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A glass jar filled with enchilada sauce with a spoon dripping the sauce, made from fire-roasted tomatoes and spices, against a clean white background.

Enchilada Sauce Recipe

by Cassandra Morris
This enchilada sauce recipe is bold, smoky, and so easy to make! Unlike store-bought versions, this homemade enchilada sauce is made with real ingredients, no preservatives, and is ready in just 15 minutes. Whether you're making enchiladas, burritos, or tacos, this sauce brings restaurant-quality flavor to your kitchen!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups

Ingredients

Enchilada Sauce

  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable oil
  • 1 14-oz can fire-roasted tomatoes
  • 1 ¼ cup chicken broth

Enchilada Sauce Spices

  • 1 tablespoon dried oregano
  • 1 tablespoon light brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Blend the Tomatoes: Place the diced tomatoes in a food processor and blend until extremely smooth.
  • Mix the Enchilada Spices: In a small bowl, combine all the enchilada sauce spices until evenly mixed.
  • Cook the Roux and Spices: Heat the oil in a saucepan over medium heat. Gradually whisk in the flour and enchilada spice mixture, stirring until smooth and free of lumps.
  • Add the Tomatoes and Broth: Slowly pour in the blended tomatoes and chicken broth while whisking continuously until combined. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it gently simmer for 10 minutes, whisking occasionally, until the flavors come together.
  • Use or Store the Sauce: Use the sauce immediately in your recipe, or transfer it to an airtight container and refrigerate for up to 1 week. It also freezes well for longer storage.