Last Updated on September 6, 2025 by Casia Valdés
Homemade Enchilada Sauce is a game-changer—much richer and more authentic than anything you’ll find in a can. With a silky roux base, smoky spices, and smooth texture, this sauce elevates enchiladas into a memorable, flavorful dish. Quick to whip up, heartwarming, and endlessly adaptable, it’s a staple you’ll want to keep on hand.
The magic lies in the initial roux—oil whisked with flour—cooked just long enough to lose that raw flour taste and gain a slight golden hue. Toasting spices like chili and cumin in this flavorful base draws out their aroma and depth. From there, water is stirred in for silky cohesion, seasoned to taste, and ready for your favorite enchilada, casserole, or soup.
Table of Contents
Why You’ll Love This Enchilada Sauce
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Richer and fresher-tasting than store-bought alternatives
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Made from basic pantry ingredients—it’s economical and clean
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Silky texture thanks to a classic roux base
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Flavorful and customizable—easily adapt heat level, spices, or texture
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Can be made ahead, kept in the fridge for a week, or frozen for future use
Ingredients (Yields approx. 4–5 cups)
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4 Tbsp vegetable oil
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6 Tbsp all-purpose flour
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2–3 Tbsp chili powder (adjust to taste)
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1½ tsp ground cumin
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¾–1 tsp garlic powder
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1½ tsp salt (plus more to taste)
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4½ cups water
Instructions
1. Make the Roux
Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden—this removes the raw flour taste and forms your thickening base.
2. Toast the Spices
Quickly add chili powder, cumin, garlic powder, and salt. Stir for 30 seconds to 1 minute, letting the spices bloom and enrich the roux.
3. Add the Liquid
Slowly pour in water while whisking vigorously to avoid lumps. The sauce will thicken immediately—keep stirring until it’s smooth.
4. Simmer & Adjust
Bring to a gentle simmer and cook 5–10 minutes, stirring occasionally, until the sauce thickens to your liking. Add more water to thin or hold the timer longer if thicker.
5. Taste & Store
Adjust for seasoning—add salt or spices if needed. Use immediately for enchiladas or cool completely and store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
Variations to Match Your Taste
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Gluten-free: Use a 1-for-1 gluten-free flour blend or switch to a cornstarch slurry for thickening.
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Creamy style: Stir in ½ cup heavy cream for a rich, creamy twist.
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Smoky kick: Use chipotle chili powder or a touch of ancho chile for added depth.
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Tomato-based: Add a spoonful of tomato paste for tang and richness.
Tips for a Perfect Enchilada Sauce
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Cook the roux just enough to eliminate raw flavor—don’t rush or burn it.
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Whisk continuously when adding water to ensure a smooth, lump-free consistency.
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Adjust heat levels gently—start mild and taste as you go.
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Test thickness with the “spoon test”: sauce should coat the back of a spoon for ideal consistency.
Serving Suggestions
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Use generously to smother enchiladas, enchilada casseroles, tamale pie, or enchilada-style soups.
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Drizzle over tacos, burritos, or nachos to amplify flavor.
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Use as a dipping sauce for chips, empanadas, or quesadillas.
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Add a drizzle to taco salads or scrambled eggs for a smoky finish.
Final Thoughts
This Enchilada Sauce is a flexible, flavorful foundation for countless Tex-Mex dishes. Made with simple ingredients and a classic technique, it turns weeknight meals into memorable feasts. Whether you make it mild or fiery, creamy or traditional, it’s sure to be a go-to in your recipe collection.
Once you taste how deep and authentic it can be, you’ll never go back to the jarred version again. Homemade enchilada sauce is comfort in a spoonful—smooth, spicy, and so worth the effort.
Enchilada Sauce
Ingredients
Method
- Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden—this removes the raw flour taste and forms your thickening base.
- Quickly add chili powder, cumin, garlic powder, and salt. Stir for 30 seconds to 1 minute, letting the spices bloom and enrich the roux.
- Slowly pour in water while whisking vigorously to avoid lumps. The sauce will thicken immediately—keep stirring until it’s smooth.
- Bring to a gentle simmer and cook 5–10 minutes, stirring occasionally, until the sauce thickens to your liking. Add more water to thin or hold the timer longer if thicker.
- Adjust for seasoning—add salt or spices if needed. Use immediately for enchiladas or cool completely and store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
