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!

Prep Time5

Cook Time5

Total Time15

Course: Sauce

Cuisine: Mexican

Servings: ounces

Calories: 38kcal

Author: Stephanie

Ingredients

Seasonings

3 tablespoons chili powder
3/4 teaspoon EACH: garlic powder, onion powder, cumin
1/8 teaspoon cinnamon

Enchilada Sauce

1/4 cup flour
1/4 cup olive oil
3 tablespoons tomato paste
3/4 teaspoon honey
3 cups chicken broth
2 teaspoons apple cider vinegar or distilled white vinegar

US Customary - Metric

Instructions

Combine the seasonings and flour in a small bowl.
Heat olive oil in a saucepan over medium heat. Add the flour/seasoning 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 was updated on 9/9/25 to make 20 oz. instead of 14 oz., since cans in the US come in 10 and 20 oz. cans.
It's perfect for making Beef Enchiladas, Chicken Enchiladas, Chicken Enchilada Casserole, 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