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Best enchilada sauce in a glass jar surrounded by herbs and spices.

Best Enchilada Sauce

Quick and easy, hands down the BEST Enchilada Sauce Recipe ever! Made with warm, spicy chili powder, earthy cumin and bright oregano. 
Course Lunch or Dinner
Cuisine Mexican, TexMex
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6
Calories 52kcal
Author Deb Clark


  • ¼ cup chili powder
  • 1 tbsp flour
  • 2 tbsp oil olive, canola or avocado oil
  • 2 cups broth chicken or vegetable
  • 1 6 oz. tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ¾ tsp salt
  • ½ tsp sugar


  • In a large skillet mix flour and chili powder together. Whisk it together well until it's thoroughly combined.
  • Add oil, and whisk to combine. Heat on low for 2 minutes, or until fragrant.
  • Turn the heat up to medium, add broth, tomato paste, oregano, and cumin, stirring to combine. 
  • Bring to a boil, reduce heat to low and cook uncovered, for 10 minutes, until sauce thickens and smooths out. 
  • Add salt and sugar, and taste for seasonings, adjusting to taste.


Calories: 52kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 606mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 165IU | Calcium: 6mg | Iron: 0.3mg