Easy Homemade Enchilada Sauce (5-Minute)
Developed and tested by Robyn Conley Downs
on Oct 5, 2022 (last updated Jun 3, 2026) 
This easy homemade enchilada sauce comes together in just 5-minutes with simple pantry spices and requires no chopping or blending. The flavor is so much fresher and richer than anything from a can, and one batch makes enough for a full pan of enchiladas plus extra to freeze!
5 star review
“My husband hates the store bought enchilada sauce due to its bitterness. I have made this 3 times now to rave reviews! I made enchiladas, I put it over tamales & made chilaquiles. So easy, pantry staples & rock star status for you!”
– Kristen
My Favorite Quick Red Enchilada Sauce
This homemade enchilada sauce has been my go-to since the first time I tried it side by side with the canned version, and there is truly is no comparison! My homemade version uses a handful of pantry spices, a quick whisk together on the stove, and about 5-minutes of hands-on time. The result is rich, smoky, and noticeably fresher than anything you can buy in a can, with the bonus of letting you control the spice level, the salt, and whether you want it gluten free!
For best resutls, be sure to use the freshest chili powder you can find. Chili powder loses its flavor quickly once opened, so if the container at the back of your spice cabinet has been there for more than a year, it is worth replacing for this recipe! Fresh chili powder is what gives the sauce its signature warmth and depth, and you can swap in mild, hot, or chipotle chili powder depending on how spicy you want the final sauce.
This recipe makes a little over two cups, which is just slightly more than a 15-ounce can of store-bought sauce, so it is the perfect amount for a full pan of enchiladas. It keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months, which means I usually make a double batch and stash half for later. Use it for my ground turkey enchiladas when you want the classic rolled-and-baked version, or for my beef enchiladas when you want a heartier take!
Welcome to My Kitchen, Let’s Make Red Enchilada Sauce
Robyn’s Testing Tips for Homemade Red Enchilada Sauce
- I use avocado oil for the cleanest flavor, but I have tested this with canola, vegetable, and corn oil and they all work; just avoid olive oil since the stronger flavor competes with the chili powder.
- Don’t skip the apple cider vinegar at the end, since when I tested without it the sauce tasted flat and slightly muddy; that small splash of acid is what brightens all the spices and pulls the flavors into focus!
- For a gluten free version I swap the all-purpose flour for a 1:1 gluten free flour blend, and when I tested side by side the texture and flavor were essentially identical; gluten free flour works as a true 1:1 replacement here.
- When I want a smokier sauce I swap the regular chili powder for chipotle chili powder, or split the difference with half regular and half chipotle; the smoky depth makes it taste closer to a restaurant-style sauce.
Easy Homemade Enchilada Sauce (5-Minute)
Ingredients
- 3 tablespoons avocado oil, or other neutral flavored oil
- 3 tablespoons all purpose flour
- 3 tablespoons chili powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 2 cups chicken stock, or vegetable stock for vegetarian/vegan
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.
- Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.
- Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.
- Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.
- Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.
This sauce was so easy to make and has the perfect taste. Used it with the One-Pan Enchilada Skillet recipe. Thank you so much Robyn for sharing your recipes!
Woohoo, go Heather! So happy you enjoyed and thanks for taking the time to leave a review!
This enchilada sauce is delicious! I could eat it by the spoonfuls 😁
Sheri, yes, I agree! It’s definitely one of those things that’s worth the extra few minutes to make yourself, right? Thanks so much for leaving a review!
The sauce was awesome and so easy to make. I am never buying premade sauce at the store again!
Marti, yay, so happy to hear you enjoyed this one! Thanks so much for leaving a review!
I’ve made this a few times, most recently as a sauce for taco pizza. It’s easy and the taste is excellent! So much richer and complex than ready made bottled. Freezes well, too!
Jill, ohhhh, I LOVE the idea of using this as a such for taco pizza. Brilliant! Thanks for taking the time to leave a review!
I’ve made a lot of enchiladas, these are delicious. This is my new recipe, thank you! I also made you red enchilada sauce which was the best!
Wonderful to hear this recipe was a hit for you, Ceecee! Thanks so much for sharing your review.
Easy and delicious! I used it to make Al Dente Diva’s Taco Bell Enchiritos (I normally use canned sauce) and tonight everyone said they were especially tasty! Thanks!
Robyn, isn’t it amazing the difference an easy homemade sauce can make? Happy to hear this one elevated a regular recipe for you. Thanks as always for leaving a review!
I made this enchilada sauce for your Ground Turkey enchilada recipe and both were excellent! I added a little cayenne to the sauce for a little kick. Thank You for these recipes, I’m printing them out now so I can make them on the regular. Now to see what else you have up your sleeve! Thank You again!
Sharon, yay, happy to hear you enjoyed this recipe and the enchilada sauce as well. Lots more good stuff coming. Thanks for leaving a reivew!
Robyn- My husband hates the store bought enchilada sauce due to its bitterness. I have made this 3 times now to rave reviews! I made enchiladas, I put it over tamales & made chilaquiles. So easy, pantry staples & rock star status for you!
Kristen, ohhhh, I love this! So happy to hear this easy sauce is elevating your meals and that you’re finding it so easy to whip up. Thanks for sharing your thoughts and for leaving a review!
Forgot the stars!
Finding myself short on enchilada sauce, I found this recipe and decided to give it a try. The sauce did not disappoint. It was easy, quick and delicious. I will definitely make it again. Wondering if this enchilada sauce could be canned to make it shelf stable.
Chris, I’m so happy to hear you enjoyed this easy enchilada sauce! I’m not a canning expert, so can’t speak to that part, but I do know this sauce freezes beautifully, and I often make a double or triple batch and freeze so I always have some on hand. Thanks so much for sharing your thoughts and for leaving a review!
This enchilada sauce recipe is perfect! I wanted homemade to control the ingredients. Everyone wanted more!
That’s wonderful ot hear, Diane! So happy to hear it was a hit, and thanks for sharing your thoughts + leaving a review!
I added a little corn with the black beans. The taste of this mixture is so. Good. I had a little left over and ate it with tortilla chips. I also topped with a little cheese and put them in the oven u til the cheese melted. I used the rest of the homemade enchilada sauce to top them before adding cheese and putting them in the oven. Delicious
Wanda, yum, what a lovely and yummy sounding combo! Thanks so much for sharing your thoughts and for leaving a review!
This looks delicious! I’m just wondering if I could substitute bone-in chicken breast and how to adjust the cook time accordingly?
Hi Lizette, I’m not sure I understand your question. Are you asking if you can cook bone-in chicken breast in the sauce once the sauce is made? Let me know, I’m happy to help!
I’m so sorry, I meant to comment this on your Slow Cooker Burrito Chicken recipe! https://realfoodwholelife.com/recipes/chicken-burritos/#recipe
Lizette, yes, you can use bone in chicken (I would try to remove the skin if it isn’t already) and you might need to cook for an extra 30-60 minutes, but. not too much more. Then just shred the meat from the bones, add back in, and proceed with the recipe. If you give it a try let me know how it turns out!
I tried store bought enchilada sauce once for a recipe and wasn’t a fan, so I stayed away from any recipes that used enchilada sauce until I found this homemade recipe. This recipe has won me over and I’ll never use anything else. It is so easy to make. And tastes so good. I used it for the Enchilada Chicken Soup which is currently may favorite soup.
Missy, yay, so happy to hear you enjoyed this easy enchilada sauce, and I agree, it definitely elevates everything you add it to. Thanks so much for sharing your thoughts and leaving a review!