Homemade Enchilada Sauce – 10 minute recipe!

This homemade enchilada sauce is quick and easy! It takes just 10 minutes from start to finish and will take your next batch of homemade tacos or enchiladas to the next level.

Be sure to use this recipe in a batch of Taco Lasagna or Salsa Chicken!

A bowl with a wooden spoon filled with homemade enchilada sauce.

Homemade Enchilada Sauce

I’ve come to the realization that making pantry staples from scratch is not only super easy, but tastes 10 times better than store-bought jars and packets. This homemade enchilada sauce recipe is no exception.

I don’t usually have enchilada sauce in my pantry, so I conjured up this recipe out of necessity. And I am so glad I did.

This definitely takes any Mexican-inspired recipe to the next level. And when you combine this with your favorite salsa, it truly is the best saucy base for recipes like my Taco Lasagna or my Salsa Chicken.


Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Flour
  • 2 tablespoons Chili Powder
  • ½ teaspoon Onion Powder
  • 1/2 teaspoon Cumin
  • 1 pinch Cinnamon
  • 1/3 teaspoon Honey (can sub ½ teaspoon Sugar)
  • 2 Tablespoons Tomato Paste
  • 2 cups Chicken Broth, (a 14.5 oz. can will work fine)
  • 1 teaspoon Apple Cider Vinegar (can also use Distilled White Vinegar)

How to Make It

Combine the flour and seasonings. Heat olive oil over medium heat in a saucepan and whisk in the flour/seasoning mixture for 1 minute, until the consistency of wet sand.

Add the honey and tomato paste and whisk to combine. Slowly pour in the chicken broth, whisking continuously.

Showing how to make red enchilada sauce in a pan with oil, seasonings, tomato paste, and chicken broth.

Continue to whisk. Bring pot to a boil, reduce to a simmer.

Remove from heat and add the vinegar.

Sauce will thicken slightly upon standing.

Showing how to make red enchilada sauce by boiling the liquid in a saucepan and then simmering.

Enchilada Sauce vs. Taco Sauce

Enchilada sauce tends to be thinner in consistency than taco sauce because you use much more of it when making an enchilada dish. It’s more of a base of the dish, vs. taco sauce which is more of a condiment for tacos.

Enchilada sauce is typically more robust in flavor and spicier in some cases, vs. taco sauce which tends to be more mild.

Pro Tips For This Recipe

  • Cinnamon is optional, but adds a subtle depth of flavor.
  • Be sure to whisk throughout the process to ensure a uniform consistency.
  • A pinch of cayenne can be used for added kick.
  • Combining enchilada sauce and salsa is a great way to add even more flavor variety and added texture.

Storage

Store in an airtight container and refrigerate for 5 days or freeze for up to 5 months.

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Homemade enchilada sauce being poured into a wooden bowl.

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A wooden spoon scooping red enchilada sauce up from a wooden bowl.

Homemade Enchilada Sauce

5 from 1 vote
This homemade enchilada sauce is quick and easy! It takes just 10 minutes to make and will take your next batch of homemade tacos or enchiladas to the next level.

Ingredients

  • 3 Tablespoons olive oil
  • 3 Tablespoons flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 pinch cinnamon
  • 1/3 teaspoon honey, or 1/2 tsp sugar
  • 2 Tablespoons Tomato Paste
  • 2 cups chicken broth, (a 14.5 ounce can will work fine)
  • 1 teaspoon apple cider vinegar, or distilled white vinegar

Instructions

  • Combine the flour and seasonings together.
  • Heat oil in a saucepan over medium heat. Sprinkle in the seasoned flour. Whisk with a fork until it’s the consistency of wet sand, about 1 minute.
  • Whisk in the honey and tomato paste, slowly pour in the chicken broth, whisking continuously as you do so.
  • Continue to whisk. Bring to a boil, then reduce to a simmer.
  • Remove from heat, stir in the vinegar.
  • Sauce will continue to thicken upon standing.

Notes

Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.

There are 7 servings in this recipe, each serving is ¼ cup.

Nutrition

Calories: 81kcal, Carbohydrates: 5g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 320mg, Potassium: 145mg, Fiber: 1g, Sugar: 1g, Vitamin A: 747IU, Vitamin C: 6mg, Calcium: 13mg, Iron: 1mg