Introduction
Why settle for store-bought when you can make your own Easy Red Enchilada Sauce in just 15 minutes? Bold, smoky, and perfectly spiced, this sauce transforms ordinary enchiladas into restaurant-quality meals. It’s made with pantry staples and can be customized for mild or spicy heat, making it a must-have for taco nights, casseroles, and more.
Searches for “homemade enchilada sauce” and “easy enchilada sauce recipe” are trending because more people want fresh, preservative-free alternatives. This recipe delivers all the flavor without the fuss.
Ingredients
- 3 tbsp vegetable oil (or olive oil)
- 3 tbsp all-purpose flour
- 3 tbsp chili powder (mild or hot, depending on preference)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- 2 tbsp tomato paste
- 2 cups chicken or vegetable broth
- Salt & black pepper, to taste
- Pinch of cayenne or smoked paprika (optional for spice/smoke)
Timing
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
👉 Fast, flavorful, and weeknight-friendly!
Step-by-Step Instructions
Step 1: Make a Roux
In a medium saucepan, heat oil over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.
Step 2: Add Spices
Whisk in chili powder, cumin, garlic powder, onion powder, oregano, and optional cayenne/paprika. Cook 30 seconds to bloom flavors.
Step 3: Add Tomato Paste & Broth
Stir in tomato paste, then slowly whisk in broth until smooth.
Step 4: Simmer
Reduce heat and simmer 7–10 minutes, stirring occasionally, until thickened. Adjust seasoning with salt and pepper.
Step 5: Use or Store
Use immediately or let cool and refrigerate for later.
Tips for Success
- Bloom the spices: Cooking them in the roux deepens flavor.
- Control heat: Use mild chili powder for kids, hot for spice lovers.
- Smooth texture: Whisk constantly to prevent lumps.
- Make ahead: Sauce keeps beautifully in the fridge or freezer.
Nutrition (per ¼ cup, ~8 servings)
- Calories: 60 kcal
- Protein: 1 g
- Carbs: 5 g
- Fat: 4 g
- Fiber: 1 g
Healthier Alternatives
- Gluten-free: Swap flour for cornstarch slurry (2 tsp cornstarch + 2 tbsp cold water).
- Low-sodium: Use homemade or low-sodium broth.
- Oil-free: Skip roux and thicken with cornstarch slurry at the end.
Serving Suggestions
- Classic chicken, beef, or cheese enchiladas
- Drizzle over burritos, tacos, or huevos rancheros
- Mix into rice or pasta for extra flavor
- Use as a base for Mexican casseroles
Common Mistakes to Avoid
- Overcooking roux: Can turn sauce bitter.
- Skipping tomato paste: Adds richness and depth.
- Too much broth: Will result in a watery sauce.
- Not tasting & adjusting: Chili powders vary in heat and flavor.
Storing Tips
- Fridge: Store in airtight jar up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on stove, whisking to smooth.
Conclusion
This Easy Red Enchilada Sauce is rich, smoky, and customizable — the perfect foundation for all your favorite Mexican-inspired meals. Once you try it, you’ll never go back to canned.
FAQs
Q1: Can I make it spicier?
Yes — add chipotle chili powder, cayenne, or hot sauce.
Q2: Can I double the recipe?
Absolutely, it freezes well for future use.
Q3: Can I use fresh tomatoes instead of paste?
Yes, but cook them down first until concentrated.
Q4: Is this authentic Mexican?
This version is Tex-Mex style; authentic sauces often use dried chilies blended into a puree.
Q5: Can I make it vegan?
Yes — use vegetable broth instead of chicken.
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