Enchilada Sauce
Before living in Mexico I would always buy canned enchilada sauce (which is pretty overpriced). Since then I’ve learned how extremely easy and delicious homemade enchilada sauce is, and I could never go back to the canned stuff. This is the best enchilada sauce because you can make it with simple ingredients you likely have on hand.
I make this enchilada sauce recipe to go with my favorite cheese enchiladas and these delicious (vegetarian) sweet potato and black bean enchiladas.
Ingredients in enchilada sauce:
- 3 Tablespoons oil
- 3 Tablespoons flour
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 2 cups beef broth
- 2 1/2 cups tomato sauce
- 1/2 teaspoon oregano leaves
- 1 clove garlic
- salt and pepper
What is the difference between red and green enchilada sauce?
The difference between red and green enchilada sauce is mainly in the type of chili that was used to make the sauce. Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder) and green enchilada sauce is made with green chilis.
Some enchilada sauce is made without chilies and instead the taste and color revolves around tomatoes, tomatillos, and chili powder. There isn’t necessarily a right or wrong way to make enchilada sauce.
Is red or green sauce spicer?
Red chiles tend to have a slightly sweeter tastes so red enchilada sauce is often more mild. Because green enchilada sauce is made with green ingredients including green chiles, tomatillos, and sometime jalapeños, it tends to have a larger heat range. Sometimes it’s spicy but it doesn’t have to be.
In my experience, the generic red and green enchilada sauces found in the cans at the store are not spicy.
How to make enchilada sauce:
Stir together the oil, flour, chili powder, and cumin in a saucepan on low heat. Once it gets bubbly, add the beef broth, tomato sauce, oregano, garlic, and salt. Stir to combine and simmer on low heat for 15 min, stirring occasionally.
Leftover enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months in a freezer safe container. Thaw in the fridge overnight before using.
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Red Enchilada Sauce Recipe
Video
Ingredients
- 3 Tablespoons oil (vegetable or canola oil)
- 2 Tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon dried oregano leaves
- 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.
Storing Enchilada Sauce:
- Enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months, in a freezer safe container. Thaw in the fridge overnight before using.
- We enjoy this enchilada sauce with cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in March 2013. Updated February 2019.
Victoria says
Thanks for the recipe! It is my favorite on I have tried so far. I did use only one cup of water, as I prefer a thicker sauce. I did use the original amount of spices called for. It is my new go to recipe!
Lindsey CaffallDavis says
Can I freeze the remainder of the sauce I don’t use tonight?
Thank you so much for s delicious, easy and fresh meal. Lindsey
Lauren Allen says
That should work great! Hope you enjoyed it.
Lissa says
I served this at my daughter’s family birthday party along with your Mexican rice and 5 minute salsa. It was like eating at a Mexican restaurant. Everyone was amazed! Thank yo!!
Lauren Allen says
That’s amazing! I’m so happy everyone enjoyed all of that yummy food! Thanks for coming back to comment.
Bonnie P says
Just made this for my beef enchiladas tonight. This is so good! I never knew how easy it is to make such a great sauce. I doubt that I will ever buy the canned sauce again. This is a definite try!!!
Leah says
I just finished making this for the first time and WOW! This was easy, and so so so good! I didn’t buy back up sauce so I was really counting on this and it didn’t let me down. My husband and I tried it after it simmered for 15 minutes and we both couldn’t believe how much better it was than the canned sauce. I’m making the cheese enchilada recipe (which is where I came across the recipe for the sauce) tomorrow night and made the sauce ahead of time to make dinner a breeze! If you’re thinking about making this but have some reservations, JUST GO FOR IT!
Lauren Allen says
Thanks so much for the great feedback, Leah!
ali says
hi, just made this for chicken enchiladas for tomorrow’s dinner. has a bit of a bite (don’t know if that is the correct descriptive). what could I add honey? lime juice? I REALLY need a little-no a lot of direction.
Lauren Allen says
Hi Ali,
You could add honey. I would probably add more tomato sauce to tame the spice!
ali says
ty so much! will try tomato sauce.
Tracie says
Can. I use vegetable broth instead? I’m vegetarian
Lauren Allen says
Yes,for sure.
ali says
by the way, WANT to love this, just need a little help. ty
JW says
Hi we are gluten free. what can I substitute for the flour?
Lauren Allen says
The flour just acts as a thickener, so you could stir in a little cornstarch slurry, or use arrowroot. Enjoy!
shermi says
This is one of the best enchilada sauce recipe I have tried. However, the 1/4 cup chili powder was too spicy. I had to add honey to balance out the spice. I would decrease the chili powder by 1/2 next time.