Enchilada Sauce is an easy homemade recipe and so much better than the store bought version. This recipe is a keeper and will take your enchiladas to the next level!
For years I have had several recipes on my site that use red enchilada sauce, but I have often taken the short cut of the store bought version.
All of that changes now!
I have been working hard to develop this perfect Enchilada Sauce recipe, and it is absolutely amazing. The seasonings in it are inspired from a recipe in an old vegetarian cookbook my mom often used: Moosewood.
I used that as a starting off point and tweaked it until I had a recipe that knocked my socks off. Please note that this in no way is an authentic Mexican enchilada sauce that has a base of chiles. This is simply meant to take the place of what Americans are used to buying.
This recipe was SO simple! The entire family loved this one! (which is not an easy feat! lol) Thanks for sharing this, we could not be more satisfied!
Why it is Better Than Store Bought
If you are someone who shies away from homemade ingredients for convenience, I get it. But I would urge you to bend those rules for this recipe.
This homemade enchilada sauce comes together in just 20 minutes and most of the ingredients are things you probably already have in your pantry.
Thick and creamy, this recipe has the exact flavor that you are looking for. It is absolutely worth the extra time it will take to make it.
How to Make Enchilada Sauce
This will give you a brief overview of how easy this is.
Make sure you head to the bottom of this post to get the full list of measurements and a printable recipe.
- Sauté an onion in a little oil.
- Add in chili powder and cumin.
- Stir in flour.
- Slowly whisk in chicken stock and tomato sauce.
- Stir in minced garlic
- Simmer and then blend if you choose.
You don’t have to blend it at the end, but I like the smooth texture.
Getting the Garlic Flavor Right
I want to point out a little tip I learned from Moosewood. We are adding the garlic towards the end because it brings a stronger flavor when added later. If you aren’t the biggest garlic fan, you can add it earlier with the onion.
Storing
Use it right away or store it in the refrigerator (after it cools) in an airtight container for up to a week.
You can also freeze it in an airtight container, making sure you leave room for expansion. Store in your freezer for up to three months.
Chicken Enchilada Casserole
Recipes Enchilada Sauce Will Work Great In
I have a GREAT Beef Enchilada recipe coming later this week, but until then here are some delicious recipes to use this in.
- Instant Pot Chicken Enchilada Casserole
- Slow Cooker Chicken Enchilada Soup
- Chicken Enchilada Crescent Braid
If you make this recipe, leave me a comment and let me know what you think! Share in my obsession with me!
Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
Instructions
- Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.
- Wisk in the cumin and chili powder and toast for 30 seconds.
- Whisk in the all purpose flour.
- Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.
- Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.
- Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.
Arpita says
I love making enchilada sauce at home too. Its so much better than the store bought one. Yours looks amazing
Shirley says
I’d love a green enchilada sauce recipe.
James McNulty says
I’d love a green one also. Love Tomatillos.
Mags says
I love this recipe!! I have tried so many over the years that have been disappointing, and I’m so excited I found this one. The key to this recipe is good quality chili powder. They are not all created equal. I make a double batch and put it on everything. It’s amazing over eggs in the morning, and smothered over anything for lunch and dinner. This will definitely be a staple in my household.
This is such a great comment, Mags! Thank you so much for coming back to let me know!
Maria says
Hi, What chili powder do you use?
Thanks!!!
I keep McCormick dark chili powder on hand.
Anne Menard says
This is amazing! I don’t usually like enchilada sauce, but decided to make it anyway cause it’s so easy and I figured my husband would use it on everything from eggs to pasta. Now I might join him. Lol 😂 so yummy
This is so great to hear, Ann! Than you for coming back to tell me!
Debbie says
Can this recipe be canned? If so how long would you process it for and would you water bath it or pressure can it?
Hi Debbie! I don’t have enough experience with canning to advise on that. I always refer people here: https://nchfp.uga.edu/publications/publications_usda.html
Ruby says
This sauce is just the taste that I was looking for. It is delicious & easy to make
I’m so glad you liked it!
David Lowery says
I’m going to make your sauce to see if I do it and it tastes good I will use it.i have a chilli power that’s very hard to find and I’m going to use a special garlic I’m going to put with my onions. I’m a chef so I hope this comes out good!
I hope you enjoy it!
Dottie says
I want to try this sauce as it sounds delicious but I’m gluten free and not sure GF AP flour will work the same. Cornstarch? Or other suggestions?
Thank you!
I actually would go with a gluten free flour. It won’t have exactly the same affect, just a little less creamy, but it will work and be delicious.
Jenn says
This recipe was SO simple! Just pay attention during the reduction phase and give it a little love. The entire family loved this one! (which is not an easy feat! lol) Thanks for sharing this, we could not be more satisfied!
I’m so glad to hear this, Jenn!