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
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- Baked Tacos
-
- Chicken Enchiladas
-
- Chicken Enchilada Soup
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- Steak Fajitas
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- 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. 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.
I never thought about making my own Enchilada Sauce. Thanks for the recipe … it’s easy and good!
Fantastic! I’m so happy you enjoyed it! Thank you!
I cannot wait to try this! Every recipe I try of yours is a winner. I actually suggested your crock pot beef stew to a complete stranger at the meat counter of Sam’s yesterday! 😊 I told her you are such a fantastic cook and your tutorials are so helpful. She googled your site immediately.
Quick question: can this be canned? I would love to know if anyone out there knows if it is safe for canning. Thank you!
Hey Denise! I am soooo flattered to hear that you recommended my recipe/site to someon at Sam’s yesterday! I just love that so much! Thank youuuu!!! As far as canning this recipe, the only thing I have ever canned is tomatoes. I don’t have experience canning other things, or knowing what can/can’t be canned. Here’s hoping we find someone who can weigh in and help! 🙂 Thank you so much again for your support! -Stephanie
Hello Denise. This Enchilada recipe, as written, cannot be canned. The addition of flour makes this recipe unsafe for canning. Refer to USDA’s Complete Guide to Home Canning or National Center for Home Food Preservation. There are recipes that are safe for canning of enchilada sauce. You could try making this recipe without addition of flour to can and thicken once opened to your desired thickness. There is a recipe in The Ball Blue Book for Canning and Preserving although I have not tried this recipe.
You are wonderful Kathy!!!! ❤️❤️❤️
Great. Thank For The Recipe
You are very welcome!
Never made homemade enchiladas sauce before! This is delicious.
I’m so happy that you loved it Annika!! I love it so much too, I’ll never buy a can again! Thank you so much for the review! -Stephanie 🙂
This is the most delicious enchilada recipe! My husband also raved about it. Thank you for sharing it.
You’re very welcome! I’m so happy he liked it. Thanks so much for the review!❤️
Made this last night. My husband thinks it is the best enchilada sauce he has ever had. I see it can be frozen but do you think it can be canned
Hi Evelyn! I am soooo happy that you love this enchilada sauce! I do too, it’s the best!! I do think this would be a good candidate for canning, but I don’t have a lot of knowledge or expertise in that area to be 100% sure!
So so so good!!! Replacing this recipe with my current one!
Thanks so much for the great comments and review Tamara! I’m so happy you enjoyed it!💖
This is a five-star recipe according to my husband and my friend’s husband. They loved it. I am going to cut back on the cayenne pepper next time. It was a little too spicy for me. But I loved the flavor. And I ate leftovers the next day.
The cinnamon surprised me. I know Mexican food can call for cinnamon, but I have never made a sauce like this from scratch before. And the surprise was not that it was called for but for what it added to the recipe.
I may have to make two pans next time, one for the heat lovers and one for us spice wimps. Definitely going into the rotation!
I’m so happy everyone loved it Nancy! Thanks so much for taking the time to leave a comment and review!💖
I made this because I like Homemade verses Canned. So, I did not have any cans in the pantry at that time so I found your recipe and made it that night for my hubby and he said to me, “No more caned ever!” Now I make it for all my family. Thanks for the recipe.
Wow that’s really the ultimate compliment from your husband Gail! I’m so happy your family is enjoying it, thanks so much for the great comments and review!💖
Best enchilada sauce I have ever tasted
Wahoooo! That makes me so happy Addie, thanks so much for the great review!💖