Enchilada sauce might seem like one of those ingredients you just grab off the shelf, but once you make it at home, it’s hard to go back. This Homemade Enchilada Sauce is bold, rich, and comes together in about 15 minutes with pantry staples.
I love a quick, easy enchilada sauce. For years, I’d grab a can at the store and dress it up at home with extra cumin, garlic, and sometimes a squeeze of lime. Not that I never buy one now, but after making this enchilada sauce consistently for the past few years, I’ve realized I truly like it best homemade. It’s bold and rich without being overly spicy, and you have the freedom to amp up the heat if that’s your thing!
My favorite part? You probably have everything you need in your pantry, no last-minute store run required. Growing up in Southern California, I was lucky to be surrounded by incredible Mexican food and generous cooks who shared their kitchen secrets. This sauce is built on those simple, flavorful basics I learned early on, so flexible, so flavorful! And I can pretty much guarantee you’re going to love it.
What is enchilada sauce?
Enchilada sauce is a rich, savory sauce used to smother enchiladas before baking. Red enchilada sauce is tomato-based and flavored with chili powder, garlic, cumin, and oregano. It’s deeply flavorful and adds the essential “soul” to any enchilada dish, plus, it’s versatile enough to use in tacos, burritos, soups, and even as a simmer sauce for meats or beans.
Red Enchilada Sauce Ingredients
- Avocado Oil: I like to use avocado oil, but you can use any neutral cooking oil.
- Flour: To thicken the sauce! For a gluten-free enchilada sauce, you can use a cup-for-cup gluten-free flour blend or cornstarch.
- Chili Powder: The backbone of the flavor here! This is what gives it that chile flavor, quintessential to enchilada sauce.
- Garlic: Both freshly minced garlic cloves and garlic powder work.
- Ground Cumin: Adds depth, warmth and authentic Mexican notes to the sauce.
- Dried Oregano: For earthy, herbal notes – use Mexican oregano if you have it!
- Tomato Sauce: Use a high-quality canned tomato sauce for maximum flavor.
- Chicken Stock: Adds a depth of flavor! You can substitute beef or vegetable broth if needed.
- Salt: To bring everything together. Add to taste.
Get the full recipe in the recipe card below.
WATCH: How to Make Enchilada Sauce
How to Make Enchilada Sauce
Step 1 – Bloom the Spices
Heat the oil over medium-high heat in a medium saucepan. Add garlic (if using minced garlic) and saute for 1 minute. Then whisk in flour, cooking for one minute, stirring constantly.
To the flour mixture, add chili powder, cumin, salt, dried oregano (and garlic powder if you didn’t use fresh garlic), and whisk to bloom spices for 1 minute.
Step 2 – Add Liquids & Simmer
Over medium heat, gradually pour in the chicken broth (or stock), whisking the mixture constantly until smooth. Pour in the tomato sauce and bring to a low simmer. Reduce heat to medium-low and simmer for 10-15 minutes, uncovered, until the sauce is thickened. Taste, adjusting spices if necessary.
Enchilada Sauce Recipe Variations
This red enchilada recipe is easy to tweak depending on what you like or have on hand! Here are some easy variations to make:
- Make it spicy: Add chipotle powder, smoked paprika, or just a dash of cayenne for more heat.
- Make it smoky: Use fire-roasted tomato sauce or add a spoonful of adobo sauce for a lovely smoky flavor.
- Gluten-Free Enchilada Sauce: Use cornstarch slurry or equal amounts gluten-free all-purpose flour. If using cornstarch, dissolve one tablespoon of cornstarch in 1 tablespoon of cool water, stirring it into the assembled sauce, and simmering until the desired thickness is reached. This will prevent lumps!
- Vegan Enchilada Sauce: Just use veggie broth instead of chicken stock!
How to Thicken Enchilada Sauce
There are a few easy ways to thicken enchilada sauce:
- Use regular flour to make a roux at the start of the recipe.
- You can also try adding 1-2 tablespoons of tomato paste after making the roux.
- Let the sauce simmer longer, uncovered, to reduce and thicken naturally!
How to Store Enchilada Sauce
- Refrigerator: Let sauce cool completely, then store any leftovers in an airtight container for up to 1 week.
- Freezer: Freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Red Enchilada Sauce FAQs
Not necessarily. This recipe is flavorful with a mild heat level. If you want it hotter, you can easily add more chili powder, cayenne, or even a chopped chipotle pepper.
Let the sauce cool completely, then store it in an airtight container in the fridge for up to 1 week.
Bitterness can come from overcooked spices or low-quality chili powder. To fix bitterness, add a small pinch of sugar or a splash of cream or cream cheese to balance out the bitter flavor.
Taste and adjust! Try adding extra salt, a squeeze of lime, or a touch of honey or brown sugar. Good enchilada sauce is all about the combination of spices and tomato sauce!
How to Use Homemade Enchilada Sauce
The obvious is, of course, on enchiladas! Try it on my basic cheese enchiladas with onion and on these Chicken enchiladas, baked in the oven. But try these other ways too:
- Smothered Burritos: Pour over stuffed burritos, top with cheese, then bake until bubbly.
- Taco Skillet or Casserole: Stir into ground beef or shredded chicken with black beans, corn, and rice for an easy one-pan meal. Try this enchilada quinoa casserole.
- Huevos Rancheros: Use in place of salsa to add depth and warmth to this classic egg dish.
- Stuffed Peppers: Mix into your filling or spoon over before baking for a Tex-Mex twist.
- Enchiritos or Chilaquiles would be bueno!
- Tortilla Soup Base: Use in place of, or in addition to, tomato sauce for a richer flavor. Or try it in enchilada soup!
- Tamale Pie: Use it as the saucy layer in your tamale pie or cornbread casserole.
- Sloppy Joes: Stir into ground beef or turkey with a little brown sugar and mustard for a fun twist.
- Quesadillas Dip: Heat and serve as a quick dip for quesadillas, taquitos, or chips.
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Ingredients
- 2 tablespoons avocado oil
- 1 tablespoon flour see Note 1
- 1 ½ – 2 ½ tablespoons chili powder see Note 2
- 1 clove garlic minced (or 1 teaspoon garlic powder)
- 2 teaspoons ground cumin
- ¼ teaspoon dried oregano
- 15 ounce can tomato sauce I use organic
- 1 cup chicken stock or sub beef stock or veggie broth (stocks yield more flavor, if using broth, you may need to add additoinal salt or spices.
Instructions
- Heat the oil over medium-high heat in a medium saucepan. Add garlic (if using minced garlic) and saute for 1 minute. Then whisk in flour, cooking for one minute, stirring constantly.
- Add chili powder, cumin, salt, dried oregano (and garlic powder if you didn’t use fresh garlic), and whisk to bloom spices for 1 minute.1 ½ – 2 ½ tablespoons chili powder, 2 teaspoons ground cumin, ¼ teaspoon dried oregano
- Gradually pour in the chicken stock or broth, whisking constantly until smooth. Pour in the tomato sauce and bring to a low simmer.1 cup chicken stock, 15 ounce can tomato sauce
- Reduce heat to medium-low and simmer for 10-15 minutes, uncovered, until the sauce is thickened. Taste, adjusting spices if necessary.
Notes
- Gluten-Free: Replace flour with a gluten-free cup-for-cup all-purpose flour OR dissolve one tablespoon of cornstarch in 1 tablespoon cool water, stirring into the assembled sauce, simmering until the desired thickness is reached.
- Chili Powder: Start with 1 ½ tablespoons for a mild heat, and add more if you prefer a spicier sauce. Note that this is not cayenne pepper, but American Chili powder.
Storage Tips:
- Refrigerator: Let sauce cool completely, then store in an airtight container for up to 1 week.
- Freezer: Freeze in a freezer-safe container or freezer baggie (don’t forget to label it) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Ways to Use:
- Pour over enchiladas before baking.
- Drizzle on tacos, burritos, taquitos or nachos.
- Smother burritos for a hearty, restaurant-style meal.
- Spoon over crispy chilaquiles for a bold, savory brunch.
- Stir into soups, stews, or chili for extra flavor.
- Use as a simmer sauce for chicken, beef, or veggies, especially yummy when poured over and slow-cooked all day long!
Nutrition
natalie
Another great recipe from The Fresh Cooky! If i had known how simple it was to make a delicious homemade enchilada sauce I would have made it a lot sooner! I made extra to freeze so i can have a quick meal in the future.
Super smart, Natalie! Thanks so much!