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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.
Hello! This recipe was fantastic! I’m not a fan of enchilada sauce at all (only ever had pre-made/canned), so I was a little worried I just wouldn’t like it…by the time I finished the first bite of the enchiladas, I seriously was wishing I had made waaaayyy more sauce. Spicy and delicious. I did start with 3TBS chili powder and worked my way up.. I did end up using 4, although I should mention that I think the brand I’m using is very mild. Love it! I actually did it with the ‘sister’ recipe for chicken enchiladas on this site. Freaking amazing. I have two male roommates and they literally inhaled them. Nice job!
Hayley @ Gimme Some Oven —
Hi Dana! Yay, we’re so happy you and your roomies enjoyed the sauce and the enchiladas! Thanks for your sweet words and for giving these a try! :D
I love this recipe, so tough to find one that does not use tomatoes (tomato in enchilada sauce is wrong, in my opinion).
I substitute good paprika sometimes, so if your ‘chili powder’ is too spicy, use plenty of paprika, instead. Also, add a dash of cumin, as that’s usually a component of chili powder. I am making posole tonight, very easy with enchilada sauce, can of hominy, diced cooked pork, simmer the pork in water long enough to make a nice broth, add everything else, very delicious.
Hayley @ Gimme Some Oven —
Thank you for your comment — we’re so happy you enjoy the recipe and we think that posole sounds wonderful! :)
I should have also pointed out that “chili powder” as Americans know it, is a blend of salt and spices we use to season a dish we call “chili,” while other countries may think of chili powder as simply dried, powdered chilies of one or more types. I have a recipe for chili powder, that doesn’t include salt:
2 tablespoons paprika
2 teaspoons oregano
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste (optional)
This supports my use of paprika as a ‘chili powder’ substitute, solves the ‘too hot’ chili powder dilemma, and also enables better control of the saltiness of the enchilada sauce.
Enjoy!
I have made this sauce 4x now. It is fabulous! My whole family loves it. I will never use canned again. Heck this stuff is so good you can eat it right off the spoon! I made it for company 2x and now have a reputation for being an excellent enchilada maker.
Hayley @ Gimme Some Oven —
Thanks for sharing with us Holly — we’re so happy to hear you and your family enjoy this! :)
I made this homemade sauce with your beef enchilada recipe, and my boyfriend, who is rarely impressed by my attempts at homemade Mexican food, absolutely loved them! This will be a repeat recipe in our house! Love!
Hayley @ Gimme Some Oven —
Thanks for sharing Jen — we’re so glad you and your boyfriend enjoyed the sauce and the enchiladas! :)
Chili powder means different things in different places. I’m. American and the average chili powder isn’t too hot because it also has a mix of spices. Here in the UK however, chili powder means powdered cayenne pepper. Oh boy!! I made chili and put in a lot of chili powder thinking it would be like the American one. It was so hot that even my husband couldn’t eat it.
Hayley @ Gimme Some Oven —
Hi Tess! Yes, you are absolutely right, which is why were were careful to include some notes on this below the recipe (we’re so sorry if you missed it!):
*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 significantly from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy. Some brands I recommend include:
Morton & Bassett Chili Powder
Penzey’s Spices Mild or Medium Chili Powder
Spice Islands Chili Powder
Simply Organic Chili Powder
Since the chili powders in the UK are pretty much all cayenne, starting with 2 TBS would be way too much. You might want to try making your own chili powder in the future, since cayenne is very different and much hotter/concentrated. We like this recipe. We hope this helps — we’re sorry this was too hot for you guys!
Hmm glad I read Ruth Holden’s comment before making as I’m also in NZ, thought you must be either crazy or born in India to use 4 Tbsp of chili!! Haha. I used just a 1/3 teaspoon of chili powder and it was just right, barely spicy so my grandma would eat it (my toddler loves spicy food!) but the spice was still there. Also added a tsp brown sugar and a good squirt of tomato sauce and the sauce was perfect! Now to make the enchiladas….
Hayley @ Gimme Some Oven —
Thanks for sharing Larissa — we’re glad the 1/3 tsp worked well for you! It’s crazy how vastly different chili powders can be all over the world — it sounds like the ones in OZ, NZ, and the UK are especially concentrated and intense! Anyway, we’re glad you enjoyed the sauce and we hope you enjoy the enchiladas as well! :)
Thanks for the recipe! I have tried homemade enchilada sauce in the past and have not had any luck. This one was great! We do not like things too spicy, so I only added 1 and a half Tbsp of McCormick’s chili powder and it wasn’t too spicy but still had a kick. I also added less oil and salt. Overall, great flavor!!
Hayley @ Gimme Some Oven —
Thanks for sharing Cat! We’re glad you and your family enjoyed it!
Thanks so much for the recipe, but why do you advise against using cayenne? I
Hayley @ Gimme Some Oven —
You’re welcome! Cayenne is just incredibly hot compared to chili powder (a blend), so we’re just specifying the difference (if you used the same amount of cayenne, this would be unbearably hot).
I have made this and it IS the best enchilada sauce recipe……………ever! I do not use any salt and use homemade chicken stock that I make – it is delicious.
I used 4 Tablespoons chili powder but it is mild and not overbearing at all.
I made this sauce exactly with the amount of ingredients in the recipe. It’s not edible. Is 20 times more salty than anyone could stand. Flavor not good either. When I eat out the first thing I do is salt and pepper my food before I even taste it. I love salt, but this is ridiculous. I don’t recommend anyone try this recipe. You will be disappointed and waste your time and ingredients. The only way to salvage this recipe is to add some tomato sauce, but not sure that would help.
I’m sorry to hear that this was so salty. I’m not sure why that would have been — maybe the chicken broth brand used was more salty than average? Otherwise, I’m not quite sure what else would have made this too salty. Sorry that it didn’t turn out well for you.
For the Red Enchilada sauce where you mention 2 cups of chicken or Veg stock what is the actually measurement for that. I am in the UK and we don’t usually measure to that.
Hayley @ Gimme Some Oven —
Hi Julian — 2 cups would be 16 oz/ 1 pint/ 500 ml. We hope you enjoy the sauce!
Thank you for posting this! The sauce is really good, I love the flavor and spice. (I’m Texan, I like things spicy:) ) I’ve made it several time and it has come out great each time.
Made this to go with your best chicken Enchiladas ever recipe. It was a special kind of hell. If I’d read the comments before making i would have known better than to use 4 Tbsp of chili powder here in NZ! That being said, It was still the best Enchiladas I’ve ever made! I’ll be keen to give it a go again, but with MUCH less chili powder!
Hayley @ Gimme Some Oven —
Oh no Kat, we’re so sorry! :( We’re glad you were still able to enjoy the enchiladas though and we hope you can make the sauce again with less heat. It’s crazy how vast a difference chili powder is here in the States and there in NZ!
Loved this easy and better than canned enchilada sauce.
Used veggie ground beef instead of chicken in the enchilada recipe.
Alternatively, add lean, well drained ground beef to make an excellent hot dog and hamburger sauce.
Thanks for the super recipe.
Hayley @ Gimme Some Oven —
Thanks for sharing, Heather! We’re so glad you enjoyed the sauce and the enchiladas! :)
Let me first say that I haven’t tried this recipe yet, it sounds quick and amazing! I just thought I might help clarify the chili powder debate; I read that some were using chili from an Indian shop or found their chili to be too spicy… the chili powder that the recipe’s author is referring to is a Mexican style that is typical in America. It contains a mixture of spices-chili pepper and cumin mainly, but others are often in the mix. I suggest looking up a recipe for chili powder if it’s not something you can find in your area or country. You will have much more success with this recipe!
I tried this as a change from our regular enchilada sauce and it was awful. It would not thicken and it was spicy and lacking the tomato flavor we usually enjoy. I will not make this one again. Awful.
Hayley @ Gimme Some Oven —
We’re so sorry to hear you didn’t care for this Marlene! Sometimes it just needs to cook a little longer in order to thicken. As for the spice — we’re wondering what type and brand of chili powder you used?
I think it is all just a matter of different tastebuds. I have made this recipe twice, the first time I used 3 TBSP chili powder because that wa wall I had in the pantry. To me, it was not hot at all. To my husband and one of my kids, it was hot. They were drinking milk and acting like their tongue was on fire. So next time I made it I only used 2 TBSP.
To my taste buds, chili powder adds flavor but does not have “heat” like hot peppers or some cayenne pepper would. I guess others taste heat in it? I grew up in Louisiana and my husband grew up in the Midwest. That may have something to do with it. I have a much higher tolerance for spice than he does. To the point where I don’t even detect a hint of spice in something that he thinks is too spicy to eat. I see a few from New Zealand saying 2-4 TBSP would be way too much. I am not sure if their chili powder is different or they are just not used to spice.
Hayley @ Gimme Some Oven —
Hi Sabrina! Yes, we’ve learned that chili powders vary (quite significantly sometimes) in different parts of the world. There are so many different types and brands out there, and we have learned that chili powders in New Zealand and Australia are much, much stronger! But you are right, one factor at play is definitely people’s different palates for heat. :)
I didn’t have any oregano on hand, used EVOO instead of canola.
This is by far the best sauce I’ve ever made! I ate a half cup of sauce waiting for the enchiladas to bake!
I’m going to make 2 gallons next week and can it. Thank you! Thank you! Thank you!!!!
Hayley @ Gimme Some Oven —
Thanks for sharing, Rose! We’re so glad you loved it! :)
I see the lobe you have for echiladas and eating them regularly myself I gotta ask have you tried using green tomato sauce before? I normally vary red and green sauces just to spice things up, you might wwnna use green chilli powder like jalapeño for green sauce depending on your chilli tolerance, over here in Mexico jalapeño would be a pretty mild chilli for sauces and we rarely use powders so I would not know about the hotness level but what it does have is a really great taste
I just tried your red sauce for my enchiladas and it has made all the difference in the world!!! I waited until the sauce started to boil before I put the flour in. (mix flour with cold water, then drizzle in). It is a wonderful sauce. Thank you so much.
I really like recipe. I added lime juice and cilantro (just because I had it) and it was very tasty, but this recipe is delicious on its own.
Side note for people who aread struggling with the heat. Make sure it’s Mexican chili powder and not Indian chili powder. Indian chili powder is straight ground up chili peppers. Mexican chili powder has some other spices mixed in so it’s not nearly as spicy.
Hi!
Just made this sauce for the first time! I’m a spicy wimp (pepper is spicy to me!), I only used 2 Tbsp of the chili powder. My only problem is, it’s been simmering for at least a half an hour now and it STILL won’t thicken up! I followed the recipe exactly – what am I doing wrong??
Hi Caroline! Hmmm, are you simmering the sauce uncovered over a low simmer (still bubbling a bit)? It should start to reduce, but this sauce will still be fairly thin (not very thick), which is how I prefer it for spreading on the enchiladas. Really, though, the sauce is ready to use anytime. I’ts just that the longer you simmer it, the thicker it should get. Hope you enjoy it! :)
I added a bit of ketchup and tomato puree to this (I like my sauces tangy and sweet with a kick of spice) and boy oh boy if you like sweet n spicy then it’s gonna make your heart sing. Planning to make big batches of this to either freeze or keep in the fridge for a quick use sauce on those lazier days. If anyone tries it with puree too let me know your thoughts. I was licking the pan clean aha!
Hayley @ Gimme Some Oven —
Awesome, Hayley (btw, I never meet anyone with my name, let alone spelled with two y’s)! :) Anyway, we’re so glad you enjoyed the sauce!
For reference, some chili powders are a spice mixture, but some are powdered chilies. Find out which type you have available to you, and judge accordingly.
This sauce is wonderful! I always have an abundance of pulled pork in my freezer that I try to find fun ways to use, so I used this sauce and leftover pulled pork in a casserole that I have affectionately dubbed “Mexican lasagna.” So delicious with smoky pork, spanish rice, tortillas, and a greek yogurt/taco cheese/spices mixture. This recipe is definitely going into the special notebook all my favorite recipes go in :) thank you so much!
Hayley @ Gimme Some Oven —
Thanks for sharing, Leann — we’re so glad you love it! :D
It is very important to read the instructions, don’t use Cayenne chili powder or in other words, any hot chili powder.
Most of the negative comments about this sauce being too hot could be avoided by using a mild chili powder. If you don’t like it spicy, cut the chili powder in half or more. You can always add more later but you can never take it out.
Thank you very much for this enchilada sauce recipe! My husband and i love enchiladas and I’ve always hated the taste of store bought! Thanks a million!! Ill be searching on your site for more recipes now ! Take Care. -Coll
Hayley @ Gimme Some Oven —
You’re very welcome, Colleen — we’re so glad you and your husband enjoyed it! :)
I am obviously missing something in the recipe for red enchilada sauce. Where is the red coming from?
Hayley @ Gimme Some Oven —
Nope, nothing missing! Some chili powder blends are redder than others, and also the lighting when these images were shot made it appear redder than it actually is.
I can’t say I would trust this sauce for two weeks if using chicken stock. I may be wrong but chicken stock doesn’t keep that long. Perhaps the acidity of the tomato helps preserve the chicken stock?
It might not be entirely smooth — it’s ok if there are a few lumps. But my best tip is to add the stock in gradually, whisking it really thoroughly with the flour mixture until it is smooth before gradually adding in more stock. :)
I agree with Ruth Holden’s comments. Looking again at the recipe I note that you Do stress that there is considerable variation in chilli powders. I also used 1 Tbspn also sourced from an Indian spice store and found it just tolerable. So clearly in New Zealand and Australia our chilli powders are significantly more potent. Nevertheless, the enchiladas were great, particularly with the addition of real corn tortillas.
I will definitely make this recipe again although with less chilli in the sauce.
I made this enchilada with the EXACT measurements and it turned out AWESOME!!! For my chicken stock I used 2 tsp. Better Than Bouillon and 2 cups of hot water. I also used all-purpose gluten free flour for the roux. The chili powder I used was from McCormick (yes, it has other spices, garlic and salt in it). Thank you again for such a wonderful recipe. I will never have to buy red enchilada sauce again. Do you have a recipe for green enchilada sauce? :)
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Jeannie — we’re so happy you enjoyed it! We actually don’t have a recipe for green enchilada sauce at the moment, but that’s a good idea! :)
Hi I was wondering if I don’t use oregano is that okay, Also if I only have a 8X8 pan should I cut the recipe by half?
So excited to try this!
Hayley @ Gimme Some Oven —
Hi Rachel! You can definitely skip the oregano if you want. And as for the 8×8 pan, are you talking about the enchiladas? If so, then yes, you’ll probably want to cut the recipe in half. We hope this helps and that you enjoy!
Ali, I just wanted to thank you for this recipe. This recipe inspired one of my kids’ favorite recipes of mine (Lasagna). My Masagna recipe is on my website that I just published, and I had a “thank you” shout out on there. I did post a thank you on there for the enchilada sauce recipe, but I also wanted to throw a thank you into your comments here.The sauce is amazing, and I will never touch the canned stuff again.
Hayley @ Gimme Some Oven —
Hey Eric — thanks for sharing with us! We love that you call the recipe “Masagna,” and we’re so glad you love the enchilada sauce! :)
I’m in the process of making this for the first time. I followed the recipe exactly and it’s not thickening up. I’ve even added a little more flour. Not sure what I did wrong? Any suggestions?
Hayley @ Gimme Some Oven —
Oh no, we’re sorry Mindy! Sometimes it just needs to cook a little longer. Try upping the heat a little and giving it a bit more time (it’ll get there)!
Wow – all the hype and this is not so nice – nothing like an enchilada sauce I have ever tried before.
Glad I tasted it before I made actual enchiladas.
Any Australian chilli powder is way too spicy for this recipe too.
I must say that solely based on the deliciousness of this sauce and the chicken enchilada casserole, that when I am looking for something specific I will come to your site first!
Hayley @ Gimme Some Oven —
Thanks, Kara — we’re so glad to hear you enjoyed both of the recipes! :)
A commentator below mentioned tomatoes, and I would have guessed the sauce had tomatoes from the color, but I don’t see tomatoes in the list of ingredients. Were they left out or are there no tomatoes?
Hayley @ Gimme Some Oven —
Hi Deb! There’s actually no tomatoes in this recipe (though some people have commented saying they prefer to add some), which is fine. The relish color comes from the type of chili powder we used (and also the lighting that day made it look more red). :)
Hello! This recipe was fantastic! I’m not a fan of enchilada sauce at all (only ever had pre-made/canned), so I was a little worried I just wouldn’t like it…by the time I finished the first bite of the enchiladas, I seriously was wishing I had made waaaayyy more sauce. Spicy and delicious. I did start with 3TBS chili powder and worked my way up.. I did end up using 4, although I should mention that I think the brand I’m using is very mild. Love it! I actually did it with the ‘sister’ recipe for chicken enchiladas on this site. Freaking amazing. I have two male roommates and they literally inhaled them. Nice job!
Hi Dana! Yay, we’re so happy you and your roomies enjoyed the sauce and the enchiladas! Thanks for your sweet words and for giving these a try! :D
I love this recipe, so tough to find one that does not use tomatoes (tomato in enchilada sauce is wrong, in my opinion).
I substitute good paprika sometimes, so if your ‘chili powder’ is too spicy, use plenty of paprika, instead. Also, add a dash of cumin, as that’s usually a component of chili powder. I am making posole tonight, very easy with enchilada sauce, can of hominy, diced cooked pork, simmer the pork in water long enough to make a nice broth, add everything else, very delicious.
Thank you for your comment — we’re so happy you enjoy the recipe and we think that posole sounds wonderful! :)
I should have also pointed out that “chili powder” as Americans know it, is a blend of salt and spices we use to season a dish we call “chili,” while other countries may think of chili powder as simply dried, powdered chilies of one or more types. I have a recipe for chili powder, that doesn’t include salt:
2 tablespoons paprika
2 teaspoons oregano
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste (optional)
This supports my use of paprika as a ‘chili powder’ substitute, solves the ‘too hot’ chili powder dilemma, and also enables better control of the saltiness of the enchilada sauce.
Enjoy!
Thanks for sharing your recipe with us! :)
I have made this sauce 4x now. It is fabulous! My whole family loves it. I will never use canned again. Heck this stuff is so good you can eat it right off the spoon! I made it for company 2x and now have a reputation for being an excellent enchilada maker.
Thanks for sharing with us Holly — we’re so happy to hear you and your family enjoy this! :)
I made this homemade sauce with your beef enchilada recipe, and my boyfriend, who is rarely impressed by my attempts at homemade Mexican food, absolutely loved them! This will be a repeat recipe in our house! Love!
Thanks for sharing Jen — we’re so glad you and your boyfriend enjoyed the sauce and the enchiladas! :)
Chili powder means different things in different places. I’m. American and the average chili powder isn’t too hot because it also has a mix of spices. Here in the UK however, chili powder means powdered cayenne pepper. Oh boy!! I made chili and put in a lot of chili powder thinking it would be like the American one. It was so hot that even my husband couldn’t eat it.
Hi Tess! Yes, you are absolutely right, which is why were were careful to include some notes on this below the recipe (we’re so sorry if you missed it!):
*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 significantly from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy. Some brands I recommend include:
Morton & Bassett Chili Powder
Penzey’s Spices Mild or Medium Chili Powder
Spice Islands Chili Powder
Simply Organic Chili Powder
Since the chili powders in the UK are pretty much all cayenne, starting with 2 TBS would be way too much. You might want to try making your own chili powder in the future, since cayenne is very different and much hotter/concentrated. We like this recipe. We hope this helps — we’re sorry this was too hot for you guys!
Hmm glad I read Ruth Holden’s comment before making as I’m also in NZ, thought you must be either crazy or born in India to use 4 Tbsp of chili!! Haha. I used just a 1/3 teaspoon of chili powder and it was just right, barely spicy so my grandma would eat it (my toddler loves spicy food!) but the spice was still there. Also added a tsp brown sugar and a good squirt of tomato sauce and the sauce was perfect! Now to make the enchiladas….
Thanks for sharing Larissa — we’re glad the 1/3 tsp worked well for you! It’s crazy how vastly different chili powders can be all over the world — it sounds like the ones in OZ, NZ, and the UK are especially concentrated and intense! Anyway, we’re glad you enjoyed the sauce and we hope you enjoy the enchiladas as well! :)
Thanks for the recipe! I have tried homemade enchilada sauce in the past and have not had any luck. This one was great! We do not like things too spicy, so I only added 1 and a half Tbsp of McCormick’s chili powder and it wasn’t too spicy but still had a kick. I also added less oil and salt. Overall, great flavor!!
Thanks for sharing Cat! We’re glad you and your family enjoyed it!
Thanks so much for the recipe, but why do you advise against using cayenne? I
You’re welcome! Cayenne is just incredibly hot compared to chili powder (a blend), so we’re just specifying the difference (if you used the same amount of cayenne, this would be unbearably hot).
I have made this and it IS the best enchilada sauce recipe……………ever! I do not use any salt and use homemade chicken stock that I make – it is delicious.
I used 4 Tablespoons chili powder but it is mild and not overbearing at all.
Thank you Nancy — we’re so happy you love it! :)
I made this sauce exactly with the amount of ingredients in the recipe. It’s not edible. Is 20 times more salty than anyone could stand. Flavor not good either. When I eat out the first thing I do is salt and pepper my food before I even taste it. I love salt, but this is ridiculous. I don’t recommend anyone try this recipe. You will be disappointed and waste your time and ingredients. The only way to salvage this recipe is to add some tomato sauce, but not sure that would help.
Hi Jane,
I’m sorry to hear that this was so salty. I’m not sure why that would have been — maybe the chicken broth brand used was more salty than average? Otherwise, I’m not quite sure what else would have made this too salty. Sorry that it didn’t turn out well for you.
For the Red Enchilada sauce where you mention 2 cups of chicken or Veg stock what is the actually measurement for that. I am in the UK and we don’t usually measure to that.
Hi Julian — 2 cups would be 16 oz/ 1 pint/ 500 ml. We hope you enjoy the sauce!
Thank you for posting this! The sauce is really good, I love the flavor and spice. (I’m Texan, I like things spicy:) ) I’ve made it several time and it has come out great each time.
Thank you again!
Thanks Bekah — we’re so glad you enjoy it! :)
Made this to go with your best chicken Enchiladas ever recipe. It was a special kind of hell. If I’d read the comments before making i would have known better than to use 4 Tbsp of chili powder here in NZ! That being said, It was still the best Enchiladas I’ve ever made! I’ll be keen to give it a go again, but with MUCH less chili powder!
Oh no Kat, we’re so sorry! :( We’re glad you were still able to enjoy the enchiladas though and we hope you can make the sauce again with less heat. It’s crazy how vast a difference chili powder is here in the States and there in NZ!
Can you use regular flour in the red enchilada sauce?
Yes, it will have a slightly different taste, but we think that’s fine. We hope you enjoy!
Loved this easy and better than canned enchilada sauce.
Used veggie ground beef instead of chicken in the enchilada recipe.
Alternatively, add lean, well drained ground beef to make an excellent hot dog and hamburger sauce.
Thanks for the super recipe.
Thanks for sharing, Heather! We’re so glad you enjoyed the sauce and the enchiladas! :)
Let me first say that I haven’t tried this recipe yet, it sounds quick and amazing! I just thought I might help clarify the chili powder debate; I read that some were using chili from an Indian shop or found their chili to be too spicy… the chili powder that the recipe’s author is referring to is a Mexican style that is typical in America. It contains a mixture of spices-chili pepper and cumin mainly, but others are often in the mix. I suggest looking up a recipe for chili powder if it’s not something you can find in your area or country. You will have much more success with this recipe!
I tried this as a change from our regular enchilada sauce and it was awful. It would not thicken and it was spicy and lacking the tomato flavor we usually enjoy. I will not make this one again. Awful.
We’re so sorry to hear you didn’t care for this Marlene! Sometimes it just needs to cook a little longer in order to thicken. As for the spice — we’re wondering what type and brand of chili powder you used?
I think it is all just a matter of different tastebuds. I have made this recipe twice, the first time I used 3 TBSP chili powder because that wa wall I had in the pantry. To me, it was not hot at all. To my husband and one of my kids, it was hot. They were drinking milk and acting like their tongue was on fire. So next time I made it I only used 2 TBSP.
To my taste buds, chili powder adds flavor but does not have “heat” like hot peppers or some cayenne pepper would. I guess others taste heat in it? I grew up in Louisiana and my husband grew up in the Midwest. That may have something to do with it. I have a much higher tolerance for spice than he does. To the point where I don’t even detect a hint of spice in something that he thinks is too spicy to eat. I see a few from New Zealand saying 2-4 TBSP would be way too much. I am not sure if their chili powder is different or they are just not used to spice.
Hi Sabrina! Yes, we’ve learned that chili powders vary (quite significantly sometimes) in different parts of the world. There are so many different types and brands out there, and we have learned that chili powders in New Zealand and Australia are much, much stronger! But you are right, one factor at play is definitely people’s different palates for heat. :)
I didn’t have any oregano on hand, used EVOO instead of canola.
This is by far the best sauce I’ve ever made! I ate a half cup of sauce waiting for the enchiladas to bake!
I’m going to make 2 gallons next week and can it. Thank you! Thank you! Thank you!!!!
Thanks for sharing, Rose! We’re so glad you loved it! :)
I see the lobe you have for echiladas and eating them regularly myself I gotta ask have you tried using green tomato sauce before? I normally vary red and green sauces just to spice things up, you might wwnna use green chilli powder like jalapeño for green sauce depending on your chilli tolerance, over here in Mexico jalapeño would be a pretty mild chilli for sauces and we rarely use powders so I would not know about the hotness level but what it does have is a really great taste
Yep, we love green sauce as well! :)
I just tried your red sauce for my enchiladas and it has made all the difference in the world!!! I waited until the sauce started to boil before I put the flour in. (mix flour with cold water, then drizzle in). It is a wonderful sauce. Thank you so much.
We’re so glad to hear that Sheri! :)
I really like recipe. I added lime juice and cilantro (just because I had it) and it was very tasty, but this recipe is delicious on its own.
Side note for people who aread struggling with the heat. Make sure it’s Mexican chili powder and not Indian chili powder. Indian chili powder is straight ground up chili peppers. Mexican chili powder has some other spices mixed in so it’s not nearly as spicy.
The lime juice and cilantro additions sound delicious! And good tips on the chili powder.
Hi!
Just made this sauce for the first time! I’m a spicy wimp (pepper is spicy to me!), I only used 2 Tbsp of the chili powder. My only problem is, it’s been simmering for at least a half an hour now and it STILL won’t thicken up! I followed the recipe exactly – what am I doing wrong??
Thank you!
Hi Caroline! Hmmm, are you simmering the sauce uncovered over a low simmer (still bubbling a bit)? It should start to reduce, but this sauce will still be fairly thin (not very thick), which is how I prefer it for spreading on the enchiladas. Really, though, the sauce is ready to use anytime. I’ts just that the longer you simmer it, the thicker it should get. Hope you enjoy it! :)
Good flavor but extremely salty. Like reeeeealy salty. Was this supposed to use low sodium broth?
You’re welcome to use low-sodium or regular broth. The brands I use aren’t super salty…
I added a bit of ketchup and tomato puree to this (I like my sauces tangy and sweet with a kick of spice) and boy oh boy if you like sweet n spicy then it’s gonna make your heart sing. Planning to make big batches of this to either freeze or keep in the fridge for a quick use sauce on those lazier days. If anyone tries it with puree too let me know your thoughts. I was licking the pan clean aha!
Awesome, Hayley (btw, I never meet anyone with my name, let alone spelled with two y’s)! :) Anyway, we’re so glad you enjoyed the sauce!
For reference, some chili powders are a spice mixture, but some are powdered chilies. Find out which type you have available to you, and judge accordingly.
This sauce is wonderful! I always have an abundance of pulled pork in my freezer that I try to find fun ways to use, so I used this sauce and leftover pulled pork in a casserole that I have affectionately dubbed “Mexican lasagna.” So delicious with smoky pork, spanish rice, tortillas, and a greek yogurt/taco cheese/spices mixture. This recipe is definitely going into the special notebook all my favorite recipes go in :) thank you so much!
Thanks for sharing, Leann — we’re so glad you love it! :D
It is very important to read the instructions, don’t use Cayenne chili powder or in other words, any hot chili powder.
Most of the negative comments about this sauce being too hot could be avoided by using a mild chili powder. If you don’t like it spicy, cut the chili powder in half or more. You can always add more later but you can never take it out.
Hi
Thank you for the recipe. I try this sauce my husband like it and his comment was delicious.
We’re so glad you both enjoyed it, Mika! :)
Thank you very much for this enchilada sauce recipe! My husband and i love enchiladas and I’ve always hated the taste of store bought! Thanks a million!! Ill be searching on your site for more recipes now ! Take Care. -Coll
You’re very welcome, Colleen — we’re so glad you and your husband enjoyed it! :)
Haha, I just read the rest of your post, now I know why it’s brown. Thank you for the recipe, take care
Would there be any way to can this recipe? What might I need to add if I wanted to can it? Thanks!
I unfortunately don’t know much about canning, so can’t say for sure. But other readers have said that they’ve canned this sauce successfully!
I am obviously missing something in the recipe for red enchilada sauce. Where is the red coming from?
Nope, nothing missing! Some chili powder blends are redder than others, and also the lighting when these images were shot made it appear redder than it actually is.
I can’t say I would trust this sauce for two weeks if using chicken stock. I may be wrong but chicken stock doesn’t keep that long. Perhaps the acidity of the tomato helps preserve the chicken stock?
Whoops, that was a major typo. It was supposed to say 2-3 days. Just edited that — thank you!
I love this recipe and use it to make your enchiladas but I can’t seem to get all the lumps out. Any suggestions?
It might not be entirely smooth — it’s ok if there are a few lumps. But my best tip is to add the stock in gradually, whisking it really thoroughly with the flour mixture until it is smooth before gradually adding in more stock. :)
I agree with Ruth Holden’s comments. Looking again at the recipe I note that you Do stress that there is considerable variation in chilli powders. I also used 1 Tbspn also sourced from an Indian spice store and found it just tolerable. So clearly in New Zealand and Australia our chilli powders are significantly more potent. Nevertheless, the enchiladas were great, particularly with the addition of real corn tortillas.
I will definitely make this recipe again although with less chilli in the sauce.
Cheers,
Tony
I made this enchilada with the EXACT measurements and it turned out AWESOME!!! For my chicken stock I used 2 tsp. Better Than Bouillon and 2 cups of hot water. I also used all-purpose gluten free flour for the roux. The chili powder I used was from McCormick (yes, it has other spices, garlic and salt in it). Thank you again for such a wonderful recipe. I will never have to buy red enchilada sauce again. Do you have a recipe for green enchilada sauce? :)
Thanks for sharing with us, Jeannie — we’re so happy you enjoyed it! We actually don’t have a recipe for green enchilada sauce at the moment, but that’s a good idea! :)
Hi I was wondering if I don’t use oregano is that okay, Also if I only have a 8X8 pan should I cut the recipe by half?
So excited to try this!
Hi Rachel! You can definitely skip the oregano if you want. And as for the 8×8 pan, are you talking about the enchiladas? If so, then yes, you’ll probably want to cut the recipe in half. We hope this helps and that you enjoy!
Can another oil be used? Perhaps olive oil? I don’t keep canola on hand… I’m excited to try this. It sounds delicious!
Sure, you’re welcome to use olive oil, but it has a stronger flavor. I recommend going with a mild oil if you can! :)
Ali, I just wanted to thank you for this recipe. This recipe inspired one of my kids’ favorite recipes of mine (Lasagna). My Masagna recipe is on my website that I just published, and I had a “thank you” shout out on there. I did post a thank you on there for the enchilada sauce recipe, but I also wanted to throw a thank you into your comments here.The sauce is amazing, and I will never touch the canned stuff again.
Hey Eric — thanks for sharing with us! We love that you call the recipe “Masagna,” and we’re so glad you love the enchilada sauce! :)
Tried this recipe don’t use chipotle chili powder it is way too spicy ?
Had anyone canned/pressure cooked this in a large batch?
Made last night for the first time, so good, nice kick to it as well. Possibly even add a touch more chilli powder next time.
Thanks for recipe :)
Thanks for sharing, Fraser — we’re happy you enjoyed it!
I’m in the process of making this for the first time. I followed the recipe exactly and it’s not thickening up. I’ve even added a little more flour. Not sure what I did wrong? Any suggestions?
Oh no, we’re sorry Mindy! Sometimes it just needs to cook a little longer. Try upping the heat a little and giving it a bit more time (it’ll get there)!
Wow – all the hype and this is not so nice – nothing like an enchilada sauce I have ever tried before.
Glad I tasted it before I made actual enchiladas.
Any Australian chilli powder is way too spicy for this recipe too.
Wouldnt attempt this again…
We’re sorry to hear you didn’t care for this.
I must say that solely based on the deliciousness of this sauce and the chicken enchilada casserole, that when I am looking for something specific I will come to your site first!
Thanks, Kara — we’re so glad to hear you enjoyed both of the recipes! :)
I was wondering if i can use water instead of chicken stock, none in cabinet and need in a hurry
That should be okay, but you’ll need to add more salt and other seasonings most likely. We hope you enjoy the sauce!
A commentator below mentioned tomatoes, and I would have guessed the sauce had tomatoes from the color, but I don’t see tomatoes in the list of ingredients. Were they left out or are there no tomatoes?
Hi Deb! There’s actually no tomatoes in this recipe (though some people have commented saying they prefer to add some), which is fine. The relish color comes from the type of chili powder we used (and also the lighting that day made it look more red). :)
Can you use something in place of the flour? I don’t eat flour in any form.
Yes! You can use cornstarch or arrowroot powder. We hope you enjoy!