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My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
My best tip for kicking your homemade enchiladas up a delicious notch?
Use this homemade enchilada sauce! ♡
This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.
By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.
The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!
Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!
Homemade Enchilada Sauce Recipe | 1-Minute Video
Homemade Red Enchilada Sauce Ingredients:
To make this easy enchilada sauce recipe, you will need the following ingredients:
Oil and flour: These will form the roux to thicken the sauce. You’re welcome to use any type of neutral-flavored oil (or butter) that you prefer. And while I typically use all-purpose flour, you are welcome to sub in a 1-for-1 GF flour blend instead to make this recipe gluten-free.
Chili powder: For all of our international readers, please note that this recipe calls for American-style chili powder, which is actually a blend of various chilis and seasonings, including a typically small percentage of cayenne. (Most chili powders sold outside of the States are 100% cayenne, which will not work for this recipe.) I recommend investing in a good-quality brand of chili powder for this recipe, since it is the primary seasoning for this sauce. But keep in mind that chili powder blends vary from brand to brand, so it’s worth experimenting with a few to find the one that you love best!
Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce. Feel free to increase the amount of any one of these once you have tasted the sauce, if you would like.
Veggie or chicken stock: I also recommend using some good-quality stock in this recipe, which will add a delicious depth of flavor to the sauce.
Fine sea salt: And finally, don’t forget to season the sauce! I typically add in about 1/2 teaspoon, but the amount needed will likely depend significantly on the brand and saltiness of the stock that you use.
How To Make Enchilada Sauce:
Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):
Cook the roux and spices: In a small saucepan, we’ll first cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them in the saucepan before adding in the stock.
Simmer: Gradually add in the stock while whisking the sauce, in order to blend in any lumps. Then bring the sauce to a simmer and let it cook (you want to maintain a low bubble) for 10-15 minutes, or until it has reduced to your desired thickness.
Season: Season with salt (or any extra seasonings that you might like to add) to taste.
Serve: Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!
Possible Variations:
This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer! For example, you could…
Make it gluten-free: You can either use an 1-for-1 gluten-free flour blend, in place of the AP flour. Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.
Make it spicier: Feel free to add in a pinch or two of cayenne to make this sauce even spicier. Or alternately, you can choose to use ancho chili powder in place of standard American chili powder, which has a smokier and slightly spicier flavor.
Make it milder: American chili powder should naturally be quite mild. But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe. Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
Make it smokier: Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick. (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
Add tomato sauce: If you would like to have a more tomato-y enchilada sauce, you are welcome to add a few tablespoons of tomato paste to the sauce.
Ways To Use Enchilada Sauce:
Here are a few of my favorite ways to use this easy enchilada sauce:
Casseroles: If you don’t feel like rolling up your enchiladas, try ‘stacking’ them into a casserole, such as this chicken enchilada casserole (one of our readers’ favorite recipes!).
My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
Serve: Use immediately in your favorite recipe and enjoy!
Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend.
Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).
Storage instructions: Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.
Awesome sauce! I’ll be using this recipe often. I put in 2 tsp of chicken Better than Bullion with water in place of chicken broth, so I didn’t need to salt it. Thanks so much!
This enchilada sauce is my go-to recipe for most anything Mexican. Friend and family give it a 5-star rating. This is the best enchilada sauce I’ve ever tried and will keep it close as it’s use is versatile and the taste is so-so-so good!!
This was amazing. I used homemade chicken stock and it was smooth with a little thickness, and all the flavors were perfect. It has just a tiny bit of his at the end.
I made 3 cups because we like our enchilada’s a little more saucy. Very good recipe, easy, and so much better than canned. For less heat, you can cut back on the chili powder and add some paprika.
I only thing I do is add 1/2 teaspoon of coriander and two tablespoons of tomato paste which I mix into the vegetable broth. It’s delicious with homemade tamales
I made this sauce last night, substituted 1/2 of the chili powder with smoky paprika. Followed the rest of the recipe exactly and all I can say is – I can’t say anything b/c I am too busy licking my plate! Hands down the best red enchilada sauce I have ever tasted.
I ran out of canned sauce, so I went online and found this recipe. It is phenomenal! At first I thought it was a bit spicy, but once I added it to the enchiladas, it was perfect.I doubled the recipe and am glad that I did.
Excellent and very easy sauce. Family loved it.
I’ve had enchilada sauce from a can but I will use this from now on. So fresh. Thanks for the recipe:)))
I am new to your site but not for long! I will be making this sauce in minutes. I read your info on chili powder. Have you tried Penzeys for spices? You might find it interesting.
I cooked my chicken in the chicken broth with onions and fresh garlic then shredded it. Very close to the authentic enchiladas! Too much chili powder for me though. Probably try half next time. But very good recipe! Will use again. Thanks for sharing
Pretty interesting sauce makes 2 cups which is not nearly enough for a 9×13 casserole of enchiladas…I like mine swimming in sauce and recommend tripling…
Best enchilada sauce! Husband said these were the best cheese enchiladas I’ve made! Son loved them too! Thank you for the recipe! Followed it exactly as written!
First time making this sauce. It goes together so easy and it’s delicious! I think I may have cooked it a little too long, because it got too thick toward the end of assembling my chicken enchiladas- also your recipe- so I should have added more broth. I’ll try again and pay closer attention to that! I served a dinner group of 12 guests and everyone loved them!
Thank you for this recipe. I’ve made it several times and love it. I tried doubling it tonight and it came off tasting burned. I’m wondering if
a) I just burned the flour making the roux; or
b) should just make one batch at a time?
Any thoughts or wisdom would be appreciated.
Excellent sauce. Quick and easy. I have made it dozens of times and used several different chili powders. Even hatch green chili powder. Always excellent!
Has anyone actually made this sauce? It’s gritty and disgusting. I used brand new chili powder so it wouldn’t be stale and all I could feel was the powdery texture and the taste just wasn’t good. I had to stop cooking to go get a can of sauce so I could finish my enchiladas. Just ew.
Great-looking recipe that I’d like to try.
Question: so many commenters ask good questions, and they are never answered. Am I missing a place on this site for cooking answers?
I made this for your amazing roasted vegetarian enchiladas recipe and all my friends who are vegetarian loved it. It takes like authentic Mexican enchiladas. I made extra sauce and froze it in silicone rectangular cube trays I have. I pop them out when frozen and transfer to a zip lock bag. I thaw one rectangular cube when my my comes home from college and make a small enchilada for her. This recipe is do amazing and now my only enchilada sauce from now on.
This is perfect! I had some sauce leftover and made Breakfast Enchiladas a few days later. This will be my go to recipe for enchilada sauce. Who needs store bought!!
I’ve used this recipe for years! I double the recipe then we make a bunch of enchiladas out of them! I do half the chili powder since my mom can’t handle spice very well and it’s perfect! sometimes I put a bit of Chipotle chili powder with the regular for a Lil smth smth! but this recipe is so great! the longest part is making the broth since I don’t buy it❤️
I made this last night and it is a keeper! However, my only complaint is of my own doing – I used a combination of chili powder and Chipotle Chile pepper very generously without tasting before using on the enchiladas. Too much heat for sure (for my palate!), but the flavor is good and very easy/convenient to make!
I absolutely love this sauce! It goes perfectly with my Jiffy tamale pie. Spice from the sauce and sweet from the corn bread! Thank you for a wonderful recipe!
I’ve made this recipe probably 100 times now. It is sooo good! Enchiladas have become my husband’s favorite meal. Thank you for a wonderful recipe. I’ve used this site for years but this is definitely a winner every time!
Easy to make! Only issue I have is that recipe says sauce is fairly mild but mine is very hot. I am in Canada so maybe chili powder here is hotter but I did make sure it was a blend of spices rather than straight chili powder…. Next trip to States I will buy another brand. That said, it is great on the enchiladas if I use soaringly
I USED BEEF STOCK IN PLACE OF VEG/CHICKEN STOCK CAUSE I WAS PUTING LEFTOVER BEEF TACO MEAT AND REFRIED BEANS AND CHEESE INSIDE MY ENCHILADAS. I ALSO DID THE CORNSTARCH SLURRY TO AVOID CLUMPS. TURNED OUT AWESOME. GREAT RECIPE.
Awesome sauce! I’ll be using this recipe often. I put in 2 tsp of chicken Better than Bullion with water in place of chicken broth, so I didn’t need to salt it. Thanks so much!
This enchilada sauce is my go-to recipe for most anything Mexican. Friend and family give it a 5-star rating. This is the best enchilada sauce I’ve ever tried and will keep it close as it’s use is versatile and the taste is so-so-so good!!
This was amazing. I used homemade chicken stock and it was smooth with a little thickness, and all the flavors were perfect. It has just a tiny bit of his at the end.
Excellent! I think next time I will double the enchiladas sauce. Very tasty!
I made 3 cups because we like our enchilada’s a little more saucy. Very good recipe, easy, and so much better than canned. For less heat, you can cut back on the chili powder and add some paprika.
I only thing I do is add 1/2 teaspoon of coriander and two tablespoons of tomato paste which I mix into the vegetable broth. It’s delicious with homemade tamales
The best! I always use this recipe every time!
I made this sauce last night, substituted 1/2 of the chili powder with smoky paprika. Followed the rest of the recipe exactly and all I can say is – I can’t say anything b/c I am too busy licking my plate! Hands down the best red enchilada sauce I have ever tasted.
I’ve been making this sauce from Gimme Some Oven for over 5 years. It’s excellent!
Excellent, we like it both ways, with or without the heavy cream. A definite keeper!!
I ran out of canned sauce, so I went online and found this recipe. It is phenomenal! At first I thought it was a bit spicy, but once I added it to the enchiladas, it was perfect.I doubled the recipe and am glad that I did.
This is as simple and authentic as it gets. I used Hatch Green chili powder, a little more cumin and about twice the oregano. Perfect.
Excellent and very easy sauce. Family loved it.
I’ve had enchilada sauce from a can but I will use this from now on. So fresh. Thanks for the recipe:)))
I am new to your site but not for long! I will be making this sauce in minutes. I read your info on chili powder. Have you tried Penzeys for spices? You might find it interesting.
Best ever!
A go to for dinner in under an hour using up leftover rotisserie chicken
Where is tomato sauce????????
I have not tested this recipe yet. Can you tell me which Chili powder you used. ?
I added a small can of sauce. Delicious.
I cooked my chicken in the chicken broth with onions and fresh garlic then shredded it. Very close to the authentic enchiladas! Too much chili powder for me though. Probably try half next time. But very good recipe! Will use again. Thanks for sharing
Love it!
Pretty interesting sauce makes 2 cups which is not nearly enough for a 9×13 casserole of enchiladas…I like mine swimming in sauce and recommend tripling…
Tastes great, I added a tsp of sugar.
Best enchilada sauce! Husband said these were the best cheese enchiladas I’ve made! Son loved them too! Thank you for the recipe! Followed it exactly as written!
Just make it. It will be the best enchilada sauce you’ve ever eaten in your life. 😍
First time making this sauce. It goes together so easy and it’s delicious! I think I may have cooked it a little too long, because it got too thick toward the end of assembling my chicken enchiladas- also your recipe- so I should have added more broth. I’ll try again and pay closer attention to that! I served a dinner group of 12 guests and everyone loved them!
Thank you for this recipe. I’ve made it several times and love it. I tried doubling it tonight and it came off tasting burned. I’m wondering if
a) I just burned the flour making the roux; or
b) should just make one batch at a time?
Any thoughts or wisdom would be appreciated.
This sauce sounds delicious and I plan to make it this week. I’m excited to try it on your chicken enchiladas casserole!
Can this sauce we canned in a water bath for extended shelf life?
Excellent sauce. Quick and easy. I have made it dozens of times and used several different chili powders. Even hatch green chili powder. Always excellent!
Has anyone actually made this sauce? It’s gritty and disgusting. I used brand new chili powder so it wouldn’t be stale and all I could feel was the powdery texture and the taste just wasn’t good. I had to stop cooking to go get a can of sauce so I could finish my enchiladas. Just ew.
Great-looking recipe that I’d like to try.
Question: so many commenters ask good questions, and they are never answered. Am I missing a place on this site for cooking answers?
This was soooo tasty. Loved it much better than the canned stuff and now I’m hooked and will be making this for now on. Thanks for a great recipe.
You don’t say how much of species to add I hate guessing .my taste is always different
Looking forward to trying this
This was THE BEST sauce – super easy to make and delicious! Thank you!
Can you water bath can this sauce?
I made this for your amazing roasted vegetarian enchiladas recipe and all my friends who are vegetarian loved it. It takes like authentic Mexican enchiladas. I made extra sauce and froze it in silicone rectangular cube trays I have. I pop them out when frozen and transfer to a zip lock bag. I thaw one rectangular cube when my my comes home from college and make a small enchilada for her. This recipe is do amazing and now my only enchilada sauce from now on.
Amazing! It was so easy to make, never doing store bought again!
This is perfect! I had some sauce leftover and made Breakfast Enchiladas a few days later. This will be my go to recipe for enchilada sauce. Who needs store bought!!
The best chili powder to use is the Gebhardt brand. It’s almost like the recipe my grandmother taught me to make.
I would like to can this for my food storage. Would I cold pack it or pressure cooked it.
I’ve used this recipe for years! I double the recipe then we make a bunch of enchiladas out of them! I do half the chili powder since my mom can’t handle spice very well and it’s perfect! sometimes I put a bit of Chipotle chili powder with the regular for a Lil smth smth! but this recipe is so great! the longest part is making the broth since I don’t buy it❤️
I made this last night and it is a keeper! However, my only complaint is of my own doing – I used a combination of chili powder and Chipotle Chile pepper very generously without tasting before using on the enchiladas. Too much heat for sure (for my palate!), but the flavor is good and very easy/convenient to make!
I absolutely love this sauce! It goes perfectly with my Jiffy tamale pie. Spice from the sauce and sweet from the corn bread! Thank you for a wonderful recipe!
I’ve made this recipe probably 100 times now. It is sooo good! Enchiladas have become my husband’s favorite meal. Thank you for a wonderful recipe. I’ve used this site for years but this is definitely a winner every time!
The only recipe I use!
Easy to make! Only issue I have is that recipe says sauce is fairly mild but mine is very hot. I am in Canada so maybe chili powder here is hotter but I did make sure it was a blend of spices rather than straight chili powder…. Next trip to States I will buy another brand. That said, it is great on the enchiladas if I use soaringly
my favorite enchilada sauce, I always have everything in the cupboard
I USED BEEF STOCK IN PLACE OF VEG/CHICKEN STOCK CAUSE I WAS PUTING LEFTOVER BEEF TACO MEAT AND REFRIED BEANS AND CHEESE INSIDE MY ENCHILADAS. I ALSO DID THE CORNSTARCH SLURRY TO AVOID CLUMPS. TURNED OUT AWESOME. GREAT RECIPE.