Name: Red Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 Tablespoons oil ((vegetable, canola, or avocado oil)); 2 Tablespoons all-purpose flour; 1/4 cup chili powder; 1 Tablespoon ground cumin; 1/2 teaspoon Dried oregano; 2 cups low-sodium beef broth; 2 1/2 cups tomato sauce; 1 clove garlic (, minced); salt (to taste)

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This quick and easy Enchilada Sauce recipe uses simple pantry ingredients and only takes 15 minutes to make. It's cost effective, healthier, and tastes better than anything in a can.

Looking for more Mexican recipes? Try my Tacos Al Pastor, Chicken Quesadillas or Horchata.

The best enchilada sauce recipe in a bowl with a spoon lifting some up, ready to be used in a recipe.

The Enchilada Sauce that ruined me (in the best way)

I'm going to stand proudly on my soapbox for a moment because this homemade red enchilada sauce recipe deserves our attention, and will steal your heart. It's the easiest way to next-level some of our favorite dishes, like enchiladas, wet burritos, and tamale pie, with unbeatable flavor. But besides the fact that the taste superior to it's “canned” counterparts, here are three more reason you should make enchilada sauce from scratch:

Healthier, lower in sodium, and less inexpensive.
Pantry ingredients – you probably have what you need to make it. And, if you're looking for a more authentic version made with dried Mexican chiles, use this red chile sauce recipe, with beef broth in place of the pork broth.
Quick – you can have this whipped up in just a few minutes, and the taste is unmatched to anything in a can.

Ingredients Needed:

Tomato Sauce
Flour: to thicken the sauce. For a gluten-free version, substitute 1 tablespoon cornstarch for the flour.
Beef Broth: Vegetable broth of chicken broth would also work.
Oil: vegetable, canola or avocado oil.
Dry Spices: Oregano, chili powder, cumin, salt and pepper
Garlic

How to make Red Enchilada Sauce:

Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.

Oil, flour, and spices simmering in a pot on the stove.

Add beef broth, tomato sauce, garlic and salt.

A quick enchilada sauce recipe simmering in a stainless steel pot on the stove.

Simmer on low heat for 15 min, stirring occasionally.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade enchilada sauce will keep in the fridge for up to one week.

To Freeze: Freeze in a freezer bag or freezer-safe container for up to 3 months.

A simple Mexican enchilada sauce recipe, poured on top of cheese enchiladas.

Use Enchilada Sauce with:

A bowl of homemade enchilada sauce with a spoon in it, lifting some out.

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4.99 from 528 votes

Red Enchilada Sauce

Author: Lauren Allen

Besides being delicious, our favorite quick and easy Enchilada Sauce recipe is healthier, inexpensive, and tastes better than anything in a can.

Prep: 5

Cook: 15

Total: 20

Servings:

Ingredients

▢ 3 Tablespoons oil, (vegetable, canola, or avocado oil)
▢ 2 Tablespoons all-purpose flour
▢ 1/4 cup chili powder
▢ 1 Tablespoon ground cumin
▢ 1/2 teaspoon Dried oregano
▢ 2 cups low-sodium beef broth
▢ 2 1/2 cups tomato sauce
▢ 1 clove garlic, , minced
▢ salt, to taste

Instructions

In a saucepan stir oil, flour, chili powder, cumin, and oregano together. Cook on medium heat for 2 minutes.
Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.
Store in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Notes

*Yields 4 cups of enchilada sauce.

Gluten Free Enchilada Sauce: Substitute 1 tablespoon cornstarch, in place of flour.

Enchilada sauce using dried Mexican chiles: use this red chile sauce recipe, with beef broth in place of the pork broth.

Freezing Instructions: Place in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition

Calories: 100kcal, Carbohydrates: 10g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Sodium: 596mg, Potassium: 510mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2535IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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*I originally shared this recipe in March 2013. Updated February 2019, April 2022 and April 2024.

4.99 from 528 votes (478 ratings without comment)

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Tammie

2 years ago

This sauce is the best sauce I have ever had! It reminds me of the sauce I ate as a child on enchiladas. I make refried beans and spanish rice to go with my enchiladas, and I always add a little sauce in the beans and rice, too! Thank you so much for this recipe!

Tinamarie

5 days ago

It’s a great quick and easy sauce. I did use four different Chili Powders for more depth and also added cold butter at the end and whisked it in to create a creamier and more decadent flavor. Thank you for sharing.

Marla

2 months ago

This is very good and very easy to make. Whole family loved it. Next time I will make a bigger batch to freeze

Stephanie P.

First time making enchilada sauce. This recipe was delicious and so easy to follow. I tripled the recipe and it was the right amount for a large pan of enchilada casserole. However, I may reduce the amount of cumin next time I triple the recipe.

Overall, it was delicious and now it will be my go to.

Carole

This is the best enchilada sauce I’ve ever had. I’ve made this twice so far. I entered it in my personal recipe book that I’ve been working on since 1985. This book will be for my daughter one day.