If you love enchiladas as much as I do, you need an Easy Red Enchilada Sauce in your back pocket—one that’s rich, bold, and better than anything from a can. This homemade sauce is an absolute game changer for Mexican-inspired feasts, coming together in just 15 minutes with pantry staples. It’s got depth, the perfect hit of spice, and is so versatile you’ll wonder how you ever made enchiladas without it.

Easy Red Enchilada Sauce Recipe - Recipe Image

Ingredients You’ll Need

This Easy Red Enchilada Sauce is such a breeze to make, yet each ingredient packs a punch and layers on flavor, color, and a touch of nostalgia. You likely have everything on hand, and together, they create a sauce that’s restaurant-quality—but cozier and fresher.

Vegetable Oil: Gives the sauce a silky texture and helps toast the flour and spices for deeper flavor.
All-Purpose Flour: Thickens the sauce to just the right consistency—no watery enchiladas here!
Chili Powder: The beating heart of the sauce, providing color and that classic earthy, spicy kick.
Garlic Powder: Adds warmth and savory depth without overpowering other flavors.
Onion Powder: Gives gentle sweetness and rounds out the spice blend beautifully.
Ground Cumin: Delivers smokiness and a subtle nutty undertone, essential for Mexican sauces.
Dried Oregano: Offers an herbal brightness that keeps the sauce lively.
Salt: Brings everything into balance and makes the flavors pop—taste and adjust!
Chicken or Vegetable Broth: Adds body, rich mouthfeel, and more savory notes; use veggie broth for a vegan version.
Black Pepper: A finishing touch that wakes up all the other spices.
Tomato Paste (Optional): Stir in for even more body and richness if desired, especially if you want a saucy hug around your enchiladas.

How to Make Easy Red Enchilada Sauce

Step 1: Make a Simple Roux

Start by heating the vegetable oil in a medium saucepan over medium heat. Once it shimmers, add the flour and whisk continually for about a minute. You’re building the foundation of the sauce here—the roux should smell just a bit nutty, without browning. This step is key to achieving a velvety, lump-free Easy Red Enchilada Sauce.

Step 2: Toast the Spices

Add your chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper right into the roux. Cook and stir for just 30 seconds. The heat unlocks the spices’ fragrance and gets their flavors mingling—your kitchen will smell incredible!

Step 3: Whisk in Broth and Tomato Paste

Gradually pour in your broth of choice, whisking constantly to prevent lumps and create a smooth mixture. If you’re using tomato paste, add it now. This is when everything transforms: watch the sauce deepens in color and thickens as you stir.

Step 4: Simmer Until Thickened

Bring your Easy Red Enchilada Sauce to a gentle simmer. Cook, stirring occasionally, for about 10 minutes. The sauce should thicken slightly and become glossy. Taste and adjust salt or chili powder according to your own preferences. Remove from heat and let it cool slightly—it will thicken more as it stands.

How to Serve Easy Red Enchilada Sauce

Garnishes

Top your enchilada dishes with freshly chopped cilantro, diced onions, a sprinkle of cheese, or even thinly sliced jalapeños. These garnishes not only add pops of color and crunch, but also balance the warmth of the Easy Red Enchilada Sauce beautifully.

Side Dishes

This sauce plays so well with classic Mexican sides. Serve your enchiladas with fluffy Mexican rice, creamy refried beans, or a crunchy slaw. The tangy, spicy notes of the sauce tie the plate together, making every bite sing.

Creative Ways to Present

Don’t stop at enchiladas! Try drizzling Easy Red Enchilada Sauce over roasted vegetables, tacos, grilled chicken, or breakfast eggs. It makes an unbeatable base for chilaquiles or as a simmer sauce for shredded meats. There’s no wrong way to let this sauce steal the show!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Red Enchilada Sauce keeps incredibly well. Store it in an airtight container in the fridge for up to 5 days—it often tastes even richer the next day as the flavors meld. Give it a good stir before using again!

Freezing

For longer storage, let the sauce cool completely, then transfer to a freezer-safe container or zipper bag. It will keep for up to 3 months. Thaw overnight in the refrigerator or gently on the stovetop for instant dinner inspiration.

Reheating

To reheat, pour your sauce into a saucepan over low heat, stirring until warmed through and smooth. If it’s too thick, add a splash of broth or water until you reach your desired consistency. You can also heat it in the microwave in bursts, stirring in between.

FAQs

Can I use gluten-free flour?

Absolutely! Simply swap in a gluten-free all-purpose blend to make your Easy Red Enchilada Sauce totally gluten-free. The texture turns out nearly identical.

How spicy is this sauce?

The spice level is moderate, but it all depends on your chili powder and personal tastes. For a milder sauce, start with less chili powder—or ramp it up if you love heat!

Does this work for vegan or vegetarian diets?

Yes! Use vegetable broth instead of chicken broth, and the sauce is 100 percent vegan-friendly. All the other ingredients are plant-based.

Can I double the recipe?

Yes, this recipe doubles easily. Just use a bigger saucepan and give yourself a few more minutes to let it simmer and thicken up to perfection.

What else can I use this sauce for besides enchiladas?

The possibilities are endless: spoon it over burritos, grilled meats, roasted potatoes, huevos rancheros, or even as a zesty topping for grain bowls. Easy Red Enchilada Sauce adds excitement to almost anything!

Final Thoughts

This Easy Red Enchilada Sauce truly elevates homemade Mexican meals, turning even simple enchiladas into something crave-worthy. Once you taste how bold, fresh, and comforting it is, I promise you’ll want to keep a jar in your fridge at all times. Give it a try—your future enchiladas will thank you!

Kimberly