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
-
- Chicken Corn Chowder
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Tried This Recipe?
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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.
Hi Stephanie. I usually use canned enchilada sauce when making your enchilada recipe because it’s quicker and easier but was out so made this and it was amazing!!! My family said I can never go back. Lol. Question. For some reason it was lumpy even after simmering and I even used a whisk. I added the chicken broth slowly and stirred the whole time so any ideas on what I might have done wrong?
Hey Holly! I am so happy to hear that you loved it! I use a silicone spatula to try to really smooth out that “paste” we create at the beginning and as I continue to add liquid, I continue to work to smooth it out as I do so, slowly but surely. This is important to do slowly because as more liquid is added, you lose more control over smoothing out that consistency. You can also run it through a sieve/fine mesh strainer afterward to work out any lumps that may be lingering.