The best easy homemade enchilada sauce! This simple enchilada sauce takes 15 minutes to make and is perfect in your favorite enchilada recipe. Naturally vegan and easily gluten-free.
After years of making my easy homemade enchilada sauce for some of my favorite recipes, I thought it was finally time to give the sauce its own post. Considering that I google my own enchilada recipe to find my sauce at least a few times a month, it needed it own place.
My easy homemade enchilada sauce is exactly how it sounds. It takes just minutes to whip up and is fantastic in everything from soup, casserole, and, yes, enchiladas. This sauce is practically drinkable. It’s saucy, rich, complex, and slightly spicy. If you are looking for a simple enchilada sauce for your next enchilada recipe– this is it!
See below for more details on how to make this easy enchilada sauce, or scroll down for the full recipe.
For years I didn’t think I liked enchiladas because I was never impressed with canned sauce. It always tasted thin, watery, and flavorless.
Then, I ordered enchiladas at one of our favorite Mexican restaurants, and I’m pretty sure I licked the plate clean. I had never had a sauce like that before and knew that was the missing secret weapon for amazing enchiladas.
After researching and trying a few other recipes, I tweaked what I liked to make it my own. It’s got just enough heat to be family-friendly and ready in roughly 15 minutes.
To make this simple recipe, you’ll need a handful of pantry spices plus a can of crushed tomatoes or tomato sauce and either broth or water.
You are essentially making enchilada gravy, starting with a roux of flour and oil, then warming in the spices and adding enough liquid of tomato sauce and water or vegetable broth. Saucy enchiladas are my favorite, and this sauce makes enough for a batch of enchiladas, with some leftovers, depending on how wet you like yours.
Cook the oil and flour together until combined. Then, add in the spices and toast until just fragrant.
Add the tomatoes and water (or broth) and cook until thickened. Puree with a blender or use an immersion blender.
This easy homemade enchilada sauce can easily be made gluten-free by using a gluten-free flour blend in place of all-purpose flour.
Yes! I often make a double batch of my sauce to freeze. You’ll need to watch out for freezer burn. To avoid this, place the sauce in a freezer-safe bag and gently press as much air as possible out. I lay the bag on its side so air doesn’t collect at the top. Freeze and enjoy within 4-5 months.
I don’t like the flavor of tomato paste in this homemade red enchilada sauce, but you can use it in a pinch. I recommend subbing in 2 tablespoons, or more to taste. Tomato paste is more bitter than canned tomatoes and therefore you’ll want to add to taste.
Once you perfect this enchilada sauce, it’s hard to go back to using the canned stuff. The flavor is so good! The possibilities are endless, but my favorite recipes to enjoy this with are:
If you try this recipe, make sure to come back and rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day.
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The best easy homemade enchilada sauce! This simple enchilada sauce takes 15 minutes to make and is perfect in your favorite enchilada recipe.
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This recipe was first posted in 2020 and updated in 2024.
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(8 comments) leave a comment
Sounds great and I want to try it. I have my own homemade enchilada sauce process, but it is loose with the ingredients.
I don’t see why you couldn’t can this, but I wouldn’t can the Flour and Oil. Instead, I would can the spices with the tomato sauce. When preparing dinner, mix the jar with the water required for thinning. Then start the roux and add in the thinned sauce.
I was nervous to try this recipe, but it was great! My husband raved about how great it was and we both decided it was much better than the canned version! It was very easy too. I’m glad I made a double batch, so I can freeze the leftovers.
So glad to hear, thanks Kelsey!
Really Good flavor. Perfect blend of heat.
Haven’t made it yet, by use a lot of canned enchilada sauce. Can’t wait to try this homemade version! Can this be canned? If so, pressure or water bath? and how long for half pint jars?
Hi Lori, I haven’t tested the pH of this recipe (and likely needs to be pressure canned, possibly with additional acid ingredients) so can’t so how to process this one.
Never made this but my hubby said, ” save that recipe! I think I added too much cinnamon? He wanted it more spicey? But a super delicious sauce for sure! Thanks!