Skip the can—this Homemade Enchilada Sauce is where it’s at! It’s rich, bold, and layered with flavor from spices, tomato paste, and broth. It comes together with pantry staples and takes your enchiladas to a whole new level of delicious. Whether you’re whipping up a weeknight dinner or prepping a freezer-friendly batch, this sauce brings the flavor. Best of all? It pairs perfectly with my Cheesy Chicken Enchiladas recipe already on the blog. Trust me, you’ll want to bookmark both!

Homemade Enchilada Sauce in a measuring cup on table with tomato, lemon wedge and more around container

What Is Homemade Enchilada Sauce?

Homemade enchilada sauce is a smooth, savory red sauce that’s a staple in Tex-Mex and Mexican-inspired dishes. It’s made with a quick roux, warm spices, tomato paste, and broth—then simmered until it thickens into a velvety sauce. Unlike store-bought, this one doesn’t have preservatives or a metallic aftertaste—just bold, comforting flavor. You can spoon it over enchiladas, tacos, nachos, burritos, or even scrambled eggs for an extra hit of flavor.

close up of enchilada topped with cheese and a side of rice to the side on plate

When to Use It

This sauce is incredibly versatile! Use it for:

Cheesy Chicken Enchiladas (seriously, match made in heaven!)
Smothered burritos or enchilada casseroles
Chilaquiles, tacos, or nachos
A quick sauce over grilled chicken or rice bowls
Freezer-friendly make-ahead meals

Homemade Enchilada Sauce in a measuring cup with spoon inside container

Why You’ll Love This Enchilada Sauce

Homemade taste – no more bland canned versions
Pantry-friendly – made with ingredients you likely already have
Customizable heat – control how spicy you want it
Meal prep ready – freeze or refrigerate for later
Pairs beautifully with my cheesy enchiladas or any Mexican-inspired dish

ingredients for Homemade Enchilada Sauce in single serve bowls on table

Ingredient Breakdown

Here’s a quick peek at what makes this sauce shine:

Olive oil & flour – to build a rich, smooth roux
Chili powder, cumin, oregano – warm spices for deep, complex flavor
Tomato paste – adds body, color, and tang
Chicken broth – balances richness and thins the sauce
Salt & pepper – season to taste and bring out the best in everything

spices and oil in a pot on table for making Homemade Enchilada Sauce

a whisk mixing up tomato paste in a pot on table for making Homemade Enchilada Sauce

Variations & Customizations

Want to put your own twist on it?

Use vegetable broth to make it vegetarian
Add chipotle powder or smoked paprika for smokier heat
Stir in a little garlic or onion powder for extra depth
Mix in a splash of lime juice or vinegar for extra tang
Use it as a base for taco meat or sloppy joe-style beef

measuring cup with enchilada sauce sitting on table with tomatoes, cilantro, chips and more scattered around on table

Enchilada Bar Idea

Hosting a build-your-own enchilada night? This sauce is the star of an Enchilada Bar! Lay out your tortillas, seasoned meats or beans, cheese, veggies, and this homemade sauce. Let guests create their perfect enchilada, then pop them in the oven to bake all at once. It’s an easy way to entertain without the stress—perfect for parties, family dinners, or game nights.

measuring cup with homemade enchilada sauce in it with a spoon lifting out some of the sauce

Frequently Asked Questions (FAQ)

Can I make this enchilada sauce ahead of time?
Yes! It’s ideal for meal prep. Make it up to 5 days in advance and store it in the fridge, or freeze for longer storage.

Is this enchilada sauce spicy?
That depends on your chili powder! Some brands are spicier than others. For a milder sauce, choose a mild chili powder, or use half the amount and adjust to taste.

Can I use this for more than enchiladas?
Absolutely. It’s great over nachos, tacos, chilaquiles, scrambled eggs, or even as a simmer sauce for proteins like chicken or ground beef.

Can I double or triple the recipe?
Yes—this sauce scales up beautifully. Just be sure to stir frequently to prevent burning when making a larger batch.

What if I don’t have tomato paste?
You can substitute tomato sauce or even ketchup in a pinch, though the flavor and thickness may vary slightly.

Does this taste like canned enchilada sauce?
Not at all! It’s richer, smoother, and has none of the metallic aftertaste you get from store-bought versions.

How do I thin the sauce if it’s too thick?
Just add a splash more broth or water while reheating until you reach your desired consistency.

overhead picture of a casserole dish full of enchiladas on table. Condiments and ingredients in bowls on table around the pan

Troubleshooting & Pro Tips

My sauce is too thick!
No worries—just whisk in a little extra broth or water until it loosens up. It thickens more as it cools, so add liquid when reheating as needed.

There are lumps in my sauce—what happened?
This usually means the flour wasn’t fully whisked smooth in the roux stage. Next time, be sure to whisk continuously as you add the broth. You can also blend the sauce for an ultra-smooth finish if needed.

It tastes too bland—how do I fix it?
Try adding a pinch more salt or a small splash of vinegar or lime juice to brighten the flavor. You can also stir in a little extra cumin or chili powder to enhance the spice blend.

It’s not spicy enough—what can I do?
Stir in a bit of cayenne pepper, chipotle powder, or hot sauce to amp up the heat. Start with a small amount and taste as you go.

close up view of enchiladas in a casserole dish on table with cilantro to the side

More Delicious Ways to Use It

This isn’t just for enchiladas! Here are some fun ways to use your homemade sauce:

Drizzle it over scrambled eggs or breakfast burritos
Use it as a dip for tortilla chips
Mix with shredded chicken for quick enchilada bowls
Spoon it over roasted veggies for a flavor boost
Use as a simmer sauce for ground beef or turkey tacos

overhead view of Homemade Enchilada Sauce in a container

Make-Ahead & Freezing Tips

Homemade enchilada sauce is a dream for meal prep. It stores beautifully and can be made in big batches:

Refrigerate in an airtight container for up to 5 days
Freeze in mason jars or silicone pouches for up to 3 months
Thaw overnight and reheat gently on the stove, adding broth if needed

spoon with Homemade Enchilada Sauce on it above container with more sauce

Storage & Reheating

Let your sauce cool fully before storing:

Fridge: Up to 5 days in a sealed container
Freezer: Up to 3 months—freeze in portions for easy future use
To reheat: Gently warm in a saucepan over medium-low heat. Add a splash of water or broth if it’s too thick.

spoon with Homemade Enchilada Sauce on it

Taco Tuesday, Elevated

Next time you host Taco Tuesday, skip the salsa and use this enchilada sauce to elevate your toppings bar. It adds an unexpected depth to every bite and makes even the simplest tacos feel special.

Homemade Enchilada Sauce in container sitting on table with enchiladas in pan to the side of container

Flavor Boost for Leftovers

Give yesterday’s rice, rotisserie chicken, or steamed veggies a makeover with a spoonful of this enchilada sauce. It’s an easy way to turn plain leftovers into a whole new meal.

glass container of homemade enchilada sauce in it with a plate of enchiladas the side

Final Thoughts

This homemade enchilada sauce is a total game-changer. Once you see how easy it is to whip up, you’ll wonder why you ever bought the canned stuff. It’s rich, flavorful, and works with so many recipes—especially my Cheesy Chicken Enchiladas, which it complements perfectly.

Whether you’re prepping a casual dinner or feeding a crowd, this sauce will earn a permanent spot in your recipe rotation.

Homemade Enchilada Sauce