Once you try this easy homemade Enchilada Sauce recipe you’ll never be able to go back to the canned stuff. It’s brimming with delicious flavor and it makes the best enchiladas! You might as well make a double batch and freeze half for later.
Homemade Red Enchilada Sauce
I’ve tried so many different recipes for enchilada sauce. I know a lot of people might say this is not an authentic Mexican enchilada sauce, and no it’s not. But this recipe has been my favorite.
I’ve tried enchilada sauce with whole dried chilies and I’ve tried enchilada sauces with many different kinds of chili powder but I just keep coming back to the traditional chili powder and tomato sauce based sauce.
It’s similar to what you’d find in a lot of Mexican restaurants here in the U.S. You know, the sauce on those extra cheesy delicious kind!
Feel free to adjust the amount of chili powder here to what you like best. If you find that it needs a little more flavor for your liking add more chili powder, if you find it’s too much then just cut back.
I like McCormick brand. Use what you like but skip past those $1 options.
Enchilada Sauce Ingredients
- Vegetable oil (or light olive oil)
- Chili powder
- All-purpose flour
- Low-sodium chicken broth
- Tomato sauce
- Ground cumin
- Cocoa powder
- Granulated sugar
- Onion powder
- Garlic powder
- Ground cinnamon
- Salt and freshly ground black pepper
How to Make Enchilada Sauce from Scratch
- 1. In a medium saucepan, whisk together oil, chili powder and flour.
- 2. Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 30 seconds (while stirring).
- 3. While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.
- 4. Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.
- 5. Let cool slightly then use as desired.
How to Use Enchilada Sauce
This sauce is great for chicken, beef, pork or veggie enchiladas. I like to spoon some of the sauce over the meat or veggie filling (and cheese) in the tortilla then wrap and place in a baking dish.
Then pour on lots of the sauce and spread to cover. And of course top with more cheese and bake to melt through.
Here is the recipe for Chicken Enchiladas topped with this delicious red enchilada sauce!
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, low-sodium vegetable broth will work fine too. I don’t recommend beef broth as it won’t taste quite as good and will overpower the flavors of the sauce.
Can I Freeze Enchilada Sauce?
Yes, this easy enchilada sauce can be frozen for later. To freeze this red enchilada sauce, let it come to room temperature before pouring it into glass jars or freezer-safe containers. When you’re ready to use the frozen sauce, let it thaw completely in the fridge.
Tips for the Best Enchilada Sauce
- The red enchilada sauce spices can burn easily, so keep an eye on them. It only needs to simmer and toast briefly to let those flavors bloom.
- The pinch of ground cinnamon really makes this enchilada sauce recipe, so don’t omit it!
- Make sure the tomato sauce is unflavored, otherwise it’ll throw off the taste of this sauce.
More Easy Mexican Recipes You’ll Love:
- Chicken Enchilada Zucchini Boats
- Slow Cooker Chicken Enchilada Quinoa Soup
- Green Enchilada Sauce
- Mexican Lentil Soup
- Turkey Taco Lettuce Wraps
- Quick & Easy Taco Salad
Follow Cooking Classy
An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later.
- 3 Tbsp vegetable oil
- 2 1/2 Tbsp chili powder
- 2 Tbsp all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 1 (8 oz) can tomato sauce
- 1 tsp ground cumin
- 1 tsp cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp coriander
- 1 pinch ground cinnamon
- Salt and freshly ground black pepper
In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.
Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 15 seconds, while stirring*.
While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.
Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.
Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).
- *Note that I haven't yet tried this on an electric stove top so you may need to pull it off before a simmer on an electric stove. It can burn easily so just keep an eye on it. It only needs to cook for a minute or two total but that can vary depending on how long it takes for your burner to heat up.