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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.
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*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!
Made this with the loaded chicken Enchiladas. All I can say is delicious! My whole family loved them!!
Made cheese enchiladas with this red sauce for valentine’s eve, February 13, 2021 for my wife and daughter BIG HIT! We also made sopapillas and honey. Great meal!😋
Excellent recipe! The best I have made yet! Very easy also ✨
Fabulous recipe, I just made it this afternoon. I used a cbo of Anchor, Aleppo and chipotle (but just a pinch of the last one) for the chili powder, and it is wonderful. Making shredded beef enchiladas today. Never going back to the canned stuff again!
writing again. your web is the best ever. Im making aomething from you every night this week and we are all loving it. so glad I found you.
What type of chili powder do you recommend using ? I’ve used blended reconstituted dried chilis in the past.
How spicy is the sauce with 1/4 cup chili powder?
I don’t think it’s “spicy” at all (heat level)–my toddler eats it just fine! . It just adds flavor.
Thank you. My husband is a wimp when it comes to spicy. Your recipes sound delicious. I grew up in So. California & love Mexican food.
I’m a vegetarian. What substitute would come closest to matching the flavor of the beef broth?
Vegetable broth would be the best substitute.
Can you substitute chicken broth for the beef broth?
Yes, it will just have a different and milder flavor.
This sounds delicious! I cannot eat tomato based products due to the acidity, any suggestions for substitutions for the tomato sauce? Thank you!