This creamy Red Enchilada Sauce is better than any store-bought kind and comes together in just 20 minutes! You’ll start with a simple base of flour, oil, and a few common spices, add the tomato paste, then simmer with broth until thickened.
When it comes to enchiladas at a Mexican restaurant, there’s one thing that makes or breaks the dish for me: the sauce. Just like mole sauce and salsa verde, it HAS to be spot-on in order for the dish to be a success.
But while most authentic enchilada sauces are made with a TON of complicated ingredients. This one is made with easy-to-find common pantry staples. A combo of Mexican spices and herbs, some tomato paste, flour, oil, and a bit of broth are all you’ll need!
I love to double or even triple the batch so I can use some to make these Rotisserie Chicken Enchiladas with Corn Tortillas, and then freeze the rest for those busy weeknights when I’m craving a quick Chicken Enchilada Soup.
Ingredient Notes and Substitutions
For the exact measurements and detailed instructions, you can jump to the recipe.
- Oil: Make sure you use a mild-flavored oil like avocado or vegetable oil.
- Flour: All purpose flour is recommended, but I’ve also tested it with various gluten-free 1-to-1 blends and they all work great!
- Mexican Spices and Herbs: A delicious mix of chili powder, cumin, garlic powder, paprika, salt, black pepper, oregano, and a pinch of nutmeg. These bring warmth, depth, and that classic enchilada flavor. For a fun twist, try out some smoked paprika or a even a dash of cinnamon!
- Tomato Paste: This is the secret ingredient I use to make the sauce extra creamy. Use the kind in the tube for easier storage and a bolder flavor.
- Broth: Chicken broth works best, but vegetable broth can also be used. Adjust salt levels if using reduced sodium or low-sodium broth.
How to Make a Red Enchilada Sauce at Home
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
1. Make the base.
In a skillet over medium heat, whisk together the oil, flour, and seasonings. Keep whisking for 2 minutes, or until smooth and deep red in color. (Don’t walk away, it can burn quickly!)
2. Add the tomato paste and broth.
Whisk in the tomato paste and ½ cup of the chicken broth until fully combined and smooth. Then, slowly add the remaining broth in ¼-cup increments, whisking and simmering for about a minute between each addition.
3. Simmer the sauce until thickened.
Lower the heat to medium-low and let the sauce simmer for 8–10 minutes, whisking every couple of minutes. It’s ready when it’s thick enough to coat the back of a wooden spoon.
This recipe makes about 2 cups, enough for 8-10 enchiladas.
Tap stars to rate!
Creamy Red Enchilada Sauce Recipe
email this recipe!
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth divided
Instructions
- Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.2 teaspoons chili powder, 2 teaspoons cumin, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon nutmeg, ¾ teaspoon salt, ½ teaspoon black pepper, 3 tablespoons avocado oil, 3 tablespoons all-purpose flour
- Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1 ¼ cups broth, ¼ cup at a time, stirring between each addition.2 tablespoons tomato paste, 2 cups chicken broth
- Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.
Tap stars to rate!
Video
Notes
- Spice: To up the heat, use half ancho chili powder or adobo chili powder mixed with regular.
- Storing: This sauce keeps for 5-7 days in an airtight container in the refrigerator, making it easy to prep ahead.
- Freezing: Enchilada sauce also freezes extremely well in a freezer-safe container for up to 3-4 months.
- Reheating: Cook sauce in a pan or skillet over medium heat until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What if I don’t have tomato paste?
You can substitute with an equal amount of tomato purée or even ketchup in a pinch. The flavor and thickness will vary slightly but still work well.Add image
Can I freeze homemade enchilada sauce?
Absolutely! Store it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and reheat before using.
Can I make the sauce spicier?
As written, this enchilada sauce has a mild heat level, around a 3 out of 10 on the spice scale. If you’d like to turn up the heat, try one of these methods:
- Add Cayenne Pepper: Start with ¼ teaspoon and increase to taste.
- Use Spicier Chili Powder: Swap your regular chili powder for a medium-heat or hot variety, such as ancho or chipotle chili powder.
- Incorporate Fresh Chiles: Finely dice a jalapeño, serrano, or other hot chili and sauté it with the onions or garlic to add fresh spice.
If you’d like to make the sauce milder, simply leave out the black pepper and reduce the chili powder by ½ tablespoon. This will give you a flavorful but very mild enchilada sauce.
More Easy Sauce and Salsa Recipes
If you want to make more homemade sauces, try one of these:
Excellent recipe!
I only make this one now!!
Never the store bought again
Yay! So happy to hear you enjoyed the recipe, Sue! I don’t buy from the store anymore, either! Thanks so much for taking the time to leave a comment and rating!
Second time making this sauce and we just can’t go back to the can anymore! Yummy and simple.
Yay! So happy to hear you enjoyed the recipe, Sophia! I feel the same way. Thanks so much for taking the time to leave a comment and rating!
Very tasty and making it again tonite.
Yay! So happy to hear you enjoyed the recipe, Tim! Thanks so much for taking the time to leave a comment and rating!
Easy and delicious! My husband’s favorite!
Yay! So happy to hear you enjoyed the recipe, Diane! Thanks so much for taking the time to leave a comment and rating!
This sauce is so delicious and authentic tasting. I will definitely be using this recipe for all of my future enchiladas. Also going to follow another commenters advice and try adding onion powder next time.
Yay! So happy to hear you enjoyed the recipe, Rachel! That’s awesome. Thanks so much for taking the time to leave a comment and rating!
Nice, easy, tasty enchilada sauce. I use this every time I make enchiladas.
Yay! So happy to hear you enjoyed the recipe! It’s definitely my go-to, as well. Thanks so much for taking the time to leave a comment and rating!