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A spoon scooping enchilada sauce out of a glass jar.
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5 from 2 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 16
Calories: 25kcal
Author: Kristin



  • 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


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


  • 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. 


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.


Serving: 1Tablespoon | Calories: 25kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg