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Easy homemade enchilada sauce requires just one pot, an assortment of flavourful spices, four simple steps, and less than 15 minutes to make. |

Homemade Enchilada Sauce

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 15 minutes
  • Yield: 1 cup (8 oz.) enchilada sauce


Easy homemade enchilada sauce requires just one pot, an assortment of flavourful spices, four simple steps, and less than 15 minutes to make.


  • 2 tablespoons avocado oil
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 cup chicken stock 


  1. Heat oil in a small saucepan over medium-high heat for 2 minutes until sizzling hot. Stir in flour and whisk continuously for 1 minute to create a roux. (This is used to thicken the enchilada sauce).
  2. Whisk in cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Stir well to mix evenly.
  3. Add tomato paste and chicken stock and stir well to combine. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for 8-10 minutes until thickened to a desired consistency.
  4. Set aside and let the enchilada cool to room temperature before using with enchiladas or anything else you want to dip in it.


Make it yours: Although this easy homemade enchilada sauce is a standard and authentic recipe, don’t be afraid to make it your own with substitutions. Add more or less spice depending on your taste. Take out some spices altogether if you don’t like them. And add other dried spices like parsley, coriander, cilantro, basil, cayenne pepper, or onion.

How to store: Store leftover sauce enchilada sauce in an airtight container in the refrigerator for up to to one week. You may have to thin out the sauce with a little water or chicken stock if it has thickened up when storing in the refrigerator.

How to freeze: Allow enchilada sauce to cool to room temperature, then transfer to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the sauce to thaw overnight in the refrigerator, or for a few hours at room temperature until completely thawed.

How to reheat: Enchilada sauce is typically served cold or at room temperature. If you would like to reheat it, just heat it up in the microwave in 10-20 second increments until hot. You can also reheat on the stovetop over medium heat, frequently stirring until hot. If the sauce becomes too thick, add some water or stock to thin it out.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: homemade enchilada sauce, how to make enchilada sauce, easy enchilada sauce, enchilada sauce, mexican enchilada sauce