Go Back
+ servings
Glass filled with red spicy enchilada sauce.

Spicy Enchilada Sauce

Nothing beats homemade...anything! This enchilada sauce is no exception. It's smoky and perfect and ready in under 20 minutes.
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 servings
Calories 71kcal
Author Katie


  • 3 tablespoon vegetable oil
  • 1 tablespoon flour
  • ¼ cup + 2 tablespoon chili powder
  • 2-½ cups chicken broth
  • 12 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ½ teaspoon salt


  • In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
  • Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.


Not a fan of spice? Reduce the chili powder to your preference.


Serving: 0.25cup | Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 393mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1641IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg