Homemade Enchilada Sauce

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lord Byron's Kitchen
Slightly spicy with a strong tomato presence, Homemade Enchilada Sauce is a great sauce to have on hand to help make meal prep faster and easier. In addition to enchiladas, this sauce is a great base for casseroles, pasta, meat, and soup dishes. And, it’s freezer friendly too!
Print Recipe


  • 3 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 3 tablespoons chili powder
  • 3 cups vegetable stock
  • 2 cups canned tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • ½ teaspoon salt


  • Using a roomy, heavy-bottomed sauce pan, heat the vegetable oil over medium-high heat.
  • Whisk in the flour and allow the flour to cook in the oil for about a minute or so.
  • Add the chili powder, oregano, cumin, and salt. Cook for 1 minute.
  • Next, add the vegetable stock and the tomato paste. Whisk the ingredients together until the tomato paste has no lumps remaining. Allow the mixture to come to a low boil.
  • Reduce the heat to a low simmer, place a cover on the sauce pan, and allow the sauce to simmer for 10 minutes.
  • Once the sauce has reached the desired consistency/thickness, allow to cool slightly before transferring to a glass jar with a good sealing lid. Refrigerate for up to 4 days. Otherwise, transfer sauce to freezer-friendly container and freeze for up to 30 days.


For freezing purposes, it’s a good idea to freeze into 1-cup portions. This way, you won’t need to thaw the entire batch for one recipe.