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A glass jar of homemade enchilada sauce with a spoon stirring the sauce.

Enchilada Sauce

This homemade sauce is made with simple ingredients and ready in just 10 minutes!
Course Dinner
Cuisine Mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 113kcal
Author Ashley C.


  • 3 tablespoons avocado oil or olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt plus more to taste
  • 1 1/2 cups broth chicken, vegetable or water
  • 8 ounces tomato sauce


  • Heat oil in a saucepan over medium-high heat. Stir in flour and whisk together for 1 minute. Add spices and salt and whisk for 30 seconds.
  • Slowly add broth, whisking constantly to break down lumps of flour. Stir in tomato sauce, reduce heat, and simmer for 5-8 minutes, until thickened slightly. Season to taste with salt.


This recipe makes about 2 1/2 cups of enchilada sauce. 
STORAGE: Store in a sealed container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 3 months. 


Calories: 113kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 692mg | Potassium: 327mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3214IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg