10-Minute Easy Enchilada Sauce

a super speedy sauce
A super speedy sauce
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2 tbsp Olive oil
2 tbsp All-purpose flour or gluten-free flour blend
4 tbsp Chili powder
1 tsp Onion powder
½ tsp Garlic powder
½ tsp Salt
¼ tsp Cumin ground
¼ tsp Dried oregano
2 ¼ cups Chicken broth or vegetable
2 tbsp Tomato paste

Nutritional information


10-Minute Easy Enchilada Sauce


This homemade 10-Minute Easy Enchilada Sauce is one of my favorites. It’s actually my secret ingredient that makes everyone say YAM. Bold, rich, delightfully smoky, and spicy, it makes everything better, from tamale pie, chicken enchiladas, and huevos rancheros to your favorite tacos. Plus, this sauce comes together easily in 10 minutes (hence the name) with just a handful of pantry staples. 

To make this enchilada sauce, start by making a roux. Combine oil and flour over medium-high heat, stirring constantly, and cook for 1 minute. Add spices and herbs and cook for another 30 seconds. Gently pour in the broth while whisking the sauce to prevent lumps. Finally, whisk in the tomato sauce and bring the sauce to a simmer. Once at a simmer, remove from heat. You can make the recipe vegan and gluten-free, just sub the vegetable broth for chicken broth and gluten-free flour for all-purpose flour. The recipe yields 2 ¼ cups of red enchilada sauce. 

To make the 10-Minute Easy Enchilada Sauce, you will need the following ingredients:

Ingridiens for 10-Minute Easy Enchilada Sauce

Steps to make 10-Minute Easy Enchilada Sauce


Make roux


In a small pot over medium-high heat, heat 2 tablespoons olive oil and add 2 tablespoons all-purpose flour and whisk together for 1 minute.


Add spices and herbs


Add 4 tablespoons chili powder, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground cumin, and ¼ teaspoon dried oregano and whisk together for 30 seconds.


Add broth


Slowly pour in 2 ¼ cups chicken or vegetable broth, whisking constantly to prevent lumps.


Add tomato paste


Whisk in 2 tablespoons tomato paste until the mixture is smooth and bring to a simmer. Once at a simmer, remove from heat.



Serve it up in a pan of enchiladas, and enjoy! Make a double batch and freeze for up to three months or store it in a jar in the fridge for up to a week.

This 10-Minute Easy Enchilada Sauce is full of authentic Mexican flavor. It’s easy to make with pantry staples and tastes so great. What’s your favorite way to enjoy this sauce? Have any tips? Let us know in the comments below!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Speedy & delicious homemade enchilada sauce. Thanks!

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