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My Red Enchilada Sauce recipe is a bright, flavorful, and easy sauce combining savory spices with simple pantry ingredients! Homemade red sauce is the perfect sauce for enchiladas, red sauce for tacos, burritos, fajitas, or any of your favorite Mexican-inspired dishes. And, it's ready in under 10 minutes!
Jump to:
- Enchilada Sauce
- Red Enchilada Sauce Ingredients
- How to Make Enchilada Sauce
- Homemade Enchilada Sauce Tips
- Gluten-Free Enchilada Red Sauce
- What is the difference between red and green enchilada sauce?
- Can I freeze enchilada sauce?
- Red Enchilada Sauce FAQs
- What to Make with Enchilada Sauce
- Mexican Sauce Recipes
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- 💬 Reviews
Enchilada Sauce
My family and I know when it comes to making the perfect enchiladas, it’s all about the sauce! My red enchilada sauce has the perfect amount of tangy and savory chili flavors, perfect for covering in rolled tortillas and baking in the oven.
What I love so much about my red sauce for enchiladas is the warming, wholesome flavors it has, all without the fuss of blending peppers or working with dehydrated chilis. Simply mix the ingredients, cook over the stove, and presto! You’ve got a delicious homemade red enchilada sauce ready in no time!
Not only is this the perfect enchilada sauce, but there are so many other uses! I like to serve my red sauce for enchiladas as a sauce for tacos, burrito bowls, and festive salads. I hope you enjoy this recipe as much as we do!
Red Enchilada Sauce Ingredients
- Olive oil
- Flour
- Chili powder
- Onion powder
- Garlic powder
- Cumin
- Dried Oregano
- Vegetable Broth
- Tomato Paste
How to Make Enchilada Sauce
- In a small pan, heat olive oil over medium-high heat. Add flour and whisk until well blended.
- Add chili powder, onion powder, garlic powder, salt, cumin, and oregano and whisk until well blended and smooth.
- Pour in the vegetable broth very slowly while whisking. Make sure no big lumps form. Add more vegetable broth if needed to make the desired smooth consistency.
- Add the tomato paste and whisk until the sauce is completely smooth.
- Bring to a simmer until slightly thickened. Remove from heat and serve.
Homemade Enchilada Sauce Tips
- If you want a heartier sauce, substitute beef or chicken broth instead of vegetable broth.
- Always check the expiration date for dried herbs and spices. Even though they are dried, the fresher they are the better the sauce will be.
- When making a sauce from scratch, always monitor your heat level. You want to be sure your heat is not too high, you don't want charred spices!
- To avoid lumps, keep a whisk close by, especially when you add the broth to the rest of the spices.
Gluten-Free Enchilada Red Sauce
As my recipe for red enchilada sauce is written, it is not a gluten-free recipe. If you are in need of a gluten-free red enchilada sauce, simply swap cornstarch for flour. Here's how I do it:
- Instead of using 2 tablespoons of flour, use 1 tablespoon of cornstarch.
- Whisk the cornstarch into the sauce at the same time you would add the flour.
- Be sure to whisk the cornstarch into the other ingredients until smooth.
What is the difference between red and green enchilada sauce?
The difference between red and green enchilada sauce comes down to the type of chili peppers being used to make the sauce. Red enchilada sauce is made from red chilis, or chili powder, while green enchilada sauce is made from green chilis or jalapenos.
I like to make both variations, depending on what my family is in the mood for or which ingredients I have on hand at the time! Try my green enchilada sauce here: Green Enchilada Sauce
Can I freeze enchilada sauce?
I love to freeze the sauce for enchiladas! It is the perfect make-ahead sauce for when I need an easy weeknight meal. In fact, I like to make a double batch of red enchilada sauce and use half of it for enchiladas, then freeze the other half to have it constantly on hand!
Here's how to freeze enchilada sauce:
- Allow the red enchilada sauce to cool to room temperature
- Place the sauce in an airtight, sealed container or plastic bag (I especially like to use a plastic bag and lay it flat in the freezer for easy storage).
- Label and date the outside of your container
- Red enchilada sauce can be left in the freezer for up to 6 months.
- To thaw the sauce, simply leave in the refrigerator overnight.
Red Enchilada Sauce FAQs
My recipe for red enchilada sauce combines olive oil, flour, chili powder, onion powder, garlic powder, cumin, dried oregano, vegetable broth, and tomato paste.
Red sauce for enchiladas is best when left in an airtight, sealed container in the refrigerator for up to 4 days.
Red enchilada sauce is a combination of savory Mexican spices mixed with chili peppers, onions, and tomato. The biggest difference between enchilada sauce and other tomato sauces is the chili flavor.
Though both enchilada sauce and salsa are tomato based sauces, they are very different from each other. Red sauce is a smooth chili tomato sauce perfect for enchiladas, while salsa combines ingredients like Pico de gallo and fresh citrus.
The spice level of enchilada sauce depends on the amount of chili powder used. For milder or spicier enchilada sauce, simply modify this ingredient.
What to Make with Enchilada Sauce
When it comes to making enchiladas, of course, savory red sauce is the perfect flavor profile. Try my enchiladas recipe here: Ground Beef Enchiladas
There are, however, several ways to use enchilada red sauce, and here are a few ways I like to use it if I'm not making enchiladas:
- Southwest Chicken Casserole
- Drizzled over Sweet and Spicy Pulled Pork
- Savory Beef Enchilada Mac and Cheese
- As a base for Chili
- Tex-Mex Dip
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Red Enchilada Sauce
Equipment
- 1 Sauce pan
- 1 Whisk
- Measuring spoons
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons all-purpose flour
- 2 Tablespoons chili powder more if you like it spicier
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups vegetable broth
- 2 Tablespoons tomato paste
- salt to taste
Instructions
- In a small pan, heat olive oil over medium-high heat. Add flour and whisk until well blended.2 Tablespoons olive oil, 2 Tablespoons all-purpose flour, 2 Tablespoons chili powder, ¼ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, ½ teaspoon dried oregano, salt to taste
- Then add chili powder, onion powder, garlic powder, salt, cumin, and oregano and whisk until well blended and smooth.
- Pour in the vegetable broth very slowly while whisking. Make sure no big lumps form. Add more vegetable broth if needed to make the desired smooth consistency.2 cups vegetable broth, 2 Tablespoons tomato paste
- Then, add the tomato paste and whisk until the sauce is completely smooth.
- Bring to a simmer until slightly thickened. Remove from heat and serve immediately.
Video
Notes
- If you want a heartier sauce, substitute beef or chicken broth instead of vegetable broth.
- Always check the expiration date for dried herbs and spices. Even though they are dried, the fresher they are the better the sauce will be.
- When making a sauce from scratch, always monitor your heat level. You want to be sure your heat is not too high, you don't want charred spices!
- To avoid lumps, keep a whisk close by, especially when you add the broth to the rest of the spices.
Nutrition
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