Easy Old El Paso Enchilada Sauce Recipe (Copycat)

There’s nothing quite like a warm pan of enchiladas smothered in rich, flavorful sauce. If you’re a fan of the classic Old El Paso Enchilada Sauce recipe, this homemade version is going to be your new go-to. It comes together in minutes with ingredients you probably already have in your pantry and packs all the bold, savory flavor of the store-bought original — without the preservatives!

This homemade Old El Paso enchilada sauce recipe delivers all the nostalgic flavor of the original, but with a fresher, more budget-friendly twist. It’s perfect for enchiladas, casseroles, and more. The best part? You probably already have everything you need in your pantry.

Our family LOVES a theme and our once per week (at least) Mexican food meal is a must have. We love to rotate through favorites like burrito bowls, quesadillas, copycat CrunchWrap Supremes, and many more but enchiladas are always a family favorite.

When making our favorite lazy skillet beef enchiladas recently, I decided to try my hand at making homemade enchilada sauce. I used the ingredients list on the can of Old El Paso Enchilada sauce I had on hand as a starting point and tested versions of the recipe until it felt just right.

Why You’ll Love This Recipe

• Quick and Easy – Ready in just 15 minutes from start to finish.
• Budget-Friendly – Made from affordable pantry staples. It’s a fraction of the cost of the store bought version.
• Customizable Heat Level – Adjust the chili powder to your spice preference & add cayenne for even more spice.
• No Preservatives or Additives – Just real, wholesome ingredients.
• Perfect for Meal Prep – Make a batch and store it for busy weeknights.
• Tastes Like the Real Thing – A nostalgic nod to the classic Old El Paso flavor.

Ingredients in Old El Paso Enchilada Sauce Recipe

Here’s a quick breakdown of why each ingredient matters:

• Tomato Sauce: The rich, tangy base that gives the sauce its signature body and color.
• Cornstarch: Acts as a thickener to give the sauce that smooth, velvety texture.
• Sugar: Balances acidity from the tomato sauce and vinegar, rounding out the flavor.
• Salt: Enhances all the other flavors.
• Avocado Oil: Provides a silky mouthfeel and helps the spices bloom for deeper flavor.
• White Vinegar: Adds just the right amount of acidity to cut through richness.
• Onion Powder: Adds savory depth without needing to cook down real onions.
• Garlic Powder: Adds depth of flavor.
• Paprika: Adds color and a mild smokiness.
• Chili Powder: The key spice! Brings warmth and that classic enchilada flavor.

Tips and Substitutions

• No Avocado Oil? Use olive oil, canola oil, or vegetable oil instead.
• Make it Spicier: Add a pinch of cayenne or a diced chipotle pepper in adobo.
• Smoky Vibe: Swap sweet paprika for smoked paprika.
• No Cornstarch? Arrowroot powder or flour can work in a pinch, though the texture may vary slightly. You can omit thickener altogether, although the texture will vary slightly.
• Prefer Chunky? Stir in finely diced onions or tomatoes.

How to Store This Old El Paso Red Enchilada Sauce Recipe

This recipe makes the equivalent of 2 or more large store bought cans of Old El Paso Enchilada sauce. Luckily it stores beautifully, so you can save any extra for later!

Let the enchilada sauce cool completely before storing:

• Refrigerator: Store in an airtight container or jar for up to 5 days.
• Freezer: Freeze in portions using freezer bags or ice cube trays for up to 3 months.
• Reheat: Warm over low heat on the stove, stirring often. Add a splash of water if it thickens too much.

Frequently Asked Questions

Can I double the recipe?
Absolutely! Just make sure to use a larger saucepan and stir frequently to avoid scorching.

Is this sauce gluten-free?
Yes — as long as you use a certified gluten-free cornstarch and check your chili powder.

Can I use this for things other than enchiladas?
Yes! It’s great for burritos, Mexican pizzas, taco casseroles, or even as a dip for chips.

What kind of tomato sauce should I use?
Plain, unseasoned canned tomato sauce works best. Avoid pasta sauce or seasoned varieties.

Does it taste exactly like Old El Paso?
Very close! It’s a homemade version with a similar flavor profile — you might even like it better!

How to Make This Copycat Old El Paso Enchilada Sauce Recipe

1. Heat the oil: In a medium saucepan over medium heat, warm the avocado oil.
2. Bloom the spices: Add the chili powder, onion powder, and paprika. Cook for about 1 minute, stirring constantly.
3. Add liquids: Stir in the tomato sauce, water, white vinegar, sugar, and salt.
4. Thicken with cornstarch: Whisk the cornstarch with a few tablespoons of water to form a slurry. Slowly pour it into the saucepan while stirring.
5. Simmer: Bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens.
6. Adjust seasoning: Taste and adjust salt, spice, or vinegar as needed.
7. Cool and store: Use right away or cool completely before storing in an airtight container.

If you’re looking for other great Mexican inspired dishes, try these:

Fresh Mexican Red Salsa (Salsa Roja)

Easy 2 Ingredient Shortcut Guacamole

Homemade Sugar Free Taco Seasoning

Elote Corn Off the Cob (Esquites)

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