Go Back

Homemade Enchilada Sauce

This 10-minute homemade enchilada sauce is rich, flavorful, and way better than anything from a can. Made with pantry staples and a simple roux, it’s perfect for enchiladas, burritos, or taco night.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Condiment, Sauce
Cuisine Mexican, Tex-Mex
Servings 2 cups

Ingredients
  

  • 2 tbsp oil vegetable or olive
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ¼ tsp oregano
  • 2 cups chicken broth or vegetable broth
  • 1 tbsp tomato paste or ¼ cup tomato sauce
  • ½ tsp salt adjust to taste
  • 1 tsp sugar

Instructions
 

  • Heat oil in a saucepan over medium heat. Add flour and whisk for 1–2 minutes to form a smooth, golden roux.
  • Slowly whisk in broth and tomato paste until smooth.
  • Stir in chili powder, garlic powder, onion powder, cumin, oregano, salt, and sugar.
  • Simmer for 5–7 minutes, stirring occasionally, until thickened.
  • Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 5 days.

Notes

  • Add a pinch of cinnamon or cocoa powder for extra depth.
  • Can be frozen for up to 3 months.
  • Use in enchiladas, taco casseroles, or Mexican rice dishes.