Homemade Enchilada Sauce

by Sharon on January 28, 2015

Homemade Enchilada Sauce

I love Mexican/Southwestern style food. The spices, the beans, the cheese. Yum! Love it all. A lot of the recipes I see call for enchilada sauce and after endless searching at the stores in my area, I am yet to find one that sells this elusive item. So, here I am with my own Homemade Enchilada Sauce.

Making a homemade version of something is like the book you read that they turn into a movie. Sure, the movie was okay but the book is always better. See the connection? 😉

After some researching, I learned that it didn’t look super complicated to make. In the past with recipes like my Veggie Enchiladas, I’ve just used salsa an alternative, but I’d bet this enchilada sauce would work just as well. Since it looks like this would be useful to have on hand, I set about creating my incarnation.

Homemade Enchilada Sauce

Also, it looked like this outside my kitchen window this afternoon, so I was looking for a snow day project. #ohcananda

Homemade Enchilada Sauce

The base of the flavour to this enchilada sauce is a cornucopia of spices. A lot of chili powder, some cumin and parsley too. A sprinkling of both onion and garlic powder along with the usual sea salt and pepper round out the blend.

Homemade Enchilada Sauce

I used brown rice flour as the thickening agent here to keep things gluten free and whole grain. Use whatever flour you like. They all should work the same.

After heating some olive oil and blending it nicely with the spices and brown rice flour, tomato sauce and water is stirred in. This sauce require constant stirring for about twenty minutes form start to finish, so get ready with the arm action!

Homemade Enchilada Sauce


Homemade Enchilada Sauce

The result of all that stirring is a nicely balanced, not super spicy, rich sauce worthy of your next Mexican inspired dish.

Homemade Enchilada Sauce


Yields 1 1/4 cups

Homemade Enchilada Sauce
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  • 3 tbsp. olive oil
  • 2 tbsp. brown rice flour
  • 1/4 cup chili powder
  • 1/4 tsp. cumin
  • 1/4 tsp. chili flakes
  • 1/4 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 cup tomato sauce
  • 1 1/2 cups water


  1. In a large skillet, heat oil over medium heat
  2. Stir in flour and spices, and continue stirring for a minute or two until brown
  3. Stir in tomato sauce and water. Continue stirring constantly for about ten minutes until slightly thickened
  4. Store covered in the fridge for 1-2 weeks




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{ 8 comments… read them below or add one }

Haley @ Cheap Recipe Blog February 13, 2015 at 7:20 pm
There's that view again - I remember your photo from last winter. This one is moody and stunning too. And this sauce looks pretty good too! So much inspiration :)
Sharon February 13, 2015 at 11:34 pm
I know! I've already made a few recipes using it. Super versatile. And we love our view. It doubles as the perfect lighting for food photography as well. :)
Caitlin March 25, 2016 at 12:19 pm
Is the substitution ratio the same for brown rice flour to wheat flours? Is it 1:1?
Sharon March 25, 2016 at 12:59 pm
I use a 1:1 ratio with the brown rice flour. Coconut flour always needs modification but the rice flour should be fine. Thanks Caitlin!
Esther June 17, 2016 at 5:11 am
Hi, sorry, I know this is an older post. Can you specify what you mean by tomato sauce? Passata, ketchup, or paste? Thanks.
Sharon June 17, 2016 at 11:13 am
I used a plain tomato pasta sauce.
Emilee April 7, 2017 at 10:36 am
I couldnt find this answer anywhere; how much sauce does this make?
Sharon April 8, 2017 at 9:04 am
It yields just over a cup of sauce. Thanks for pointing that out! I'll revise. :)

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