Overhead shot of two mason jars filled with homemade enchilada sauce.

Homemade Enchilada Sauce

A Tex-Mex lover's dream come true, this Homemade Enchilada Sauce makes everything taste better. It's basically just a spiced up roux - thickened with flour, and full of Mexican flavors! Use it in enchiladas and burritos, in soups, stuffed peppers, or Tex-Mex casseroles. 

Course Side Dish
Cuisine Mexican
Keyword enchilada sauce, homemade enchilada sauce, tex-mex
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 cups
Calories 119 kcal
Author Sue Ringsdorf


  • 3 Tablespoons olive oil
  • 1 large yellow onion - diced
  • 1 large jalapeno - seeds removed and diced
  • 1 clove garlic - diced
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • kosher salt and freshly ground black pepper - to taste
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons tomato paste
  • 3 cups chicken broth
  • 1 15 oz. can tomato sauce


  1. Heat sauce pan to medium heat. Add olive oil, onion, and jalapeño and cook until soft. Add garlic and stir for another 30 seconds. Add chili powder, cumin, salt and pepper, and stir for one minute, allowing spices to soak in.

  2. Add flour and stir for 2 more minutes. Mixture will appear to be dry. Add chicken broth, tomato paste, and tomato sauce, and cook for 15-20 minutes, allowing sauce to thicken. Remove and let cool slightly.

  3. Take immersion blender (or pour into regular blender) and puree enchilada sauce until smooth.

  4. Store sauce in jars or airtight container.

Recipe Notes

Nutrition Facts
Homemade Enchilada Sauce
Amount Per Serving
Calories 119 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 597mg26%
Potassium 267mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 612IU12%
Vitamin C 17mg21%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.