Red Enchilada Sauce

The BEST Homemade Red Enchilada Sauce |

Every time I make the sauce for my favorite enchiladas, I feel like it deserves its own post.

Believe me, people.  This recipe will knock your socks offffffff.

I guarantee you will never go back to the canned store-bought stuff again.  This sauce is a breeze to make, calls for simple ingredients, and is insanely delicious.  Whenever I am making enchiladas, I will often whip up a double batch of the sauce to use in some chicken soup, as a marinade, or to some salsa or quesadillas up a notch.  Really, it is so good.

Just make sure that you pay the extra dollar for some good-quality chili powder.  You will taste the difference.  And love it.

Did I say you’ll love it?

The BEST Homemade Red Enchilada Sauce |

The BEST Homemade Red Enchilada Sauce |

Update 3.31.14 — SO many of you readers have used and loved this sauce over the past few years that I decided to post some new photos of the sauce, after making it for the 492th time.  :)

The BEST Homemade Red Enchilada Sauce |

Also, a number of people have commented on the color of the sauce.  Different chili powders that I have used sometimes make the sauce more brown and sometimes more red.  I shoot my photos about a foot away from a window, so the backlighting can make the photos also appear more vibrant.  Whatever color it comes out, though, this sauce is always crazy good.

Just be sure to buy chili powder (not cayenne, also known as “crushed red chili powder”), and simmer the sauce for however long it takes to reach your desired thickness.  The sauce will not be super thick, but should not be overly runny.



The BEST Homemade Red Enchilada Sauce |

The BEST Homemade Red Enchilada Sauce |

Red Enchilada Sauce

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!


  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose or gluten-free flour
  • 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock


Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

*I consider this sauce pretty mild.  But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne.  From the comments, it sounds as though chili powders vary from country to country.  But the traditional American chili powder is fairly mild, and should not be overly spicy.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Looking for some good recipes to use this homemade enchilada sauce?  Try these!

The BEST Chicken Enchiladas Ever | #mexican

 The Best Chicken Enchiladas EVER

Slow Cooker Chicken Enchilada Soup | #crockpot

Slow Cooker Chicken Enchilada Soup

20-Minute Cheesy Chicken Enchilada Soup | #mexican

20-Minute Cheesy Chicken Enchilada Soup 

Chicken Enchilada Casserole | #glutenfree

Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)

Leave a Comment:


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  1. Colleen — May 11, 2015 @ 6:00 pm (#)

    I just stumbled upon this recipe and made it because I always am so-so on the canned sauce.  I will never go back! This sauce is incredibly easy to make and is oh-so good!!!I made a double batch and am going to try out freezing half of it in hopes that it saves for a while longer.  

    • Ali — May 11, 2015 @ 8:51 pm (#)

      Thanks Colleen, I’m happy you gave it a shot! : )

  2. Alejandra — May 16, 2015 @ 6:43 pm (#)

    What brand of chili powder do you use? And where do you get it? I’m hoping to make it this weekend!

    • Ali — May 27, 2015 @ 10:44 pm (#)

      I highly recommend Spice Island! It’s available at most grocery stores. That or McCormick. (Just don’t buy the $1 cheap stuff.) :)

  3. hildert — May 17, 2015 @ 9:00 am (#)

    So I found your site awhile back, and since I’m trying to cook more from scratch this recipe sounded good! But I made it, and like you said I made it with 2 tablespoons (me and the kid are not big fans of spicy, the man is) but it is still to spicey, even the man said he thought it was to spicy!

    Is this maybe because I used chili peper???
    Is there away to make it less spicey now??

    Plus the link to the creamy soup doesn’t work… it looks delicious!!
    greetz from the Netherlands!

    • Ali — May 18, 2015 @ 7:36 am (#)

      Hi there! I’m sorry this still came out too spicy for you and your kiddo! Did you use red chili pepper flakes/crushed red pepper? For this recipe, you’ll want to use chili powder, but I would start out with 1 tablespoon next time, taste it, and adjust accordingly, since you can always add more. Please let me know how that works, if you make it again! Also, thanks for the head’s up about the soup link — I fixed it now, so it should work! : )

  4. Jen — May 17, 2015 @ 7:53 pm (#)

    my sauce turned out super watery! What did I do wrong? :-(

    • Ali — July 6, 2015 @ 10:42 pm (#)

      Oh no! The sauce definitely won’t be super thick, but it shouldn’t be too runny. I would crank up the heat and bring it to a low bubbling simmer, and let it reduce until it has thickened to your desired level of thickness.

  5. Cathi — May 18, 2015 @ 5:43 pm (#)

    Bummed!! I made this sauce without success. It’s likely my chili powder, but I use bulk chili powder with nothing added, and always like it. My sauce is SUPER bitter-inedible. Also, I had to add flour to thicken it after 30 minutes of simmering. I’m going to let it cook a bit longer, but I don’t have a lot of hope. I’ll try again with a different chili powder, becuase I want to like this!! 

    • Ali — May 19, 2015 @ 8:03 am (#)

      Hi Cathi, I’m sorry this didn’t work out for you! Really not sure why it came out so thin and bitter. :( What is the brand of chili powder you used? Was it dark chili powder?

  6. serena bouzemann — May 19, 2015 @ 12:13 pm (#)

    I detest canned enchilada sauce.  This looks like a keeper! I had leftover tomato sauce in the freezer that I cut in with the chicken stock for extra flavor.  I’m making enchiladas tonight with leftover smoked chicken and I’m thinking this’ll be a perfect topper. I have some poblanos in the freezer I’m going to try out next time, cause we don’t mind some heat..  Thanks!

    • Ali — May 20, 2015 @ 8:41 am (#)

      Thanks, Serena! I hope you enjoyed this recipe! : )

  7. Jenny — May 20, 2015 @ 1:39 am (#)

    Holy cow, I want to put this sauce on EVERYTHING!! The first time I made it I followed the recipe exactly – I don’t know what I’m doing, I’ve never made enchilada sauce before! A-ma-zing!! The second time I made it, I didn’t even have to use exact measurements…..this recipe and I are totally in sync! I was a little worried at first that it’s too watery, but after tasting it I don’t even care what consistency it is…..I have enchiladas to soak it up! Flour and I typically don’t get along, but I may venture out to make it thicker. I did also on it the salt. The hubs has high blood pressure so I try to make everything as low sodium as possible. Thanks for my new saucy obsession!

    • Ali — May 20, 2015 @ 8:29 am (#)

      Thank you so much, Jenny! So thrilled that you love it! : D

  8. D — May 20, 2015 @ 2:21 am (#)

    Simmered for soooo long (a little over an hour and a half, constantly checking to see if it thickened at ALL) and was still super thin. Flavor had potential, but was bland for my taste. I was making enchiladas to cater an event, and I thought I’d try making my own sauce for once. Never again. 

    • Ali — May 27, 2015 @ 10:42 pm (#)

      Oh no! That’s so strange that it never thickened. If it was simmering, it should definitely reduce significantly over that amount of time. The sauce isn’t meant to be super thick, but it should definitely coat the back of a spoon.

      And did you use good-quality chicken stock and chili powder? Most people complain about this sauce being TOO spicy. Maybe if you simmered it over a lower boil it would thicken up more and be more potent in flavor. Sorry about that!

  9. Syd — May 20, 2015 @ 6:03 am (#)

    I absolutely love this enchilada sauce!  I live in Mexico and had given up on enchiladas.  Of course all the  enchiladas here are made with the traditional sauce, which I just don’t like.   I’m so happy to have such a simple and yummy sauce I can whip up myself instead.  Muchas gracias!

    • Ali — May 20, 2015 @ 8:27 am (#)

      Thank you, Syd! I’m so happy to hear that you enjoy this! : )

  10. Anna — May 20, 2015 @ 3:32 pm (#)

    My sauce also came out bitter. Followed the recipe with only 2 tbl spoons of chilli powder that I got from Sprouts in the bulk section. Any advice on how I can reduce the bitterness now that it’s made?

    • Ali — July 6, 2015 @ 10:54 pm (#)

      Sorry to hear that! It shouldn’t quite be bitter with chili powder (unless it was accidentally crushed red chili powder, which is essentially cayenne?). Either way, you could add a few pinches of salt and/or sugar. Or you could also dilute the sauce with some extra stock, and then let it reduce for awhile longer while simmering on the stove.

  11. Deanna — May 21, 2015 @ 6:11 pm (#)

    Tonight I make the red enchilada sauce. I am not a can food buyer so I wanted to give this a try. Was quick and simple to make. Had all the ingredients in the cupboard. Unfortunately I did not like it. I found the amount of chili powder was overwhelming for my tastes.  I may consider making again but reducing the amount. 

    • Ali — May 22, 2015 @ 8:35 am (#)

      Hi Deanna! I’m sorry this was too spicy for you. Definitely try it again, just starting with maybe 1/2-1 tablespoon. You can always add more from there if you like. : )

  12. Karen Sewell-Clark — May 22, 2015 @ 1:51 pm (#)

    I just stumbled across your homemade red enchilada sauce. Is it freezeable? I would like to make this for the enchilada soup and enchiladas but would like to make extra to freeze.  The favor of a reply is appreciated. 

    • Ali — May 22, 2015 @ 3:05 pm (#)

      Hey Karen, yes, it is freezable! : ) Hope you enjoy

  13. Kathy DeHoff — May 22, 2015 @ 3:32 pm (#)


    I’m making your enchiladas tonight and will be using the special sauce. I just realized I bought chicken broth, not stock.  Do you think it will taste as yummy or should I pack the kids back up and head back to the grocery store?! 

    • Ali — May 22, 2015 @ 3:44 pm (#)

      Hey, Kathy! Awesome! And no worries at all, chicken broth should be just fine, and have plenty of flavor. Save yourself another trip! Enjoy. : )

  14. Geri Goodrich — May 24, 2015 @ 7:28 pm (#)

    I just tried this recipe for the first time.  It is incredible!  Thanks for sharing!  Geri 

    • Ali — May 25, 2015 @ 8:06 am (#)

      Thanks, Geri! So glad you like it!

  15. Carlee — May 28, 2015 @ 3:33 pm (#)

    My mil always makes her own enchilada sauce so I decided to give it a try.  Loosely followed the recipe, and YUM!  So easy, and delicious!

    • Ali — May 28, 2015 @ 10:58 pm (#)

      Thank you, Carlee! Glad you liked this! : )

  16. allan pochop — May 30, 2015 @ 1:02 pm (#)

    Well tried that secret sauce. Very thin, but what I did not like was the oregano in it. Supposed to be Mexican flavor not Italian, added a small can of tomato sauce, so used it, but I am back to canned sauce.

    • Ali — June 1, 2015 @ 9:56 am (#)

      Sorry you didn’t care for this, Allan!

  17. Jason — May 31, 2015 @ 6:22 pm (#)

    Ali, i read this recipe about two hours ago and knew i had all the ingredients on hand.  Whipped it up,  and literally threw together some diced grilled chicken from last night’s dinner with some pan grilled red onion,  red bell pepper and black beans, a little grated cheddar. Absolutely amazing.  The only photo i could get you at this point would be the empty cast iron skillet. My oldest son (11) said “dad,  add this to the rotation, k?”

    • Ali — June 1, 2015 @ 9:37 am (#)

      Hey Jason! That’s so great to hear, thank you for sharing! I’m happy to know it was a hit with you and your son (also, love how you used it, sounds yummy)! : )

  18. Tiffany — June 1, 2015 @ 4:20 pm (#)

    This sauce was amazing! way better than any canned sauce I am going to use this recipe from now on :) thank u for the recipe

  19. Kendra Maenle — June 1, 2015 @ 4:35 pm (#)

    I thought the base sauce was great, obviously if you want it thicker,  use more roux ( double your flour and oil and let it cook longer before add other ingredients) , but I can never leave well enough alone so I also added two heaping tbsps of tomato paste and a fistful of cilantro. I must say it went from great to EPIC! So much more dimension! You won’t be sorry you did. Right now my batch is simmering with boneless chicken thighs in the process of becoming burritos and tacos and enchiladas (oh my)! 

    • Ali — June 2, 2015 @ 8:05 am (#)

      Thanks for sharing, Kendra! I love cilantro, so I’m gonna have to add some next time. Sounds awesome! : )

  20. Beth — June 4, 2015 @ 5:43 am (#)

    Hi, I’m pumped to try this as jarred enchilada sauce is just not my fave. I’ve noticed that most other recipes call for crushed tomatoes or something like that, but yours is just stock and spices. What are your thoughts on including crushed tomatoes vs not including them. Maybe I don’t know what real enchilada sauce should taste like, but shouldn’t it have some tomato elements? Or am I just totally off base here? Thanks for your help! Heart your blog!!

    • Ali — July 6, 2015 @ 11:27 pm (#)

      Great question! Everyone seems to have different opinions about whether or not to add tomato. I was raised with our “traditional” enchilada sauce not having tomatoes, and that’s how my friend from New Mexico also taught me to make this sauce. But if you’d like to add tomatoes, you’re welcome to for sure! :)

  21. Janelle — June 8, 2015 @ 8:16 pm (#)

    I made this sauce once before and it came out runny. I tried it tonight and Wow!!!! It is so good! Husband is very picky with sauces and he couldn’t stop tasting this. I will not go back to canned sauce. I only used 4 teaspoons of chili powder instead of the tablespoons, and it gave it a really good flavor. Thank you! 

    • Hayley — June 9, 2015 @ 8:45 pm (#)

      Hey Janelle! We’re so happy it turned out well this time around, and that you and your husband loved it! Thanks for giving it another go around. : )

  22. Robyn — June 9, 2015 @ 6:40 pm (#)

    This has become my “go to” recipe! I love that there aren’t any canned sauces that go into it. I typically sautee’ some chopped onion and jalepeno for a little texture. Way better than znything you can buy and very easy to make. Two thumbs up!

    • Hayley — June 9, 2015 @ 8:08 pm (#)

      That’s great to hear, Robyn! We think the little extra effort of making your own sauce makes a big difference. Glad you like it!

  23. Brittany — June 10, 2015 @ 3:51 pm (#)

    I am wondering if anyone has tried to bottle this for food storage? I would love to have it on hand for quicker meal prep.

  24. Christina Foster — June 10, 2015 @ 9:03 pm (#)

    WOW! Can I just say a million stars!! This is amazing. Definitely my go to enchilada sauce forever and always now! I was looking for a recipe that was like my moms and this exceeded it by far! Thank you so much for sharing your recipe with the world. I can now make restaurant style enchiladas in my own home. I used this sauce on some beef and cheese enchiladas and the kids were craving more and liked these enchiladas more than dads green chile chicken enchiladas which was surprising considering it was the first time I’ve ever made enchiladas period. Thanks again so much for such an easy, user friendly recipe. Really! You cannot mess with recipe up. I learned that when it comes to the simmering part, try your hardest NOT to stir it. I know it’s hard…just set a timer and walk away. If you find that the sauce is still to thin just keep simmering it to your liking. Also, once it sets up it thickens a lot as well. 

    • Hayley — June 12, 2015 @ 5:39 pm (#)

      Thank you so much, Christina! We’re so happy to hear that you loved this so much! This totally makes our day. : D

  25. Paul in BG — June 12, 2015 @ 2:16 pm (#)

    I used half the Chili Powder for a double batch.  My kids didn’t like it so I added a can of Tomato paste and four tbs of Brown Sugar.  Fixed it right up and the kids love it.  The original recipe really seems to need some tomato, paste was all I had.  The brown sugar is a necessity. 

    • Hayley — June 12, 2015 @ 5:09 pm (#)

      We’re glad you were able to adjust this so your kiddos like it!

  26. april — June 15, 2015 @ 5:44 pm (#)

    I added more garlic powder, onion powder and some sugar and it was exactly what I wanted. Oh man can’t wait to finish the dish!!! Thanks for posting!!!!

    • Hayley @ Gimme Some Oven — June 15, 2015 @ 8:42 pm (#)

      Thanks, April, we’re so glad you liked it!

  27. Katie — June 16, 2015 @ 9:35 pm (#)

    Delicious sauce! I use 3Tb chili powder. 
    Keeper recipe.

    • Hayley @ Gimme Some Oven — June 17, 2015 @ 8:54 am (#)

      Thanks, Katie, we’re so glad you like it!

  28. Brianna — June 17, 2015 @ 12:47 am (#)

    I made this sauce the other night and I could sit and eat it with a spoon it was so good! Amazing

    • Hayley @ Gimme Some Oven — June 17, 2015 @ 8:54 am (#)

      Thank you, Brianna! We’re so happy you love it as much as we do!

  29. Katy — June 19, 2015 @ 12:01 pm (#)

    I know you are, and you should be VERY proud of this awesome recipe! I’ve used it so many times, and my friends, family and I absolutely love it! Delicious and well balanced! Great job! 

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 10:19 pm (#)

      Thank you, Katy, that’s very kind! We’re glad you and your people enjoy it! : D

  30. Andrea — June 19, 2015 @ 3:59 pm (#)

    do you use homemade unsalted chicken stock or the salted variety?

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 9:10 pm (#)

      Hi, Andrea! We typically use the low-sodium kind. We hope that helps!

  31. Vickie Coleman — June 22, 2015 @ 3:55 pm (#)

    This sauce is also very tasty for topping tostadas.

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:37 pm (#)

      Thanks for sharing, Vickie, we’ll have to do that sometime!

  32. Toby — June 22, 2015 @ 4:13 pm (#)

    Hi, we don’t have chili powder in Australia, do you have a recipe for the spice blend? 

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:40 pm (#)

      Hi, Toby! Aw man, really? That’s strange! Let’s see, a blend of smoked paprika, garlic powder, cumin and oregano should help do the trick. We hope that helps — enjoy! : )

  33. Taylor — June 22, 2015 @ 6:21 pm (#)

    Hi there, I am looking forward to making this sauce tonight! I just want to make sure… Is there no tomato paste or sauce that is used? What makes it red? Thank you!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:27 pm (#)

      Hi, Taylor! That’s right, there’s no tomato paste or tomato sauce. The red color comes from the chili powder. We hope you enjoy the recipe!

  34. Jon — June 22, 2015 @ 11:35 pm (#)

    I love this recipe! I use 2tbls commercial chili powder and 2tbls chipotle chili powder I make myself, it adds a bit more heat and a bit smoky  flavor my family loves.

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:30 pm (#)

      Awesome, Jon, we’re so glad you and your family like it!

  35. Janette Aragon — June 25, 2015 @ 11:23 am (#)

    Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)

    This link just sends me back to the Best Ever Enchiladas.  I would like to make this Casserole recipe.  Please help.


    • Hayley @ Gimme Some Oven — June 28, 2015 @ 8:17 pm (#)

      Hey, Janette! We thought we had fixed that link, so we’re not sure what happened — our apologies! It’s fixed now though! Here it is again:

  36. Anna — July 1, 2015 @ 7:16 pm (#)

    I loved this recipe but found it way too spicy even using just 1 tablespoon of chilli powder. I ended up having to take some out and then add more stock and passata sauce so that we could still cook the enchiladas.  Next time i make it i’ll have to use 1 teaspoon, i think!  thanks for the recipe!

    • Hayley @ Gimme Some Oven — July 2, 2015 @ 8:31 am (#)

      Oh no, we’re sorry you found it too spicy! Our heat tolerance may be a little high. We hope you like it better with one teaspoon next time. Thanks for giving the recipe a try!

  37. Jomama — July 5, 2015 @ 7:33 pm (#)

    Am I missing something? The recipe page I havedoes not have tomato sauce or paste in it. Is that correct? 

    • Hayley @ Gimme Some Oven — July 6, 2015 @ 10:15 am (#)

      Nope, that’s correct! We hope you enjoy it!

  38. ydelle — July 6, 2015 @ 6:02 pm (#)

    I made this sauce and soup and it was wonderful but not enough will have to double it.

  39. Nina — July 9, 2015 @ 6:44 pm (#)

    I just made my first batch of enchiladas ever (college girl now having to cook for herself), and WOW! This is amazing! Such a unique taste, I love how dark and spicy it is! Thank you for the wonderful recipe!

    • Hayley @ Gimme Some Oven — July 11, 2015 @ 7:22 pm (#)

      That’s awesome Nina, good for you! And we’re so glad to hear you liked it! :D

  40. Ashley — July 12, 2015 @ 6:01 pm (#)

    I can not even explain how wonderful this turned out. So super simple. I used left over pork roast and made enchilads. I have to say, I used the $.88 chili powder. It was all I had in the cabinet. Thanks so much. 

    • Hayley @ Gimme Some Oven — July 12, 2015 @ 6:06 pm (#)

      Yay, that makes us so happy, thank you Ashley! :)

  41. ashley — July 13, 2015 @ 9:27 am (#)

    definitely needed some tomato sauce, once i added it, it was great!

  42. Diane — July 14, 2015 @ 10:48 am (#)

    I made two batches, using store bought spices and bulk spices. The only difference is with the bulk spice, the flavor is richer and the color is deeper. Not bright red like the store bought spice. Both are delicious and came out to perfect consistency.

    I on next to making the Chicken enchilada’s.:)

    Thank you so much

    • Hayley @ Gimme Some Oven — July 14, 2015 @ 2:29 pm (#)

      Thanks for sharing, Diane, and we hope you enjoy the enchiladas! :)

  43. Elisabeth — July 14, 2015 @ 5:35 pm (#)

    This is THE BEST! I usually make it less spicy and send it to anyone and everyone I know as a house warming, baby having, get better dish with the enchiladas. Since I have made this it is a constant demand in my home! Any time I want to impress with less effort this is my go to! Thank you for sharing, I am making another double batch now.

    • Hayley @ Gimme Some Oven — July 15, 2015 @ 7:18 pm (#)

      Thanks Elisabeth! We’re thrilled that you like this, and that you’re sharing it with others — thank you! :)

  44. syl — July 14, 2015 @ 9:54 pm (#)

    can olive oil or coconut oil be used instead of veggie/canola oil?

    • Hayley @ Gimme Some Oven — July 15, 2015 @ 7:13 pm (#)

      Hi! Yes, technically you could use olive oil. It’s not as neutral in flavor, and coconut oil is even less neutral than olive oil, so using either one of these (but especially coconut oil) will alter the flavor of the sauce. We hope this is helpful!

  45. Erikka — July 20, 2015 @ 12:52 am (#)

    Hi! Delicious taste!!! I used the full 4 TBSP of chili powder. I didn’t have cumin, but I added in 1/2 tsp of onion powder and a few shakes of cayenne :) I also had a problem with getting the sauce to thicken. I guess I did not heat the oil and flour long enough? Anyways, I added about 1/3 cup of cream for fun and 1 can of tomato sauce to thicken it up! Both my hubby and I love it :) Thank you! 

    • Hayley @ Gimme Some Oven — July 20, 2015 @ 5:12 pm (#)

      Hi Erikka! Thanks for your feedback, we’re glad you enjoyed the sauce! Sometimes it does take a little longer to thicken, but it also does thicken more after you take it off the heat. :)

  46. Phil — July 20, 2015 @ 2:39 pm (#)

    Here’s the best compliment on this: While my 10 year old was eating his breakfast he made sure to confirm there were still leftover enchiladas for lunch :)

    I also had trouble with the sauce thickening. I ended up letting it simmer/boil for close to 30 minutes to get it where I wanted it. Also, important to note is that is seemed to thicken noticeably as it cooled.

    Thanks again!

    • Hayley @ Gimme Some Oven — July 20, 2015 @ 4:34 pm (#)

      Phil, that’s absolutely adorable! We are thrilled the enchiladas were a hit with your little one. We’re sorry you had trouble getting the sauce to thicken up. Sometimes it can just take a little longer. Anyway, thanks for sharing this! :)

  47. Steven — July 20, 2015 @ 11:59 pm (#)

    Delicious sauce! I added about a tablespoon of tomato paste and a pinch of sugar. Thanks for the inspiration, this is a great recipe!!

    • Hayley @ Gimme Some Oven — July 22, 2015 @ 11:58 am (#)

      Thank you Steven, we’re glad you liked it! :)

  48. B Dhillon — July 26, 2015 @ 6:45 pm (#)

    After reading the comments, I used half the chili powder, and added another spoon of flour, and oil. I also used fresh garlic, cooked it just a bit before I added the flour. I probably cooked the roux more than a minute before going to the other steps. Less than 2 cups of chicken stock, I was worried about it being too thin. The taste was AWESOME. I would probably make much more the next time, and then freeze half.

    Everybody’s taste is different, but this is a recipe you can adapt to your liking, can’t argue with the end results. Thanks.

    • Hayley @ Gimme Some Oven — July 27, 2015 @ 10:18 pm (#)

      Thank you, we’re so happy to hear that! We really appreciate you sharing your experience with us too! :)


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