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+ servings

Homemade Enchilada Sauce

The best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again!

Recipe from Two Peas & Their Pod


  • 3 tablespoons vegetable oil
  • 3 tablespoons flour (can use gluten-free flour or cornstarch)
  • 3 to 4 tablespoons chili powder (use less for a milder sauce)
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • Pinch of cayenne pepper, optional
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth


  • In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add all the spices and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
  • Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary.


Use less chili powder and no cayenne pepper for a milder enchilada sauce. 


Calories: 75kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Sodium: 478mg, Potassium: 123mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1398IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Keywords homemade