This red enchilada sauce has a deep, rich flavor and the perfect consistency—nobody would guess it comes together in just 15 minutes! A great recipe to elevate your homemade enchiladas to a new level of deliciousness.
Some of our best homemade sauces include Tzatziki Sauce, Marinara Sauce, and Thai Peanut Sauce.
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Red Enchilada Sauce Ingredients
- Oil
- Flour- use gluten-free flour blend if desired. This will thicken the sauce and give it the perfect consistency.
- Chili powder - gives the sauce a touch of heat.
- Ground cumin- for an authentic Mexican flavor!
- Garlic powder
- Dried oregano- enhances the dish's complexity and adds a touch of authenticity.
- Cocoa powder- makes the sauce taste richer with a smooth, velvety texture.
- Paprika powder- adds a mild, sweet flavor.
- Salt and pepper- to taste.
- Tomato paste - will give more depth and rich flavor than tomato sauce, but tomato puree or sauce will also work fine here!
- Vegetable broth—Use meat-based broth as an alternative. In addition to adding more flavor, this will aid in the sauce's overall consistency.
- Apple cider vinegar adds a tangy brightness to enchilada sauce, helping to balance the rich, earthy flavors of the chili powder, cumin, and tomato paste.
Homemade Enchilada Sauce Recipe Tips
- Achieve the perfect consistency. It should be similar to canned tomato sauce - thick but still pourable. You can thin it out with broth or water if needed.
- Control the spiciness level. Start with a small amount of chili powder and adjust gradually. In Europe, 1-½ tablespoons of chili powder (90% chili, 10% Cayenne) is usually enough. However, US versions may be milder, so you might need to add more.
- Add a pinch or two of cinnamon to add a bit of complexity and even richer flavor. Feel free to add other spices to suit your preference.
What to Use Enchilada Sauce With
There are so many ways to use this flavorful enchilada sauce! Here are some ideas.
- This sauce will taste incredible with chicken, beef, cheese, and black bean enchiladas.
- Mexican-style casseroles like one of my favorites made with noodles, beans, corn, crushed tomatoes, and this sauce with plenty of cheddar cheese.
- Enchilada soup
- Mexican lasagna
- Mac and cheese
- For burrito, taco or taquito
Julia's Tip
Double or triple the recipe to make a bigger batch of this easy red enchilada sauce. Keep the rest in the fridge or freezer. I bet it won't last that long, though, and will be eaten the same week!
Freezing And Storing Instructions
- To Store. Transfer the cooled enchilada sauce to an airtight container. You can store it for up to a week.
- To Freeze. Place the sauce in a freezer-friendly pack and store it in the freezer for up to 3 months.
How much does this recipe make?
This easy homemade enchilada sauce recipe makes about 500ml, which equals 2 ¼ cups.
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Quick Enchilada Sauce
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INGREDIENTS
- 4 tablespoon oil
- 4 tablespoon all-purpose flour, gluten-free if desired
- 1 tablespoon high-quality chili powder, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ½ cup tomato paste
- 1 ½ cup vegetable broth, or meat-based broth
- 1 teaspoon apple cider vinegar
- ½ teaspoon cocoa powder
- 1 teaspoon paprika powder
INSTRUCTIONS
- Mix the cumin, oregano, chili, garlic powder, cocoa, paprika in a small bowl. Add a pinch of salt and pepper.1 tablespoon high-quality chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, Salt and pepper to taste, 1 teaspoon paprika powder, ½ teaspoon cocoa powder
- In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) add, the flour, and whisk until you have a roux. Add the spice mix and whisk for a few minutes more.4 tablespoon oil, 4 tablespoon all-purpose flour
- Next, add tomato paste, salt, and vegetable broth. Add ground pepper. Stir/whisk again to combine.½ cup tomato paste, 1 ½ cup vegetable broth
- Increase the heat to medium-high and take it to a boil while stirring occasionally.
- Reduce the heat to medium-low until it reaches a simmer, stirring for 5 to 7 minutes until it thickens.
- Lastly, remove from heat and stir in vinegar.1 teaspoon apple cider vinegar
- Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)
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NOTES
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- To Store. Cool to room temperature first before pouring enchilada sauce in an airtight container. You can store it for up to a week.
- To Freeze. Place the sauce in a freezer-friendly pack and store it in the freezer for up to 3 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Easy Enchilada Sauce Recipe + Step-by-Step Photos
- Combine the spices. In a small bowl, mix together cumin, oregano, chili, garlic powder, cocoa, and paprika, then season with salt and pepper.
- Make a roux to thicken the sauce. In a medium or large saucepan, warm some vegetable oil over low heat. Add the flour and whisk until a roux forms.
- Stir in the spice mixture and whisk for a few more minutes.
- Add tomato paste and vegetable broth, stirring to combine. Raise the heat to medium-high and bring to a boil, stirring occasionally.
- Let it simmer. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes while continuously stirring.
- Finally, remove from heat and stir in vinegar.
FAQs for Homemade Red Enchilada Sauce Recipe
This is a quicker and less spicy version of the authentic Mexican enchilada sauce recipe, which is primarily made of dried peppers and flavored with Mexican spices, onion, and tomato.
It is sometimes called salsa Roja, salsa Roja para enchiladas, or Mole Rojo. Three different names, but the result is the same.
The ingredients to make them are different. While this recipe calls for dried red chiles and tomatoes, green enchilada uses green chiles like tomatillos and poblano peppers and herbs like cilantro and sometimes parsley.
DeeDee
Excellent!! I made two batches, the first one was way to hot for me (I'm wimpy) but my hubby loves it!! On the second batch I left out the chili powder but added a bit of red pepper flakes and I decided to use 2 tablespoons of butter in place of the oil in the roux. Both were YUMMY! I didn't have tomato paste so I used mild salsa instead, worked great. I also used chicken stock. Thanks!!
Julia | The Yummy Bowl
DeeDee yes the sauce is hot but once it's added to the dish or enchiladas it blends in nicely and the combined flavor makes it taste ''pleasantly'' hot like one enchilada should be 🙂 I'm glad you liked it!
Mandie
DeeDee,
I'm in the same boat as you. I'm wimpy when it comes to spices, but my other half loves it. haha. I'm going to try it your way without the heat. That way I can eat it and survive. haha But I seriously can't wait to try it out!
Thank you for sharing your version!
Julia,
I love that you used simple ingredients that are easy to get with awesome instructions. It's not overly complicated like some recipes out there.
Thank you so much for sharing your version!
I might mix both versions and see what happens. My son & I are overly sensitive to hot spices, especially later when we start burping it up. 🙁 However, my other half loves hot stuff. I'm literally making him Jalapeno poppers at least once a week. lol
Julia | The Yummy Bowl
oh I totally understand! our family has different taste buds as well, it is fun to cook for everyone!