Homemade Enchilada Sauce

Hello Everyone! Welcome Back to Turnips 2 Tangerines. Today on Turnips 2 Tangerines we are going to share a recipe for Homemade Enchilada Sauce. I found this quick and easy recipe on a fantastic website; Cooking Mexican Recipes. Rockin’ Robin also has a YouTube channel, so check it out. I came across Rockin Robins a few years back when I was looking for a recipe to make homemade refried beans using pinto beans. That day I make some of the best refried beans I’ve ever eaten! I’ve been going back to Rockin Robins ever since.

Easy and Delicious

I never would have guessed in a million years that making enchilada sauce was so easy. The ingredient list is short and sweet and the end result is delicious. If you were like me and relied on canned enchilada sauce, STOP! Try this recipe ASAP. If you have literally 10 minutes, you have enough time to whip up a batch of this easy sauce. It makes roughly 2 cups of a thick and spicy sauce. I pour my sauce into a ball glass canning jar and store in the refrigerator. Let’s face it folks, anything homemade tastes better than store-bought.

Homemade Enchilada Sauce

Only a Few Ingredients

Homemade Enchilada Sauce requires only a few ingredients. Most of which you probably already have in your kitchen pantry. They are:

  1. Chicken Broth, (low sodium)
  2. Chili Powder (Gebhardt)
  3. Ground Cumin
  4. Garlic Powder
  5. Salt
  6. Ground Cinnamon
  7. Sugar
  8. Oil
  9. Flour

KITCHEN TIP: Make a double batch and pour into pint size glass canning jars. Label, add a decorative cover and tie a ribbon or twine around the top. Give away as Christmas gifts, birthday presents or just because gifts.

UP NEXT: Apple Grape Chicken Salad {Video}

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Rockin Robin's Raving Enchilada Sauce

An easy and quick spicy, thick sauce.
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  • 2 cups low sodium chicken broth
  • 4 teaspoons Gebhardt Chile Powder or use 4 tablespoons if you like it hot
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1 pinch ground cinnamon, less than 1/16 teaspoon
  • a little less than 1/2 tsp. sugar
  • 3 tablespoons plus 1/4 teaspoon white flour
  • 3 tablespoons vegetable oil


  • First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully incorporated.
  • Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue to stir.
  • Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat, this enchilada sauce recipe is done. Makes 2 cups.


You will notice that as this sauce sits it will form a "skin" on the surface. This is normal. Remove skin and dispose.
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