This post contains affiliate links.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*I originally shared this recipe in March 2013. Updated February 2019, April 2022 and April 2024.
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!
Just made this tonight. No more buying red enchilada sauce anymore. This is delicious!
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.
Hi we are gluten free. what can I substitute for the flour?
The flour just acts as a thickener, so you could stir in a little cornstarch slurry, or use arrowroot. Enjoy!
by the way, WANT to love this, just need a little help. ty
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.
Hi Ali,
You could add honey. I would probably add more tomato sauce to tame the spice!
ty so much! will try tomato sauce.
Can. I use vegetable broth instead? I’m vegetarian
Yes,for sure.
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!
Thanks so much for the great feedback, Leah!
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!!!
I would love to make this – but all I have for the oregano is the ground oregano would this be ok and for the tomato sauce – is regular kind ok?
Thanks
That will work! Let us know what you think!
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!!
That’s amazing! I’m so happy everyone enjoyed all of that yummy food! Thanks for coming back to comment.
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
That should work great! Hope you enjoyed it.
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!