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Homemade Enchilada Sauce

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
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican


  • 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
  • Salt to taste
  • Pepper to taste
  • 2 tbsp Tomato Paste
  • 2 Cups Chicken Broth


  • Warm a small sauce pan over medium heat.
  • Add in avocado oil and bring to temp.
  • Once oil is hot, add in flour and whisk to incorporate. Allow to bubble and brown for a few minutes while whisking frequently.
  • Add in all the spices and simmer for another minute.
  • Mix in tomato paste until smooth.
  • Slowly add in the chicken broth whisking constantly to incorporate.
  • Bring to a boil and reduce down to a simmer. Allow to simmer for 5 minutes or until thickened.
  • Taste and add more salt if needed.
  • Add to any enchilada dish or store for later.


~ If you do not have avocado oil you can always substitute for olive oil. 
~ If the sauce is too thick you can thin it out with a little water until your desired consistency.
~ This sauce will keep for about a week in the fridge in an air tight container. 
~ To Freeze: You can also freeze in a freezer safe container. Just be sure to leave enough room to allow it to expand. It Will keep in the freezer for 3 months. 
~ If you like a little more spice to your enchilada sauce add some cayenne pepper. 
Keyword Breakfast Enchiladas, Enchilada Sauce
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