How To Thicken Canned Enchilada Sauce?

How can I thicken canned enchilada sauce?

Sometimes the texture of the store-bought prepared enchilada sauce doesn’t meet your requirement. It might be a little or too runny. Therefore, learning a way to thicken a watery enchilada sauce is necessary. Below are some simple ways we would like to recommend:

How to thicken canned enchilada sauce by reducing the sauce


  • None


  • A saucepan
  • A spoon


  1. Pour the canned enchilada sauce to a saucepan and place on the stovetop
  2. Simmer it over the medium-low heat
  3. Stir the sauce constantly for a few minutes
  4. Remove the pan from the heat once it’s thickened as desired


  • The time will vary depending on the amount of sauce and how much thicker you want it to be
  • The more liquid is evaporated, the thicker the sauce is
  • Cooling down the sauce after simmering will also thicken it a bit

How to thicken canned enchilada sauce by adding a thickener


  • ¼ cup of fat (cooking oil or butter)
  • ¼ cup of flour or cornstarch
  • 3 cups of sauce


  • A saucepan
  • A spoon/ a whisk


  1. Heat the oil or melt the butter in a saucepan over medium-low heat
  2. Add the thickener to the pan and stir the mixture frequently for about 1 to 2 minutes
  3. Add the sauce to the mix and keep stirring for 2 minutes or until the consistency is thick
  4. Remove the pan from the heat and serve


  • Keep your eye on the pan to prevent the roux from burning, or the sauce is drying out
  • Add spices as desired if you feel the sauce is bland after adding those ingredients

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