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side view shot of a small wooden spoon taking a scoop of enchilada sauce from the jar
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4.64 from 139 votes

Enchilada Sauce

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: enchilada sauce
Servings: 8
Calories: 92kcal
Author: Joanna Cismaru

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
US Customary - Metric

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

  1. This will yield about 2 1/2 to 3 cups of sauce.
  2. 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.
  3. Store in jars or an air tight container in the fridge for up to 2 weeks.
  4. Nutrition: Nutritional information assumes 1/4 cup per serving. 

Nutrition

Serving: 0.25cup | Calories: 92kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 236mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 2.8mg | Calcium: 27mg | Iron: 1.2mg