Homemade Enchilada Sauce (With My Secret Weapon: Homemade Stock!)

There’s something wildly satisfying about making your own pantry staples from scratch—and this homemade enchilada sauce is one I return to again and again. It’s rich, full of flavor, and way better than anything from a can. And the best part? I use my own homemade stock in it, which gives the sauce incredible depth and a little from-scratch magic.

This enchilada sauce is a key player in this week’s Soup Sunday—I’m using it as the base for my Beef Enchilada Soup (a cozy bowl you don’t want to miss). But honestly, this sauce is versatile enough for enchiladas, tacos, burrito bowls, or even drizzled over roasted veggies. Once you make it yourself, there’s no going back.

Homemade Enchilada Sauce

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons all-purpose flour

• 1/4 cup chili powder

• 1/2 tsp garlic powder

• 1/2 tap ground cumin

• 1/4 tsp dried oregano

• 1/4 tsp dried coriander

• 2 cups homemade chicken or veggie stock (or store-bought in a pinch!)

• Salt, to taste

Instructions

1. In a small saucepan, heat olive oil over medium-high heat. Add flour and whisk constantly for 1 minute to create a roux. Add chili powder, garlic powder, cumin, and oregano, and whisk for another minute to toast the spices.

2. Slowly pour in your stock—this is where the flavor magic happens—and whisk until smooth and lump-free. Bring to a simmer, then reduce heat to medium-low and let it bubble gently for 10–15 minutes, uncovered, until slightly thickened.

3. Taste and add salt to your liking. (I usually start with 1/2 teaspoon sea salt and adjust from there, especially if my stock isn’t salted.)

4. Use immediately or let it cool and store in the fridge for up to a week. It also freezes beautifully!

I’ll be using this exact sauce in my Beef Enchilada Soup—coming to you this Sunday! So if you’ve got a jar of this in your fridge, you’re already one step ahead.

Ready to level up your homemade game?

Make the sauce, tag me @491westmainst, and don’t forget to check back for the full soup recipe!