Homemade Enchilada Sauce Recipe That Tastes Like The Real Deal
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Homemade enchilada sauce is one of those sauces that’s great to keep on hand for last-minute meals. It’s delicious and can take a lot of different meals from boring to yum.
This easy, homemade enchilada sauce is made from scratch with pantry staples. No added sugar, and tons of flavor. It comes together in under 15 minutes and works with all your favorite Mexican-inspired meals.
What Is Enchilada Sauce?
Enchilada sauce is a Mexican sauce made with lots of chili powder, a few other spices in much smaller amounts, and some oil, water, and flour to help it thicken. It’s a great sauce to have on hand, and comes together super fast and easy, so you can also make it at the last minute if needed.
Why This Recipe Works
You’ll love this recipe because it’s:
- Super easy to make using ingredients from your pantry.
- Customizable heat level (kid-friendly or spicy).
- Freezes well for batch prep, especially in ice cube trays.
- Delicious with enchiladas, burritos, rice bowls, or eggs.
What You’ll Need To Make Easy Enchilada Sauce From Scratch
- Extra virgin olive oil
- Whole wheat pastry flour
- Chili powder
- Canned tomato sauce (no sugar added)
- Water
- Ground cumin
- Garlic powder
- Onion powder
Pro Recipe Tip
Let it simmer uncovered to thicken naturally. But keep in mind it will thicken slightly as it cooks or bakes in the recipes you use it in.
How to Make Enchilada Sauce (Step-by-Step)
Gather and measure all ingredients.
Put oil, flour, and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.
Add tomato sauce and water to the pot and stir.
Add in the cumin, garlic powder, and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.
NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring it over the enchiladas.
Recipe Variation
Spicy version: add chipotle powder or a dash of cayenne. You can also use a spicy chili powder if you have one available.
Storage & Freezing Tips
- Fridge: Store in an airtight jar for up to 7 days.
- Freezer: Freeze in ice cube trays or small containers for up to 3 months.
- Reheat: Warm gently on a stovetop and whisk to recombine.
Serving Suggestions
Spoon over enchiladas, rice bowls, burritos, tacos, or scrambled eggs.
FAQs
Can I Make This Ahead Of Time?
Yes, you can! But if you are needing to make it more than a week ahead, you’ll want to freeze it.
Is Enchilada Sauce Spicy?
Not unless you make it spicy or use a spicy chili powder.
What’s The Difference Between Enchilada Sauce And Taco Sauce?
Enchilada sauce is not generally spicy, and it’s used in baking (like for enchiladas). Taco sauce is usually used as a condiment more than a sauce, and tends to be spicy.
Can I Can This For Long-Term Storage?
I don’t know anything about canning or the safety involved. Please show this recipe to a master canner to get the proper information.
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Homemade Enchilada Sauce Recipe
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup whole wheat pastry flour
- ½ cup chili powder
- 30 oz. canned tomato sauce (no sugar added)
- 4 cups water
- ½ tsp. ground cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
Instructions
- Gather and measure all ingredients.
- Put oil, flour, and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.
- Add tomato sauce and water to the pot and stir.
- Add in the cumin, garlic powder, and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.
- NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring it over the enchiladas.
Notes
Nutrition
