This post may contain paid links. See more info on my privacy page.
You're going to love my homemade Red Enchilada Sauce recipe! Using staple pantry ingredients, you can create a red enchilada sauce that is both easy and delicious in 10 minutes or less. You won't want to go back to canned enchilada sauce!
Jump to:
Homemade Enchilada Sauce
Today I'm going to teach you how to make red enchilada sauce so good, you'll never buy the canned stuff again! Not only is my homemade enchilada sauce recipe fast and easy, but it's made using budget-friendly pantry ingredients for an easy enchilada sauce that's bursting with flavor.
Enchilada sauce is, of course, amazing on enchiladas (I practically bathe my homemade beef enchiladas in it!), but why stop there? What about wet burritos, tacos, nachos, or a big delicious burrito bowl?
Tools to Make Red Enchilada Sauce
- A skillet or small saucepan for heating everything up.
- A nonstick-safe whisk.
- (Optional) A blender or food processor if you're using fresh onions and garlic.
- (Optional) A coffee grinder if you're making your own chili powder.
Ingredients in Red Enchilada Sauce
- Olive oil: I recommend using oil instead of butter to make the roux. It won't clump like butter when cooled. You can use other oils as well such as avocado oil.
- Flour: Flour is used to thicken the sauce. If you want to make gluten free enchilada sauce, you can use a gluten-free flour blend too- it will work just as well!
- Chili powder: In the US, chili powder is made from a blend of chilis, while outside the US it's often only cayenne pepper. This recipe requires US style chili powder!
- Onion powder: Onion powder is mellow and sweet, adding nice depth to the sauce. You can also add sauteed onions, but the sauce will take blending.
- Garlic powder: Like the onion powder, garlic powder is a very easy option for adding flavor, but you can also use lightly sauteed garlic and blend the sauce.
- Cumin
- Oregano: Fresh oregano, especially Mexican oregano, is even better, but you can use dried and it will taste great.
- Vegetable broth: You can also use chicken broth.
- Tomato paste: Tomato paste is powerfully flavored with a great kick of sweetness, as well as being smooth and sticky for a perfect sauce consistency. In a pinch, you can use roasted, blended, and drained tomatoes or tomato sauce, but they won't have the same intense flavor.
- Paprika (optional): For an extra roasted flavor, add some smoked paprika.
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
Read More
How to Make Enchilada Sauce
Step 1: Heat up the oil in a skillet or small saucepan over medium-high heat. Once hot, add in the flour, and whisk until it's well blended and no longer clumpy. Then add in the chili powder, onion and garlic powder, salt, cumin, and oregano, and blend until smooth.
If you're using diced onions and garlic cloves instead of powdered, you can add them in now and saute for a few minutes until soft and translucent.
Step 2: While still whisking to prevent lumps, add the vegetable broth very slowly- only a few drops at a time at first to make sure no lumps form. Once fully added and whisked smooth, add the tomato paste, and whisk again. Adjust the thickness by adding more vegetable broth as desired.
Step 3: Bring the sauce to a simmer, stirring often, until slightly thickened, about 4-5 minutes. Remove from the heat, serve, and enjoy!
Tips for Making Red Enchilada Sauce
- You can use dried chiles to make your own chili powder if you desire! I recommend using a mix of anchos, guajillos, and California chiles. Remove the stems and seeds, then blend in a blender or coffee grinder until powdered, and use in place of chili powder.
- I recommend making a double or even triple batch of enchilada sauce to store for later. Enchilada sauce freezes well (see my storage tips below!) so you can defrost just the amount you need with no waste!
- You can make this sauce nightshade-free by leaving out the tomato paste. Add in a little sugar and a dash of lemon juice to amplify the flavors and it will taste great.
Enchilada Sauce Storage
- Fridge: Leftover enchilada sauce will last 4-5 days in the fridge when stored in an airtight container or jar. I recommend using a jar, as the chili powder can discolor plastic!
- Freezer: My favorite way to store leftover sauce! Freeze the enchilada sauce in a jar or, ideally, in an ice cube tray, before popping the cubes into a freezer bag. Frozen sauce will last up to 4 months.
- Thawing and reheating: Thaw the frozen sauce in the fridge overnight or in the microwave or a saucepan. Stir often until fully melted and warmed through.
FAQ
Typically, red enchilada sauce is thickened with flour, and thus is not gluten-free. However, you can absolutely use gluten-free flour instead of regular flour to make gluten-free enchilada sauce.
Like most condiments and sauces, enchilada sauce (canned or freshly made) lasts 4-5 days in the fridge. I recommend freezing leftovers, as unless you're making a big batch of enchiladas, there tends to be more sauce than you need.
Red Sauce Enchiladas
My recipe for red enchilada sauce is developed so you can easily customize it as you like. You can make your own seasoning, use fresh onions and garlic, or make it all with bottled spices and dried herbs. No matter what, this recipe makes sure you have exactly what you need for a delicious enchilada sauce you'll keep coming back for!
Red Enchilada Sauce
Ingredients
- 2 Tablespoons Olive oil
- 2 Tablespoons Flour
- 2 Tablespoons Chili powder
- ¼ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ¼ teaspoon Cumin
- ½ teaspoon Oregano - dried
- 2 cups Vegetable broth
- 2 Tablespoons Tomato paste
Instructions
- In a small pan or skillet over medium-high heat, add in the oil. Once hot, add the flour, whisking well until bubbly and blended.2 Tablespoons Olive oil,2 Tablespoons Flour
- Add in the chili powder, onion powder, garlic powder, salt, cumin, and oregano, and whisk until blended and smooth.2 Tablespoons Chili powder,¼ teaspoon Onion powder,½ teaspoon Garlic powder,¼ teaspoon Cumin,½ teaspoon Oregano
- Very slowly pour in the vegetable broth while whisking, ensuring that the sauce stays smooth. Adjust broth until the sauce achieves a desired consistency.2 cups Vegetable broth
- Add in the tomato paste and whisk until mixed in completely.2 Tablespoons Tomato paste
- Bring to a simmer and let thicken, 2-3 minutes. Remove from the heat and serve!
Notes
- You can use dried chiles to make your own chili powder if you desire! I recommend using a mix of anchos, guajillos, and California chiles. Remove the stems and seeds, then blend in a blender or coffee grinder until powdered, and use in place of chili powder.
- I recommend making a double or even triple batch of enchilada sauce to store for later. Enchilada sauce freezes well (see my storage tips below!) so you can defrost just the amount you need with no waste!
- You can make this sauce nightshade-free by leaving out the tomato paste. Add in a little sugar and a dash of lemon juice to amplify the flavors and it will taste great.
Comments
No Comments