Our favorite Mexican-inspired vegan enchilada sauce recipe is simple to prepare right on the stovetop. It is made with a delicious seasoning blend, and perfect poured over a wide variety of enchiladas.
Making your own enchilada sauce lets you control the ingredients and also leave out any additives and preservatives.
Plus it tastes so much better than the canned or packaged alternatives!
*Note: this is not an authentic enchilada sauce recipe but merely my own favorite stovetop version.
Ingredients for Enchilada Sauce
For this recipe you will need:
- Tomato paste
- All-purpose flour: I use Bob's Red Mill gluten-free flour.
- Ground cumin
- Garlic powder
- Onion powder
- Chili powder: I use mild.
- Vegetable broth
- Olive oil
The sauce is mild if using mild chili powder. So if you like it spicy, add chipotle or cayenne pepper.
My favorite variation is adding smoked paprika and a little chipotle powder so it has a nice, smoky kick.
How to Use
Here are a few ideas of how to enjoy this recipe:
- Black Bean Spinach Enchiladas (pictured above)
- Protein Monster Vegan Enchiladas
- Easy Vegan Bean Enchiladas
- Vegetable Quinoa Enchiladas
- Black Bean Avocado Enchiladas
For more inspiration, also browse all sauce & seasoning or Mexican-inspired recipes.
Enchilada Sauce
Ingredients
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/pepper to taste
- Optional: 1/2 tsp. smoked paprika, dash of chipotle powder, etc.
Instructions
- In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.)
- In a medium saucepan over medium heat, add olive oil.
- Once oil is hot, carefully add tomato paste and the bowl of flour/spices.
- Cook for 1 minute, whisking continuously. (It will form a very thick mixture - just go with it!)
- Slowly whisk in broth. Then increase heat and bring to a light boil.
- Once lightly boiling, reduce heat to medium-low. Let sauce lightly simmer for about 8 minutes (or until thickened) whisking occasionally to break up clumps.
- Salt/pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Please leave a review and rating if you make or adapt this recipe. Thank you!
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Patti
Fast, easy and tasty! I do use more chili powder than called for and I use New Mexico chili powder just because it has the best flavor. Great recipe, thank you!
Kaitlin
Great to hear, Patti! And fantastic tip with the New Mexico chili powder. Will try that next time - thank you!
Jess
Easy & tasty! My new go-to enchilada sauce!
Kaitlin
Great to hear!
Dawn
Can’t wait to try this! May I use beef broth instead of vegetable?
Kaitlin McGinn
Hi Dawn! I haven't personally tried that (we're vegan so only use plant-based broths) but I imagine any type of broth would work!
Arlaux
Is there a way to use tomato sauce instead of paste with this recipe?
Kaitlin McGinn
Hi! I haven't tested that with this recipe, but my best guess would be:
-Use 1/2 cup tomato sauce in place of 1/4 cup tomato paste
-Then slightly decrease the amount of vegetable broth by about 1/4 cup to compensate
Would love to hear if you give it a go!
Fawn
Wow I tried this because I didn’t want to drive an hour into town to get the canned stuff. LOL. Wow was I surprised my whole family kept commenting on how good the enchiladas were this time. That what ever I did different write it down and do it again. Yep I’ll be making my own sauce from here on out.
Kaitlin McGinn
So great to hear!
Luna
Wonderful! Have made this twice and will keep making it. Didn't have any vegetable broth so used water & tiny bit of tamari in addition to the salt and pepper. Added a little ancho pepper powder, but as you mentioned, this is so amenable to little additions here and there and none are necessary. Delicious! Far better than any store-bought kind I've ever had and the enchilada sauce - hater in the house likes this a lot!
Kaitlin
Excellent to hear, Luna! Thanks so much for your helpful feedback and sharing your wonderful substitutions. So glad you're enjoying it!
Ange
Absolutely love this sauce. Way better than the canned stuff! Mine too gets a little clumpy when I put flour mixture in, I whisk but it continues to clump. Once I add in the broth and turn up the heat, whisk a little more, it all combines.
Cyndi Evans
I've been using this recipe, changing up a few ingredients as my fridge/pantry allows. Like roasted garlic, beef or vegetable stock, and some fresh lime juice and zest. I will never buy enchilada sauce again. It's easy, fast, less expensive and tastes better than store bought. My only suggestion is to make a roux with the olive oil and butter, combine stock, paste and spices then whisk it into the roux. You won't have any lumps or sticking. So glad I found it! Thanks
Kaitlin | The Garden Grazer
Hi Cyndi! Thanks for sharing!
Chris Dahl
Just made it. Awesome! Thanks
Kaitlin | The Garden Grazer
Fantastic! Thank you for sharing.
Tracy Souder
This is the BEST! I've stopped buying sauce from the stores cause they are all pretty awful, this is just like restaurant enchilada sauce. Thank you
Kaitlin | The Garden Grazer
So great to hear!
NBenson
Great recipe! Have you ever tried canning it? A few summers back I made a different enchilada sauce recipe and it canned well. I assume I could can as I would any other sauce with tomatoes?
Kaitlin | The Garden Grazer
What a great idea! I've never tried canning this before, so I'm not sure how it would do. Would love to hear if you give it a go!
JBerens
Would my kids be able to eat this? They don't like anything spicy.
Kaitlin | The Garden Grazer
Hi! This recipe is mild as written, so it should be okay for kids (my daughter really enjoys it).
Hannah Waterloo
This looks fantastic! Do you think it's possible to freeze some of the sauce for quick dinners?
Kaitlin | The Garden Grazer
Hi Hannah! I haven't personally tried freezing this yet, but a reader of mine did and left these instructions on reheating: "Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking helped keep it smooth." Hope that helps!
Anonymous
I made this tonight for some roasted vegetable enchiladas. I added a couple of minced chiles, a clove of minced garlic, a pinch of brown sugar, and a small handful of cheddar cheese to thicken it up. It was wonderful! I never knew how easy enchilada sauce was to make!
Kaitlin | The Garden Grazer
Sounds so great! Thank you for sharing!
lmckeel
How many ounces does this recipe make? I want to use this recipe for some slow cooked tostadas and the recipe calls for 20 ounces. Thanks!
Kaitlin | The Garden Grazer
Hi! This is somewhere in the vicinity of 24 oz. so it should be just about perfect (with a little extra just in case!) Hope you enjoy.
Merry
I want to substitute corn starch for the flour (we are wheat free) Do you suppose it would be equal amounts?
Kaitlin | The Garden Grazer
Hi Merry! Use only half as much corn starch (1/8 cup) in place of the flour, and mix it with a little water before adding. I use Bob's Red Mill all-purpose gluten free flour with success if you have any of that!
Mary Johnson
Yum! This sauce is delicious! Much better than the canned stuff. I added a little smoked paprika and cayenne and the family loved it. My little ones who love to "help" me cook even tried licking the pan! Lol thanks for posting. This one is going in my recipe box.
Kaitlin | The Garden Grazer
Hi Mary! Glad you and your little ones loved it. Thanks for sharing!
Anonymous
Fantastic recipe! Thank you, Do you think I can make a large batch and freeze it? Have you ever tried that?
Kaitlin | The Garden Grazer
Hi! I haven't personally tried freezing it yet, but a reader of mine has and here was her comment:
"I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes." Hope that helps!
Anonymous
OOOOH MY GOODNESS. Just made my first ever homemade enchiladas. Checked out this recipe of yours and, boom baby, this is the business. I never leave comments but I had to thank you for this so simple recipe. I will never order this at a resturant again.
Kaitlin | The Garden Grazer
Haha, so great! Congrats on your first homemade enchiladas. Glad they worked out for you!
Anonymous
could you possible substitute the olive oil for veg. oil?
Kaitlin | The Garden Grazer
Sure!
Anonymous
My sauce got lumpy with the flour and very thick. What did I do wrong?
Kaitlin | The Garden Grazer
Oh no! Did you be sure to whisk it well enough?
Jess
This is seriously the BEST sauce ever. I had stopped making enchiladas when I ditched processed foods because I could never make it taste the way the canned stuff tastes. This? Tastes even better. I love it!! THANK YOU!
Kaitlin | The Garden Grazer
So great to hear! Thank you!