Learn how to make homemade enchilada sauce. This recipe is quick, easy and delicious! You can easily double or triple this recipe and freeze the sauce to have on hand for enchiladas, burritos, and tacos. You only need a few simple ingredients to make it!
I’m not opposed to short-cuts, but when I find myself using an ingredient a lot, my practical self kicks in and I like to go DIY. In this case, homemade enchilada sauce. In the past, I might go the store-bought route or just cobble together a sauce with whatever I have on hand. But, back in August, when I wanted to make two batches of enchiladas for a birthday dinner (one with green sauce and another with red) I consulted the interwebs for an easy enchilada sauce.
I found a recipe on Dinner, Then Dessert and it was everything it promised to be – quick, easy, and delicious. I, of course, have since played around with it and have settled on a version that is now my go-to homemade enchilada sauce.
You can make a single batch in about 15 minutes, you can make a big batch and freeze it for later and you can use it on all the enchiladas, tacos, and breakfast burritos.
What I Love about this Recipe
- First, it’s easy! Like, 15-minutes easy and it calls for ingredients you probably already have on hand.
- It has a touch of butter. Instead of using all oil, I add some butter which gives the sauce a touch of richness and buttery flavor. It’s not authentic, but it’s delicious.
- You don’t need a bunch of spices. If you’ve been following along in the last few months you’ve probably noticed I’ve been using chili seasoning in a lot of recipes. Instead of mixing chili powder, cumin, garlic and onion powder to make chili seasoning I use a premade chili seasoning blend. It has everything in it so no need to dig through the spice cabinet looking for different spices. You can find chili seasoning blends at the store – sometimes local brands are better than the mainstream national brands, so try a few and pick a favorite.
- If you make a lot of recipes with enchilada sauce, you can easily double or triple this recipe and make a big batch. You can freeze the enchilada sauce for months.
How to Make Homemade Enchilada Sauce
- Heat vegetable oil and butter together in a saucepan. Once the butter has melted add the chili seasoning and stir to combine.
- Add all-purpose flour and stir to combine. Cook the mixture for a minute or so.
- Add the tomato sauce and chicken stock and stir. Simmer the sauce for 5 to 10 minutes or until it’s thickened.
- Taste the enchilada sauce and add salt, to taste.
Want to join me in saying goodbye to store-bought enchilada sauce? I hope you give this easy recipe a try!
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Ways to Use Homemade Enchilada Sauce
Use your homemade enchilada sauce to make:
- Black bean enchiladas
- Breakfast enchiladas
- Mexican rice casserole
- Enchilada pie
- Stuffed Poblano Peppers
- Beef Burrito Bowls
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.Print
This enchilada sauce recipe is quick, easy and delicious! You can easily double or triple this recipe and freeze the sauce to have on hand for enchiladas, burritos, and tacos. You only need a few simple ingredients to make it!
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 tablespoons chili seasoning or taco seasoning (not chili powder – see note)
- 3 tablespoons all-purpose flour
- 1 cup chicken broth (see note)
- 1 (8-oz) can tomato sauce
- 1/4 teaspoon kosher salt
- Heat the butter and oil in a small saucepan over medium heat. Once the butter is melted add the chili seasoning and stir to combine.
- Add the flour and stir to combine. Cook the mixture for about a minute stirring frequently. Add the broth, tomato sauce, and salt. Stir to combine. Simmer the sauce for five to ten minutes or until it’s thickened.
- Store the enchilada sauce in an airtight container. It will keep in the refridgerator for up to three to four days. Or freeze the sauce for up to 3 months.
Be sure to use a chili or taco seasoning blend, which is a combination of different spices, instead of just plain chili powder.
I like chicken stock, but you can also substitute vegetable broth or water. Depending on what you use you may need to adjust the amount of salt in the recipe.
The sauce may thicken up in the refrigerator so you may need to thin it with some stock or water when you reheat it.
Recipe adapted from Dinner, then Dessert
- Category: Sauces
- Method: Stove
- Cuisine: Mexican-American
- Serving Size: about 1/4 cup
- Calories: 83
- Sugar: 1.5g
- Fat: 6.7g
- Carbohydrates: 5.4g
- Fiber: 0.8g
- Protein: 1.2g
Keywords: easy enchilada sauce, homemade enchilada sauce
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.