The Cozy Cookbook is here! 
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 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. Remove from heat and add the vinegar. Sauce will thicken more upon standing.
Pro Tips
- 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.
- Use this for my incredible Chicken Enchiladas! And 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 Enchiladas
-
- Baked Tacos
-
- Beefaroni
-
- Minestrone Soup
-
- Chicken Enchilada Soup
-
- 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.
- 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 Homemade 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"!
- Use this for my incredible Chicken Enchiladas! And 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.
What brand of chili powder do you use? There are so many kinds. Light, dark, spicy, mild, etc
I use McCormick’s 🙂
Quick recipe and excellent taste!! I made this the first time to use with your Chicken Enchilada soup and then again with some ground beef to use on Chili Hotdogs. Like all your recipes, the entire family enjoyed the meals! Tks for sharing!
You’re very welcome Jeanne! I’m so happy you’re enjoying the recipes, your great comments and review is much appreciated!😃
I followed your suggestion for the chicken Tortilla soup and made your Taco Sauce to go with it. This is truly a crowd pleaser.
Ever since we were quarantined, close family and friends use Zoom on Fridays for “our version of a cooking club”. Each week a different member selects the menu for the group. After more than a year, your recipe has become one that is constantly selected because everyone asks for it weekly.
It’s so adaptable for the vegetarians, dieters, and meat lovers in the group.I have also noticed it continues to get more spicy with every version! The organic Cayenne pepper is amazing to zest up every flavor you put into your version.
Thank you again!
Loretta
You’re zoom cooking club sounds like so much fun Loretta, such a great idea!😍 I’m so happy you enjoyed this one and made my homemade Taco Sauce. Thanks so much for the great comments and for taking the time to leave a review!❤️
By chance have you or really anyone tried to can this recipe? (I’m assuming initially without the flour- but then add once jar is opened?) Is it possible to make that way?
JUST wondering. I tried to calculate the calories for this soup…..I got old while attempting it and gave up……anyone do it?
Hi Cora, the nutritional information is below the recipe card and the servings are listed at the top of the recipe card in the middle! 🙂 This recipe is 41 calories per ounce and there are 14 ounces total.
Thank you so much for your very prompt reply. Sorry I didn’t read on!!!!! 🤦♀️
no problem Cora! You’re very welcome!
Personally I prefer using dried chilies as a base, but your sauce is much quicker to make and quite good. Have you ever tried adding 1/4 tablet of Mexican chocolate to the recipe. Makes an amazing difference.
I haven’t tried that yet as I don’t usually have Mexican chocolate on hand, but that sounds great!
I love this recipe it was so easy and tasty! But what’s the purpose of the vinegar?
Hi Samar, the purpose of the vinegar in this recipe is to add a bit of tang! 🙂 -Stephanie
This sauce is the bomb.
Thank you! I love how easy it is too! Thanks so much for the review!
Heyy stephanie, i jus wanted to know if you had a recipe for enchiladas to go with this amazing sauce?
Hi Jade! I don’t have one yet but it’s definitely something that would make sense, LOL. I originally created this recipe to go with my Taco Soup recipe, I’ll have to add enchiladas to the list for sure!
PERFECT consistency and I had all ingredients on hand.
Sooooo happy to hear that Denise! (Don’t you LOVE when you have everything you need on hand?!) Thank you so much for the review, I really appreciate it! -Stephanie
This was REALLY good! I’ve never made my own enchilada sauce before but this was too easy not to, (and saved me a trip to the store!)- Thanks for the recipe!
I’m so happy that you liked it, I never seem to have enchilada sauce so learning how to make a good batch at home has definitely been helpful. Thank you so much for taking the time to leave a review! -Stephanie