Nothing beats homemade Enchilada Sauce, and this flavorful version made with ancho chilies takes things to the next level! This sauce is smoky, rich, and full of flavor, it’s so much better than anything you’ll find in a can.

A jar of enchilada sauce with a spoon holding some sauce.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Adjust the heat. Ancho chilies are pretty mild. If you like things spicier, you can throw in a dried guajillo or chipotle chilies.
  • You can also thicken the sauce with masa harnia in place of the flour for a more authentic flavor!
  • Taste as you go! If you want to add more salt to taste or make it a bit spicier, taste the sauce as you blend.
Kelley
Ingredients for homemade enchilada sauce.

Ingredients

  • Dried Ancho Chilies: Gives the sauce an amazing deep, smoky flavor with a just a hint of sweetness. Dried chilies are typically used in authentic homemade enchilada sauces.
  • Onion: Creates the perfect savory base that balances the bold chili flavor.
  • Garlic Cloves: Just a few cloves boosts the flavor of the sauce.
  • Chicken Broth: Adds richness and body. Vegetable broth can also be used for a vegetarian version.
  • Cumin: Adds warm, earthy flavor.
  • Fresh Oregano: I like to use fresh oregano whenever I have it on hand in my garden. You can also substitute 1 tsp of dried oregano.
  • Flour: Used to thicken the sauce. You can also use corn flour “masa harina” in place of all purpose flour.
  • Avocado Oil: A mild oil that also stands up to heat well. Olive oil or vegetable oil also work too.

How to Make Enchilada Sauce

  1. Soak chilies: Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside. This rehydrates and softens the chilies before blending. Don’t skip this step!
Ancho chilies soaking in boiling water.
  1. Make the broth mixture: Heat 2 Tbsp. avocado oil. Sauté onions for 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat. Allow to cool for a few minutes.
Onions sauteeing in a frying pan.
  1. Blend the sauce: To a blender, add rehydrated ancho chilies, and broth mixture. Blend until smooth, about 2 minutes.
Enchilada sauce ingredients in a blender.
  1. Use or store: Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.
Enchilada sauce blended in a blender.

Recipes to Homemade Enchilada Sauce

A slice of beef enchilada on a white plate.

Frequently Asked Questions

Can I make this sauce vegetarian or vegan?

Yes! Simply swap the chicken broth for vegetable broth.

How spicy is this sauce?

Ancho chilies are mild, so they’re typically used in mild enchilada sauce. If you want a little more spice add in some chipotle chili powder or cayenne pepper!

How long does enchilada sauce last?

The sauce can be stored in the refrigerator for up to 1 week. For longer storage, you can freeze it for up to 3 months. If you want the longest shelf life, the sauce can also be canned. Just make sure you follow safe canning practices.

A spoon drizzling enchilada sauce into a glass jar.

More Homemade Sauce Recipes to Try

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    Recipe

    Enchilada Sauce

    Nothing beats homemade Enchilada Sauce, and this flavorful version made with ancho chilies takes things to the next level! This sauce is smoky, rich, and full of flavor, it's so much better than anything you'll find in a can.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 8
    Rate Print

    Ingredients 

    Instructions

    • Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
    • Heat 2 Tbsp. avocado oil. Sauté onions for 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
    • To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about 2 minutes.
    • Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.

    Nutrition Information

    Calories: 119kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 530mgPotassium: 458mgFiber: 7gSugar: 10gVitamin A: 5810IUVitamin C: 8mgCalcium: 30mgIron: 2mg

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