor!
This homemade sauce is so much better than the canned stuff. Great recipe!