This quick and easy Enchilada Sauce recipe uses simple pantry ingredients and only takes 15 minutes to make. It’s more cost effective, healthier, and tastes better than anything in a can!
Looking for more Mexican recipes? Try my Pollo Fundido, Esquites (Mexican Street Corn), or Tres Leches Cake!
Why I love this recipe:
- All around BETTER – Homemade enchilada sauce is healthier, lower in sodium, and more inexpensive than the canned alternative.
- Pantry Ingredients – This simple recipe uses ingredients that are probably already in your pantry. If you’re looking for an enchilada sauce made from real dried Mexican chiles, use this red chile sauce recipe, with beef broth in place of the pork broth.
- Quick – Whipping this sauce up is faster than a trip to the store, AND it tastes so much better than anything in a can.
Ingredients in Enchilada Sauce:
- Tomato Sauce
- Flour: to thicken the sauce. For a gluten-free enchilada sauce recipe, 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 Enchilada Sauce:
Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
Add beef broth, tomato sauce, garlic and salt.
Simmer on low heat for 15 min, stirring occasionally.Â
Red vs. Green Enchilada Sauce:
The main difference between red and green enchilada sauce is the type of chili that was used. Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder). Green enchilada sauce is made with green chilis, tomatillos, and sometimes jalapeños, so it tends to have a larger heat range. It can be spicy, but doesn’t have to be.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the sauce and store in the fridge for up to one week.
To Freeze: Place in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.
Recipes that use Enchilada Sauce:
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Recipe
Red Enchilada Sauce Recipe
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
- Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
- Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.Â
- Stored in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.
Notes
Nutrition
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*I originally shared this recipe in March 2013. Updated February 2019 and April 2022.
I love this enchilada sauce, but the chilli powder I used was really spicy and I didn’t know that. I even halved the amount of chilli powder you called in the recipe. I assumed all chilli powders were mild 🤣😅… my 2 1/2 year old son and his grandpa couldn’t handle it. If I use the same one again (Fiesta brand from the Mexican section in Walmart) then I’d probably have to cut it down to a teaspoon or two.
Note to self: read the labels and check to see if chilli peppers are the first ingredient in the chilli powder 🤣 or choose mild chilli powder
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!