Get my Cookbooks! Homemade Enchilada Sauce
This homemade enchilada sauce adds the best flavor to homemade enchiladas, soups, tacos, and more! It’s freezer-friendly and so much better than a can!
Be sure to use this recipe to make Beef and Chicken Enchiladas, Chicken Enchilada Soup, Taco Lasagna, Salsa Chicken, and Taco Soup!
Homemade Enchilada Sauce
Making your own Enchilada Sauce from scratch is so easy! I never keep my pantry stocked with the canned stuff, and once you try this homemade recipe, you won’t either. It adds the best restaurant-quality flavor to so many recipes and it comes together in just about 10 minutes!
Be sure to keep this recipe handy for Chicken Enchiladas, Chicken Enchilada Soup, Taco Soup, Taco Lasagna, and more!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Heat olive oil over medium heat and whisk in the flour and seasonings. Add tomato paste and honey and whisk to combine. 
Add the chicken broth in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer until your desired consistency is obtained. Remove from heat and add the vinegar. Sauce will thicken more upon standing.
Pro Tips
- This recipe makes 14 ounces and is perfect for making Beef Enchiladas, Chicken Enchiladas, Chicken Enchilada Soup, Taco Soup, Taco Lasagna, and more!
- Cinnamon is optional, but adds a subtle depth of flavor.
- A pinch of cayenne or a 1-2 teaspoons of hot sauce can be used for added kick.
- Be sure to whisk throughout cooking for a smooth, uniform consistency. You can also pour it through a fine mesh strainer after cooking for the smoothest possible results.
- These 16 oz. Mason Jars are perfect for storing this sauce.
- Be sure to try my homemade salsa and guacamole recipes next!
- Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce once it’s removed from the heat. It adds a little something “extra”!
Storage
Store in an airtight container and refrigerate for 5 days or freeze for up to 5 months.
Try These Next
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- Chicken Quesadillas
-
- Baked Tacos
-
- Chicken Enchiladas
-
- Chicken Enchilada Soup
-
- Steak Fajitas
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- Chicken Corn Chowder
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Homemade Enchilada Sauce
Ingredients
Seasonings
- 2 tablespoons chili powder
- ½ teaspoon EACH: garlic powder, onion powder, cumin
- 1 pinch cinnamon
Enchilada Sauce
- 3 tablespoons flour
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- ½ teaspoon honey
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar, or distilled white vinegar
Instructions
- Combine the seasonings and flour in a small bowl.
- Heat olive oil in a saucepan over medium heat. Add the flour mixture and whisk with a fork until it’s the consistency of wet sand, about 1 minute.
- Stir in the tomato paste and honey. Cook for 1 minute. Add the chicken broth in small splashes, stirring continuously.
- Bring to a boil, then reduce to a simmer. Simmer until your desired thickness/consistency is obtained, about 5 minutes or so.
- Remove from heat, stir in the vinegar. The sauce will continue to thicken upon standing.
Notes
- This recipe makes 14 ounces and is perfect for making Beef Enchiladas, Chicken Enchiladas, Chicken Enchilada Soup, Taco Soup, Taco Lasagna, and more!
- Cinnamon is optional, but adds a subtle depth of flavor.
- A pinch of cayenne or a 1-2 teaspoons of hot sauce can be used for added kick.
- Be sure to whisk throughout cooking for a smooth, uniform consistency. You can also pour it through a fine mesh strainer after cooking for the smoothest possible results.
- Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce once it's removed from the heat. It adds a little something "extra"!
- Be sure to try my homemade salsa and guacamole recipes next!
Storage:
- Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.
Nutritional information is an estimate and is per ounce. This recipe makes 14 ounces.
I tried this recipe tonight! I made chicken how I usually do, in the crockpot with a little salsa, can of Rotel diced tomatoes with lime juice and cilantro, and some green chilies. I shredded it and made enchiladas with this sauce. BEST ENCHILADAS IVE EVER HAD! I opted to add the heavy cream at the end, which I highly recommend doing. All of your recipes are amazing. I have tried at least half of your recipes and never has one failed me. Thank you so much for sharing all your delicious ideas with us!
Thanks so much for your loyal support Jordann🩷! I’m so happy you’re enjoying the recipes! I’ll actually be making this sauce later in the week with my Beef Enchiladas. I can’t wait!
What is the point of lowering the heat from boiling to a simmer before removing from heat? Is there something missing- like simmer for 10 minutes?
Hi Carol! Yes actually, there is a missing piece there- you’ll want to simmer until your desired thickness and consistency is obtained, about 5 minutes or so. My apologies for this omission! Thank you for letting me know about it!
I have tried several enchilada sauce recipes and none were worth repeating until this one. Loved the sauce and is now a saved favorite! Thanks for sharing.
Wonderful! I’m so happy to hear that DeAnna, thank you so much for the review!! 🙂 -Stephanie
I never thought of making homemade enchilada sauce but so glad I did! It’s way better than the canned stuff. Thicker & tastier! I also recently made your homemade cream of chicken soup which was outstanding! I will be making your beef enchiladas tonight and will let you know how those go. I’m sure it’s another 5 star recipe like this!
I’m sooo happy that you’ve enjoyed making my homemade enchilada sauce and the Cream of Chicken Soup too!! Way to go! Thank you SO much for the review, I can’t wait for you to try the Beef Enchiladas next! 🙂
Fabulous recipe. I loved the flavor. It was fast and easy to make. I’ll use this from now on instead of canned. The ingredients are something I always have on hand anyway. Thank you for the recipe.
My pleasure! I agree, the ingredients are simple yet this is so much better than a can! Thanks so much for the great review❤️
There is no way anyone could go back to using the canned stuff after making this super easy and amazing delicious sauce! Super easy, and truly pantry staples so no quick trips to the store for 1 or 2 random ingredients. Make sure to add that pinch of cinnamon. While not outright noticeable, I adds the best depth to the sauce. I’ll definitely be making this ahead of time and freezing. Don’t hesitate – make this sauce recipe and don’t add or substitute or subtract anything. 100% perfect as it is!!
Wahooo! Thanks so much for the great comments Alyssa, I’m so happy you liked it!❤️
Another great recipe, Stephanie! I served it over a version of taco spaghetti using ground chorizo, diced tomatoes, bell peppers and of course lots of cheese! We couldn’t stop eating it! Thanks yet again! 🙂
Excellent!!! I am so happy to hear that Caroline- I love what you served it with! Thank you so much for the review! 🙂 -Stephanie
Have you ever made this gluten free? I have a dear friend who suffers from a severe gluten allergy. They adore Mexican foods but cannot eat at restaurants due to her allergy. Would love to find ways to help her satisfy her love of these foods and it be safe for her to eat.
Hi Desiree! It’s likely that this could be made with 1:1 gluten free flour, but I haven’t personally tested it. ❤️
Fabulous sauce and so easy to make. Love it👍
Excellent!! I am sooo happy to hear that Susan, thank you so much for the review!! 🩷🩷🩷 -Stephanie
I added a pinch of sugar and Buck’s seasoning at the end too in addition to the heavy cream and cayenne and it’s delicious!
I’m so happy you enjoyed it! Thanks Chris!