If you’ve never made homemade red enchilada sauce from scratch, you’re in for a treat. This easy red enchilada sauce recipe comes together in just minutes and delivers rich, bold flavor that tastes so much better than store-bought versions. Made with simple pantry ingredients like chili powder, cumin, tomato paste, and vegetable broth, this sauce is perfect for enchiladas, burritos, tacos, casseroles, and more.
Whether you’re preparing a weeknight Mexican-inspired dinner or meal prepping for the week ahead, this homemade enchilada sauce is a recipe you’ll want to keep on hand.
Why You’ll Love This Recipe
- Ready in about 15 minutes
- Made with simple pantry staples
- Rich, authentic flavor
- No preservatives or unnecessary additives
- Easy to customize for mild or spicy tastes
- Freezes beautifully for future meals
The combination of chili powder, cumin, garlic, oregano, and a touch of cinnamon creates a deep, savory flavor that pairs perfectly with chicken, beef, cheese, or vegetable enchiladas.
Ingredients You’ll Need
- Olive oil
- All-purpose flour
- Ground chili powder
- Ground cumin
- Garlic powder
- Dried oregano
- Salt
- Ground cinnamon (optional)
- Tomato paste
- Vegetable broth
- Apple cider vinegar
Equipment You’ll Need
- Medium saucepan
- Measuring cups and spoons
- Small mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Airtight storage container
Tips for the Best Red Enchilada Sauce
- Measure all ingredients before starting since the recipe moves quickly.
- Whisk constantly while adding the broth to prevent lumps.
- Let the sauce simmer gently to develop deeper flavor.
- Adjust the chili powder to make the sauce milder or spicier.
- The sauce thickens as it cools, so don’t overcook it.
- Taste before serving and adjust the salt if needed.
How to Store Homemade Enchilada Sauce
Refrigerator
Allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
Freezer
Pour cooled sauce into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the sauce in a saucepan over low heat, stirring occasionally. Add a splash of broth if it becomes too thick.
Frequently Asked Questions
Can I make this enchilada sauce ahead of time?
Yes! In fact, the flavors become even better after sitting for a day in the refrigerator.
Can I use chicken broth instead of vegetable broth?
Absolutely. Chicken broth works wonderfully and adds even more savory flavor.
Is this sauce spicy?
This recipe is generally mild to medium. For extra heat, add cayenne pepper or additional chili powder.
Can I make this gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend for the regular flour.
What can I use enchilada sauce for besides enchiladas?
Try it on burritos, tacos, tamales, Mexican casseroles, rice bowls, or as a flavorful simmer sauce for chicken.
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More Homemade Mexican-Inspired Recipes
If you enjoyed this homemade red enchilada sauce recipe, be sure to check out:
Homemade Flour Tortillas:
Homemade Corn Tortillas Recipe:
Homemade Vegetable bouillon:
Homemade Taco Seasoning:
Final Thoughts
Once you make homemade red enchilada sauce, it’s hard to go back to canned versions. The fresh flavor, simple ingredients, and quick preparation make it a staple recipe for busy families. Keep a batch in your refrigerator or freezer so you’re always ready to create delicious enchiladas and Mexican-inspired meals at home.
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Looking for the tools and ingredients I use to make these homemade chocolate cupcakes? Visit my Amazon storefront to find my favorite baking essentials, including mixing bowls, cupcake pans, measuring cups, cooling racks, piping bags, and more.
Red Enchiladas Sauce
Ingredients
- 6 tbsp olive oil
- 6 tbsp flour all-purpose flour
- 2 tbsp ground chili powder
- 2 ts ground cumin
- 1 ts garlic powder
- 1/2 ts dried oregano
- 1/2 ts salt
- 1/16 ts cinnamon
- 4 tbsp tomato paste
- 4 cups vegetable broth see recipe in link above
- 2 ts apple cider vinegar
Instructions
- Measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. This is a fast recipe, so you'll want everything ready.
- In a medium pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 7 to 10 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar. Add more salt, if necessary.
