Homemade Enchilada Sauce

Homemade Enchilada Sauce is one of those recipes that I have always wanted to try out, but haven’t gotten around to yet. I have heard how easy and how much better it is, but still just hadn’t hopped on the band wagon until recently. Let me tell you, was I ever missing out!

This recipe is SO easy to make and SO much better than a can! I promise! The flavor is so delicious and can easily be adjusted to the amount of heat you want. I was seriously blow away by how much more my enchiladas came to life by just a couple extra steps.

I am going to highly encourage you to try out this recipe for yourself! You won’t ever want enchilada sauce from a can again after trying out this homemade recipe!

*Just want to note I DID NOT can this in the mason jars pictured. I just stored it in that in the fridge until I used it just a couple hours later.*

Homemade Enchilada Sauce... this recipe is SO easy to make and SO much better than a can! You won't ever want it any other way after trying out this recipe!

4.0 from 1 reviews
Homemade Enchilada Sauce
  • ½ cup oil
  • 4 Tablespoons flour
  • ⅓ to ½ cup chili powder, depending on your taste- mild or medium
  • 2 (8 oz) cans tomato sauce
  • 3 cups water
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
  • salt to taste
  1. In a large skillet, heat oil over medium-high heat. Add in flour and chili powder, stir to combine and reduce heat to medium. Stir constantly and cook until lightly browned in color.
  2. Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes of until slightly thickened. Add salt as need to reach desired flavor.
Recipe from AllRecipes


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  1. Bonny Lee

    It’s so easy to make mole from dried chiles. Just soak them in water until they are soft, then puree them with a little salt. There, you have your own sauce. If it’s too soupy, add a few pieces of bread.

  2. Lisa

    Love your recipes, DIY ect. I’d suggest adding 1/4tsp cumin or adjust to taste. I add quite alot but it’ll take your enchiladas to another level.

    • Cynthia Concoatu

      Try vegetable oil. I don’t see the difference between the two, but I prefer vegetable. You could also use bacon fat for over the top flavor.

  3. Petie S.

    Instead of using all water I would switch it up and use 1/3 water and 2/3’s broth…beef for beef enchiladas or chicken broth for chicken enchiladas.. Yum!

  4. Irene M.

    Except for the tomato sauce, that’s how my mom taught me how to make enchilada sauce; sometimes I add a little bit of beef bouillon granules and taste before I add salt. I should try it with tomato sauce.

  5. Leti

    Are you serious! Homemade enchilada sauce!? I´m from Texas so enchiladas are definitely one of my favorite foods. I currently live in Spain and don´t find that here so I am making this recipe this weekend. Got a good recipe for enchiladas? Thanks so much for posting this!