Enchilada Sauce Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my easy enchilada sauce recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Tomato Sauce – I use plain canned tomato sauce for a neutral tomato base. You can also puree crushed tomatoes until smooth, or dilute tomato paste with water, although the final thickness may change a little.
• Chili Powder – Provides the red chile flavor and much of the color. I use and recommend a mild American-style chili powder blend, which contains ground chile plus other spices, rather than pure ground chile powder, which can be much hotter. Keep in mind heat can vary from brand to brand.
• Broth – I usually choose this reduced-sodium one, so I can control the salt at the end. You can also make my homemade chicken broth, use bone broth for a richer savory base, or use vegetable broth if you need this enchilada sauce recipe to be vegetarian.
• Garlic & Oil – Fresh garlic gives the sauce a savory base, and I saute it briefly in olive oil before adding the liquids. In a pinch, you can use 2 teaspoons of jarred garlic or 1/2 teaspoon garlic powder. Butter or ghee also work in place of the oil.
• Seasonings – I add dried oregano, cumin, and onion powder to round out the warm, earthy flavor of the enchilada sauce, and sea salt to bring everything together. I made black pepper optional, since the chili powder already provides some heat.

How To Make Enchilada Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts, see the recipe card.

1. Saute the garlic. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant.
2. Add the sauce ingredients. Stir in the broth, tomato sauce, chili powder, oregano, cumin, onion powder, salt, and black pepper, if using. Mix until the spices are evenly distributed and the red enchilada sauce looks smooth.
3. Simmer until thickened. Bring it to a simmer, cover, and reduce the heat to maintain gentle bubbles. Cook, stirring occasionally, until it reaches the thickness you like. I adjust the salt and pepper to taste only after cooking, because the flavors meld as the enchilada sauce recipe cooks.

Ways To Use Enchilada Sauce

Obviously, enchiladas are the first thing that comes to mind, but I use this sauce for so much more. It’s an easy way to add that warm, tangy, chile-spiced flavor to all kinds of meals:

• Enchiladas – The obvious one! Spoon it over beef enchiladas, chicken enchiladas, or black bean enchiladas before baking. I like to save a little extra for drizzling on top, too.
• Tacos – Use this homemade enchilada sauce recipe in place of taco sauce, or drizzle it over zucchini taco boats, taco salad, Crock Pot taco casserole, or taco dip. A little goes a long way here.
• Burritos – Spoon the sauce inside a burrito, pour it over the top for a smothered version, or add a drizzle to a burrito bowl. I especially like this when the filling itself is simple and could use a little extra sauciness.
• Fajitas – Add a spoonful to shrimp fajitas, chicken fajitas, or steak fajitas. You can drizzle it on at the table or toss a little with the meat and veggies at the end.
• Casseroles – Mix this easy enchilada sauce into my Mexican ground beef casserole, or spoon some over an egg casserole to add some heat.
• Soups – Stir some into Mexican chicken soup or black bean soup for extra tomato and chile flavor. I usually start with a little, taste, and add more from there.

And don’t stop there. I also like enchilada sauce spooned over eggs, roasted veggies, rice or cauliflower rice, baked potatoes, or shredded chicken. You can even use it as a quick simmer sauce when leftover meat needs a little help becoming dinner.