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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.
So first I have to chuckle at how I found this page, I was searching for a great enchilada recipe and when yours showed a link to this sauce I opened it curious how much sauce I would need… When I opened the link I smiled because I’ve been using your sauce recipe so long I have it memorized! It’s so good!! It always impresses in a quinoa enchilada bake :) Secondly it’s so easy!!!!! Also 100x better than the canned stuff. So thank you!
This looks great! A few pointers to make it more “authentic” (sorry, my little old Mexican grandma makes the BEST Mexican everything, and you can’t beat abuelita’s sauce, LOL). Instead of using the stock-flower-chilie powder combo, look for dehydrated New Mexico red chilies. Re-hydrate the chilies in a huge stock pot full of boiling water and garlic and onion to taste. Once they are re-hydrated (I have no idea how long this takes, sorry), puree the chilies, a bit of the garlic and onion, and water from the re-hydrating pot. You can remove the seeds from the dehydrated chilies prior to soaking to reduce the heat.
Sieve the puree into another pot to remove chunks, and heat to boiling. In this case, you will only need a bit of your favorite spices (caldo de tomate is a must), a bit of lard, and you are good to go. You will want the same consistency as your sauce. Your casserole looks delicious! Great job!!!
Came across your enchilada recipe. Sounds good. Several people have pointed out my comment. Having lived in NM most of my life I do question the red sauce. You mention your friend is from NM yet she spells chile chili. As you have heard true NM chile is chile! It is very different from chili powder. Chimayo red chile (powder or actual dried whole chiles) makes incredible red sauce. Easily ordered via the internet. There is a huge difference with a sauce made with chile powder vs. chili powder.
So good. Made this sauce as part of the recipe for best ever chicken enchiladas last night for dinner. Made extra to take for lunch today but everything was eaten last night. Even my fussy 11 year old went back for seconds. Thank you for this great recipe. Trying your skinny honey lemon chicken tonight.
I just made this tonight with about 2.5 tablespoons of chili powder and it was really, really good. I ran out of chili powder and that’s the reason I used less. Going to SAMs tomorrow to stock up on chili powder so I can make the recipe just as posted. I think it will be awesome because its already so good!
I’m so disappointed. I just made the enchilada sauce using high quality spices, followed the directions exactly, and it was disgusting. It tasted like pure chili powder, never thickened, and was dark brown. I’m glad that I tasted it before putting it in my meal. I had to use canned enchilada sauce from my cupboard. :( I’ve never had a problem making sauces like this. What a bummer.
Made this sauce in a pinch when I couldn’t make it to the store, and my husband said they were the best enchiladas he had EVER had. The sauce is different tasting than store bought sauces, but it works wonders on a simple beef-and-cheese enchilada set-up. Definitely a winner! (If you like chili powder ;)
I had the same issue with it not thickening. I checked other recipes like this and they added 10 ounces of tomato paste so that’s what I did. Then it came together and thickened.
I didn’t have any success with this, tasted like chicken stock with chilli. :( For those who want a dry Mexican spice mix this is my absolute favourite https://skinnymixers.com.au/2014/09/skinnymixers-mexican-spice-mix/
This sauce was soooooo spicy. I added a quart of tomato sauce and it was still barely palatable. Maybe the chili you can buy in Belgium is spicier than the types you can buy in the US? It was tasty though. Made lovely enchiladas though. The corn, beans, cheese, sour cream and the extra, mild salsa that I added made for an absolutely delicious meal. Next time, I will be cutting the amount of chili powder by at least half though. Then again I now have like 5 cups left and only add about a cup per meal so I’ll be set for quite a while.
This sauce did not work out well. I don’t know if it was the gluten free flour I used or maybe because I doubled the recipe but it just did not work. It did not thicken or reduce down. I must have used a half box of cornstarch just so it would be usable. It also turned out brown and grainy. I followed the instructions exactly. I should have just thrown it out and started over but I didn’t have enough ingredients or time.
I’m not sure what recipe some of these folks tried, but I’ve made this several times and it is FANTASTIC! Don’t listen to the trolls; it’s absolutely delicious. I’m going to try your enchiladas next. Thanks for sharing your talent!
Im sorry, but I have to agree with quite a few others that this sauce just didn’t work.
Thickened a bit but the chilli was too overpowering (I used 2 tbpsns) and was just too thin in general. Not going to use it Im afraid but would still like to give the Chicken Enchiladas a go!
I made this sauce and for some reason it tasted a bit bitter and almost as if I licked the chili powder right from the jar. I tried adding some sugar in it to balance it out and that helped. Has anyone had this problem or does anyone have any tips on what my problem might be? Otherwise I love this recipe compared to another one that I tried.
Laurel —
I just made this for dinner I’m planning tomorrow and I’m glad I made it ahead. I found it to be too spicy and quite bitter as well. I also accidentally left it on med instead of simmer so it was very thick and some of it stuck to the bottom of the pan. I mixed up another batch of the oil, flour and chicken stock, added a shot of lime juice and some brown sugar then mixed it with the original batch. Much better. It’s still a bit thick and I imagine with will be thicker after being refrigerated overnight so tomorrow when I reheat it, I’ll add more chicken stock.
we make enchiladas straight from the chiles in Mexico and this is much easier and almost foolproof. we use guajillo chiles and remove stems and seeds. boil them for about 10 min with a few cloves of garlic. blend and strain in a fine strainer. if the sauce is runnyput back in blender and add 1-2 tbsp of cornstarch or maseca and blend. return to stove to simmer about 2-3 min add salt to taste and enjoy. this is not spicy at all as enchiladas aren’t supposed to be spicy but covered in chile sauce.
Made this sauce last night and modified after reading the comments. I used a bit less chili powder (especially since my recipe I was using the sauce for also called for chili powder) and did end up adding half a tiny can of tomato paste. It tasted good without, but I missed the tomato flavor. That’s just a matter of preference though. It was easy and I really did enjoy this recipe. Thank you!
Smells great! My sauce is coming out a little watery, and it’s still a little gritty at the bottom of the saucepan. Any tips? I’ve been whisking for 20 minutes or so! Thanks!
You might need to simmer it a bit longer to have it thicken up, although mine never gets super thick. And not sure about the grittyness at the bottom of the pan. All of the seasonings and such should have dissolved with whisking for awhile. Maybe the roux got a little stuck? I’d just keep whisking!
I’m sorry it this has been asked already….how long can the sauce be kept in the refrigerator? I made some about 3 week-ends ago and didn’t use it all up…..would love to use some tonight :)
This looks super simple.
Might just have to try it tonight! I’m craving spicy. Also, just an FYI, your links for the different dishes all go to “The Best Chicken Enchiladas EVER” recipe. Thought you’d might like to know. Thanks for the recipe!
I didn’t have any fancy chilies on hand, but mixed some inexpensive New Mexico blend and other darker looking chili blend from the grocery store. I did have to modify…my chicken stock was so concentrated so just added maybe a cup of water. I really eye things from there, but I believe if you follow the recipe, and while it calls doe chic stock, this could really mean half water half chic stock! From there I added more floor, whisked in gradually to thicken. Added more cumin….and whatever else to taste. I wished I made more of it though. I’d triple the amount so I could use more corn tortillas. Sesame seeds and chocolate could be a fun addition next time around. Oh, and I did put I’m maybe a tablespoon of hot salsa in (just a little bit of the puréed tomato and lime did wonders). Sometimes, if not always, recipes for cooking (not baking) take a bit of a personal touch. Thanks for laying the foundation!
My favorite Mexican restaurant in Tucson, AZ makes a delicious enchilada sauce without tomatoes or tomato sauce so I’ve been looking everywhere for one. This recipe is pretty close. I used barely half the chili powder but left everything the same and it turned out great. Not spicy which pleased my husband but with enough flavor to enhance the enchiladas. I liked this recipe because I prefer my enchilada sauce without the tomato flavor or texture but I think if you want a tomato based sauce, adding a small can of sauce or paste wouldn’t hurt.
Interesting… the first time I made this, it was delicious. I thought all the comments about it being too spicy and too salty were crazy! Im very sensitive to spice and can’t handle spicy food. Like at all. I thought the sauce was mild and delicious. Tonight I made it again and when I tasted it.. soo salty and sooo spicy! I’m totally confused. I did use the bottom of my chili powder bottle so maybe all the spicy parts fell to the bottom? And also I used sea salt so maybe that isnt a good idea. In any case I will make this again and master it! Haha.
Me again… I was making 1.5x batch and just realized I put 3x salt.. so that explains the salty part. And for the spicyness? I think because I did all the salt and spices one at a time after the chili powder.. the chili was exposed to heat for too long, bringing out the spiciness. I think pre-measuring and dumping everything in at once would help tame the spice. Just my thought.
Oh no! Well I’m glad you figured out the salty problem. I hate whenever I’m one-and-a-halfing a recipe and make a mistake like that! Also, I think your spiciness theory might be right! I hope the third time’s a charm! : )
For those who keep commenting about the lack of tomatoes–there are many (if not a majority) of recipes for enchilada sauce that DO NOT call for tomatoes. In addition, enchilada sauce isn’t supposed to be very thick. Even the (icky) canned sauces are only slightly thicker than tomato sauce. But, if you want it thicker add more flour–or simmer it longer until some if the liquid evaporates. If you’re concerned about the heat level,
For those who keep commenting about the lack of tomatoes–there are many (if not a majority) of recipes for enchilada sauce that DO NOT call for tomatoes. In addition, enchilada sauce isn’t supposed to be very thick. Even the (icky) canned sauces are only slightly thicker than tomato sauce. But, if you want it thicker add more flour–or simmer it longer until some if the liquid evaporates. If you’re concerned about the heat level, for heaven’s sake, take Ali’s advice to start with less chili powder. The last thing I wanted to say is that this is a recipe that truly features spices as the star–if you use low quality spices, it will taste like you used low quality. I’m not saying that everyone should place a Penzeys order immediately, but know that you get what you pay for.
I’ve made this several times, and I think it’s great. Today, in fact, I made it with homemade stock (the BEST reason to own a pressure cooker, btw). It’s outstanding for my my palate. If it doesn’t agree with yours, a few little tweaks might help.
Would this be a good candidate for canning. I want to keep it a while longer, to space out my mex dinners and don’t have them but 1 or 2 times a month?
We really liked it! I was a bit nervous after reading that some people didn’t like the result (those who called it chalky) but I imagine that’s a result of less-than-ideal chili powder (ours was a storebrand, but fairly fresh). I added a pinch of sugar because the store brand sauce we’re used to has a bit of sweetness. My boyfriend likes chipotle so we may add a chipotle pepper next time we make it (and there will definitely be a next time)! Thank you!
Tastes great. My sauce is a little gritty though from the spices. Any suggestions or is it supposed to be a little gritty. Thanks!
Emily Prochaska —
Use more chicken broth to thin it out. I used a mixture of half crisco and half butter than added masa flour. A chicken bouillon cube with my broth rather than the salt and I used garlic rather than the powder and subbed onion. If it was too thick or chalky thin it out!!! A great sauce and one that I keep coming back to not only for convenience but for taste also!! Thank you!!
Easily the best enchilada sauce I’ve ever had at home, and it rivals quite a few Mexican restaurant as well. I followed the recipe exactly, using 1.5 tablespoons of chili powder because I can’t eat anything spicy. The sauce was very thin but that’s how most authentic enchilada sauces are, at least in the Cleveland area Hispanic community. By the time I was on my second enchilada the boyfriend finished his fourth and asked for more! Super yummy, I’m making more for tonight (tacos for dinner!) Thanks for the recipe.
I just made the chicken enchiladas yesterday with the red sauce and it turned out fantastic!! I just added a little more flour to help the sauce thicken and simmered it like you said! It’s completely fool proof and quick and easy! Thank you so much for sharing this recipe!!
I made your sauce and chicken enchiladas today! They turn to be pretty awesome!
I have used hot chilli powder which turn to be slightly too hot so I added little bit of lime juice and coconut milk. Still nice!
Thanks:D
I made this Enchilada sauce for some chicken and black bean enchiladas, it was really tasty! I used a Gluten-free flour blend, but had to add at least double the amount of flour. I also halfed the chili powder since our family is not spice-crazy. It was super delicious! Thanks for the recipe!
so i was searching for some nice Mexican food. Here i am hours later still scrolling on your blog. Love everthing! And i defenitely want to try this sauce. But what is chicken stock? I’m from the Netherlands and Google doesn’t know the answer as well! Thanks!
Thanks Kimberly! Chicken stock or broth is just the liquid you cook the chicken in (along with other savory spices and vegetables, like carrots, onion, celery, bay leaf, whatever herbs you have on hand, and a good amount of salt, etc.). You should be able to find it at the grocery, but if not, you can always make your own. You can use a leftover chicken carcass (as long as it still has meat on it), put it in a big pot, fill it up with water, and add all of the other ingredients. Bring it to a boil, then simmer on low for a couple of hours, and up to over-night. Then strain the ingredients so you just have the broth. It should be savory and aromatic, and the more flavors you add to it the more flavor it will bring to whatever you use it in (you’ll mostly notice it in soups and stews), which is where it makes the biggest difference. I hope this was all helpful to you!
Just clarifying. By chili powder, do you mean powdered chilies, like ground New Mexico, Pasilla or Guajillo, not commercial chili powder that has garlic and oregano in it?
i was so happy to find this recipe. it is very similar to the recipe i used to have that was my cousin’s “go to” for enchilada sauce. i had gotten the recipe from her a little over 40 years ago, but i had lost it. and my cousin is now deceased. i thought i would have to try to remember the ratio of the ingredients, and hopefully remember all of them. and then i found this! i am over the moon. thank you. i can make my own again, and stop using the canned stuff. i am a happy camper.
You weren’t lying, this sauce is the bomb. I have finally found a red sauce for my enchiladas that can compete with the recipe that I use for my enchiladas suiza. Now I’ll have to make a batch of each when I make enchiladas
I didn’t know homemade enchilada sauce could be so easy! This was my first attempt and I loved this recipe. Great layers of flavor and a lovely slow heat. I did find it a bit bitter and not quite salty enough for my palate. This may be bc I used unsalted homemade (veggie) stock. I may also have cooked the roux too long.
The modifications I made (these are likely not authentic at all… just what I thought tasted good):
– Added a square of dark chocolate (maybe 0.5 oz). It gave another great layer of flavor and helped mellow out the bitterness.
– I only had 3 tbsp of chili powder, so I toasted 1 whole dried chile (sadly, I lost the label and don’t know what kind. It is a medium spicy chile) and tossed that into the sauce while it was simmering.
– Didn’t have garlic powder, so I used 2 cloves of fresh garlic, smushed and added to the sauce while it was simmering.
– Pureed everything up in a blender when the sauce was done cooking, then strained in a colander to smooth it out.
– Added an additional 1/4 tsp salt.
Used this with your chicken enchiladas recipe. It was incredible! We forced ourselves to leave enough for leftovers so we could look forward to them again tonight :)
However, (presuming you are in the US) for us in the UK chilli powder must be slightly different, because 4tbsp is a crazy level of heat (and i do like a bit of heat!)
I’d recommend for anyone in the UK to start with 1tbsp and work your way up if that’s not hot enough.
I could be wrong though, perhaps I just have super hot chilli powder.
Thanks Chris, and thanks for your tip on the chili powder! I wasn’t aware there was a difference in the kinds found in the U.S. and the kinds found in the UK. Good to know! : )
How thick does your sauce usually come out?
It’s just slightly thickened — definitely still pretty thin. If you want it thicker, just simmer it longer. :)
So first I have to chuckle at how I found this page, I was searching for a great enchilada recipe and when yours showed a link to this sauce I opened it curious how much sauce I would need… When I opened the link I smiled because I’ve been using your sauce recipe so long I have it memorized! It’s so good!! It always impresses in a quinoa enchilada bake :) Secondly it’s so easy!!!!! Also 100x better than the canned stuff. So thank you!
Thanks Elle, that makes my day! : )
This looks great! A few pointers to make it more “authentic” (sorry, my little old Mexican grandma makes the BEST Mexican everything, and you can’t beat abuelita’s sauce, LOL). Instead of using the stock-flower-chilie powder combo, look for dehydrated New Mexico red chilies. Re-hydrate the chilies in a huge stock pot full of boiling water and garlic and onion to taste. Once they are re-hydrated (I have no idea how long this takes, sorry), puree the chilies, a bit of the garlic and onion, and water from the re-hydrating pot. You can remove the seeds from the dehydrated chilies prior to soaking to reduce the heat.
Sieve the puree into another pot to remove chunks, and heat to boiling. In this case, you will only need a bit of your favorite spices (caldo de tomate is a must), a bit of lard, and you are good to go. You will want the same consistency as your sauce. Your casserole looks delicious! Great job!!!
Came across your enchilada recipe. Sounds good. Several people have pointed out my comment. Having lived in NM most of my life I do question the red sauce. You mention your friend is from NM yet she spells chile chili. As you have heard true NM chile is chile! It is very different from chili powder. Chimayo red chile (powder or actual dried whole chiles) makes incredible red sauce. Easily ordered via the internet. There is a huge difference with a sauce made with chile powder vs. chili powder.
So good. Made this sauce as part of the recipe for best ever chicken enchiladas last night for dinner. Made extra to take for lunch today but everything was eaten last night. Even my fussy 11 year old went back for seconds. Thank you for this great recipe. Trying your skinny honey lemon chicken tonight.
4tbs of Chili, really?!
Chili powder, yes. (Not cayenne.)
This is GREAT! Thanks from Finland.
Thank you so much! : )
I just made this tonight with about 2.5 tablespoons of chili powder and it was really, really good. I ran out of chili powder and that’s the reason I used less. Going to SAMs tomorrow to stock up on chili powder so I can make the recipe just as posted. I think it will be awesome because its already so good!
Thanks Cindy, glad you liked it!
Do you prefer chicken over veg stock? Or visa versa ? We are making this today :)
I prefer chicken stock, but either will work!
I’m so disappointed. I just made the enchilada sauce using high quality spices, followed the directions exactly, and it was disgusting. It tasted like pure chili powder, never thickened, and was dark brown. I’m glad that I tasted it before putting it in my meal. I had to use canned enchilada sauce from my cupboard. :( I’ve never had a problem making sauces like this. What a bummer.
Made this sauce in a pinch when I couldn’t make it to the store, and my husband said they were the best enchiladas he had EVER had. The sauce is different tasting than store bought sauces, but it works wonders on a simple beef-and-cheese enchilada set-up. Definitely a winner! (If you like chili powder ;)
Thanks for sharing this Emalie, I’m thrilled to hear it was a hit with you and your husband! Cheers!
I had the same issue with it not thickening. I checked other recipes like this and they added 10 ounces of tomato paste so that’s what I did. Then it came together and thickened.
I didn’t have any success with this, tasted like chicken stock with chilli. :( For those who want a dry Mexican spice mix this is my absolute favourite https://skinnymixers.com.au/2014/09/skinnymixers-mexican-spice-mix/
This sauce was soooooo spicy. I added a quart of tomato sauce and it was still barely palatable. Maybe the chili you can buy in Belgium is spicier than the types you can buy in the US? It was tasty though. Made lovely enchiladas though. The corn, beans, cheese, sour cream and the extra, mild salsa that I added made for an absolutely delicious meal. Next time, I will be cutting the amount of chili powder by at least half though. Then again I now have like 5 cups left and only add about a cup per meal so I’ll be set for quite a while.
This sauce did not work out well. I don’t know if it was the gluten free flour I used or maybe because I doubled the recipe but it just did not work. It did not thicken or reduce down. I must have used a half box of cornstarch just so it would be usable. It also turned out brown and grainy. I followed the instructions exactly. I should have just thrown it out and started over but I didn’t have enough ingredients or time.
I’m not sure what recipe some of these folks tried, but I’ve made this several times and it is FANTASTIC! Don’t listen to the trolls; it’s absolutely delicious. I’m going to try your enchiladas next. Thanks for sharing your talent!
Thanks Kathy, I appreciate that!
I use dried oregano.
Looks great, but I think you forgot the tomato paste/sauce.
Hi Debbie! This recipe actually doesn’t have tomatoes in it. I think you’ll still enjoy it!
Im sorry, but I have to agree with quite a few others that this sauce just didn’t work.
Thickened a bit but the chilli was too overpowering (I used 2 tbpsns) and was just too thin in general. Not going to use it Im afraid but would still like to give the Chicken Enchiladas a go!
This sauce didn’t turn out at all. Like some others it tasted like chili powder and was very chalky. I dumped it out!
I made this sauce and for some reason it tasted a bit bitter and almost as if I licked the chili powder right from the jar. I tried adding some sugar in it to balance it out and that helped. Has anyone had this problem or does anyone have any tips on what my problem might be? Otherwise I love this recipe compared to another one that I tried.
I just made this for dinner I’m planning tomorrow and I’m glad I made it ahead. I found it to be too spicy and quite bitter as well. I also accidentally left it on med instead of simmer so it was very thick and some of it stuck to the bottom of the pan. I mixed up another batch of the oil, flour and chicken stock, added a shot of lime juice and some brown sugar then mixed it with the original batch. Much better. It’s still a bit thick and I imagine with will be thicker after being refrigerated overnight so tomorrow when I reheat it, I’ll add more chicken stock.
we make enchiladas straight from the chiles in Mexico and this is much easier and almost foolproof. we use guajillo chiles and remove stems and seeds. boil them for about 10 min with a few cloves of garlic. blend and strain in a fine strainer. if the sauce is runnyput back in blender and add 1-2 tbsp of cornstarch or maseca and blend. return to stove to simmer about 2-3 min add salt to taste and enjoy. this is not spicy at all as enchiladas aren’t supposed to be spicy but covered in chile sauce.
Thanks for sharing your recipe Tiffany, it sounds so wonderful!
Made this sauce last night and modified after reading the comments. I used a bit less chili powder (especially since my recipe I was using the sauce for also called for chili powder) and did end up adding half a tiny can of tomato paste. It tasted good without, but I missed the tomato flavor. That’s just a matter of preference though. It was easy and I really did enjoy this recipe. Thank you!
Awesome — I’m so glad to hear it! :)
Smells great! My sauce is coming out a little watery, and it’s still a little gritty at the bottom of the saucepan. Any tips? I’ve been whisking for 20 minutes or so! Thanks!
You might need to simmer it a bit longer to have it thicken up, although mine never gets super thick. And not sure about the grittyness at the bottom of the pan. All of the seasonings and such should have dissolved with whisking for awhile. Maybe the roux got a little stuck? I’d just keep whisking!
I’m sorry it this has been asked already….how long can the sauce be kept in the refrigerator? I made some about 3 week-ends ago and didn’t use it all up…..would love to use some tonight :)
I think it should still be okay at three weeks, but give it a little taste first, just to make sure. Thanks for making it!
This looks super simple.
Might just have to try it tonight! I’m craving spicy. Also, just an FYI, your links for the different dishes all go to “The Best Chicken Enchiladas EVER” recipe. Thought you’d might like to know. Thanks for the recipe!
Thanks Nathan, it is super simple, and I hope you like it! Also, thanks for letting me know about those links!
No tomatoes in this sauce? That can’t be right
I didn’t have any fancy chilies on hand, but mixed some inexpensive New Mexico blend and other darker looking chili blend from the grocery store. I did have to modify…my chicken stock was so concentrated so just added maybe a cup of water. I really eye things from there, but I believe if you follow the recipe, and while it calls doe chic stock, this could really mean half water half chic stock! From there I added more floor, whisked in gradually to thicken. Added more cumin….and whatever else to taste. I wished I made more of it though. I’d triple the amount so I could use more corn tortillas. Sesame seeds and chocolate could be a fun addition next time around. Oh, and I did put I’m maybe a tablespoon of hot salsa in (just a little bit of the puréed tomato and lime did wonders). Sometimes, if not always, recipes for cooking (not baking) take a bit of a personal touch. Thanks for laying the foundation!
Hey Jaci, thanks for your tips, I like what you did with it! : )
My favorite Mexican restaurant in Tucson, AZ makes a delicious enchilada sauce without tomatoes or tomato sauce so I’ve been looking everywhere for one. This recipe is pretty close. I used barely half the chili powder but left everything the same and it turned out great. Not spicy which pleased my husband but with enough flavor to enhance the enchiladas. I liked this recipe because I prefer my enchilada sauce without the tomato flavor or texture but I think if you want a tomato based sauce, adding a small can of sauce or paste wouldn’t hurt.
Hey Minnie, I’m glad you liked this recipe, thanks for giving it a try!
Interesting… the first time I made this, it was delicious. I thought all the comments about it being too spicy and too salty were crazy! Im very sensitive to spice and can’t handle spicy food. Like at all. I thought the sauce was mild and delicious. Tonight I made it again and when I tasted it.. soo salty and sooo spicy! I’m totally confused. I did use the bottom of my chili powder bottle so maybe all the spicy parts fell to the bottom? And also I used sea salt so maybe that isnt a good idea. In any case I will make this again and master it! Haha.
Me again… I was making 1.5x batch and just realized I put 3x salt.. so that explains the salty part. And for the spicyness? I think because I did all the salt and spices one at a time after the chili powder.. the chili was exposed to heat for too long, bringing out the spiciness. I think pre-measuring and dumping everything in at once would help tame the spice. Just my thought.
Oh no! Well I’m glad you figured out the salty problem. I hate whenever I’m one-and-a-halfing a recipe and make a mistake like that! Also, I think your spiciness theory might be right! I hope the third time’s a charm! : )
For those who keep commenting about the lack of tomatoes–there are many (if not a majority) of recipes for enchilada sauce that DO NOT call for tomatoes. In addition, enchilada sauce isn’t supposed to be very thick. Even the (icky) canned sauces are only slightly thicker than tomato sauce. But, if you want it thicker add more flour–or simmer it longer until some if the liquid evaporates. If you’re concerned about the heat level,
For those who keep commenting about the lack of tomatoes–there are many (if not a majority) of recipes for enchilada sauce that DO NOT call for tomatoes. In addition, enchilada sauce isn’t supposed to be very thick. Even the (icky) canned sauces are only slightly thicker than tomato sauce. But, if you want it thicker add more flour–or simmer it longer until some if the liquid evaporates. If you’re concerned about the heat level, for heaven’s sake, take Ali’s advice to start with less chili powder. The last thing I wanted to say is that this is a recipe that truly features spices as the star–if you use low quality spices, it will taste like you used low quality. I’m not saying that everyone should place a Penzeys order immediately, but know that you get what you pay for.
I’ve made this several times, and I think it’s great. Today, in fact, I made it with homemade stock (the BEST reason to own a pressure cooker, btw). It’s outstanding for my my palate. If it doesn’t agree with yours, a few little tweaks might help.
Thanks Tony, I appreciate your tips and the kind words — I’m glad you enjoy this recipe! : )
Would this be a good candidate for canning. I want to keep it a while longer, to space out my mex dinners and don’t have them but 1 or 2 times a month?
We really liked it! I was a bit nervous after reading that some people didn’t like the result (those who called it chalky) but I imagine that’s a result of less-than-ideal chili powder (ours was a storebrand, but fairly fresh). I added a pinch of sugar because the store brand sauce we’re used to has a bit of sweetness. My boyfriend likes chipotle so we may add a chipotle pepper next time we make it (and there will definitely be a next time)! Thank you!
Thank you Zoey, I’m happy you guys liked this, and I bet chipotle pepper would be an awesome addition, especially if you really like some heat! : )
Tastes great. My sauce is a little gritty though from the spices. Any suggestions or is it supposed to be a little gritty. Thanks!
Use more chicken broth to thin it out. I used a mixture of half crisco and half butter than added masa flour. A chicken bouillon cube with my broth rather than the salt and I used garlic rather than the powder and subbed onion. If it was too thick or chalky thin it out!!! A great sauce and one that I keep coming back to not only for convenience but for taste also!! Thank you!!
This is excellent enchilada sauce! It’s now a part of my staples.
Thanks Lesley, I’m so glad to hear that!
The link to the slow cooker enchilada soup recipe isn’t correct. It opens the page for the chicken enchilada recipe. Thanks!
Oh no, thanks for catching that Monica — I got my links mixed up! Just fixed it! : )
Easily the best enchilada sauce I’ve ever had at home, and it rivals quite a few Mexican restaurant as well. I followed the recipe exactly, using 1.5 tablespoons of chili powder because I can’t eat anything spicy. The sauce was very thin but that’s how most authentic enchilada sauces are, at least in the Cleveland area Hispanic community. By the time I was on my second enchilada the boyfriend finished his fourth and asked for more! Super yummy, I’m making more for tonight (tacos for dinner!) Thanks for the recipe.
Thanks so much Lisa, that’s a high compliment! So happy it was a hit with you and your boyfriend. : )
I just made the chicken enchiladas yesterday with the red sauce and it turned out fantastic!! I just added a little more flour to help the sauce thicken and simmered it like you said! It’s completely fool proof and quick and easy! Thank you so much for sharing this recipe!!
Thanks Tiffany, I’m glad to hear that!
I made your sauce and chicken enchiladas today! They turn to be pretty awesome!
I have used hot chilli powder which turn to be slightly too hot so I added little bit of lime juice and coconut milk. Still nice!
Thanks:D
Thanks Anna, I’m glad you liked them!
If u make this sauce n want to can it was is the process n how long for shelf live.?
Hi Jeanne, I’d say it should last about two weeks or so in the fridge, but possibly longer. Just do the good old sniff/taste test. Hope you enjoy it!
I made this Enchilada sauce for some chicken and black bean enchiladas, it was really tasty! I used a Gluten-free flour blend, but had to add at least double the amount of flour. I also halfed the chili powder since our family is not spice-crazy. It was super delicious! Thanks for the recipe!
Thanks Tikvah! I’m glad to know it worked will as GF. Cheers! : )
so i was searching for some nice Mexican food. Here i am hours later still scrolling on your blog. Love everthing! And i defenitely want to try this sauce. But what is chicken stock? I’m from the Netherlands and Google doesn’t know the answer as well! Thanks!
Thanks Kimberly! Chicken stock or broth is just the liquid you cook the chicken in (along with other savory spices and vegetables, like carrots, onion, celery, bay leaf, whatever herbs you have on hand, and a good amount of salt, etc.). You should be able to find it at the grocery, but if not, you can always make your own. You can use a leftover chicken carcass (as long as it still has meat on it), put it in a big pot, fill it up with water, and add all of the other ingredients. Bring it to a boil, then simmer on low for a couple of hours, and up to over-night. Then strain the ingredients so you just have the broth. It should be savory and aromatic, and the more flavors you add to it the more flavor it will bring to whatever you use it in (you’ll mostly notice it in soups and stews), which is where it makes the biggest difference. I hope this was all helpful to you!
Just clarifying. By chili powder, do you mean powdered chilies, like ground New Mexico, Pasilla or Guajillo, not commercial chili powder that has garlic and oregano in it?
i was so happy to find this recipe. it is very similar to the recipe i used to have that was my cousin’s “go to” for enchilada sauce. i had gotten the recipe from her a little over 40 years ago, but i had lost it. and my cousin is now deceased. i thought i would have to try to remember the ratio of the ingredients, and hopefully remember all of them. and then i found this! i am over the moon. thank you. i can make my own again, and stop using the canned stuff. i am a happy camper.
Thanks Laura, I’m so happy to hear that!
Ali,
You weren’t lying, this sauce is the bomb. I have finally found a red sauce for my enchiladas that can compete with the recipe that I use for my enchiladas suiza. Now I’ll have to make a batch of each when I make enchiladas
Thanks Mike, so happy you love it! : D
I didn’t know homemade enchilada sauce could be so easy! This was my first attempt and I loved this recipe. Great layers of flavor and a lovely slow heat. I did find it a bit bitter and not quite salty enough for my palate. This may be bc I used unsalted homemade (veggie) stock. I may also have cooked the roux too long.
The modifications I made (these are likely not authentic at all… just what I thought tasted good):
– Added a square of dark chocolate (maybe 0.5 oz). It gave another great layer of flavor and helped mellow out the bitterness.
– I only had 3 tbsp of chili powder, so I toasted 1 whole dried chile (sadly, I lost the label and don’t know what kind. It is a medium spicy chile) and tossed that into the sauce while it was simmering.
– Didn’t have garlic powder, so I used 2 cloves of fresh garlic, smushed and added to the sauce while it was simmering.
– Pureed everything up in a blender when the sauce was done cooking, then strained in a colander to smooth it out.
– Added an additional 1/4 tsp salt.
Used this with your chicken enchiladas recipe. It was incredible! We forced ourselves to leave enough for leftovers so we could look forward to them again tonight :)
Thank you!!
Thank you Tae, and thanks for sharing your modifications! They sound wonderful!
I want to try this sauce but you’re recipe calls for gluten free flour. Can regular flour be used?
Hi Julia, it says 2 tbs of all-purpose or gluten-free, so yes, you can definitely use all-purpose! : )
Great recipe, we love it.
However, (presuming you are in the US) for us in the UK chilli powder must be slightly different, because 4tbsp is a crazy level of heat (and i do like a bit of heat!)
I’d recommend for anyone in the UK to start with 1tbsp and work your way up if that’s not hot enough.
I could be wrong though, perhaps I just have super hot chilli powder.
Thanks!
Thanks Chris, and thanks for your tip on the chili powder! I wasn’t aware there was a difference in the kinds found in the U.S. and the kinds found in the UK. Good to know! : )