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!
I love Mexican recipes and use this sauce on pork enchiladas, beef enchiladas and creamy chicken enchiladas. It’s a family favorite!
Why I Love Homemade Enchilada Sauce
- 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.
- Boosts flavor. It’s tangy, smoky, and slightly spicy. Use in cheesy chicken enchilada dip or add to one pot cheesy enchilada pasta and one pot Mexican chicken and rice.
- The real deal. It’s close to an authentic Mexican red enchilada sauce recipe without using dried chiles or tomatoes! You will love the silk-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.
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.
Ways to Use Enchilada Sauce
There are plenty of uses for this crave-worthy sauce!
- Replace the BBQ sauce in this pulled pork recipe or use it in this “lazy” chicken enchilada casserole where no rolling is necessary.
- I love adding it as an extra seasoning to all kinds of soups and of course, it’s a no-brainer for this slow cooker chicken enchilada soup.
- Mexican stuffed shells are loaded with beef, cheese, and beans and baked smothered in red enchilada sauce. So good!
- Slow cooker taco lasagna is a combination of two of my favorite foods! Instead of pasta sauce, we’re adding red enchilada sauce to layers of taco ingredients.
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
Video
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Cinco De Mayo, Condiments, Dairy-Free, Freezer-Friendly, Low Carb, Mexican, Nut-Free, Sauces, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Absolutely delish. From now on this will be my go to recipe for Enchilada sauce
So glad you enjoyed it!
I totally loved this sauce! Just like in the resturants!
So glad you loved it!
Is there an alternative for thickening besides tomato paste? Tomato paste is not an easily accessible ingredient where I live. Thanks!
Tomato sauce or tomato puree both will work for a substitution for tomato paste.
Except for the cumin, which I don’t like the flavor of, I have been making this recipe for 60 years. My mother made it and my grandmother made it. My grandmother used to make tamales and she would put this sauce in the tamales. My Mom used to use 2 types of chile powder together, California (mild) and New Mexico (spicy). You didn’t mention but do you toast the chile powder? I remember my Mom toasting it it the oil. I do it now.
Wow! My husband and I couldn’t stop “tasting” it. Ha! Full of flavor and SO good! I was making your Enchilada Pasta and saw the link. So glad I tried it. They are both amazing!!
Yay! So happy to hear that :) Thanks for your nice comment and review, Katie!
This is SO much better than the canned, store-bought stuff! I could almost eat this by the spoonful – it has such a deep, delicious flavor.
So happy to hear you loved it, Phoebe!
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
Enjoy! :)