Homemade Enchilada Sauce Using Tomato Sauce: Simple Recipe

No need to buy premade enchilada sauce — this simple homemade enchilada sauce is made from a single jar of tomato sauce. Mix on the stovetop and you’ll have a flavorful enchilada sauce ready in under 10 minutes, perfect as the base for your next Mexican-inspired meal.

With more time spent at home lately, cooking has become a comforting and creative outlet. Using pantry staples to make tasty, simple dishes can be especially satisfying. This homemade enchilada sauce is an easy pantry-friendly recipe that serves as a great substitute when store-bought enchilada sauce isn’t available.

The recipe transforms a basic jar of tomato sauce into a rich, spiced enchilada sauce by simmering it with a roux and a handful of common spices. It’s quick, adaptable, and works well in enchiladas, casseroles, soups, or as a flavorful sauce to drizzle over tacos or baked vegetables.

Ingredients in Homemade Enchilada Sauce

• 1 jar of tomato sauce — a standard 24-ounce jar works well
• Olive oil — or a neutral oil such as vegetable or avocado oil
• Flour — regular all-purpose flour (or a gluten-free flour blend if needed)
• Spices — chili powder, garlic powder, onion powder, cumin
• Salt and pepper — to taste
• Water — to adjust consistency

How to Make Homemade Enchilada Sauce

1. In a medium saucepan, heat about 1/4 cup olive oil (or neutral oil) over medium heat until it shimmers.
2. Sprinkle a bit of flour into the oil; if it sizzles, the oil is hot enough. Gradually whisk in 1/4 cup flour to form a smooth roux.
3. Pour in the 24-ounce jar of tomato sauce, then add the spices: 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground cumin. Season with salt and pepper to taste.
4. Stir in about 1 cup water to reach the desired consistency. Bring the mixture to a gentle boil, then reduce heat and simmer until slightly thickened, about 5–8 minutes.
5. If the tomato sauce you used is chunky, blend briefly with an immersion blender or in a countertop blender for a smoother texture.

Suggestions + Tips

Choose a mild tomato sauce: A basic tomato sauce or mild marinara works best so the spice blend can shine. Avoid strongly flavored specialty sauces that may clash with the spices.

Swap canned tomatoes if needed: If you only have diced or crushed tomatoes, you can use them. For a smooth result, blend the tomatoes before adding to the pan.

Gluten-free option: Use a gluten-free all-purpose flour blend to make a gluten-free roux.

How To Store Homemade Enchilada Sauce

Store cooled enchilada sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions in airtight containers or heavy-duty freezer bags for up to six months. Thaw overnight in the refrigerator or warm gently on the stovetop or in the microwave before using.

Ways to Use This Enchilada Sauce

This homemade sauce works anywhere you’d use store-bought enchilada sauce. Ideas include classic chicken or beef enchiladas, vegetarian enchilada bakes with sweet potato and black beans, enchilada casseroles, and enchilada-style soups. It’s also great spooned over baked potatoes, grain bowls, or roasted vegetables.

• Use as the sauce for rolled enchiladas or layered enchilada bakes
• Stir into soups like chicken enchilada soup
• Mix with shredded chicken for quick enchilada filling
• Drizzle over tacos, burrito bowls, or roasted veggies

More Mexican-Inspired Ideas

• Green enchilada sauce variations
• Green chicken enchiladas
• Homemade salsas and hot sauces
• Tortilla soups, tacos, and other easy weeknight meals