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My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
5 min
Prep Time
15 min
Cook Time
20 min
Total Time
Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend. Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer). Storage instructions: Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.
Heat oil in a small saucepan over medium-high heat.
Add flour and cook for 1 minute, whisking constantly.
Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Gradually pour in the stock, whisking constantly to combine until no lumps remain.
Continue cooking until the sauce reaches a simmer.
Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Give the sauce a taste and season with salt, as needed.
Use immediately in your favorite recipe and enjoy!