Red Enchilada Sauce Recipe

Name: Red Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 3 tablespoons avocado oil (or any other neutral oil); 3 tablespoons all-purpose flour (or whole wheat flour); 1 1/2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 garlic clove (or 1/2 teaspoon garlic powder); 1 1/2 cups vegetable broth (or any other broth or water); 15 ounces tomato sauce (one can)

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This homemade Red Enchilada Sauce is richly spiced, smooth, and balanced with a hint of acidity and sweetness. Made from scratch in under 30 minutes with pantry staples, it’s perfect for all your favorite recipes!

a jar with red enchilada sauce with a spoon in the jar.

Enchilada Sauce From Scrat

Nothing beats homemade enchiladas! And what’s even better is making the sauce from scratch. It’s genuinely so easy to cook up a batch, tastes so fresh and delicious, and you can easily adjust the spice level to your liking. I like to double the batch and keep some in the freezer for last-minute dinners.

First, spices and flour are cooked in avocado oil until fragrant, then vegetable stock and tomato sauce are added and cooked until thickened. It’s simple yet packed with flavor and so versatile, too.

Use it in place of enchilada sauce in any recipe you like, from Beef Enchiladas or Enchilada Pasta to this Creamy Enchilada Soup.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

17 mins

Key Ingredients

Below are the key ingredients you’ll need to make Red Enchilada Sauce. The full quantities can be found in the recipe card further down the post.

ingredients to make red enchilada sauce.

Flour: All-purpose flour is cooked with avocado oil to form a roux. Once liquid is added, this will help to thicken the enchilada sauce and give it a slightly creamy texture. Whole wheat or gluten-free flour can also be used.

Spices: A combination of chili powder, cumin, oregano, and cayenne creates a warming flavor. You can adjust the amount of chili powder and cayenne to make it spicier or milder, if you like.

Vegetable broth: This is the main liquid in the enchilada sauce. You can use chicken or beef broth (or stock) instead for a richer flavor.

Tomato sauce: Look for a high-quality canned tomato sauce with minimal ingredients. Avoid those flavored with basil, as they will clash with Mexican flavors.

Blooming Spices in Oil

In the first step, most of the spices are cooked out in the avocado oil along with the flour. This helps ‘bloom’ the spices, letting the fat-soluble flavor compounds infuse the oil and leading to a richer flavor in the finished sauce.

How to Make Red Enchilada Sauce

Step 1. In a saucepan, combine the oil, flour, chili powder, cumin, minced garlic, and oregano. Cook over medium heat for about 2 minutes, stirring constantly.

Cooking the seasonings in a saucepan and mixing.

Step 2. Add the vegetable broth, tomato sauce, cayenne pepper, and salt. Reduce the heat and let it simmer for about 15 minutes, stirring occasionally until slightly thickened.

Adding broth to the sauce in the pan to make the enchilada sauce and mixing.

Step 3. Allow it to cool, then refrigerate the sauce in a jar or container for up to 1 week. Use it in your favorite recipes.

Recipe Notes

Storage: Let cool then transfer to an airtight container. Store in an airtight container for up to 1 week. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before using).

Reheating: Warm in a pot on the stove over a medium-low heat until the enchilada sauce is piping hot.

Make it smoky: Add a few chipotles from a can of chipotles in adobo. This will make it spicier so you can omit the cayenne, if preferred.

Make it creamy: Blend in a few spoonfuls of reduced-fat cottage cheese (or heavy cream for a richer sauce) until it reaches your desired flavor.

Questions I Get Asked a Lot

Can I freeze it?

Yes, it freezes well in a sealed container for up to 3 months.

What’s the difference between red and green enchilada sauce?

Red enchilada sauce relies on flavors from tomatoes and dried chilies, which gives it a sweet, warming flavor. Green enchilada sauce uses tomatillos and fresh green chilis for a zingier, brighter flavor.

How long will red enchilada sauce last in the fridge?

In a sealed container, it should last for up to 1 week in the fridge.

What makes red enchilada sauce bitter?

The common cause of bitterness in red enchilada sauce is from scorched chili powder. It’s important to keep a close eye on the spices while stirring constantly as you cook them in the oil in step 1 to make sure they aren’t catching on the pot and burning.