10 Minute Homemade Enchilada Sauce
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Have you ever made your own homemade enchilada sauce? This quick version comes together in about 10 minutes with pantry ingredients and gives enchiladas, casseroles, and Mexican-inspired dinners a rich, cozy flavor that's hard to get from a can.
Serve it with my easy Leftover Chicken Enchiladas for a quick dinner that's perfect for busy weeknights.
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What I Love About This Enchilada Sauce
Mexican-inspired dinners are always popular in our house, and enchiladas are one of those dependable meals that work for busy weeknights, make-ahead dinners, and leftovers alike.
What I love about this homemade enchilada sauce is how quickly it comes together. It uses simple pantry ingredients, takes about 10 minutes to make, and adds a rich, savory flavor to enchiladas, casseroles, and skillet dinners.
It's one of those small kitchen staples that makes dinner feel just a little more special.
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10 Minute Homemade Enchilada Sauce
This recipe came about on one of those nights when dinner was already underway, and I realized I didn't have enchilada sauce on hand.
Running to the store wasn't happening, so I made my own instead. And honestly, once I tasted it, I rarely went back.
It's quick, simple, and full of warm, classic enchilada flavor. Keep it mild as written, or adjust the seasoning to suit your family's taste.
This is a great sauce to keep on hand for Mexican-inspired dinners like my Easy Taco Casserole or my Chicken Taco Bowls, which is another quick favorite.
Enchilada Sauce Ingredients
You only need a handful of pantry staples to make this easy homemade enchilada sauce. Measurements are in the recipe card below.
Pantry:
- Vegetable oil: Helps create the roux and gives the sauce a smooth texture.
- All-purpose flour: Thickens the sauce and gives it body.
- Chicken broth: Adds savory depth and creates the base of the sauce.
- Tomato sauce: Brings richness, color, and that classic enchilada sauce flavor.
Seasoning:
- Chili powder: The primary flavor in the sauce, adding warmth and color.
- Ground cumin: Adds earthy depth.
- Ground cinnamon: Just a pinch gives the sauce subtle warmth.
- Garlic powder: An easy way to add savory flavor.
- Oregano: Adds a familiar Mexican-inspired herb note.
- Salt: Brings all the flavors together.
How to Make the Sauce
- Measure the flour and spices into a small bowl before you begin, and have the broth, tomato sauce, and paste ready.
- Heat the oil in a saucepan over medium heat. Add the flour and seasonings, whisking constantly for about 1 minute, until fragrant and slightly deepened in color.
- Whisk in the tomato sauce and tomato paste, then slowly add the chicken broth, whisking until smooth.
- Bring the sauce to a simmer over medium-high heat and cook for 5 to 7 minutes, or until slightly thickened. Taste and adjust seasoning as needed.
10 Minute Homemade Enchilada Sauce
Ingredients
- 2 tablespoons neutral oil like vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ¼ - ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 1 tablespoon tomato paste
- 1 (8-oz) can tomato sauce
- 1 (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 flour and spice mixture. 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.
Notes
- Make Ahead: This sauce is easy to make ahead and refrigerate until needed; it will keep in the fridge for 5-7 days.
- Consistency: For a smoother sauce, whisk continuously as the broth is added.
- Seasoning: Adjust the chili powder to make the sauce milder or a bit spicier to taste.
- Serving: Use this sauce for enchiladas, burrito bakes, Mexican casseroles, or skillet dinners.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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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!