Homemade Enchilada Sauce

Enchilada Sauce

Course: Condiment
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 cups
Calories: 56kcal
Author: Katie Berry
Layers of flavor using authentic spices give this enchilada sauce the flavor your homemade Mexican food has been missing.
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  • 3 tablespoons chili powder
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • 3 cups water
  • 8 oz. tomato sauce


  • Combine the dry ingredients in a small bowl. Add water to dry mix 1 tablespoon at a time, stirring constantly until a paste is formed
  • Scoop the paste into a sauce pot and whisk in the remaining water. Cook over medium-high heat, stirring constantly until slightly thickened.
  • Add tomato sauce, reduce heat and simmer 10 minutes, stirring occasionally.


Use immediately or store in the refrigerator for up to 5 days. Can be frozen in an air-tight, nonreactive container for up to 2 months.


Calories: 56kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Sodium: 406mg | Potassium: 313mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2025IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2.4mg