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Enchilada Sauce Recipe

Preparing enchiladas using canned enchilada sauce can get boring after a while and preparing your own is so much better. This recipe will show you an easy way to prepare your own enchilada sauce. Most of the ingredients in this recipe you probably have on hand so it should not be very expensive. The real secret to the flavor of this recipe is the cocoa powder. This enchilada sauce is so easy to prepare—all of the seasoning ingredients are combined and then a little water is added to them to form a thin paste. The paste is added to the pan with the rest of the water and then the mixture is simmered until thick. One the mixture has thickened the tomato sauce is added and it is ready to serve. Enjoy.

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Enchilada Sauce Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 3 tablespoons chili powder
  • 3 tablespoons flour
  • 1 teaspoon of cocoa powder
  • ½ teaspoon garlic salt
  • 1 teaspoon oregano
  • 3 cups of water
  • 1 (8 ounces) can tomato sauce


  1. In a small bowl combine chili powder, flour, cocoa powder, garlic salt and oregano.
  2. Stirring constantly slowly add enough water to the seasoning mixture to form a thin paste. Pour into a medium saucepan and add the rest of the water. Cover and cook over medium-high heat while stirring constantly until the mixture thickens.
  3. Stir in tomato sauce. Use in your favorite enchilada recipe.


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Recipe rating


Wednesday 11th of December 2013

Althea - I am glad you enjoyed the recipe. Here is my BBQ sauce -



Wednesday 11th of December 2013

I made two huge enchilada pie casseroles using a double batch of this homemade sauce. It was fabulous and even better the second day. This is a keeper!!! Now I need to find that homemade BBQ sauce of yours. Thanks for sharing Bobby.


Saturday 7th of December 2013

Thank you for recipe Bobby. It is cooking on the stove now and smells wonderful. I wanted to make enchiladas today and the 3 cans of enchilada sauce in panty were all green chili. Thankfully, I remembered you posted a sauce recipe (red). Now, as far as Roland's comment. I hope Rolland made this recipe before he wrote his comment. Rolland, my friend, Bobby stated this was an alternative to the "canned sauce". So, thanks Roland, I will pick up some red chile pods next time I see them. (I just can't see driving to the store in the snow just now). Rolland, I will give your recommendations a try at a later date. For now, I'm happy to have this recipe and knowing Bobby, it's got to be good.


Sunday 17th of November 2013

Not everyone has access to dried chile pods, so I'm thankful for an alternative in the northeast. Just a starting point that can be tweaked as needed.


Thursday 14th of November 2013

That sauce would never make it in northern New Mexico. We would start with dried red chile pods, roast them lilghtly, soak them in hot water, blend them with garlic and salt and some of the soaking liquid, maybe a small amount of Mexican oregano (optional). Then you would either reduce it until it thickens and adjust the seasoning or make a light roux and thicken it before using. No tomatoes or cocoa.