This sauce is SO much better than a jar!
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 or these Cheesy Enchilada Burgers, and then freeze the rest for those busy weeknights when I’m craving a quick Chicken Enchilada Soup.
Second time making this sauce and we just can’t go back to the can anymore! Yummy and simple.
– Sophia
Ingredients 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!)
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.
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.
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Creamy Red Enchilada Sauce Recipe
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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.
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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:
This sauce is amazing! Super easy and delicious. I will never by canned enchilada sauce again. Thank you!
Yay! So happy to hear you enjoyed the recipe, Brenda! It’s so good for how easy it is. Thanks so much for taking the time to leave a comment and rating!
Super quick and easy enchilada sauce!! Followed it to the T and it is delicious. Thank you from Canada!
Yay! So happy to hear you enjoyed the recipe, Sarah! Thanks so much for taking the time to leave a comment and rating!
This is the Best Enchilada sauce! So easy to make and better than canned! Thanks for the recipe!
Good! So happy to hear you enjoyed the recipe, Heather! Thanks so much for taking the time to leave a comment and rating!
This sounds so delicious. I can’t wait to try it. Can I make this in my crock pot?
Great question, Theresa! I haven’t personally tried this, but I’m sure it could work! Would love to know what you do and how it goes for you 🙂
LOVE this recipe! It is quick, easy and uses less oil than the previous recipe I used to use. This will be my new go to. I also added 1/2tsp of onion powder. So delicious, thank you for the wonderful recipe!!
Yay! So happy to hear you enjoyed the sauce so much, Gloria! I bet the onion powder was delicious in there! Thanks so much for taking the time to leave a comment and rating! 🙂
This is by far the best sauce I have tried. Definitely making this again. Thanks for sharing your recipe!
Absolutely! So happy you enjoyed it. Thanks for the comment, Debbie!
Do you have to use gf flour
Not at all! You can use whatever all purpose flour you have on hand 🙂
This definitely rivaled my favorite enchilada sauce brand! We’ll be making this every time we have the craving for enchiladas. do you have any experience with freezing the sauce if I want to make a double batch?
So happy to hear that, Alex!! And yes, it should freeze well for up to 4-6 months, slowly losing it’s flavor over time. Thanks for the comment and rating!
I didn’t have any nutmeg but made it three times now without it and the family LOVED my enchiladas! I won’t buy premade sauce again! Thanks!
Yay, Jen!! The nutmeg is pretty subtle, so I don’t think you’re missing too much. So happy to hear the fam loves it 🙂
In this corona virus era, I wanted to make enchiladas and had no enchilada sauce and didn’t want to go to
grocery store for one thing. This recipe ended up in my email so I tried it. It is very good! I happened to have all the ingredients. I used King Arthur gf flour and it worked great. I think it does need a little spice added. I used a little lime juice in it also. Was so easy to make, so this will be my go to recipe for red enchilada sauce. Thanks for the recipe !!
Yay! So happy this recipe came in handy during the time we’re in right now. Thanks so much for the comment/rating, Karen!