Best Homemade & QUICK Enchilada Sauce (Top 10 Ways to Use It!)

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 Ditch the can, this Homemade Enchilada Sauce will make you feel like you’re at your favorite Mexican restaurant in ten minutes!

Ditch the can, feel like you're at your favorite Mexican restaurant in ten minutes! Homemade Enchilada sauce that is so good you'll top it on everything, even your eggs!

This Homemade Enchilada Sauce (which I am actually surprised I hadn’t posted yet) is the base recipe I use in more than half of my recipes. You haven’t seen a lot of Mexican recipes on the blog to this point and that seems to be in spite of the fact that we eat it a LOT. It is so easy to make I usually have it in my fridge and ALWAYS have it in my freezer because truth be told, I make it in 8 times the size. I scaled it down so you could make a quantity for one meal, but trust me, after you make it once you’ll be doing in it bulk too!

It can be hard sometimes to introduce spice into the diet of young kids, so this recipe is a perfect one not only for our toddler, but even our infant who at grilled chicken that was marinaded in this sauce overnight for dinner on Sunday. I find that probably 35-40% of our meals on a weekly basis work off of one of my “mother” sauces. No not the original mother sauces, our family’s version of them.

We have a small pool of sauces that get repurposed into a dozen or so meals each. They’re so easy I keep them on hand at all times so when it is 6:00 pm and I am completely drawing a blank on dinner I can go into the deep freeze, grab a sauce and make dinner. Want another one of our favorites? Zankou Chicken Armenian Garlic Paste. We use that sauce on so much I need to write a love letter to Zankou thanking them for this recipe. When you find a good sauce that will get eaten by everyone in the house, trust me you will get creative and use it on as much as you can. Speaking of using it on everything, here are some of the ways we use this sauce!

Ways to use this enchilada sauce:

  1. Duh, enchiladas. I mean what else would’ve been #1?
  2. Mexican Lasagna (I make mine with homemade tortillas, recipe forthcoming…soon)
  3. Chicken Tamale Bake (coming tomorrow)
  4. Taco Sauce
  5. Burritos “Enchilada Style” (This is a throwback to Baja Fresh’s enchilada style burritos…SO GOOD) – top the burrito with the Homemade Enchilada Sauce, some shredded cheese and bake at 375 degrees for 10 minutes.
  6. Mix with sour cream for a creamy spicy sauce (top almost anything with this, like the Cheesecake Factory Tamale Corn Cakes)
  7. Mix with sour cream as a dip too, for things like taquitos
  8. Mix with Ranch Dressing for a taco salad
  9. Top your eggs with it for easy huevos rancheros
  10. Works as a great marinade for chicken/pork too. I sort of scrape off the excess and grill on my cast iron griddle.

So I was going to include photos of the process here, but as I edited them it felt so dull and not necessary. There are really no tricky parts to worry about here. This Homemade Enchilada Sauce is amazing and easy. That being said, if you have any questions, please feel free to sound off below! I am happy to answer any questions I can! Ditch the can, feel like you're at your favorite Mexican restaurant in ten minutes! Homemade Enchilada sauce that is so good you'll top it on everything, even your eggs!

PS, the glass in the picture is pretty much one of my favorite kitchen items (and from our wedding registry at Crate and Barrel no less!) They are old school French glasses that you buy with lids that you can put on the top and store. They are inexpensive and heavy duty (I haven’t broken one yet!) and they double for drinking glasses.S
Food Processor: Because pre-shredded cheeses contain an additive to avoid clumping they also don’t melt as well as you’d hope so I always shred my own

Recipe

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Best Homemade Enchilada Sauce (And Quick!)

4.96 from 94 votes
  • Yield: 12 servings
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Course: Sauce
  • Cuisine: Mexican
  • Author: Sabrina Snyder
Ditch the can, feel like you're at your favorite Mexican restaurant in ten minutes! Homemade Enchilada sauce that is so good you'll top it on everything, even your eggs!

Ingredients

  • 1/4 cup canola oil
  • 2 tablespoons flour
  • 3 tablespoons chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 cup chicken broth (water can work too)
  • 2 teaspoons ground cumin
  • 1 tablespoon garlic , minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat the canola oil in a saucepan on medium heat.
  2. Add the flour and chili powder and stir.
  3. Cook until the bright red color turns a bit brown while stirring.
  4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
  5. Add to your saucepan and whisk until fully mixed.
  6. Cook for 8-10 minutes on medium heat until thickened.

Nutrition Information

Yield: 12 servings, Amount per serving: 54 calories, Calories: 54g, Carbohydrates: 2g, Fat: 5g, Sodium: 153mg, Potassium: 60mg, Vitamin A: 595g, Vitamin C: 1.6g, Calcium: 12g, Iron: 0.7g

All images and text © for Dinner, then Dessert.

Keywords: Best Homemade Enchilada Sauce, easy enchilada sauce
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Ditch the can, feel like you're at your favorite Mexican restaurant in ten minutes! Homemade Enchilada sauce that is so good you'll top it on everything, even your eggs!

Ditch the can, feel like you're at your favorite Mexican restaurant in ten minutes! Homemade Enchilada sauce that is so good you'll top it on everything, even your eggs!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Dinner Recipes Kitchen Pantry Recipe Sauces Vegetarian Worldly Foods

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Comments

  1. I cant wait to try this, have to watch sodium and msg , migraines, i don’t know how i missed seeing your recipe, will let you know how i do. THANKS

  2. I made some chicken, artichoke, green chili enchiladas & realized I didn’t have any sauce, found this recipe & love it, so much better than a can, thanks!

  3. Made this and added into slow cooker with chicken, 1/2 an onion, and 1 packet of slow cooker chicken taco seasoning. Holy Cow! Everyone went mad for this!! Served it with black beans and yellow rice.

  4. I NEVER comment on recipes – this is a first for me – but I had to.

    This tastes exactly like anything you’d buy in the store but much better! And it’s so simple!!

    I wanted to make some copycat Mexican Pizza because I’m no longer in the US (and even if I was, probably wouldn’t patronize Taco Bell) and needed Enchilada Sauce for the recipe. They don’t sell that in Belize.

    I made alterations but not before tasting the original recipe. I simply cut the chilli powder by half and mixed in some chopped chipotle (canned) and juice for the other half and it’s spectacular!

    GREAT job! Thank you so much for sharing this!!!

    1. Aw, that’s so awesome that you were able to recreate it and get the flavor you like! Being in Belize AND having Mexican Pizza copycat? Perfection! 🙂

  5. I have already made this twice in the last week. Thank you so much. Now I am following your Pinterest account. Made a double batch the second time and jarred half and put in fridge. YUMMY

  6. Hi..can this recipe be frozen?..i have a Foodsaver and usually freeze portion sizes of things.
    With just my Husband and me..i would not use this whole recipe at once..Sounds delish and can’t wit to try..tia for your reply..huggzz

  7. This has been my go-to for years, so I thought it was time I finally left a review. I sub gluten free flour and it’s perfect every time. Thank you!

  8. Was on the net looking for an uncomplicated enchilada sauce and found your site. Great sauce!! Thanks so much for the recipe. Did you ever post your Mexican Lasagna recipe?

  9. I don’t use canned tomato sauce.
    If your going to offer a homemade enchilada sauce recipe , why do you use canned tomato sauce? Doesn’t make sense.

  10. Thanks so much, awesome sauce! I made homemade flour tortillas and stuffed them with white chicken chili no beans, cheddar rolled them up and then smothered them with your sauce and mozzarella and cheddar. Baked them for 10 then broiled for 5 to bubbly up the cheese. Definitely a keeper in my recipe list!

  11. OMG, SO spicy! (Probably my chili powder — it was a new one I just got from the bulk foods store. It was pretty brown to begin with, ending almost a chocolate color.) I had to dilute it. If you are used to more mild enchilada sauce or using a potent chili powder, be prepared to either use less chili powder or add more liquid. We’ll be serving our dish with LOTS of sour cream to cut the heat! Flavor is great though.

    1. Now when I buy bulk chili powder I always taste it first. I’ve had some really ‘eye-watering’ surprises. I live in New Mexico, land of the Hatch chile, and have come to realize that all chili powder is NOT the same. 🙁

  12. YUM! This recipe is so delicious and so easy. Nothing better than homemade enchilada sauce. I used bacon grease because that’s my preference (which I get that not everyone keeps) and I didn’t have chicken broth so I made some beef broth with beef base. Thank you! I’ll definitely be coming back 🙂

  13. I bought everything I needed…I thought to make my Frito Pie then I found I did not have any enchilada sauce, so I found this one and it was perfect! So quick, too!