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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.
I have been looking for a good enchilada sauce that is easy. This sauce is perfect. I have to add a little less chili powder as they don’t like real spicy. But overall this is perfect.
Quick little sauce that has a really good flavor. When I made it/make it (I have made it a few times) I do however choose to use Maseca flour I think it gives it more of an authentic taste. best part about this recipe is that it really is quick to make.
This is my go to enchilada sauce recipe but my daughter is requesting me to make this for her gluten free. Can you tell me how I could do that for her?
I absolutely adore this recipe (along with the chicken enchiladas recipe)! It has fast become my favorite Friday night treat to make and eat with my fiancé.
P.S. I have noticed a few people commenting saying it’s too hot and that they hated it. As far as I can tell American Chilli Powder has different mixes of delicious spices and herbs. But here in Australia the equivalent of this mix is sold commercially as ‘curry powder’. Each country has its own name and version of this I’m sure. So fellow chefs, please think logically about emptying four big tablespoons of blinding hot pure ground chillies into one pot before badmouthing a perfectly wonderful recipe!
This is my go to recipe. I will never purchase canned sauce again. Please don’t ever delete or change the link to this post because my heart will break.
I have been making this sauce for about a year now. Deffinately my go to because I hate canned enchilada sauce! Recently I added about a 1/4 cup to the doubled recipe and really liked it. It just added a little bit fresher flavor and mellowed out the taste of chilli powder.
Hi, wanted to say thank you for a great recipe. My fiancè does not eat condiments of any sort. And we all know you cannot have enchiladas without the sauce! I appreciated a non tomatoe based sauce for a change and he absolutely loved this recipe and so did I.
I followed recipe, using homemade broth was only interchange I made. I will definitely be using this one again.
This was a wonderful tasting and easy to make recipe! I used it on Black Bean/tomato enchiladas. When I heated the oil, I added one medium chopped onion and a pinch of salt. Then I doubled the oregano and cumin and added a bit more salt. I also used Imagine brand Organic Vegetarian “No Chickenn” broth. It turned out fantastic! Will definitely make this again. Thank you for the inspiration….
Best sauce ever. My family raves about it, makes for the best tasting enchiladas! So quick and easy I can whip it up after work for a super delicious weekday meal.
Thank you so much for this AWESOME and EASY recipe. I used a bit of canned abobe sauce and gave it a delicious smoky taste. I used this to make the Enchilada soup which is equally delicious.
Made this several times. We use half chili powder and half cayenne pepper usually but today we are having some kids that can’t handle the heat so no cayenne this time.
Ali,
I have made several different recipes for Chicken Enchiladas and always felt they were bland. I attempted your recipe along with your homemade Red Sauce as the comments all said the sauce made the Enchiladas. The Red Sauce came out famously and I will always make this in place of buying a canned version from a store. My family loved the Enchiladas and Red Sauce, as well as your BEST Apple Pie Ever!
Thanks for great recipe’s and easy to follow instructions!
I tried this upon recommendation from the Well Plated blog. I made Erin’s Butternut Squash and Black Bean Enchiladas last night. On her recipe she suggested this recipe as an alternative to the store bought enchilada sauce.
Boy, am I glad I decided to make this sauce! I wanted to drink it straight from the saucepan, it was that good! I used vegetable stock in mine and it was perfect!
I am writing this recipe out on a card to go in my collection. I don’t think I’ll ever need to look for another Enchilada Sauce recipe. Love it! Thanks for sharing it with the internet!
Hi Ali, I made your recipe then added it to a pan of sautéed (diced) onion, green pepper, celery, canned black beans and extra lean ground beef. We all agreed that it was delicious! This is my new chilli recipe since I too appreciate a non tomato based sauce. Thank you for sharing your awesome recipe!
This is pure Red Chile Satisfaction. Always recommend red chile powder from NM, many sources it will make a difference.
I love the video, the recipe and have saved it to my most precious file, DO NOT LOOSE
Like some of the other comments, this is my go-to enchilada sauce! Bye bye, canned, this is the best! Your blog is my favorite food blog, thank you for the great content you provide!
This was a good base recipe. I used Bob’s one-to-one flour for GF version. I added way more slat, cumin and some Adobo. I felt like it needed a little kick so I also added about a tsp of chipotle in adobo and 2 T tomato paste. It turned out delish.
Delicious! Will never buy the store brand again. I tried this when my sister was visiting and since she is celiac this is a way better option. I have made so many of your recipes since finding your site and love them all!! Thanks!!!
I made this tonight along with your enchilada recipe, and it was absolutely delicious! My husband ate most of it, so I’m glad I made extra! Thanks for sharing… : )
I got nervous because the sauce was awfully thin for the entirety of cooking time, but it thickened up a bit afterward to a consistency I was familiar with. My husband really liked it. We put it on your chicken and black bean enchiladas (switched up tortillas and used corn instead) and it was a hit with him. He was especially glad that this sauce was not tomato-based. Thanks!
I have now made this several times. My family absolutely loves these. Great go to. The only think I changed was, I shredded the chicken while it was cooking. I like it either way but I have picky teenagers. Will always make these. And the sauce is the BOSS! So glad I found this recipe. Will pass it on to all I know!
oh my gosh! these were awesome and so easy to make. i only used 4 tsp of chili powder cuz of kids but it was good. everyone loved them. thank you, i will be trying more of your recipes.
Outstanding and easy enchilada sauce I have made a half dozen times in the past year. made even better if you can get a hold of some Chimayo, New Mexico, dried red chile powder. Otherwise, I did not change a thing!
So amazing! I couldn’t remember if I ever left a comment! I refuse to use store bought anymore. I have to admit, it was different at first, but now I love the flavor! Thank you for sharing. Making it up with your chicken enchiladas tonight, which have also become o huge favorite of ours especially after we have roasted a chicken and use the leftover chicken in them. Yum!
Fantastic enchilada sauce. Healthy. I use salt free broth and olive oil. Best ever. Guests never know that they are missing salt. Thanks for your recipes. I use this one in a soup with chicken meatballs. Amazing
Made this sauce last night to go with your enchilada casserole, amazeballs!!! Score with all 6 of us!
Yay, so happy to hear it!
How many enchiladas does this recipe make? Planning to make this week! Thanks.
Here’s our chicken enchilada recipe — it makes about 8 servings. :) https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/
Would it be ok to preserve (can) this sauce?
I unfortunately have little experience with canning, but I’ve been told this recipe is safe to can.
I love this sauce and have made it several times. I no longer buy store canned…. except in green.
Do you have a green sauce we can try too???
I’ve been meaning to share one for years. Hopefully will get to it soon! :)
I have been looking for a good enchilada sauce that is easy. This sauce is perfect. I have to add a little less chili powder as they don’t like real spicy. But overall this is perfect.
Wonderful, so happy to hear it!
Quick little sauce that has a really good flavor. When I made it/make it (I have made it a few times) I do however choose to use Maseca flour I think it gives it more of an authentic taste. best part about this recipe is that it really is quick to make.
This is my go to enchilada sauce recipe but my daughter is requesting me to make this for her gluten free. Can you tell me how I could do that for her?
I absolutely adore this recipe (along with the chicken enchiladas recipe)! It has fast become my favorite Friday night treat to make and eat with my fiancé.
P.S. I have noticed a few people commenting saying it’s too hot and that they hated it. As far as I can tell American Chilli Powder has different mixes of delicious spices and herbs. But here in Australia the equivalent of this mix is sold commercially as ‘curry powder’. Each country has its own name and version of this I’m sure. So fellow chefs, please think logically about emptying four big tablespoons of blinding hot pure ground chillies into one pot before badmouthing a perfectly wonderful recipe!
Thanks, Mel! And yep, I’ve definitely learned that not all chili powders are equal.
Wonderful Sauce
Thanks, Jean!
These are truly the BEST chicken enchiladas ever! My Mexican inlaws loved them.
Awesome, so glad to hear it!
This is my go to recipe. I will never purchase canned sauce again. Please don’t ever delete or change the link to this post because my heart will break.
Ha, I promise not to change it. ;) Thanks, Ty!
I have been making this sauce for about a year now. Deffinately my go to because I hate canned enchilada sauce! Recently I added about a 1/4 cup to the doubled recipe and really liked it. It just added a little bit fresher flavor and mellowed out the taste of chilli powder.
Hi, wanted to say thank you for a great recipe. My fiancè does not eat condiments of any sort. And we all know you cannot have enchiladas without the sauce! I appreciated a non tomatoe based sauce for a change and he absolutely loved this recipe and so did I.
I followed recipe, using homemade broth was only interchange I made. I will definitely be using this one again.
Thank you for posting and sharing!!
Awesome, so glad you both enjoyed it!
This was delicious! In Seoul I can’t find enchilada sauce so this is a great solution!
Awesome, glad to hear it! :)
This was a wonderful tasting and easy to make recipe! I used it on Black Bean/tomato enchiladas. When I heated the oil, I added one medium chopped onion and a pinch of salt. Then I doubled the oregano and cumin and added a bit more salt. I also used Imagine brand Organic Vegetarian “No Chickenn” broth. It turned out fantastic! Will definitely make this again. Thank you for the inspiration….
I’ve made this sauce at least 10 times and my family and I just love it – it is soooo good. Thank you Ali for this amazing sauce recipe!!
You were not exaggerating! Made this today and this is indeed the best enchilada sauce I’ve ever eaten!
YAY! :D
Which broth is a better choice? I want to try this but not sure which one to choose!
Either will work great! :)
This sauce is amazing. Thanks Ou for sharing it. I will never buy canned or packets of enchilada sauce again!
Yay!!!
This is truly a special sauce. I love that it is not tomato based and you can adjust the level of heat to your liking.
Thank you for sharing!
So glad you’ve enjoyed it!
I made this yesterday and it was fantastic. Thank you for this recipe.
Yay, so glad you enjoyed it!
Can I throw all of these ingredients into a slow cooker with my chicken?
Sure thing!
Best sauce ever. My family raves about it, makes for the best tasting enchiladas! So quick and easy I can whip it up after work for a super delicious weekday meal.
Awesome!!!
Thank you so much for this AWESOME and EASY recipe. I used a bit of canned abobe sauce and gave it a delicious smoky taste. I used this to make the Enchilada soup which is equally delicious.
Love it!!
This is “lick every speck off the spoon” good! Really good, and easy to make!!
Yay!!!
Made this several times. We use half chili powder and half cayenne pepper usually but today we are having some kids that can’t handle the heat so no cayenne this time.
Glad you’ve enjoyed it!
Is there much of a taste difference between the vegetable or chicken broth?
Depends on which brand you use, but it shouldn’t make a big difference in this recipe. The chili powder definitely is the strongest flavor. :)
Ali,
I have made several different recipes for Chicken Enchiladas and always felt they were bland. I attempted your recipe along with your homemade Red Sauce as the comments all said the sauce made the Enchiladas. The Red Sauce came out famously and I will always make this in place of buying a canned version from a store. My family loved the Enchiladas and Red Sauce, as well as your BEST Apple Pie Ever!
Thanks for great recipe’s and easy to follow instructions!
Yes!! So glad you enjoyed it…and the pie! :)
I tried this upon recommendation from the Well Plated blog. I made Erin’s Butternut Squash and Black Bean Enchiladas last night. On her recipe she suggested this recipe as an alternative to the store bought enchilada sauce.
Boy, am I glad I decided to make this sauce! I wanted to drink it straight from the saucepan, it was that good! I used vegetable stock in mine and it was perfect!
I am writing this recipe out on a card to go in my collection. I don’t think I’ll ever need to look for another Enchilada Sauce recipe. Love it! Thanks for sharing it with the internet!
Aw, I’m so glad to hear it! Love Erin’s recipes as well! :)
Thank you so much for sharing, I’ve been using this recipe for my vegan enchiladas for many years now. Absolutely love it and so does my family!
So glad to hear it! :)
Hi Ali, I made your recipe then added it to a pan of sautéed (diced) onion, green pepper, celery, canned black beans and extra lean ground beef. We all agreed that it was delicious! This is my new chilli recipe since I too appreciate a non tomato based sauce. Thank you for sharing your awesome recipe!
Oooh, sounds delicious! :)
This is pure Red Chile Satisfaction. Always recommend red chile powder from NM, many sources it will make a difference.
I love the video, the recipe and have saved it to my most precious file, DO NOT LOOSE
Aw, yay! Thank you!
Like some of the other comments, this is my go-to enchilada sauce! Bye bye, canned, this is the best! Your blog is my favorite food blog, thank you for the great content you provide!
Yesss! So glad to hear it!
Easiest homemade sauce recipe. Great taste which elevates the chicken enchiladas.
This was a good base recipe. I used Bob’s one-to-one flour for GF version. I added way more slat, cumin and some Adobo. I felt like it needed a little kick so I also added about a tsp of chipotle in adobo and 2 T tomato paste. It turned out delish.
Sounds delicious!
Delicious! Will never buy the store brand again. I tried this when my sister was visiting and since she is celiac this is a way better option. I have made so many of your recipes since finding your site and love them all!! Thanks!!!
I made this tonight along with your enchilada recipe, and it was absolutely delicious! My husband ate most of it, so I’m glad I made extra! Thanks for sharing… : )
So glad to hear it! :)
Love this recipe. Do you think it would freeze well?
Ali,
Can I use freshly grated garlic instead of garlic powder? Can’t wait to try it.
Neha.
Sure thing!
I got nervous because the sauce was awfully thin for the entirety of cooking time, but it thickened up a bit afterward to a consistency I was familiar with. My husband really liked it. We put it on your chicken and black bean enchiladas (switched up tortillas and used corn instead) and it was a hit with him. He was especially glad that this sauce was not tomato-based. Thanks!
Awesome! So glad to hear it!!
I have now made this several times. My family absolutely loves these. Great go to. The only think I changed was, I shredded the chicken while it was cooking. I like it either way but I have picky teenagers. Will always make these. And the sauce is the BOSS! So glad I found this recipe. Will pass it on to all I know!
Yessss! So glad to hear it! :)
Obsessed with this recipe! Our family loves it!!
oh my gosh! these were awesome and so easy to make. i only used 4 tsp of chili powder cuz of kids but it was good. everyone loved them. thank you, i will be trying more of your recipes.
So glad to hear it! :)
Best Enchilada Sauce ever. It’s the only one I’ll ever use. Don’t even bother trying others. Thank you for this recipe !!!
Can It be frozen to use a week later?
Vey good sauce! Better than store bought.
Outstanding and easy enchilada sauce I have made a half dozen times in the past year. made even better if you can get a hold of some Chimayo, New Mexico, dried red chile powder. Otherwise, I did not change a thing!
I really like this enchilada sauce. I used a fairly hot chili powder from Savory Spice. This will be my go to enchilada sauce in the future.
So amazing! I couldn’t remember if I ever left a comment! I refuse to use store bought anymore. I have to admit, it was different at first, but now I love the flavor! Thank you for sharing. Making it up with your chicken enchiladas tonight, which have also become o huge favorite of ours especially after we have roasted a chicken and use the leftover chicken in them. Yum!
Fantastic enchilada sauce. Healthy. I use salt free broth and olive oil. Best ever. Guests never know that they are missing salt. Thanks for your recipes. I use this one in a soup with chicken meatballs. Amazing