An enchilada sauce can make or break an enchilada dish. This is a really easy classic enchilada sauce that takes minutes to prepare, then the occasional stir while it simmers away for 10 minutes. I like my enchilada sauce smooth, which is why this recipe uses passata but it is just as good made with crushed tinned tomatoes (it comes out slightly chunkier).
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Enchilada Sauce - Classic
Prep: 3 minutes
Cook: 12 minutes
Total: 15 minutes
Sauce
Mexican
Servings3 1/2 - 4 cups
Tap or hover to scale
Enchilada sauce can make or break an enchilada dish. And homemade is always best! There are a lot of enchilada sauce recipes out there - this one is a classic essential.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose / plain)
- 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
Instructions
- Heat oil in a saucepan over medium heat.
- Add flour and whisk until well combined, about 1 minute.
- Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
- Simmer for 10 minutes or so, until thickened, whisking occasionally.
- Season with salt and pepper.
- This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Recipe Notes:
- This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.
I’m glad I came across this recipe. This sauce was wonderful mixed with my leftover rice. Very easy, very tasty, family loved it. It’s a keeper for me.
I’m so happy to hear that Gwen! Thank you for taking the time to come back and let me know – N xx
Is 1/2 tsp. of chili powder correct? Doesn’t seem like a lot compared to most recipes? Just want to make sure I make it correctly. Thanks for sharing your recipe with us.
Hi Tandra! yes it’s right, and it’s pure chilli, not American chilli powder which is a mix of all sorts of spices. I’ve added that in the notes!
You’re a life saver. I got home late from work and was looking for an easy dinner. Promised my son enchilada casserole (his favourite) and then found there was no enchilada sauce at the shops! Whipped this up while i poached the chicken and got rave reviews from everybody. This was so easy and so tasty, I’ll never use shop bought again. Thanks Nagi.
Fantastic to hear Tracey!!! I am so pleased everyone enjoyed it! N xx
You’re website is so amazing, thank you so much for sharing all of these great, healthy, cost effective recipes!!!! ❤❤❤❤
New fan,
Montez
Aww thank you for the compliment Montez!
OMG!!! I have always been afraid of making enchilada sauce and enchiladas. I have always loved them but thought I could only get good ones at restaurants, because I don’t like the canned stuff. I just finished making the sauce, and I could not believe how good it is! It tastes like enchilada sauce from my favorite restaurant. Now I’m going to try making your pulled pork enchiladas. THANK YOU!!!
Hi Pamela, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
Fantastic sauce. Only change I made was to use beef broth instead of water in the recipe. Excellent and will be making again thank you!
Hi Kris! I’m so glad you enjoyed this, and thank you for taking the time to let me know! N x
Maybe a silly one but when you say “chicken broth” do you mean chicken stock? Its just that stick and broth are 2 very different things here in England.
I made this enchilada sauce yesterday and I have to say it is the best and easiest recipe I’ve tried! And I won’t be trying any others. The flavor was fantastic. I found myself licking the spoon! Thank you for the recipe!
Thank you so much Amy! I’m so glad you enjoyed it! N x
I love your site. great recipes! We are gluten free and I like that many of your recipes have options such as corn tortillas rather than flour. would there be a way to make this sauce using a flour substitute?
Hi Kylie! So glad you enjoy my recipes, thank you! Cornstarch / cornflour will be a suitable substitute! Use 1/2 the quantity the recipe specifies for flour, mix it with a bit of water then tip that mixture in 🙂
This is by far the best recipe I have ever tried. Not only did I love it my family loved it. I’m looking through more of your recipes now. I cant wait to try something else.
Thanks Rosel! So happy to hear you enjoyed it! N x
Can you add sour creme to make it kind of a sour creme enchilada?
Hi Lauren! I think it would be best to add the sour cream as a topping rather than stiring it through. 🙂 I do have a couple of white enchilada recipes on my site though that have sour cream in them!
WOW. I have been using canned, but not no more. Thanks,
SO GLAD Steve!!! 😉
How much sauce will this make? I am trying to calculate groceries to make a couple meals for new moms :).
Hi Melinda! It makes about 3 1/2 to 4 cups. 🙂
Fab recipe for enchilada sauce, easy to make but so delicious. I used tinned toms and gently fried some frozen chopped onion in the oil first and then whizzed it all in blender when cooked. Thank you will try more of your recipes
Thanks for your lovely feedback Jenny! I am so glad you enjoyed it. It’s a classic!! I have ziplock bags filled with it in my freezer!! 🙂
Wow…soooo delicious and easy!!! Definitely going into my favorites file. I used Olive oil instead of vegetable oil, didn’t have onion or garlic powder so just added a big clove of garlic crushed, 1 heaped tsp brown sugar instead of 1tblp and also added the optional cayenne pepper and paprika. Turned out a beautiful thick flavoursome sauce…perfect! I’m new to your site Nag, but am now keen to try some more of your recipes. Thankyou 🙂
Thanks for coming back to let me know you enjoyed it Donna!! It’s great, isn’t it? So much “cleaner” and “real” tasting than store bought. 🙂 I have containers of it in my freezer! 🙂