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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.
FANTASTIC SAUCE! Shared it with many friends, thanks for rocking my enchilada world :-) I omitted salt; dbled cumin; added 1/4 cup BBQ sauce for smokey sweet kick; thinned with 1/2&1/2 to take some heat off for the kids. LOVED IT!! Will never buy store bought again!
Made enchiladas with this sauce for Cinco de Mayo- fabulous! Never again will I buy a watery can of enchilada sauce. Made with home made veggie stock and it was AMAZING!
Delicious! Won’t waste my money on the canned stuff anymore. Used Chipolte Chili Powder, Regular Chili Powder and Smoked Paprika. This recipe is a keeper.
I made this today to use for your stacked enchiladas recipe (https://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/#_a5y_p=1578157). The recipe calls for 3 cups of sauce, so I tripled this sauce recipe… but even with simmering for 30+ minutes, I still have about 5 cups of sauce left! The sauce seems thick enough, but I used up all of my chili powder to make it, which is going to feel like a waste if I can’t use up the extra 2 cups of sauce in time. Do you know if this recipe freezes well? I hate to throw away so much of my spices. Thanks in advance for your reply! :)
I’m not sure you will see this … hope so. Am curious. This sauce sounds fantastic and I am going to try it. I make my own chicken stock and keep it in the freezer. So, I am wondering. What do you think about freezing this enchilada sauce? Since the base is the chicken/veggie stock and then spices, I’m thinking it might hold up well. I am thinking I could more than double the recipe and then freeze in portions for future recipes. What are your thoughts? :)
I am not a canning expert, but believe this recipe would work for canning. Best wishes!
Mawb —
I have frozen half of the recipe above to use another time – I just let it cool and then put it in a small plastic storage jar with lid. I defrosted it the day I needed it, then reheated it through in a pan to restore the right consistency for pouring over the enchiladas. It was absolutely fine and tasted great.
Yum! I made this with Gebhardt chili powder, but also subbed in some chipotle and ancho. We had it with pepper jack, green olive, and green chile enchiladas, and it was fantastic. The only thing I’d note is that I had difficulty in getting the sauce to thicken properly, so I had to add an extra pinch of flour.
I love this receipe. I only used half of it the first night. Saved it and made enchiladas the next week. Just as good the second time around. Sauce is so good I loved taste testing it.
Wondering if I can substitute coconut oil for the vegetable oil to make it GMO free and a bit healthier?? I would also like to able to freeze this. Has anyone tried with any luck?
This really is the best enchilada sauce EVER! I am making it again tonight for the umpteenth time. I have shared it with many of my friends and family. The only problem is that I want to drink it all before I can get my enchiladas put together. Thank you so much for this favorite!
Just curious, every other enchilada recipe I have seen has used tomato sauce, paste or purée, is it missing from the recipe above or you actually do not include it?
The recipe is correct. It’s tomato-free. :) This is how I was taught to make it, and after researching I found out that many authentic sauces actually do not include tomatoes. It’s still my favorite though. Hope you enjoy it!
I’ve been reading for years and can’t believe this is the first time I tried this recipe! I made your chicken enchis over the weekend and stuck them in the fridge so they were ready to pop in the oven when I got home after a long day yesterday. Absolute perfection! So easy and so flavorful. My boyfriend said they tasted like something from an authentic Mexican restaurant. Thanks for another great recipe. It’s an oldie, but a goodie for sure!
Very excited to make the chicken enchilada casserole dish for dinner tonight! How many batches of the sauce do I need to make for that recipe if it calls for 3 cups?
People get different yields of the enchilada sauce depending on how long the let it reduce and boil down. Mine usually produces about 1-1.25 cups sauce, so I would make 3 batches to be safe. Or make 2 batches and just don’t let it reduce quite so much. :)
Hi, how spicy is the enchilada sauce ? My daughters and i don’t like hot spicy (we eat mild curry anything more than a korma is usually too spicy). Sorry for the strange question but don’t wanna make it and find we can’t eat it.
Thanks heaps Veronica
It’s so hard to tell, as everyone’s spice preferences vary. To me, it is pretty mild. But some other readers have said that it seemed very spicy. If in doubt, I would lessen the amount of chili powder. Best wishes!
Mawb —
I did find it a little hot the first time I made it, so now I substitute some of the chilli powder for paprika.
This is the most fantastic recipe ever! I tripled it! I was skeptic about the amount of chili powder, but I followed the recipe and it was just amazing! I made the whole enchilada casserole recipe and my family just loved it!! This is definitely a keeper! Thanks for the great recipes.
I have made a similar recipe for years that was given to me by a friend from Mexico. The main difference is that I brown the flour first in a dry skillet and when it turns brown add the oil and the other ingredients. It has a more brown look to it, but it is delicious.
my mom and i are making homemade cheese enchildas tomorrow itll be my first time and im going to try using your sauce with them ill let you know how i like your sauce :)
I had been looking for this in my local stores and couldn’t find it. I always check out all recipes. This was a life saver since I have everything to make it.
My mom gave me a recipe similar to this but she used cornstarch instead of flour and water instead of broth. The cornstarch will eliminate lumps from the flour but I like the idea of the broth for added flavor. I will try this!
Tried a little more GF flour. Didn’t thicken. Added some tomato paste. No luck! And, it does taste awful :(
Also, the Chili Powder didn’t dissolve, and I used approx. 3 Tblsp and it was too hot. Really was looking forward to using this sauce.
I’m sorry the sauce didn’t turn out for you well! I’m confused about why your chili powder didn’t dissolve — it should dissolve in any kind of liquid. As for thickener, if it needed to be thickened, you can stir equal parts cornstarch and cold water together in a separate container until smooth. Then pour it into the sauce 1 teaspoon at a time, and bring to a simmer to thicken. Then add more of the cornstarch slurry to thicken if needed. Best wishes!
Wow. Just wow. When I didn’t have any tomato paste for sauce, I decided to try this and I was skeptical. But wow. We doubled the recipe and used 1/2 homemade chicken stock 1/2 water and it was absolutely perfect on pork and summer squash enchiladas. Perfect.
I really wanted to like this to replace canned enchilada sauce. I followed the recipe exactly and it just tasted way too much like chili powder. Take a whiff of some chili powder and that is exactly how this recipe will taste. I was bummed out… sorry :(
This fabulous! I love the whole recipe and it is versatile too! Used ground turkey when I was out of chicken and that worked great too! This sauce really blew my socks off!
I found your recipe when I searched homemade enchilada sauce. I’m making it now and, while I haven’t tasted it yet, I’m sure it’s going to please! I have a food blog and I would like your permission to be able to share your recipe, with my adaptation, on my blog. Thanks a million!
Just wanted to let you know….. I loved the enchilada sauce. It is the recipe I have been looking for. Canned sauce never tastes like enchilada sauce from a Mexican restaurant. This one does. Thank you!!!! Delicious. I doubled the recipe but not the salt. Everything always tastes salty to me and I was glad I did.
Made this for the first time today. Came out perfect. I only used 2 tablespoons of chili powder and one teaspoon of homemade tomatillo sauce. Tastes wonderful. Thanks for the recipe.
I had invited everyone over for stacked enchiladas. I opened up the cupboard and realized I did not have a can of my usual enchilada sauce. I searched and found your recipe. I added a small can of tomato paste because that’s what I always do to the canned sauce. I will never buy a can of enchilada sauce again! I didn’t have garlic powder. I used garlic and onion in my pork in my enchiladas so that is where the garlic flavor came in. The sauce was thick, smokey and filled with flavor. I live in Phoenix and we know Mexican food. Everyone raved about this sauce! Thank you for saving my stacks!
“Just make sure that you pay the extra dollar for some good quality chili powder.” I will be happy to pay the extra dollar, but do you have recommendations for good quality chili powder? I don’t imagine that merely picking the most expensive on the shelf will necessarily get me good quality! Can’t wait to try this recipe.
I recommend Spice Islands or McCormick. Just avoid the $1 chili powder — often you get what you pay for. :)
Linda —
Here in TX, I only buy Gebhardts Chili Powder. It’s the best. If you can’t get that, I would rely on Spice Islands. I like their quality, but I haven’t used their Chili Powder.
Shirley Wilkinson —
Linda, Hi iike Tex-Joy chili powder made in Beaumont, Texas. Their black pepper is good also.
I tried this recipe tonight for the first time and it was awesome! I usually use canned sauce but I never will again. My kids and my Grandbabies could not stop raving about the enchiladas! Thank you.
I followed the recipe exactly. Use McCormick’s Chili Powder. The chili powder did not dissolve in the sauce. Tastes just okay, but very unpleasant texture – very grainy.
Debbie —
You need to use the fine ground New Mexico or California chili powder that is packaged in bags.
This was so easy and tasted great with the enchilada casserole.
We love spice however the heat was really strong. I didn’t realize how hot it was ( my kids weren’t able to eat )
I even used only 2 tbspn. But it was really good. Next time I make it I will reduce the level of heat. Thanks!
The recipe looks great but I would make a couple of changes for those that prefer a Tex-Mex tomato flavor. First substitute the all purpose flour with the same amount of masa flour.
Then, instead of 2 cups of chicken broth I would instead use one cup and then add one medium sized can of tomato sauce. Finally adjust the spices by adding only 1 tablespoon of chili powder and increase the amount of cumin to one tablespoon. Everything else says the same. That should satisfy those who prefer more tomato & less chili power.
I live in Asia and we have Asian chili powder, which apparently is a little more potent because this was super hot even after halving the chili powder – and I can eat super spicy food! Or, maybe it’s just because I’m breastfeeding and sensitive to that!
This is almost to an enchilada sauce that I got from a Mexican Lady 40 years ago. The only difference is that she had me add a teaspoon of peanut butter to it.. Makes it very smooth with a bit of a “nut” taste. Yum!
This is a good recipe, however, if you want to adjust the heat or tone it down a bit or even get a less grainy texture, when heating the oil (or used unsalted butter instead) and flower add a little milk to make a bit of a roux then add the spices and stock. It won’t be as dark but will run a smoother texture and give it a bit of richness that is unique to a good enchilada sauce.
Tried this sauce for the first time a couple days ago. I have officially made 4 batches in 3 days. Yep, it’s that good! Love the tip on choosing the right Chili seasoning. The only thing I changed in the recipe was omitted salt and used 1/2 the amount of Chili seasoning. (WIMP I AM) My husband is hooked!
FANTASTIC SAUCE! Shared it with many friends, thanks for rocking my enchilada world :-) I omitted salt; dbled cumin; added 1/4 cup BBQ sauce for smokey sweet kick; thinned with 1/2&1/2 to take some heat off for the kids. LOVED IT!! Will never buy store bought again!
Made enchiladas with this sauce for Cinco de Mayo- fabulous! Never again will I buy a watery can of enchilada sauce. Made with home made veggie stock and it was AMAZING!
Delicious! Won’t waste my money on the canned stuff anymore. Used Chipolte Chili Powder, Regular Chili Powder and Smoked Paprika. This recipe is a keeper.
I made this today to use for your stacked enchiladas recipe (https://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/#_a5y_p=1578157). The recipe calls for 3 cups of sauce, so I tripled this sauce recipe… but even with simmering for 30+ minutes, I still have about 5 cups of sauce left! The sauce seems thick enough, but I used up all of my chili powder to make it, which is going to feel like a waste if I can’t use up the extra 2 cups of sauce in time. Do you know if this recipe freezes well? I hate to throw away so much of my spices. Thanks in advance for your reply! :)
Oh no! This recipe varies significantly depending on how much your sauce boils down. You can definitely freeze the leftovers!
I’m not sure you will see this … hope so. Am curious. This sauce sounds fantastic and I am going to try it. I make my own chicken stock and keep it in the freezer. So, I am wondering. What do you think about freezing this enchilada sauce? Since the base is the chicken/veggie stock and then spices, I’m thinking it might hold up well. I am thinking I could more than double the recipe and then freeze in portions for future recipes. What are your thoughts? :)
Hi Cindy,
I have not tried freezing it myself, but imagine it might work. It might separate, but if so, just heat it back up and whisk to combine. Good luck!
~Ali
I made a lot and froze them… They have defrosted wonderfully and taste great!
I was wondering if you could can in jars and it would keep? I can salsa in jars and it does great.
I am not a canning expert, but believe this recipe would work for canning. Best wishes!
I have frozen half of the recipe above to use another time – I just let it cool and then put it in a small plastic storage jar with lid. I defrosted it the day I needed it, then reheated it through in a pan to restore the right consistency for pouring over the enchiladas. It was absolutely fine and tasted great.
This sauce really rocks! this will be part of my regular sauces. thanks!
This sauce tasted gross. Will not make again.
To spice with 4 tsp of chile powder
Yum! I made this with Gebhardt chili powder, but also subbed in some chipotle and ancho. We had it with pepper jack, green olive, and green chile enchiladas, and it was fantastic. The only thing I’d note is that I had difficulty in getting the sauce to thicken properly, so I had to add an extra pinch of flour.
So good, though. Thank you for the recipe!
I love this receipe. I only used half of it the first night. Saved it and made enchiladas the next week. Just as good the second time around. Sauce is so good I loved taste testing it.
Wondering if I can substitute coconut oil for the vegetable oil to make it GMO free and a bit healthier?? I would also like to able to freeze this. Has anyone tried with any luck?
You can substitute in coconut oil if you’d like. You may just be able to faintly taste the coconut flavor.
This really is the best enchilada sauce EVER! I am making it again tonight for the umpteenth time. I have shared it with many of my friends and family. The only problem is that I want to drink it all before I can get my enchiladas put together. Thank you so much for this favorite!
Making this tonight!
Woo hoo! Miss you, friend! :)
Just curious, every other enchilada recipe I have seen has used tomato sauce, paste or purée, is it missing from the recipe above or you actually do not include it?
The recipe is correct. It’s tomato-free. :) This is how I was taught to make it, and after researching I found out that many authentic sauces actually do not include tomatoes. It’s still my favorite though. Hope you enjoy it!
~Ali
I’ve been reading for years and can’t believe this is the first time I tried this recipe! I made your chicken enchis over the weekend and stuck them in the fridge so they were ready to pop in the oven when I got home after a long day yesterday. Absolute perfection! So easy and so flavorful. My boyfriend said they tasted like something from an authentic Mexican restaurant. Thanks for another great recipe. It’s an oldie, but a goodie for sure!
Very excited to make the chicken enchilada casserole dish for dinner tonight! How many batches of the sauce do I need to make for that recipe if it calls for 3 cups?
People get different yields of the enchilada sauce depending on how long the let it reduce and boil down. Mine usually produces about 1-1.25 cups sauce, so I would make 3 batches to be safe. Or make 2 batches and just don’t let it reduce quite so much. :)
I’m wanting to make this for the first time and was wondering if you could sub coconut oil for the vegetable oil?
Yes you can. You may just faintly taste the coconut flavor.
Loved this sauce! A keeper for sure! :)
Hi, how spicy is the enchilada sauce ? My daughters and i don’t like hot spicy (we eat mild curry anything more than a korma is usually too spicy). Sorry for the strange question but don’t wanna make it and find we can’t eat it.
Thanks heaps Veronica
It’s so hard to tell, as everyone’s spice preferences vary. To me, it is pretty mild. But some other readers have said that it seemed very spicy. If in doubt, I would lessen the amount of chili powder. Best wishes!
I did find it a little hot the first time I made it, so now I substitute some of the chilli powder for paprika.
This is the most fantastic recipe ever! I tripled it! I was skeptic about the amount of chili powder, but I followed the recipe and it was just amazing! I made the whole enchilada casserole recipe and my family just loved it!! This is definitely a keeper! Thanks for the great recipes.
I made your enchilada sauce tonight and it was delicious! Great recipe!!
I have made a similar recipe for years that was given to me by a friend from Mexico. The main difference is that I brown the flour first in a dry skillet and when it turns brown add the oil and the other ingredients. It has a more brown look to it, but it is delicious.
my mom and i are making homemade cheese enchildas tomorrow itll be my first time and im going to try using your sauce with them ill let you know how i like your sauce :)
I had been looking for this in my local stores and couldn’t find it. I always check out all recipes. This was a life saver since I have everything to make it.
My mom gave me a recipe similar to this but she used cornstarch instead of flour and water instead of broth. The cornstarch will eliminate lumps from the flour but I like the idea of the broth for added flavor. I will try this!
Could you use olive oil or coconut oil instead of vegetable or canola?
Yes, you could. Although both of those oils have a slightly stronger taste, so you may detect a hint of that in the flavor.
You could try Grapeseed oil. It is so good for you and will not affect the taste at all.
Just made up 4 different batches as I have different chili to try. Is your chili powder like a cayenne pepper or is chili powder?
This is the same receipt that is given out by CASA BLANCA MEXICAN RESTAURANT. Easy to make and comes out great.
Hi there,
The chili powder is a chili powder (not cayenne). Good luck!
~Ali
Tried a little more GF flour. Didn’t thicken. Added some tomato paste. No luck! And, it does taste awful :(
Also, the Chili Powder didn’t dissolve, and I used approx. 3 Tblsp and it was too hot. Really was looking forward to using this sauce.
Hi Marlene,
I’m sorry the sauce didn’t turn out for you well! I’m confused about why your chili powder didn’t dissolve — it should dissolve in any kind of liquid. As for thickener, if it needed to be thickened, you can stir equal parts cornstarch and cold water together in a separate container until smooth. Then pour it into the sauce 1 teaspoon at a time, and bring to a simmer to thicken. Then add more of the cornstarch slurry to thicken if needed. Best wishes!
~Ali
Wow. Just wow. When I didn’t have any tomato paste for sauce, I decided to try this and I was skeptical. But wow. We doubled the recipe and used 1/2 homemade chicken stock 1/2 water and it was absolutely perfect on pork and summer squash enchiladas. Perfect.
I really wanted to like this to replace canned enchilada sauce. I followed the recipe exactly and it just tasted way too much like chili powder. Take a whiff of some chili powder and that is exactly how this recipe will taste. I was bummed out… sorry :(
I felt the same way
This fabulous! I love the whole recipe and it is versatile too! Used ground turkey when I was out of chicken and that worked great too! This sauce really blew my socks off!
I found your recipe when I searched homemade enchilada sauce. I’m making it now and, while I haven’t tasted it yet, I’m sure it’s going to please! I have a food blog and I would like your permission to be able to share your recipe, with my adaptation, on my blog. Thanks a million!
Just wanted to let you know….. I loved the enchilada sauce. It is the recipe I have been looking for. Canned sauce never tastes like enchilada sauce from a Mexican restaurant. This one does. Thank you!!!! Delicious. I doubled the recipe but not the salt. Everything always tastes salty to me and I was glad I did.
Made this for the first time today. Came out perfect. I only used 2 tablespoons of chili powder and one teaspoon of homemade tomatillo sauce. Tastes wonderful. Thanks for the recipe.
I had invited everyone over for stacked enchiladas. I opened up the cupboard and realized I did not have a can of my usual enchilada sauce. I searched and found your recipe. I added a small can of tomato paste because that’s what I always do to the canned sauce. I will never buy a can of enchilada sauce again! I didn’t have garlic powder. I used garlic and onion in my pork in my enchiladas so that is where the garlic flavor came in. The sauce was thick, smokey and filled with flavor. I live in Phoenix and we know Mexican food. Everyone raved about this sauce! Thank you for saving my stacks!
I am looking for a good red enchilada recipe. I hope this is good!!
“Just make sure that you pay the extra dollar for some good quality chili powder.” I will be happy to pay the extra dollar, but do you have recommendations for good quality chili powder? I don’t imagine that merely picking the most expensive on the shelf will necessarily get me good quality! Can’t wait to try this recipe.
I recommend Spice Islands or McCormick. Just avoid the $1 chili powder — often you get what you pay for. :)
Here in TX, I only buy Gebhardts Chili Powder. It’s the best. If you can’t get that, I would rely on Spice Islands. I like their quality, but I haven’t used their Chili Powder.
Linda, Hi iike Tex-Joy chili powder made in Beaumont, Texas. Their black pepper is good also.
I tried this recipe tonight for the first time and it was awesome! I usually use canned sauce but I never will again. My kids and my Grandbabies could not stop raving about the enchiladas! Thank you.
I followed the recipe exactly. Use McCormick’s Chili Powder. The chili powder did not dissolve in the sauce. Tastes just okay, but very unpleasant texture – very grainy.
You need to use the fine ground New Mexico or California chili powder that is packaged in bags.
Am I missing something or does this not call for tomatoes?? Was wondering how much to use and whether paste or sauce or crushed.
Correct — no tomatoes in this version. It tastes great without them! :)
This was so easy and tasted great with the enchilada casserole.
We love spice however the heat was really strong. I didn’t realize how hot it was ( my kids weren’t able to eat )
I even used only 2 tbspn. But it was really good. Next time I make it I will reduce the level of heat. Thanks!
The recipe looks great but I would make a couple of changes for those that prefer a Tex-Mex tomato flavor. First substitute the all purpose flour with the same amount of masa flour.
Then, instead of 2 cups of chicken broth I would instead use one cup and then add one medium sized can of tomato sauce. Finally adjust the spices by adding only 1 tablespoon of chili powder and increase the amount of cumin to one tablespoon. Everything else says the same. That should satisfy those who prefer more tomato & less chili power.
I live in Asia and we have Asian chili powder, which apparently is a little more potent because this was super hot even after halving the chili powder – and I can eat super spicy food! Or, maybe it’s just because I’m breastfeeding and sensitive to that!
This is almost to an enchilada sauce that I got from a Mexican Lady 40 years ago. The only difference is that she had me add a teaspoon of peanut butter to it.. Makes it very smooth with a bit of a “nut” taste. Yum!
This is a good recipe, however, if you want to adjust the heat or tone it down a bit or even get a less grainy texture, when heating the oil (or used unsalted butter instead) and flower add a little milk to make a bit of a roux then add the spices and stock. It won’t be as dark but will run a smoother texture and give it a bit of richness that is unique to a good enchilada sauce.
Awesome recipe! I only had chicken broth on hand, but reduced very well.
Tried this sauce for the first time a couple days ago. I have officially made 4 batches in 3 days. Yep, it’s that good! Love the tip on choosing the right Chili seasoning. The only thing I changed in the recipe was omitted salt and used 1/2 the amount of Chili seasoning. (WIMP I AM) My husband is hooked!
No tomatoes?
Nope, this recipe doesn’t use tomatoes.
Would using olive oil be okay? I’m not a fan of heating vegetable oils.
Sure thing.
This is so easy. Why am I paying so much at the market? Thank-you so very much. Great gift ideas.