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Spoonful of enchilada sauce.

Simple Homemade Enchilada Sauce

With just a few basic ingredients you can make your own Homemade Enchilada Sauce and you'll never have to buy that canned stuff again.

Course Sauce
Cuisine Mexican flavors
Keyword enchilada sauce
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Calories 48kcal
Author Joe


  • 4 tbsp vegetable oil or butter
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 2 cups chicken broth
  • 1 can 15 oz. tomato sauce
  • 1 1/2 tbsp chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper


  • Use a large saucepan on medium heat and add oil and flour. Whisk together to form a roux and cook for 2 minutes.
  • Add the tomato paste and whisk together with the roux. Cook for 1 to 2 minutes.
  • Slowly add the chicken broth while whisking to prevent lumping then add the tomato sauce and spices. Whisk everything together and bring to a boil for several minutes to allow the spice flavors to blend well. Taste and adjust seasonings if desired.
  • Use the sauce right away or store in jars refrigerated or in the freezer.


  1. A gluten free flour can be substituted for the wheat flour.
  2. Chicken broth or vegetable broth can be used. I'd try making this with beef broth for beef enchiladas.
  3. For a less spicy sauce, omit the cayenne pepper. For a spicier sauce, add cayenne pepper in 1/4 teaspoon increments until the right amount of heat is present.
  4. Store unused sauce in a jar...refrigerated for up to 1 week or in the freezer for up to 6 months.
  5. Nutrition information is for approximately 1/4 cup sauce.
  6. You can thin the sauce with more broth if desired.


Serving: 0.25cup | Calories: 48kcal