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Quick Homemade Enchilada Sauce

15 minute Enchilada Sauce

Julia | The Yummy Bowl
Quick Homemade Enchilada Sauce has a deep rich flavor and the perfect consistency. The very best part is that it’s ready in minutes and makes a great busy weeknight dinner along with delicious Enchiladas.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Sauce
Cuisine Mexican
Servings 1 large jar
Calories 134 kcal


  • 4 tablespoon oil
  • 4 tablespoon flour gluten-free if desired
  • 1 tablespoon high-quality chili powder or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup tomato paste
  • 1 ½ cup vegetable broth or meat-based broth
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cocoa powder
  • 1 teaspoon paprika powder


  • In a small bowl mix the spices oregano, chili, garlic powder, cocoa, paprika. Add a pinch of salt.
  • In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) and add the flour and whisk until you have a roux. Add spice mix and whisk for a few minutes more.
  • Next, follow with tomato paste, salt and vegetable broth. Add ground pepper. Stir/whisk again to combine.
  • Increase the heat to medium-high and take it to a boil (stirring occasionally).
  • Reduce the heat to medium-low and simmer stirring for about 5-7 minutes.
  • Lastly, remove from heat and stir in vinegar.
  • Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)



The sauce - my best tip is to make a double batch of this goodness and keep the rest in the fridge for up to a week or frozen for up to 3 months. I bet it won’t last that long though and will be eaten the same week :)!
This recipe makes about 500ml of Enchilada Sauce which equals 2 ¼ cups.
Chili powder - if you’re worried that your sauce will become too spicy start adding a little amount of chili powder first, you can always adjust it later on. I am in Europe and I find that 1-½ tablespoons of chili powder spice (It consists of 90% of chili and 10% Cayenne spice) that I use is enough for this sauce. However, I've heard that some US versions of chili powder can be less spicy and thus you’ll need to add more than this recipe calls for.
Tomato paste - tomato paste will give more depth and rich flavor rather than tomato sauce. But tomato sauce will also work fine here!
Add a pinch of cinnamon to add a little bit of complexity and even richer flavor.
Nutrition - this amount of sauce is enough for 10-11 enchiladas, 5-6 people 2 each.



Calories: 134kcal
Keyword chili, enchilada, mexican sauce, spicy
Tried this recipe?Let us know how it was!