Updated March 11, 2026
Quick Summary
This easy homemade enchilada sauce is rich, flavorful, and ready in about 10 minutes with simple pantry ingredients. Made with chili powder, tomato paste, garlic, and warm spices, this red enchilada sauce has the perfect balance of smoky flavor and mild heat. It's far better than anything from a can and perfect for enchiladas, tacos, burrito bowls, casseroles, and more. Once you try making enchilada sauce from scratch, you'll never go back to store-bought.
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Pin ItThe Best Homemade Enchilada Sauce
If you've only ever used canned enchilada sauce, you'll be amazed at how easy and flavorful homemade sauce can be. I started making my own years ago when I realized I almost always had the ingredients sitting in my pantry. Unlike canned sauces, which can be flat, overly salty, and full of preservatives, this homemade version is bold, savory, and made entirely from simple pantry staples.
This enchilada sauce has bold flavor with warm spices and just a kick of heat. Chili powder gives it that classic enchilada flavor and deep red color, while cumin and oregano add earthy depth. Tomato paste brings richness and body, creating a smooth sauce that perfectly coats tortillas when making enchiladas.
One of the things I love most about making enchilada sauce from scratch is that you can control the flavor and spice level. Want it a little spicier? Add more chili powder or a pinch of cayenne. Prefer it mild? Simply scale back the spices.
The best part is that it only takes about 10 minutes to make and is freezer friendly too! Once you try it, you'll never want to go back to canned enchilada sauce again. It's perfect for classic enchiladas, casseroles, burrito bowls, and so many other easy dinners.
Ingredients (with Helpful Notes)
- Olive oil – Used to cook the flour and spices, creating the flavorful base of the sauce.
- All-purpose flour – Thickens the sauce so it has the perfect enchilada consistency.
- Chili powder – The main flavor of the sauce. Use a fresh, good-quality chili powder for the best color and flavor.
- Garlic powder – Adds savory flavor without overpowering the sauce.
- Ground cumin – Gives the sauce its warm, earthy depth.
- Dried oregano – Adds subtle herbal flavor that balances the spices.
- Salt – Enhances all of the flavors.
- Tomato paste – Provides richness and deep red color.
- Vegetable broth – Thins the sauce to the perfect consistency while adding extra flavor.
- Cayenne pepper – the sauce has a kick, but if you want it extra spicy, you can add a pinch of cayenne pepper. Taste before adding to make sure you want that extra kich!
Tips for Making the Best Enchilada Sauce
- Toast the spices first. Cooking chili powder, cumin, and oregano briefly in the oil helps release their flavor and gives the sauce a deeper, richer taste.
- Whisk as you go. Gradually adding the broth while whisking prevents lumps and keeps the sauce silky smooth.
- Adjust thickness easily. If your sauce is too thick, whisk in a little extra broth; if it's too thin, simmer a few more minutes.
- Taste and tweak. Depending on your chili powder or personal preference, you may want to add a pinch more salt, a little sugar to balance bitterness, or a touch of cayenne for heat.
- Fresh ingredients make a difference. Use fresh spices and tomato paste for the best flavor and vibrant color.
- Let it rest. The flavor improves after sitting for a few minutes, so feel free to make it ahead of time.
How to Store the Sauce
Homemade enchilada sauce stores beautifully and is great for meal prep. This recipe makes about 2 cups of sauce, so you can double or even triple it and store it away for later. Trust me, you are going to want to always have it in your fridge or freezer.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm the sauce on the stovetop and whisk in a little broth if needed.
Easy Homemade Enchilada Sauce
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons flour (can use gluten-free flour or cornstarch)
- 2 tablespoons chili powder (can use less for a milder sauce)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- Pinch of cayenne pepper, optional
Instructions
- In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add the chili powder, cumin, salt, oregano, onion powder, and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
- Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary. If you want a spicier sauce, you can add a pinch of cayenne pepper, to taste.
Notes
Nutrition
Have you tried this recipe?
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Ways to Use Enchilada Sauce
This sauce is incredibly versatile and an easy way to add big flavor to weeknight meals!
Try it in:
- Chicken enchiladas
- Beef enchiladas
- Black bean enchiladas
- Enchilada stuffed sweet potatoes
- Black bean quinoa enchilada bake
- Skillet Chicken Enchiladas
- Enchilada Stuffed Mushrooms
Frequently Asked Questions
Most homemade enchilada sauces are mildly spicy. You can adjust the heat by adding more chili powder or a pinch of cayenne, or keep it mild by using less.
Yes! Simply substitute the all-purpose flour in the recipe with a gluten-free flour blend or cornstarch to thicken the sauce.
Absolutely. The flavor actually improves after sitting in the refrigerator for a few hours. Make it a day ahead or freeze it for later use.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Yes! It's perfect for casseroles, burrito bowls, tacos, or even drizzling over roasted vegetables.