Enchilada Sauce

Let’s be honest — enchiladas are really just a vehicle for the sauce, and this one is worth talking about. Rich, bold, and full of cozy spice, this homemade enchilada sauce comes together faster than you’d expect and tastes like it’s been simmering all day. It’s the kind of sauce that makes your kitchen smell amazing and has everyone asking, “What are you making?”

Made with simple pantry spices, tomato, and just the right amount of heat, this sauce strikes the perfect balance between savory and comforting. Pour it generously over enchiladas, drizzle it into casseroles, or keep a batch in the fridge for quick weeknight dinners. Once you try it homemade, you’ll never look at the canned stuff the same way again — consider yourself warned.

Plate with chicken enchilada topped with sauce and sour cream, served with rice, lettuce, tomato, avocado, and corn chips. In the background are jars of salsa, one with a dark red sauce and one with a light-colored sauce, along with small bowls of sauces, all on a wooden tray.

Recipe Card

Servings: 6 |

Time: 15 minutes

  • 4 tbsp avocado oil

    4 tbsp all purpose flour

    6 tbsp chili powder

    1 tsp ground cumin

    1 tsp onion powder

    1 tsp garlic powder

    ½ tsp dried oregano

    1 tsp smoked paprika

    ½ tsp salt

    4 cups chicken both

    3 tbsp tomato paste

    1. In a large pot, over medium heat, place the oil, and add the flour, whisking until well combined. Cook for 1-2 minutes, whisking occasionally to make sure no lumps are formed.

      1. Add all the spices and salt to the pot, and whisk to combine.

      2. Cook and whisk until the spices become fragrant.

      3. Add the tomato paste and lightly cook for about 1 minute.

      4. Slowly add in the chicken broth, whisking until mixture is smooth.

      5. Bring the mixture to a simmer, and cook for 10 minutes, until the sauce thickens.

    2. Can use immediately, or can refrigerate until needed in a tightly sealed jar.