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Homemade Enchilada Sauce

Don't buy enchilada sauce, make your own with this simple recipe! You'll love how quick and easy it is plus the power that you have to control your own spice level.
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Course: Dinner, sauce
Cuisine: Americana, Mexican, TexMex
Keyword: cranberrysauce, easy sauce, healthy sauce, homemade sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 cups
Author: Ginger Hultin


  • 1/4 cup canola or grapeseed oil
  • 1/4 cup whole wheat flour
  • 1 28- ounce can diced tomatoes
  • 2 Tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon maple syrup
  • 1/4-1/2 cup water (as needed for consistency)


  • Heat the oil in a saucepan over medium high heat. Whisk in the flour until well combined, about 1 minute.
  • Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes. Add water if needed for desired thickness.
  • If you find the sauce too chunky, feel free to use a blender or immersion blender for a smoother finished product.
  • Serve immediately or store in an airtight container in the freezer for up to 6 months.


Freezes well. Adjust seasoning per your taste.
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