Traditional Homemade Enchilada Sauce

Traditional Homemade Enchilada Sauce

Forget the canned stuff! Let me show you how to make your own all your Mexican-inspired dishes.
Vegetable oil
Chili seasoning or taco seasoning
Garlic powder
Onion powder
Smoked paprika
All-purpose flour
Chicken broth
Tomato sauce
Kosher salt
If you want it spicy choose a chili or taco seasoning blend, which is a combination of different spices, instead of just plain chili powder.
I like chicken broth, but you can also substitute vegetable broth or water
This will be your favorite homemade Enchilada Sauce – believe me you'll never use canned again!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4


  • 2 tbsp  vegetable oil 
  • 2 tbsp  flour
  • 3 tbsp  chili powder
  • 1/2 tsp  garlic powder
  • 1/2 tsp  onion powder
  • 1/2 tsp  ground cumin
  • 1/4 tsp  dried oregano
  • 1/2 tsp  smoked paprika
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 cups  chicken broth
  • 8  ounce can tomato sauce


  • Place the oil in a pan over medium heat. Add the flour and whisk to combine.
  • Add the chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, sugar and salt to the pan.
  • Cook for 1 minute, whisking constantly.
  • Slowly whisk in a little of the chicken broth at a time until you have a smooth mixture. Add the tomato sauce and stir to combine.
  • Bring to a simmer. Cook for 10 minutes, stirring occasionally, or until the sauce has just thickened.
    Use immediately or cool and store in the refrigerator or freezer for later use.
  • Adapted from Dinner At The Zoo.


You can make enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to a week or freeze it for later use (up to 3 months).
Keyword enchilada sauce, homemade enchilada sauce