Name: Homemade Enchilada Sauce
Cook time: 10 min
Total time: 10 min
Ingredients: 2 tbsp butter; 1 tbsp all-purpose flour (or 1:1 GF flour); 2 ½ cups chicken stock; 1 ½ tbsp chili powder; ¼ tsp garlic powder; ½ tsp onion powder; ¾ tsp ground cumin; 1 tsp kosher salt; ½ tsp smoked paprika

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Making Homemade Enchilada Sauce used to sound like a lot, but once I tried it, I realized it’s actually easier than running to the store. This version takes about 10 minutes, uses basic pantry spices, and comes out smooth, rich, and full of that smoky, slightly spicy flavor that makes every bite better. It’s buttery, bold, and way more flavorful than the jarred stuff that somehow always tastes a little flat.

I started making it because I ran out of sauce mid-recipe, and now it’s the only one I use. I love it on chicken enchiladas, mixed into taco meat, or even stirred into leftover rice to bring it back to life. It’s one of those small upgrades that makes everything else taste like you know what you’re doing.

Why You’ll Love Homemade Enchilada Sauce

Ready in Minutes: It comes together in about the time it takes to dig through your pantry looking for a dusty can of sauce.
Big Flavor Boost: The combo of chili powder, cumin, and smoked paprika gives it that deep, bold flavor that makes canned versions taste like water.
Total Pantry Win: You probably have everything you need already which is great for lazy nights when you refuse to make another grocery trip.
Smells Amazing: The minute the spices hit the pan, your kitchen smells like a cozy little Mexican restaurant and it’s kind of magical.
Goes With Everything: I’ve poured this over enchiladas, tacos, burritos, scrambled eggs, and even mixed it into soup when I needed to fake a real meal fast.

Ingredients Needed To Make Homemade Enchilada Sauce

Butter
All-purpose flour
Chicken stock
Chili powder
Garlic powder
Onion powder
Ground cumin
Kosher salt
Smoked paprika

How To Make Homemade Enchilada Sauce

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook it for a minute or two until it forms a smooth paste.
Slowly pour in the chicken stock while whisking to keep it smooth.
Add all the spices and stir everything together.
Let the sauce simmer until it thickens slightly.
Remove from heat and use right away or store for later.

Commonly Asked Questions

Can I make this sauce ahead of time?

Yes, you can make it in advance and store it in the fridge. It actually gets even better after sitting for a day because the flavors have more time to come together.

How should I store the sauce?

Let it cool completely, then pour it into a jar or airtight container. It will keep in the fridge for up to five days.

Can I freeze this enchilada sauce?

Absolutely. Just let it cool first, then transfer it to a freezer-safe container or bag. It freezes well for up to three months and thaws quickly in the fridge or a saucepan over low heat.

What kind of chicken stock should I use?

Use whatever you have on hand. A good-quality store-bought stock works great, or homemade if you’ve got it. Just make sure it’s not too salty since you’re adding more seasoning.

What do you put the sauce on?

I love it on Ground Beef Enchilada Lasagna, Smoked Chicken Enchiladas, Birria Enchiladas, Chicken Enchilada Nachos, Barbacoa Beef Nachos, or even drizzled on eggs!

How do I reheat it?

Warm it in a saucepan over low heat, stirring occasionally until heated through. If it thickens too much in the fridge, just add a splash of stock or water to loosen it up.

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock works just as well and gives the sauce a slightly different but still delicious base flavor.

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