clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Enchilada Sauce

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 ounces 1x
  • Category: Main Course
  • Cuisine: Mexican


Enchilada sauce is quick and easy to make at home and tastes the same or even better than the store-bought kind.


Units Scale
  • 2.5 cups Cold Chicken Broth*
  • 4 tbsp Unsalted butter / vegetable oil / ghee
  • 3 tbsp All-purpose flour
  • 1 large Garlic clove (minced)
  • 2 tbsp Tomato paste*


  • 1 tablespoon ground chili powder
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground paprika
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Apple Cider Vinegar


  1. Melt butter or heat oil in a medium saucepot. Once hot, add the flour to make a roux.
  2. Cook and stir constantly until the roux smells like pie crust, about 1 – 2 minutes.
  3. Add the minced garlic, tomato paste, chili powder, cumin, oregano, ground paprika, a pinch of cayenne pepper, salt, and pepper to the roux. Cook, while mixing for another 1 – 2 minutes.
  4. Slowly, whisk in the cold chicken broth or veggie broth into the roux mixture, then let it cook for 5 – 10 minutes or until it starts to thicken slightly. Stirring occasionally.
  5. Once the enchilada sauce has thickened, remove from the heat and stir in the apple cider vinegar. Then it’s ready!


Make sure the chicken broth or veggie broth is cold to prevent lumps in the enchilada sauce. 

You can use vegetable broth to make it vegetarian.

If you buy the tomato paste in the can put the rest into a plastic bag. Flatten the tomato paste in the bag, then put it in the freezer. That way it can stay fresh, and you can either thaw it when you need it next or break a piece off as needed.

The Enchilada Sauce freezes well. Just thaw the sauce out before you are ready to use it. Reheat it in a saucepot with 2 – 4 tbsp of chicken broth and its ready to use!

Keywords: enchilada sauce, Enchiladas, Homemade, Homemade enchilada sauce

Recipe Card powered byTasty Recipes
Skip to content