An enchilada sauce can make or break an enchilada dish. This is a really easy classic enchilada sauce that takes minutes to prepare, then the occasional stir while it simmers away for 10 minutes. I like my enchilada sauce smooth, which is why this recipe uses passata but it is just as good made with crushed tinned tomatoes (it comes out slightly chunkier).
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Enchilada Sauce - Classic
Prep: 3 mins
Cook: 12 mins
Total: 15 mins
Sauce
Mexican
Servings3 1/2 - 4 cups
Tap or hover to scale
Enchilada sauce can make or break an enchilada dish. And homemade is always best! There are a lot of enchilada sauce recipes out there - this one is a classic essential.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose / plain)
- 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
Instructions
- Heat oil in a saucepan over medium heat.
- Add flour and whisk until well combined, about 1 minute.
- Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
- Simmer for 10 minutes or so, until thickened, whisking occasionally.
- Season with salt and pepper.
- This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Recipe Notes:
- This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.
Yet another AMAZING recipe! Thanks Nagi (and Dozer of course)
I find the acidity of tomatoes can be unpleasant and add a pinch of bicarb soda while cooking to bring the tomatoes into a good balance for my taste. My mother always made cream of tomato soup from tomatoes from the vegetable garden and would always add a good pinch of bicarb before adding the milk or cream as it prevented any curdling.
So easy and really took the enchilada game to a whole new level.
Also makes a great pizza sauce.
Amazing. No other words needed. Making your lasagna today with it
Today is Cinco de Mayo and saw your recipe online. All I can say is that I will never buy another sauce since yours is so delicious and easy and to make! It’s going to go with your Pulled Pork Enchiladas (Pork Carnitas) recipe!
Enjoy your Cinco de Mayo celebrations Sharon!! N x
I made this sauce and it is truly the best enchilada sauce. I have got so many compliments.
I’ve made this recipe at least six times now! My husband and I love it! We always do our red enchiladas with shredded roast pork. I had some rendered pork fat so I used that instead of the oil. It was excellent!
Great tip Eve! N x
So nice did two pans,1 beef 1 chicken.We like it chunky so used 2 tins chopped toms 2 chopped fresh toms and added some chopped sundried i had in the fridge also 2 tsps of chipotle paste much better than anything shop bought,super easy and super quick,great.
I know you’re a proper cook, but can you please comment on how this differs to Old El Paso sauce? I ask as I’ve done other recipes and they’re quite bitey, savoury, w/o that sweetness we like in the jar. I’d like to approximate that but not so sweet, maybe more depth of flavour, as your recipes usually are.
I didn’t quite understand the question, but from what I understand, you could try making the sauce with only 1tsp brown sugar and add 1 or 2 tsp apple cider vinegar. I use homemade chicken broth (it’s like jello coming from the fridge) so need less woomph and so don’t need much adjuncts, but I like this recipe, if nothing but for a great canvas. Cheers!
Try adding a pinch of bicarb soda to reduce the acidity (bitiness) of the tomatoes. It froths up then settles and I find it really good whenever I use canned or bottled, or even when cooking using fresh, tomatoes.
This enchilada sauce was incredible. Definely the best I have tried and my fiance agreed. Neither of us like things that hate too smokey, so I like the option to use cayenne instead of chipotle pepper. This is a keeper and so simple!
This is the best enchilada sauce!! I will never buy canned sauce again. Thanks Nagi!!!
This was the perfect sauce! I’d never made it before and decided to give it a try instead of using store bought. It was so quick and easy and it made my enchiladas soooo tasty! Amazing!
I love this recipe! I use it all the time. I’ve made it with chicken stock and beef stock and it’s amazing either way.
I used beef broth instead of chicken as I was making beef burritos. I made them wet style with this sauce and cheese. WOW!
10 out of 10!! I never review recipes, but HAD TO post here to say this is delicious, easy to make with simple ingredients. Thanks!!!
Thanks so much Kate, I’m so glad you love it! No more bottles sauce! N x
Hi Nagi. I’ve just discovered you and am thrilled! I made your Pulled Pork Enchiladas and also this enchilada sauce. Both were excellent!! My only question (and possibly a dumb one) is it (2) 16oz. cans of tomato sauce, or a total of 16 oz.? Your website is fabulous.
What can I do if I don’t have low sodium stock?
Hi Vicky, just use regular stock and omit the salt from the recipe. N x
Hi Nagi..So how much American chilli powder would I use to make this sauce as I live in the states and chilli powder here is cheaper then seperate spices and includes the Cayenne pepper in it already
Hi Chris, I’d start with 1/2 tsp and just adjust to taste 🙂 N x
This enchilada sauce rocks! Goodbye store bought sauce for ever. You’re a superstar Nagi.
And SO much cheaper than store-bought! ❤️
Good stuff!
Someone else asked if 1/2 tsp of chili is correct and you replied yes, however, I don’t see that ingredient or measurement in the recipe.
Hi Christine – it’s listed as an optional extra ☺️