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 Enchilada Sauce that ruined me (in the best way)
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.
Add beef broth, tomato sauce, garlic and salt.
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.
Use Enchilada Sauce with:
- Cheese Enchiladas
- Chicken Enchiladas
- Vegetarian Enchiladas
- Wet Burrito
- Mexican Pizza
- Huevos Rancheros
- Tamale Pie
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Recipe
Red Enchilada Sauce
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
Nutrition
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*I originally shared this recipe in March 2013. Updated February 2019, April 2022 and April 2024.
This post contains affiliate links.
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!
Lauren,
I did a Mexican theme party and used several of your recipes and they were an immense success! Since we had some vegetarian guests I substituted the beef broth with a vegetarian broth The sauce was delicioso!
Thank you,
Anita
I also love Mexican food but typically go out for it. Your homemade cheese enchiladas and enchilada sauce sound great to bring to a Cinco de Mayo party next week. As I read the recipe, 1/4 cup of chili powder in the sauce sounds like a lot of powder. Is that amount correct? Do you have a chili powder brand you recommend or will any brand do just fine?
Hi Patrice, you are right to use 1/4 cup chili powder. I usually get spice islands or simply organic, or mcormick 🙂 Hope you enjoy them!
This was fantastic. I surprised my wife with my first from scratch meal I’ve ever cooked and it turned out great. The cheese enchiladas with this sauce were delicious.
The flavor was great but I’d like it to be more spicy. What suggestions do you have to increase the spiciness without sacrificing the flavor?
Thanks again!
Thanks for sharing Kevin! To make it spicier, next time you could replace some of the regular chili powder with some chipotle chile pepper powder, or you could puree hot peppers like jalapeños and add them to the sauce.
Is tomato sauce a cooked sauce, tomato ketchup or just tinned toms or passata? Thanks!
I buy tomato sauce in a can. Here is what it looks like (affiliate link) https://www.amazon.com/gp/product/B000Q3PPD8/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=taste03e-20&creative=9325&linkCode=as2&creativeASIN=B000Q3PPD8&linkId=092e23e9341c66aba45718fd114a53c0
Forgot to give it a rating! 5 stars. 🙂
So I have literally NEVER left a comment on any recipes I find on the internet.. until today! I made this sauce last night and I couldn’t stop eating it straight out of the pan, it’s that good. And it’s so simple! I will never again buy enchilada sauce
From the store. Thank you so much for this recipe and I can’t wait to try more!
Hi Bri, Thanks so much! I flattered to earn the rights to your first comment :). I’m so glad you liked the recipe. It really is so much better than the store version!
I really liked this recipe. This was my first time trying homemade sauce an I actually liked it! I added some red pepper flakes and dried cilantro after tasting.. Really Yummy! Thanks!
LOVE this recipe!! I’ll never use another homemade enchilada sauce recipe again because this one is PERFECT.
Did you use vegetable oil for this recipe? I saw 3 Tbsp oil, which oil would be best?
Vegetable or canola would work great 🙂
Avocado oil would best but others well just fine…
Hi Lauren, would it work to switch out the beef broth for vegetable broth?
Hi Diana, that should work great–it will definitely change the flavor, but I think it would still be yummy–just more mild tasting.