This is hands down the best homemade enchilada sauce recipe. Rich, smoky, and versatile, this sauce is perfect for enchiladas, tacos, burritos and more. Once you try it, you’ll likely stop buying canned sauce and start making your own from scratch. The recipe makes about 4 cups, and it freezes well if you want to save a batch for later.
Best Homemade Enchilada Sauce Recipe
Homemade enchilada sauce has a fresher, brighter flavor than typical canned sauces. This version balances tomato, smoky chipotle, and warm spices for a sauce that complements chicken, turkey, beef or vegetarian fillings. It’s quick to prepare—about 15 minutes total—and stores easily in the refrigerator or freezer. Use it to build classic enchiladas, spoon over baked poblano peppers, or stir into a slow cooker for shredded chicken with Mexican-inspired flavor.
Why this recipe works
The sauce starts with sautéed garlic for fragrance, then blends tomato sauce with broth for body. Chipotle chiles in adobo add a smoky heat and depth; adjust the amount to taste to control spiciness. A pinch of cumin rounds out the flavor and gives a subtle earthiness. Simmering briefly lets the ingredients meld without losing their fresh qualities.
How to use this enchilada sauce
Beyond classic enchiladas, try these ideas:
- Poach eggs in the sauce for a Mexican-style shakshuka.
- Top meatloaf or turkey loaves with the sauce for a spicy, tangy glaze.
- Pour over tacos or burritos instead of salsa for deeper flavor.
- Add to a slow cooker or Instant Pot with chicken breasts to make flavorful shredded chicken.
- Spoon into stuffed poblano peppers before baking for a saucy stuffed pepper dish.
The Best Enchilada Sauce Recipe
Yield: 4 cups (about 16 servings of 1/4 cup)
Prep: 5 mins Cook: 10 mins Total: 15 mins
Ingredients
- 1/2 teaspoon olive oil
- 4 garlic cloves, minced
- 1 1/2 cups reduced-sodium chicken or vegetable broth
- 3 cups canned tomato sauce
- 2 tablespoons chipotle chiles in adobo, chopped (adjust to taste)
- 1 teaspoon Mexican hot chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Heat a medium saucepan over medium heat. Add the olive oil and minced garlic and sauté just until fragrant and lightly golden, about 1 minute—do not burn the garlic.
- Pour in the chicken or vegetable broth and add the canned tomato sauce. Stir to combine.
- Add the chopped chipotle chiles in adobo, chili powder, ground cumin, kosher salt and a few grinds of black pepper. Taste and adjust the heat and seasoning as needed.
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 7–10 minutes so the flavors meld and the sauce thickens slightly.
- Remove from heat and let cool slightly before using. The sauce will yield about 4 cups. Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze in portions for up to 3 months.
Nutrition (per 1/4 cup)
Calories: 16 | Carbs: 3 g | Protein: 1 g | Fat: 0.5 g | Fiber: 1 g | Sodium: 285 mg
Tips, Variations and Storage
- Adjust heat: Use less chipotle or omit it for milder sauce; add more chipotle or an extra pinch of chili powder for more heat.
- Vegan option: Use vegetable broth to keep the sauce vegan-friendly.
- Texture: For a smoother sauce, use an immersion blender or regular blender to purée after simmering.
- Make-ahead and freeze: Cool completely and freeze in airtight containers or freezer bags. Thaw in the fridge overnight and reheat gently on the stove.
- Flavor boost: A splash of lime juice or a teaspoon of brown sugar can brighten or balance acidity if desired; add sparingly and taste as you go.
Serving Suggestions
Use this sauce to make enchiladas with shredded chicken, turkey, beef or cheese. It also works well as a topping for baked vegetables, a base for Mexican casseroles or stirred into grains for an extra layer of flavor.
Final Note
If you try this recipe, consider leaving a rating and a short comment to share how you used the sauce or any tweaks you made. Your feedback helps improve and refine recipes for others.