Last updated on May 28th, 2018 at 12:42 pm
Super easy, quick and no-fuss Enchilada Sauce made from scratch and in under 20 minutes! Ditch the canned enchilada sauce and make your own. It’s much better, tastier and best of all, you know what goes in it.
I am finally posting this recipe for my enchilada sauce, after so many years of you guys asking for it. For that, I apologize, but it’s finally here.
Why make your own enchilada sauce? Because it’s better for you, you know what goes in it, no crap or preservatives. So in that sense it’s better for you. I’m also betting that the ingredients required in this recipe, you already have in your pantry and spice cabinet. So why not make your own?
If you’ve been following my blog, you know I love my Mexican food and I have a lot of Mexican recipes here. A lot of them call for enchilada sauce, and while I don’t always make my own, there have been many times when I just didn’t have any in my pantry and had to make my own sauce. Every time I make my own the recipes are better and tastier, because nothing beats homemade.
But why wouldn’t you make it when it’s done in 15 minutes and most of that time you just wait for it to simmer and thicken. There really is nothing to it. I do recommend using a good chili powder though, I think it can make a huge difference in your sauce.
Wondering what to make with your own homemade enchilada sauce? Try these recipe:
- Enchilada Meatball Bake
- Cheesy Chicken Enchilada Soup
- Chicken Enchilada Rice Casserole
- Easy Chicken Enchilada Casserole (4 ingredients only)
- Chicken Enchilada Quinoa Bake
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Enchilada Sauce
Ingredients
- 1/4 cup vegetable oil
- 3 tbsp all-purpose flour
- 3 tbsp chili powder
- 8 oz crushed tomatoes or tomato passata
- 2 cups water
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
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
Nutrition
I’m looking forward to making this!
I have a three year old that only does ‘mild’ when it comes to chili dishes, curries etc. How much chili powder would you recommend to make this a super mild enchilada sauce?
Buy mild chili powder, and you’ll be fine with using the same amount in the recipe!
How did I not know that mild chili powder was a thing?! Brilliant! Thank you so much 🙂
I would like to know if this recipe can be made and canned. Some times my grandchildren like to get into the kitchen to cook and I like to have what they need in my pantry.
Yes you can do that!
Thank you for this recipe! I try to make all sauces and dressings myself (homemade is faster than the time it takes to drive to the store, buy a canned/bottled version – and fresh always tastes better – right?) but could never get my enchilada sauce “just right” – yours is FAB! Your Easy Chicken Enchilada Casserole was a hit too! Gracias! ;o)
Homemade is always the way! We could put this enchilada recipe on everything, it’s so good 🙂 Happy cooking to you! Denada!
Easy peasy and very good!!!
Oh my gosh this was amazing. I have never made my own sauce and I thought I would try it. Very easy and better than any restaurant or can or bottle enchilada sauce. My husband couldn’t get enough of the easy chicken enchiladas casserole. He even asked if we could make it for Christmas dinner. Thank you
Just made this for the Easy Chicken Enchiladas Casserole – it is so good! I can’t get good Mexican food where I’m at and this completely satisfies my cravings.
1/4 cup of oil is quite much though. Is the amount necessary? Can I cook this with less oil?
Thanks!
You wouldn’t need this entire batch of enchilada sauce to make one recipe, you could make 2 or 3. Since 1/4 cup is 4 tbsp you’d only be using 1-2 tbsp worth of oil for your entire recipe each time you used the sauce.