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Here's a 15-minute enchilada sauce recipe that's BOLD on flavor and approved for most diets. It's made with pantry ingredients you likely have on hand and is an essential ingredient in my Vegetarian Enchiladas.
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This super easy, uniquely delicious Homemade Enchilada Sauce recipe legit kicks the can to the curb. When compared with store bought versions, it looks like a low sodium enchilada sauce that's also MSG-free, sugar-optional, gluten free, and vegan. Once it's made, it can be used immediately or refrigerated up to a week, or even frozen. The sugar and sodium in packaged enchilada sauce is what drove me to come up with this homemade enchilada sauce recipe for my skillet enchiladas. I've never looked back.
Key ingredients
Ingredient amounts are included in the printable recipe below.
- chili powder
- oregano
- garlic powder
- dried onion flakes - or onion powder
- ground cumin
- arrowroot powder - or cornstarch
- avocado oil - or other neutral-flavored oil
- vegetable broth - or chicken broth
- tomato paste - I prefer the low sodium or unsalted version.
- brown sugar - This is optional but helps balance out the bitterness of the chili powder.
- salt and pepper
How to make enchilada sauce
Instructions are included in the printable recipe below.
- In a small bowl, whisk together CHILI POWDER, OREGANO, DRIED ONION, CUMIN, and GARLIC POWDER; set aside.
- In a separate bowl, whisk ARROWROOT (or cornstarch), VEGETABLE STOCK, TOMATO PASTE, (optional) BROWN SUGAR, SALT and PEPPER together; set aside.
- Heat OIL in a 3-quart sauce pot over medium heat; add seasonings and stir constantly until toasted and fragrant (about 1 min).
- Add liquid mixture and whisk to combine.
- Increase heat to medium-high long enough to bring sauce just to a boil.
- Simmer until warmed through and thickened, stirring as needed.
- The enchilada sauce is ready to be used.
Homemade enchilada sauce tips
- When whisking arrowroot or cornstarch, be sure to whisk thoroughly and make sure all lumps are removed.
- When refrigerated, homemade enchilada sauce solidifies like a gel from the arrowroot or cornstarch. It will smooth out during reheat.
- This recipe is the perfect enchilada sauce replacement if you're wanting to skip the packaged product and make low sodium enchiladas.
Recommended tools
- 2 small mixing bowls
- 3-quart sauce pan
- whisk
- can opener
- airtight storage containers
Easy Mexican recipes
📖 Recipe
Easy Homemade Enchilada Sauce
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Ingredients
- 3 tablespoons Chili Powder (not chile powder)
- 1 tablespoon Oregano
- 1 tablespoon Dehydrated Onion, or onion powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- 2 tablespoons Avocado Oil, or other neutral flavored oil
- 3 cups Vegetable Broth
- 3 tablespoons Arrowroot, or 2 Tbsp Cornstarch
- ½ (6 ounce can) Tomato Paste, same as ⅓ cup
- 2 teaspoons Brown Sugar, optional
- ½ teaspoon Sea Salt
- Black Pepper to taste
Instructions
- In a small bowl, whisk together CHILI POWDER, OREGANO, DRIED ONION, CUMIN, and GARLIC POWDER; set aside.
- In a separate bowl, whisk ARROWROOT (or cornstarch), VEGETABLE STOCK, TOMATO PASTE, (optional) BROWN SUGAR, SALT and PEPPER together; set aside.
- Heat OIL in a 3-quart sauce pot over medium heat; add seasonings and stir constantly until toasted and fragrant (about 1 min).
- Pour in the liquids and whisk to combine; increase heat to medium-high long enough to bring sauce just to a boil.
- Reduce heat to LOW and simmer until thickened, stirring as needed.
Nutrition
RJC says
Excellent! Used no salt added tomato paste and unsalted vegetable stock to keep it lower in sodium! This is my go-to sauce when making a enchilada casserole!
Traci says
Yay!! I'm so glad to hear you're enjoying my recipe. It's my go-to also! And now you have me craving it lol. Thanks so much for sharing your experience. Enjoy!
Ellie Henry says
I use this recipe for gf Turkey and onion enchiladas and black bean and spinach enchiladas, it goes so well with it. It turns out Great every time!!!
Definitely recommend this recipe!!
Traci says
Yayy! I'm so glad you're using my sauce for your enchiladas. Sounds like you have some great combos. Thanks for sharing your experience. Enjoy!!!
Ellie Henry says
I use this recipe for gf Turkey and onion enchiladas and black bean and spinach enchiladas, it goes so well with it. It turns out Great every time!!!
Definitely recommend this recipe!
Kathy says
Made this to pour over burritos. It was delicious and easy to make. I use sodium reduced vegetable stock to lower the sodium but otherwise did the recipe as written. Highly recommend this!
The Kitchen Girl says
Yay! Yep, I always use reduced sodium broth too but as a recipe developer, I always leave that up to the cook 🙂 Thanks for the feedback and I'm glad you enjoyed it 🙂
Roxanne says
Absolutely delicious. Made using no salt tomato sauce and no salt added diced tomatoes and corn due to dietary restrictions.
The Kitchen Girl says
Yayy! So glad to hear you enjoyed it. This enchilada sauce is definitely customizable like that. Thanks for taking the time to leave feedback 🙂
Donna says
Enchiladas sauce was awesome, great spice,elevated my enchiladas to another level.
I will definitely use this recipe whenever I make enchiladas. So much better then canned kind. Easy to follow directions and all ingredients I had on hand.
The Kitchen Girl says
Donna, this makes me so happy, especially because it's such a unique enchiladas recipe 🙂 Thanks for taking the time to let me know...I really appreciate it
Shelby says
Will water work as a sub for the broth ?
The Kitchen Girl says
Sure! If you feel like you need to add some flavor, feel free to add more seasonings 🙂
Barbara says
LOVED this enchilada sauce recipe, It’s the best I have found. Used it for a chicken & onion enchilada layered dish. I’m a native Texan who grew up on Tex Mex but all the sauces and salsas have way too much sodium for my health issues. I lowered the sodium content of this sauce by using no salt added tomato paste and sodium free chicken bouillon granules (Herb ox by Hormel) for the vegetable stock. Then minimal shredded cheese in the casserole. Hubble was impressed. Toasting the spices with the oil really made a difference, deep and rich flavor. Thank you for the recipe!
The Kitchen Girl says
Yay Barbara! So glad you enjoyed it and did the reduced-sodium ingredient swap. It's so made for that. Thanks for the feedback...I truly appreciate it!
Char says
Any recipes for no sodium, low sugar, gluten free bouillon, enchilada sauce, white & brown gravy, condiments, etc.
Greatly appreciated
Traci Antonovich says
Hi Char, this Enchilada Sauce recipe has sodium but compared to some of the canned/packaged enchilada sauces out there, it's significantly lower. I don't have any sodium-free recipes, but you're always welcome to improvise 🙂 Hope that helps!
Deb says
Just finished making this. It definitely needed the optional brown sugar. Thanks for suggesting it. It's sour without it. Wonderful easy recipe! Thank you for sharing.
Traci Antonovich says
Thanks, Deb. Yes, sometimes I add the brown sugar, sometimes not. It can taste bitter to some but everyone's tastebuds are different. Anyway, glad you enjoyed the recipe 🙂
Kathleen says
I just made a double batch of your sauce and it came out fantastic! I ran out of chili powder and substituted the rest with wahoo chili powder from Tastefully Simple and 2 cups of chicken broth mixed with 4 cups of vegetable broth. Omitted the pepper but the taste was spot on! I’m making beef enchiladas this week and next week chicken. Plus I love using the arrowroot fir a thickener! Thank you for creating this sauce!
Traci Antonovich says
Kathleen...this makes my day! I'm so glad you love it as much as I do 🙂 Your modifications sound perfect as this sauce really lends to swapping ingredients. Thanks for the feedback!
Jane, The Heritage Cook says
This is the bomb my friend - quick, easy, and totally delicious. Congrats on a real winner!!
Traci Antonovich says
Day...made! Love these words. Thank you for letting me know! 🙂
Cheryl says
Pretty darn tasty! LOVE your recipe. Doing keto, so used the arrowroot. Came out delish. Thanks for posting!
Traci Antonovich says
I'm so glad to hear it, Cheryl! Thanks for the feedback...I so appreciate it!
Elizabeth Barrow says
Ok I have only made enchiladas one other time and I bought a canned sauce to save time. I actually did not care for the sauce after it was all said and done. I am also trying to make low sodium meals and found your recipe so thought I would give it go. All I can say is this sauce is freaking amazing! Beats any can sauce by miles and tastes better than ones I have had in mexican restaurants as well! Will be making it many times. I had to use low sodium chicken broth and I didn't add any additional salt.
Traci Antonovich says
Elizabeth...this makes my week!! I'm very picky about my canned enchilada sauce, which is why created this recipe. Sounds like you love it like I do...and I'm so glad! Thanks for your comment 🙂
Adrianne says
OMG!!! This sauce is soooo good. I will never used a canned sauce again. Even my pickiest eater loved it.
Traci Antonovich says
Adrianne...yessssss, I love hearing this b/c I feel the EXACT same way about this sauce! Please, stick around, I have so many more tricks up my sleeve 🙂 oxo
Emily says
Would this freeze well? Seeing as it makes more then what I require for a recipe
Traci Antonovich says
Oooo, good question. Haven't tried it, Emily, but you could cut it in 1/2 for a 14oz yield. Let me know if you end up experimenting with freezing. Thanks!
Jenny says
We're trying to cut our salt intake and tried this sauce for zucchini enchiladas. My husband is finicky eater but absolutely loved the dish, especially the sauce. It tastes so authentic and the (extra) salt is not missed at all. I am making more tonight to drizzle over anything that might need more flavor! The only change was using low sodium chicken broth and a tbsp of hot chili powder. Worked just fine.
Traci Antonovich says
Jenny, thank you for letting me know about your experience, and for the 5-star rating! Your feedback means everything to me. I always use reduced-sodium broth when I cook, so I just changed this recipe to reflect that as well. I'm so glad your husband loved this. Seriously, you've made my day!!! Thank you 🙂
Kristin says
Would it work ok if I used unsalted beef broth instead? That is all I currently have in my pantry and don't have time to run to the store!
Traci says
Hi Kristin, I don't see any reason it would not work. You may need to add some salt since you're using an unsalted broth. But yeah, should work great! Hope you like the recipe...it's definitely not your canned enchie sauce 🙂