Go Back
+ servings
Homemade enchilada sauce being poured over enchiladas
4.68 from 28 votes

Enchilada Sauce

Our favorite Mexican-inspired stovetop enchilada sauce! A savory sauce to smother over your beautiful enchilada creations.
AuthorKaitlin - The Garden Grazer
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
CuisineGluten-Free Option, Mexican-inspired, Vegan


  • 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.


  • 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.


My favorite variation is adding smoked paprika & a touch of chipotle powder which gives it a wonderful, smoky kick!
Adapted from Martha Stewart

Nutrition Per Serving (Estimate)

Calories: 63 kcalCarbohydrates: 6 gProtein: 1 gFat: 4 gSaturated Fat: 1 gPotassium: 105 mgFiber: 1 gSugar: 2 gVitamin A: 374 IUVitamin C: 2 mgCalcium: 17 mgIron: 1 mg