10 Minute Homemade Enchilada Sauce: Yes, It’s Worth It!
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Have you ever made your own enchilada sauce? It’s easier than you might think and oh-so-worth-it! Here’s our favorite 10 Minute Homemade Enchilada Sauce.
Mexican food is a staple in our house. It’s easy, most of the time often made with fresh ingredients and vibrant, tangy spices. The guys in my house can never get enough.
And while there are many Mexican recipes we love, a favorite is enchiladas. They’re easily made ahead, popped into the oven at just the right time, and a perfect candidate for leftover chicken, beef, pork, or even just veggies and cheese.
On to the enchilada sauce.
10 Minute Homemade Enchilada Sauce
Have you ever been halfway into a recipe and realized you were missing an important ingredient? That was me.
The important ingredient? Enchilada sauce.
A busy night awaited and running to the store was out of the question. There was no other choice. I had to make my own. And oh-my-goodness, except on rare occasions, I’ve never gone back.
It’s too easy to make and you can never, ever get this taste in a can.
10 minutes? Yes. really.
Serve with your favorite enchilada recipe.
Enchilada Sauce Ingredients
Here is a list of the simple ingredients needed to make your own enchilada sauce. For quantity and measurements, see the complete recipe below.
Pantry:
- Vegetable oil
- All-purpose flour
- Chicken broth
- Tomato sauce
Seasoning:
- Cumin
- Chili Powder
- Cinnamon
- Garlic powder
- Oregano
- Salt
How to Make the Sauce
- Measure the dry ingredients into a small bowl before you begin. Open both the chicken broth and tomato sauce so they’re ready to pour in.
- In a saucepan over medium heat, warm the oil. Once hot, add the dry ingredients. Whisk constantly for about 1 minute, until the color deepens, and the spices become fragrant. Whisk the tomato paste and tomato sauce into the dry ingredients. Then slowly whisk in the chicken broth, stirring until any lumps have been removed.
- Increase the heat to medium-high and bring the sauce to a simmer. Whisk as needed and simmer until the sauce has thickened, about 5-7 minutes. Season to taste with salt and pepper.
10 Minute Homemade Enchilada Sauce
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 - 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1 tablespoon tomato paste
- 1 8- oz can tomato sauce
- 15- oz can chicken broth
Instructions
- Measure all of the dry ingredients into a small bowl before you begin (flour, cumin, chili powder, cinnamon, garlic powder, oregano, and salt). Open both the chicken broth and tomato sauce so they're ready to pour in.
- In a medium-size saucepan over medium heat, warm the oil. Once hot, add the dry ingredients. Whisk constantly for about 1 minute, until the color deepens, and the spices become fragrant. Whisk the tomato paste and tomato sauce into the flour mixture, then slowly whisk in the chicken broth, stirring until any lumps have been removed.
- Increase the heat to medium-high and bring the sauce to a simmer. Whisk as needed and simmer until the sauce has thickened, about 5-7 minutes. Season to taste with salt and pepper.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was the best recipe! Two thumbs up! Thank you
Hi Krista! Thank you so much for trying this recipe and letting me know how you liked it! We have always loved it too.
Making this again 🙂
Hi Milica! I’m making it this weekend again too :)!
The cinnamon is the secret ingredient which kicks this sauce up a notch. I’ve made the sauce a couple of times now. Works equally well with water instead of broth. Works with cumin seeds, but it’s better when ground.
This time I’m not even waiting to have leftover chicken. I’m poaching a chicken breast, shredding that and using the leftover broth for the sauce.
Thank you for the recipe. Sending love from Serbia.
So good!
Yum! What do you usually use enchilada sauce for?
Hi Miranda! I almost always use the sauce in both of our favorite enchilada recipes, a skillet and an easiest ever using rotisserie chicken. But I have a friend who likes to use it in her stuffed peppers! So good and versatile!