I am excited to share my latest twist on how to make homemade enchilada sauce. Infused with chili powder, tomato sauce, garlic powder, and cumin, this vibrant mix of pantry staples delivers a flavorful punch. Every ingredient works in harmony to bring life to your next dinner creation. Enjoy it.

Jump to Recipe

I’ve been experimenting with my kitchen lately and this Easy Homemade Enchilada Sauce recipe totally blew my mind. I first stumbled upon the idea while searching for simple ways on How To Make Enchilada Sauce and before I knew it, I was tweaking ingredients like 2 Tbsp vegetable oil and 2 Tbsp all-purpose flour with 1/4 cup chili powder, 2 cups water, and an 8 oz can tomato sauce.

Trust me, even if you aren’t big on heat, this Non Spicy Enchilada Sauce still packs plenty of flavor with hints of garlic powder, onion powder, dried oregano, and ground cumin, plus salt and pepper to taste. I’ve tested it myself and even used it as a base for Chicken Taco Seasoning or in Recipes With Enchilada Sauce that include a twist on Homemade Enchilada Sauce Recipe ideas.

Whether you’re curious about How To Make Homemade Enchilada Sauce or just craving a new twist, you’ll definetly wanna give this one a try.

Why I Like this Recipe

I really love this recipe because it’s super simple to put together with stuff I probably already have in my kitchen. I don’t have to run to the store for fancy ingredients and I like that fact. The process is pretty quick too which is great since I can make it on a busy night. I also like how the mixture of spices creates this truly homemade flavor that makes it way better than store bought sauces. And, the sauce thickens just nice enough so it clings to my enchiladas perfectly without being too runny.

Ingredients

Print Recipe (No Advertisments)

Vegetable oil: Provides healthy fats for flavor and texture, but use moderation when cookin.
All-purpose flour: Thickens your sauce without adding much taste, though it has only simple carbs.
Chili powder: Gives a smoky heat, and its antioxidants make it a fun, flavorful spice.
Tomato sauce: Adds a tangy sweetness, supplies vitamins, and a bit of natural fibre.
Garlic powder: Boosts flavor with minor health benefits and a pinch of extra zing.
Onion powder: Adds a subtle, savory note with vitamins and natural compounds that help.
Ground cumin: Offers a nutty, warm flavor that deepens the sauce and gives great aroma.
Salt and pepper: Enhances overall flavor, balancin heat and rounding out the dish nicely.

Ingredient Quantities

2 Tbsp vegetable oil

2 Tbsp all-purpose flour

1/4 cup chili powder

2 cups water

8 oz can tomato sauce

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp ground cumin

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 Tbsp of vegetable oil in a medium saucepan over medium heat.

2. Stir in 2 Tbsp all-purpose flour and cook for about 1 minute until it begins to turn lightly golden.

3. Add in 1/4 cup chili powder and stir continuously for 30 seconds so the spices release their flavor.

4. Slowly pour 2 cups water into the pan while whisking to keep the mixture smooth.

5. Mix in the 8 oz can of tomato sauce, making sure it blends well with the rest of the sauce.

6. Sprinkle in 1 tsp garlic powder and 1 tsp onion powder and stir everything together.

7. Add in 1/2 tsp dried oregano and 1/2 tsp ground cumin followed by salt and pepper to taste.

8. Bring the whole mixture to a low simmer, stirring constantly to prevent lumps from forming.

9. Let the sauce simmer for about 10-15 minutes until it thickens to a consistency you like, stirring occasionally.

10. Taste the sauce and adjust the seasonings if needed, then remove from heat and serve warm over your favorite enchiladas.

Equipment Needed

1. A medium saucepan
2. A stove
3. Measuring spoons
4. Measuring cups
5. A whisk
6. A stirring spoon
7. A can opener (if needed)

FAQ

Can I substitute vegetable oil with another oil?

Yeah, you can use canola or olive oil if you dont mind a slightly different flavor.

Do I have to use water or can I use stock instead?

You can use chicken or vegetable stock for a richer taste, but water works just fine too.

How can I make the sauce thicker?

Try simmering it longer or adding a touch more flour mixed with oil if its too runny.

Can I prep this sauce ahead of time?

Sure, you can make it in advance and store it in the fridge for up to 4 days.

What if I want more spice in this recipe?

Add a pinch of cayenne or extra chili powder to heat things up a bit more.

Easy Homemade Enchilada Sauce Recipe Substitutions and Variations

If you’re out of vegetable oil then you can use canola or even light olive oil as a replacement
You can swap all-purpose flour for a gluten-free blend if you need a wheat free option, or even try a cornstarch slurry for thickening
If you don’t have chili powder then mixing equal parts of paprika, cayenne pepper, and a pinch more cumin works pretty well
Instead of water, using low sodium chicken broth or veggie broth adds extra flavor to the sauce
For tomato sauce, a can of crushed tomatoes blended smooth with a little salt can do the trick

Pro Tips

1. When you’re heating up the oil with the flour, keep an eye on it so it gets lightly toasted without burning. It can be easy to overdo it if you’re not watching, and burnt flour can ruin the flavor.
2. As you add in the water, do it slowly while whisking so that no lumps form. This step is super important if you want a smooth, even sauce.
3. Let the sauce simmer on low heat for about 10-15 minutes, but remember to stir it occasionally. This prevents it from sticking to the bottom and also helps the flavors to mix well.
4. Always taste your sauce near the end of cooking so you can adjust the salt and pepper or any spices if needed. Tasting as you go can save you from a flavor that’s too bland or too strong.

Easy Homemade Enchilada Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

104

kcal

Equipment: 1. A medium saucepan
2. A stove
3. Measuring spoons
4. Measuring cups
5. A whisk
6. A stirring spoon
7. A can opener (if needed)

Ingredients

2 Tbsp vegetable oil
2 Tbsp all-purpose flour
1/4 cup chili powder
2 cups water
8 oz can tomato sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper to taste

Directions

Heat 2 Tbsp of vegetable oil in a medium saucepan over medium heat.
Stir in 2 Tbsp all-purpose flour and cook for about 1 minute until it begins to turn lightly golden.
Add in 1/4 cup chili powder and stir continuously for 30 seconds so the spices release their flavor.
Slowly pour 2 cups water into the pan while whisking to keep the mixture smooth.
Mix in the 8 oz can of tomato sauce, making sure it blends well with the rest of the sauce.
Sprinkle in 1 tsp garlic powder and 1 tsp onion powder and stir everything together.
Add in 1/2 tsp dried oregano and 1/2 tsp ground cumin followed by salt and pepper to taste.
Bring the whole mixture to a low simmer, stirring constantly to prevent lumps from forming.
Let the sauce simmer for about 10-15 minutes until it thickens to a consistency you like, stirring occasionally.
Taste the sauce and adjust the seasonings if needed, then remove from heat and serve warm over your favorite enchiladas.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.