Homemade Enchilada Sauce

Quick and easy homemade enchilada sauce. Spice up any enchilada dish with this version that is silky, smooth and bursting with flavor. Made with avocado oil, flour, spices, chicken broth, and tomato paste. Once you make your own, I guarantee you will never want to buy store-bought again.

If there is one thing I love to do in the kitchen, it's learning how to make things from scratch. Not only does it save money but it's also a lot healthier.

Enchilada sauce is one of those things that is super quick and easy to put together and once you try it, you will wonder why you bought canned sauce in the first place.

The texture and flavors are unmatched and you can really control the salt content as well as how spicy you want it to be.

It also freezes well so I like to make big batches of it and store it in freezer-safe containers for quick dinners.

Add this sauce to a hearty breakfast enchilada dish or all kinds of Mexican recipes.

If you love homemade sauce check out my yum yum sauce, lemon garlic aioli or a lemon dill sauce.

Olive oil: Either olive oil and avocado oil can be used in this recipe.

Flour: This recipe calls for just a basic all purpose flour.

Vegetable stock: Use a good quality vegetable stock as this is what will give it more flavor. Beef and chicken can also be used to match the protein in your enchiladas.

See full information on ingredients and quantities in the recipe card.

🥘How to Make

Step 1: Start off with a small saucepan over medium heat.

Step 2: Add either avocado or olive oil and allow to warm up.

💡Pro Tip: A great way to tell if the oil is ready is to sprinkle a little bit of the flour and once it sizzles you're ready to add the rest.

Step 3: Add in flour and allow to bubble and brown a bit. About 2-3 minutes. (Image 1).

Step 4: Add in all the spices, salt and pepper and slightly toast.

Step 5: Fold in the tomato paste until the spices are mixed in. It will be very thick. (Image 2).

Step 6: Slowly pour in the broth while whisking until all the spices and tomato paste are incorporated and the sauce is smooth. (Image 3).

Step 7: Bring to a light boil and reduce to a simmer. Cook for 10-15 minutes until slightly thickened. (Image 4).

💡Pro Tip: This sauce can sit and simmer for a while. The longer it simmers the more flavor it will have. I will even let it simmer for 30 minutes while preparing the enchiladas.

If the enchilada sauce is too thick, slowly add in water until your desired consistency is achieved.

Step 8: The sauce is done when it coats the back of a spoon.

Step 9: Add to any of your favorite enchilada recipes to elevate your dish. You can also use this sauce on my breakfast enchiladas which compliments this dish perfectly. (Image 6).

Store in a glass jar in the refrigerator up to a week or freeze for longer storage.

❓Recipe FAQs

🥫Other Homemade Sauce

📋Recipe

Homemade Enchilada Sauce

Author: Kristin

Quick and easy homemade enchilada sauce. Spice up any enchilada dish with this homemade version made with avocado oil, flour, spices, chicken broth and tomato paste. Once you make your own, I guarantee you will never want to buy store bought again.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 16

Calories 25 kcal

Equipment

• ▢
  Small Sauce Pot
• ▢
  Whisk

Ingredients

  

1x2x3x

• ▢ 2 Tablespoon Avocado Oil - Can substitute with Olive Oil
• ▢ 2 Tablespoon Flour
• ▢ 1 Tablespoon Chili Powder
• ▢ 1 teaspoon Cumin
• ▢ ½ teaspoon Paprika
• ▢ ½ teaspoon Oregano
• ▢ 1 teaspoon Garlic Powder
• ▢ ½ teaspoon Onion Powder
• ▢ 1 teaspoon Salt - to taste
• ▢ ½ teaspoon Pepper - to taste
• ▢ 2 Tablespoon Tomato Paste
• ▢ 2 Cups Chicken or vegetable broth

Optional

• ▢ Water - If sauce is too thick
• ▢ Cayenne - to make it more spicy

Instructions

 

• Start off with a small saucepan over medium heat.
• Add either avocado or olive oil and allow to warm up. 

  Pro Tip: A great way to tell if the oil is ready is to sprinkle a little bit of the flour and once it sizzles you're ready to add the rest. 
• Add in flour and allow to bubble and brown a bit. About 2-3 minutes. 

  Then Add in all the spices, salt and pepper and slightly toast. 
• Fold in the tomato paste until the spices are mixed in. It will be very thick. 
• Slowly pour in the broth while whisking until all the spices and tomato paste are incorporated and the sauce is smooth. 
• Bring to a light boil and reduce to a simmer. Cook for 10-15 minutes until slightly thickened. 
• Pro Tip: This sauce can sit and simmer for a while. The longer it simmers the more flavor it will have. I will even let it simmer for 30 minutes while preparing the enchiladas.
• If the enchilada sauce is too thick, slowly add in water until your desired consistency is achieved. 

  The sauce is done when it coats the back of a spoon. 

Notes

Ingredient notes and substations

Olive oil: Either olive oil and avocado oil can be used in this recipe.

Flour: This recipe calls for just a basic all purpose flour.

Vegetable stock: Use a good quality vegetable stock as this is what will give it more flavor. Beef and chicken can also be used to match the protein in your enchiladas.

Nutrition

Serving: 1TablespoonCalories: 25kcalCarbohydrates: 2gProtein: 0.3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 360mgPotassium: 38mgFiber: 0.4gSugar: 1gVitamin A: 275IUVitamin C: 1mgCalcium: 7mgIron: 0.3mg

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