This homemade Red Enchilada Sauce is richly spiced, smooth, and balanced with a bright touch of acidity and a hint of sweetness. Made from scratch in under 30 minutes using pantry staples, it’s versatile and perfect for enchiladas, casseroles, soups, pasta, and more. It’s simple to make, easy to adjust for heat, and freezes well for quick weeknight meals.
Enchilada Sauce From Scratch
Homemade enchiladas are delicious, and making the sauce yourself elevates the dish. Preparing this sauce from scratch is straightforward: spices are toasted in oil, flour is added to create a roux, then broth and tomato sauce are whisked in and simmered until the mixture thickens. The result is a smooth, full-flavored sauce you can tailor to your preferred spice level. I often double the recipe and freeze half for fast dinners later in the month.
Because the base is so adaptable, use this sauce wherever a red enchilada sauce is called for. It works exceptionally well in baked enchiladas, saucy pasta dishes, enchilada soups, or as a flavorful topping for proteins and vegetables.
Recipe Overview
Key Ingredients
Below are the main ingredients used to make this Red Enchilada Sauce. Exact quantities are listed in the recipe card further down.
Flour: All-purpose flour is cooked with oil to form a roux that thickens the sauce and gives it a slightly creamy body. You can substitute whole wheat or a gluten-free flour blend if needed.
Spices: Chili powder, ground cumin, dried oregano, and cayenne combine for warmth and complexity. Adjust chili powder and cayenne to control the heat.
Broth: Vegetable broth is used here for a neutral base, but chicken or beef broth will add more depth if you prefer.
Tomato sauce: Use a plain canned tomato sauce without added herbs like basil so the flavors remain authentically Mexican.
Blooming Spices in Oil
To maximize flavor, the spices are briefly cooked in the oil at the start. This process, often called “blooming,” releases oil-soluble flavor compounds from the spices and infuses the fat with aroma, producing a richer final sauce.
How to Make Red Enchilada Sauce
Step 1. In a saucepan over medium heat, combine the oil, flour, chili powder, ground cumin, minced garlic, and dried oregano. Cook for about 2 minutes, stirring constantly, until the mixture becomes fragrant and slightly toasted. Watch carefully so the spices don’t scorch.
Step 2. Gradually whisk in the vegetable broth, then add the tomato sauce, cayenne, and salt. Bring the sauce to a simmer, reduce the heat, and cook gently for about 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Step 3. Remove from heat and let the sauce cool. Transfer it to a jar or airtight container and refrigerate for up to one week, or freeze for longer storage. Use as needed in your favorite enchilada recipes or as a versatile Mexican-style sauce.
Recipe Notes
Storage: Store in a sealed container in the refrigerator for up to 1 week. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently over medium-low heat, stirring occasionally, until heated through.
Make it smoky: For a smoky flavor, add a small amount of chopped chipotle peppers in adobo. If you add chipotles, reduce or omit the cayenne to keep the heat balanced.
Make it creamy: Stir in a few tablespoons of heavy cream, Greek yogurt, or blended reduced-fat cottage cheese to create a creamier texture and milder flavor.
Frequently Asked Questions
Yes. Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before using.
Red sauce is tomato-based and typically uses dried chilies, giving a deeper, sweeter warmth. Green sauce is made from tomatillos and fresh green chiles, resulting in a tangier, brighter flavor.
Stored in a sealed container, it should keep for up to 1 week in the refrigerator.
Bitterness often comes from burnt spices. Stir and watch closely while cooking the spice and flour mixture so the chili powder does not burn.
You May Also Like
- Black Bean Enchiladas
- Chicken Enchilada Casserole
- Enchilada Stuffed Zucchini Boats
- Chicken Tinga
- Shrimp Quesadillas
- Smash Burger Tacos
- Mahi Mahi Tacos
- Avocado Salsa
If you make this sauce, leave a comment and share how you used it. Photos and feedback from home cooks help others try this simple homemade version with confidence.
Red Enchilada Sauce Recipe
Ingredients
- 3 tablespoons avocado oil (or other neutral oil)
- 3 tablespoons all-purpose flour (or whole wheat)
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1 1/2 cups vegetable broth (or chicken broth or water)
- 15 ounces tomato sauce (one can)
Instructions
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In a saucepan, combine 3 tablespoons avocado oil, 3 tablespoons flour, 1 1/2 tablespoons chili powder, 1 teaspoon ground cumin, 1 minced garlic clove, and 1/2 teaspoon dried oregano. Cook over medium heat for about 2 minutes, stirring constantly, until fragrant.
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Add 1 1/2 cups vegetable broth, 15 ounces tomato sauce, 1/4 teaspoon cayenne, and 1/4 teaspoon salt. Whisk to combine.
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Reduce the heat and simmer gently for about 15 minutes, stirring occasionally, until the sauce is slightly thickened and well blended.
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Let the sauce cool, then transfer to a jar or airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- Makes roughly 3 cups in total.
- Serving size: about 1/2 cup.
- Simmer longer for a thicker consistency.
- Adjust cayenne to control the heat level.
- Use vegetable broth to keep it vegetarian; use chicken broth for more richness.
- The sauce can be made up to five days in advance and stored in the refrigerator.
- Freeze leftovers in an airtight container for up to 3 months.
- Whisk continuously when adding broth to avoid lumps in the sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.