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A jar of homemade enchilada sauce with a spoon in it.

Homemade Enchilada Sauce

This homemade enchilada sauce is a blend of chili powder, chicken broth, seasonings and tomato, all simmered together to create a rich and hearty sauce. My red enchilada sauce is SO much better than anything you'd buy at the grocery store!
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 79kcal
Author Sara Welch


  • 2 tablespoons vegetable oil or other neutral flavored oil
  • 2 tablespoons flour
  • 3 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt or more to taste
  • 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.
  • Cook the flour mixture for 1 minute, whisking occasionally.
  • Add the chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, sugar and salt to the pan. Whisk to combine.
  • 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. Taste and add more salt if desired. Use immediately or cool and store in the refrigerator or freezer for later use.



Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 648mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1432IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg