Homemade Enchilada Seasoning Mix

Make restaurant-style enchiladas at home every time with this easy Enchilada Seasoning recipe. Mix the seasoning with tomato sauce to create a rich red enchilada sauce, or sprinkle it into soups, pastas, grilled meats and vegetables for that classic enchilada flavor.

I grew up in Oklahoma where Tex-Mex was a weekly staple, and enchiladas were a family favorite. They’re easy to assemble, loaded with cheese and flavor, and perfect for feeding a crowd. While I often make a from-scratch red enchilada sauce, there are nights when a quick mix of seasonings and tomato sauce is the most practical solution. Most store-bought seasoning packets use fillers like corn flour and long lists of preservatives; this homemade blend uses only recognizable spices and delivers authentic flavor.

This enchilada seasoning comes together in under 5 minutes and stores well in the pantry for up to six months. Use it to make a quick red enchilada sauce, to season ground beef or chicken, or to add depth to soups, pastas and Mexican-inspired breakfasts.

Ingredients

Below are the spices used to make this enchilada seasoning. Exact measurements are provided in the recipe card near the end of the article. These spices combine for a balanced, slightly earthy, mildly smoky flavor that pairs perfectly with tomato-based enchilada sauce.

• Paprika – I use traditional paprika, but smoked paprika works well if you prefer a smoky accent.
• Garlic powder (or granulated garlic) – granulated garlic resists clumping better over time; both options work.
• Onion powder (or granulated onion) – provides savory depth; granulated onion is less prone to clumping.
• Sea salt or kosher salt – both are preferable to table salt for flavor and texture in dry blends.
• Chili powder – use chili powder (which is a spice blend), not chile powder, unless you want a much hotter profile.
• Ground cumin – brings warm, earthy notes typical of Mexican-inspired seasonings.
• Oregano – Mexican oregano is ideal, but regular oregano works fine.
• Unsweetened cocoa powder – a small amount enhances richness and balances tomato acidity; use 100% unsweetened cocoa.

Instructions

1. Measure each spice into a small bowl and whisk until evenly combined.
2. Transfer the mixture to an airtight container and store in a cool, dark pantry for up to six months.

That’s it—your enchilada seasoning is ready. Use it as-is or adjust the heat to taste (see tips below).

How to make enchilada sauce

Red enchilada sauce: In a medium saucepan, combine 16 ounces (about 2 cups) of tomato sauce with 1/2 cup water or low-sodium chicken broth. Whisk in 2 tablespoons of the enchilada seasoning. Bring the sauce to a boil over high heat, then reduce to a simmer and cook for 5 minutes to meld the flavors. Taste and adjust salt or heat as desired.

Other ways to use the seasoning

This blend is versatile. Try it in:

• Chicken enchilada soup or any tomato-based tortilla soups.
• One-pot enchilada pasta for a quick weeknight dinner.
• Chilaquiles or breakfast casseroles with tortillas and eggs.
• Roasted vegetables, sautéed mushrooms and squash, or as a rub for pork chops and chicken.
• Low-carb versions using zucchini or roasted vegetables instead of tortillas.

Recipe tips

• Adjust the heat: The mix is mild. Add 1 teaspoon cayenne pepper if you want more spice.
• Add a touch of sweetness: The blend is sugar-free; for a sweeter profile, stir in 2 teaspoons granulated sugar.
• Yield: The base recipe makes about 6 tablespoons of seasoning. Double or triple the amounts to stock your pantry.
• Storage: Keep the mix in an airtight container in a cool, dark place for up to 6 months. Spices remain safe but will gradually lose potency over time.
• Container suggestion: Store in an 8-ounce jar with a label and date for best freshness.
• Allergens: This recipe is naturally gluten-free and compliant with many elimination diets when pure spices are used.

More homemade seasoning recipes

Keep a collection of homemade spice blends to add fast flavor to any meal. A few ideas to try making alongside this enchilada seasoning: