This easy red enchilada sauce is simple to make homemade in only 15 minutes with pantry ingredients. It tastes so much better than anything store-bought!

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Why I Love Homemade Enchilada Sauce

  1. It’s homemade! This red enchilada sauce is way too easy not to make from scratch. In mere minutes you’ll have a fresh, flavorful condiment that is way better than anything you’d find in a jar or can.
  2. Boosts flavor. It’s tangy, smoky, and slightly spicy. Use in cheesy chicken enchilada dip or one pot Mexican chicken and rice.
  3. The real deal. It’s close to an authentic Mexican red enchilada sauce recipe without using dried chiles or tomatoes! It has silky smooth texture and smoky earthy flavors.

Ingredients Needed

Substitutions and Variations

  • To keep this vegetarian, use vegetable broth instead of chicken broth. 
  • To add a bit more heat add ancho chili powder which has a smoky spicy flavor to it. For even more spice than that, add an extra pinch of cayenne powder.
  • To balance out the acidity and spice, add some sugar, cocoa powder, and cinnamon for a bit of sweetness and warmth. It’s how an authentic enchilada sauce comes together! 
  • If you want a thinner sauce, add a bit more broth or water. 
  • To make this gluten-free, you can use a gluten-free flour blend or omit the roux altogether and add a cornstarch slurry at the end.

How to Make Red Enchilada Sauce

Make a roux by sprinkling the mixture of flour and seasonings into a pot of heated oil, whisking constantly. Once combined it will look a bit like a paste. 

Making a roux for enchilada sauce.

Whisk in the tomato paste and continue whisking for 1 more minute then slowly add the chicken broth and whisk until the sauce is smooth. Simmer gently for 5 minutes until thickened or has reached your desired consistency. 

Enchilada sauce in a pan with a whisk.

Ways to Use Enchilada Sauce

There are plenty of uses for this crave-worthy sauce, starting with enchiladas, of course! 

Storing and Freezing

  • To store: Once completely cooled, keep it stored in an airtight container for up to 5 days in the fridge. 
  • To freeze it: Transfer it to a freezer-friendly container or bag and keep it in the freezer for up to 3 months.
  • Thaw and reheat: Thaw in the fridge overnight. It may be a bit thick, so just add a splash of liquid to thin it out once again. Reheat on the stove over medium-low until warmed through.

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Red Enchilada Sauce

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 ounces
This easy red enchilada sauce is simple to make homemade in only 15 minutes with pantry ingredients. It tastes so much better than anything store-bought!
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Ingredients 

  • 3 Tablespoons all-purpose flour
  • 1 ½ Tablespoons chili powder , plus more to taste
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¾ teaspoon Kosher salt , to taste
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons tomato paste
  • 2 cups chicken broth

Instructions

  • In a medium bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, and salt.
  • In a medium pot, heat oil 1 minute over medium heat. Sprinkle flour mixture over the oil, whisking constantly, until combined. Whisk in the tomato paste and continue whisking 1 minute more.
  • Slowly add the chicken broth and whisk until the sauce is smooth. Bring to a gentle simmer and cook 5 minutes, or until thick enough to coat the back of a wooden spoon.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in an airtight container in the refrigerator up to 5 days or in the freezer for up to 3 months.
Make ahead: The sauce can be made ahead of time and gently reheated on the stove or in the microwave before serving. 
Recipe Ideas: I love this sauce in Chicken Enchilada Dip, Beef Enchiladas, One Pot Enchilada Pasta, or Slow Cooker Chicken Enchilada Soup.

Nutrition

Serving: 1ounce, Calories: 35kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 329mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 341IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.