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, Salsa Chicken, or Taco Soup!
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.
How to Make It
*See recipe card below this post for ingredient quantities and full instructions.
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.
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.
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.
Store in an airtight container and refrigerate for 5 days or freeze for up to 5 months.
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Homemade Enchilada Sauce
- 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
- 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.
This recipe makes 14 oz. which is equal to 1 + 3/4 cups.
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!
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