Homemade is so much better

I could eat some type of Mexican food EVERY meal.   Given how much I love Mexican food I have been working on a staple in my kitchen…enchilada sauce.  Finally I have created one that I LOVE and that is perfect for all my casseroles, soups and of course, enchiladas.

Homemade is worth it

First off…look at the color.  Isn’t it beautiful?  I love the deep reddish, orange color with the bits of spices and herbs running through it.  It adds a beautiful color to your dishes for sure.

Secondly the taste.  This sauce has a little heat from the chili powder, but not too much.  It also has a bit of smoke from the cumin and some brightness from the oregano.

Lastly, it is so easy to make.  Yep you read that right, not only is it delicious but it is SO EASY to make.  You can whip this up in no time to sue for dinner tonight, or make it over the weekend for dinner later this week.

Make it how you like it

Do you want a super spicy enchilada sauce for your favorite enchilada dish, or maybe for this enchilada soup?  NO problem, add some additional chili powder or a dash or two of cayenne pepper to spice up this sauce.

Want a mild sauce for your favorite tacos, reduce the chili powder.  That is the beauty of this recipe you can make it exactly how you want it…it can be made to be perfect for you and your family.

You need to make this ASAP

16 servings

Homemade Enchilada Sauce

A rich, red enchilada sauce that is perfect for your favorite tex-mex recipes, soups or casseroles.

5 minPrep Time

20 minCook Time

25 minTotal Time

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2 tablespoons canola oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups Chicken stock


In a medium saucepan heat oil over medium heat
Stir in flour and cook for 1-2 minutes, stirring constantly, to allow flour taste to cook out
Stir in chili powder, garlic powder, salt, cumin and oregano
Let cook for 2-3 minutes, letting spices get a little toasty and warm
Whisk in chicken stock, 1/2 cup at a time, making sure sauce is smooth before adding in any additional stock
Reduce heat and cook for 10-12 minutes or until sauce is thickened some
Remove from heat and use immediately or let cool to room temperature and then store in the refrigerator


Each serving (about 1 tablespoon) is 1 WW Smart Points

Nutritional Info Calories 29 - Calories from Fat 18 - Total Fat 2 g - Saturated Fat 0.2 g - Monounsaturated Fat 0.8 g - Polyunsaturated Fat 0.9 g - Trans Fat 0 g - Cholesterol 0 g - Sodium 223 mg - Potassium 96 mg - Total Carbohydrate 2 g - Dietary Fiber 0 g - Sugars 0 g - Protein 0 g

Vitamin A 11 % - Vitamin C 2 % - Calcium 1 % - Iron 0 %

I always have some on hand

If you come to my house you will probably find this sauce in my refrigerator.  You will use it I promise…go ahead, you know you want to try it.

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