Enchilada Sauce

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.

Here are all of my Mexican recipes. Some of my favorites include:

• Cheese Enchiladas
• Authentic Mexican Rice
• Tres Leches Cake
• Horchata

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Red Enchilada Sauce Recipe

This homemade Enchilada Sauce Recipe is easy, authentic, and made from scratch with simple ingredients. It's much healthier and lower in sodium than what you would buy at the store!

4.79 from 14 votes

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Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Servings: 8

Calories: 158kcal

Author: Lauren Allen

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

This recipe makes 4 cups of enchilada sauce.

Nutrition

Calories: 158kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Sodium: 1251mg | Potassium: 598mg | Fiber: 2g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 3mg

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Have you tried this recipe?!

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*I originally shared this recipe in March 2013. Updated February 2019.