Freezer Friendly/ Recipe/ Sauces

Enchilada Sauce

February 13, 2015 (Last Updated: July 9, 2019)

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Homemade Enchilada Sauce is perfect for any Mexican dish.

A spoon covered with a red sauce and a glass jar next to the spoon.

In my quest for lessening processed food, I’ve sought out an enchilada sauce recipe.  I’ve made enchilada sauce in the past, but I kept reverting back to the canned stuff.  The cans are easy.  They last just about forever in my pantry and are there when I want to quickly throw together enchiladas.

 In a taste test, homemade wins every time.  I just needed to figure out a way to work it into my busy schedule.

Homemade enchilada sauce stored in a glass jar.


This weekend I made enchilada sauce.  It only took 20 minutes.  Not bad, but not totally feasible for a weeknight either.  It is perfect for the weekend. I doubled the recipe for the sauce and used part for dinner and froze the rest.  I can easily pull it out on a weekday and use it for dinner.  A perfect solution!  

What ingredients are needed to make homemade enchilada sauce?

  • Olive oil
  • Garlic
  • Corn meal
  • Ground red chili powder
  • Chicken or vegetable stock
  • Pepper
  • Dried oregano
  • Butter

Red sauce in a glass jar with fresh cilantro in the background.

Can this sauce be vegetarian?

I used chicken broth in this sauce, but you can easily make it vegetarian by using a vegetable broth.

Now that I’ve got a perfect sauce, I plan on making it and freezing it often. 

Recipes Using Enchilada Sauce:

Don’t forget to PIN for later! A glass jar filled with enchilada sauce.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 1 vote
Homemade Enchilada Sauce
Homemade Enchilada Sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Homemade Enchilada Sauce

Course: Condiment, Sauce
Cuisine: Mexican
Keyword: Enchilada sauce recipe, how to make enchilada sauce, New Mexican red chili sauce
Servings: 2 cups
Calories: 84 kcal
Author: Kathy
  • 2 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 Tablespoons corn meal
  • 1/3 cup ground red chili powder
  • 2 1/2 cups chicken or vegetable broth
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried oregano
  • 3 Tablespoons butter
  1. In a large pan, heat olive oil over medium heat. Saute garlic for one minute.

  2. Add corn meal and heat for another minute.

  3. Add ground chili. Stir until chili is fragrant (one to two minutes). Do not over cook or chile will turn bitter tasting.

  4. Whisk in broth. Add pepper and oregano. Continue cooking for 5-8 minutes until sauce begins to thicken. 

  5. Add butter. Remove from heat. 

Recipe Notes

Enchilada sauce can be frozen. 

Nutrition Facts
Homemade Enchilada Sauce
Amount Per Serving (0.25 cup)
Calories 84 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 307mg13%
Potassium 73mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 5.6mg7%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.





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  • Reply
    Fred G
    November 21, 2018 at 10:17 am

    5 stars
    Interesting flavors

    • Reply
      November 22, 2018 at 6:38 am

      This sauce can be used in so many different dishes. It adds great flavor.

  • Reply
    Emma @ Bake Then Eat
    February 16, 2015 at 7:48 pm

    I really like the idea of this, but I would need to replace the chicken stock for vegetable stock as I’m a vegetarian, but I am sure it will still taste fab. I’m also intrigued by the corn meal definitely going to give this a go 😀

    • Reply
      February 17, 2015 at 1:27 am

      Hi Emma,
      You will have no problem substituting the veggie stock for the chicken stock. Let me know how it turns out!

  • Reply
    Martha@A Family Feast
    February 14, 2015 at 3:07 pm

    This Enchilada Sauce looks delicious Kathy! I’m very intrigued by the cornmeal you’ve added at the beginning of the recipe – must try this recipe soon!

    • Reply
      February 14, 2015 at 5:14 pm

      Thanks Martha. The cornmeal acts as a thickener and adds flavor too.

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