Enchilada Sauce
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This Enchilada Sauce is super easy, quick and no-fuss. This sauce is made from scratch and will be ready in under 20 minutes! Ditch the canned enchilada sauce and make your own!
I love a rich, flavorful enchilada sauce. Packed full of complex flavors like cumin, chili, garlic, and acidic tomatoes, this sauce will become your new go to in the fridge. It’s rare that you find a sauce so deep in flavor that is so simple to make but luckily I have delivered this secret to you all! So what do you say, should we get a little saucy today? I think yes!
What is Enchilada Sauce?
Enchilada sauce is a staple in Mexican cooking. It’s full of well developed smokey flavor, a hint of heat, and is so simple to pour over any dish you want to add a little oomph to. The thing that really sets this enchilada sauce over the top is that it’s not full of preservatives like the store bought varieties, it’s nice knowing exactly what’s going into your food huh? We’re going to be working on some cooking techniques today for this enchilada sauce, such as developing a roux. So let’s get to it!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Oil – Just some vegetable oil that is neutral and flavorless is what we need today. Canola is always a good option.
- Flour – Our key ingredient in making a nice roux to thicken up this sauce.
- Seasoning – Chili powder, cumin, onion powder, garlic powder, and salt & pepper is all we need today.
- Tomatoes – Crushed from the can, no need to drain!
How to make Enchilada Sauce
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the roux: Add the vegetable oil to a Dutch oven and heat it over medium-high heat. Add the flour and chili powder and whisk it for about 1 minute.
- Finish the sauce: Add the crushed tomatoes, water and the rest of the spices. Stir well and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes until thickened. Taste for seasoning and adjust with salt and pepper as needed.
And that’s it! So simple right? I recommend picking up a nice chili powder or ancho chili to really set this enchilada sauce off.
Storing leftover sauce
Store in jars or an air tight container in the fridge for up to 2 weeks. In the freezer this sauce will stay fresh for up to 3 months.
More great recipes to try:
- Enchilada Meatball Bake
- Cheesy Chicken Enchilada Soup
- Chicken Enchilada Rice Casserole
- Easy Chicken Enchilada Casserole
- Chicken Enchilada Quinoa Bake
- Chicken Enchilada Quesadillas
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Enchilada Sauce
Ingredients
- ¼ cup vegetable oil
- 3 tablespoon all-purpose flour
- 3 tablespoon chili powder
- 8 ounce crushed tomatoes (or tomato passata)
- 2 cups water
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the vegetable oil to a Dutch oven and heat it over medium-high heat. Add the flour and chili powder and whisk it for about 1 minute.
- Add the crushed tomatoes, water and the rest of the spices. Stir well and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes until thickened.
- Taste for seasoning and adjust with salt and pepper as needed.
Video
Notes
- This will yield about 2 1/2 to 3 cups of sauce.
- Gluten-Free: For a gluten free version, try gluten-free flour or rice flour. Using cornstarch will make the sauce too thick. Another option is to use masa.
- Store in jars or an air tight container in the fridge for up to 2 weeks.
- Nutrition: Nutritional information assumes 1/4 cup per serving. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Was very easy to make and it turned out great
Easy to make with on-hand ingredients and tasty!
This was my first time making enchilada sauce. The recipe was easy and by far the best tasting sauce I’ve had!
So glad you liked it!
Made this sauce and will never go back to canned sauce for enchiladas or the enchilada casserole.
Best sauce and so easy. I have made this several times and it is my go to recipe!!
I haven’t tried yet…I just have a clarification.
I’m assuming 8 ounces of crushed tomatoes is from a can of tomatoes, not necessary the size of the can? I definitely cannot locate a can that small.
That’s right, I mean if you have a 10 ounce can that should be fine.
I made it exactly as written.
After it was finished I decided to add my own twist as I often do. It wasn’t because the recipe needed it. It is amazing.
Try adding a splash of root beer.
Do you have a recipe for green enchilada sauce?
Not yet, sorry!
I make this recipe all the time, it’s very good and easy to make. When I make it I use gluten free flour since I have celiac and it taste great!
I’m so glad you like!
Hey Jo! This recipe looks delicious and I’d really like to try it, but first a quick question…..”My husband is gluten intolerant, is there anyway to make this sauce with cornstarch instead of flour without affecting the taste/consistency? Many thanks!
Hi Vicky! As mentioned in note 2 in the recipe card: Gluten-Free: For a gluten free version, try gluten-free flour or rice flour. Using cornstarch will make the sauce too thick. Another option is to use masa.
Easy to make with a very pleasant taste and aroma
Another hit and not hard to make. If I’d known how easy enchilada sauce was to make I would have done it years ago. Thank you Jo! Used this in your chicken enchilada rice casserole, which is in the oven now.
My pleasure, glad you liked it! 🙂
May I ask a silly question? I haven’t been into a lot of Mexican (or Mexican-ish foods. It’s not the norm here in Calgary. So, my question is… when you say chili powder do you mean the chili powder sold to make “chili” as in beans and ground meat, etc? I make chili often. I want to make this now. It sounds so perfect.
HI Suzanna,
Yes, that’s the one. Also, if you want to experiment a little bit more, you can even try making it at home as well. You can find the link to the recipe in the Enchilada Sauce recipe card or for even easier access, just follow the link below as well. Let us know how the sauce turns out!
Chili Powder: https://www.jocooks.com/recipes/chili-powder/
What brand of tomatoes do you use? I have been unable to find 8 oz cans of tomatoes and don’t want to double the recipe until I try it. Thanks.
I used Unico here. You can freeze any leftover crushed tomatoes.
Love this recipe, but no time today to defrost chicken. Can I make your enchilada sauce with frozen chicken?
Are you talking about the enchilada chicken casserole recipe, where you cook the chicken in the enchilada sauce, then yes you can use frozen chicken, it will just take longer to cook.