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 EnchiladasChicken Enchilada SoupTaco Lasagna, Salsa Chicken, and Taco Soup!

Homemade Enchilada Sauce in a jar with a spoon scooping it out.

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. Making Homemade Enchilada Sauce in a skillet with oil, seasonings, flour, and tomato paste.

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.

A skillet with chicken broth being added to a skillet of homemade Enchilada Sauce.

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.

Overhead view of Enchilada Sauce in a glass jar.

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A spoon scooping Homemade Enchilada Sauce from a glass jar.

Homemade Enchilada Sauce

4.97 from 26 ratings
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!

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

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.
  • 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.

Nutrition

Calories: 41kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Sodium: 160mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 374IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg
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