Making homemade red enchilada sauce at home might be easier than you think, well at least when you use this method!
So what is enchilada sauce? Enchilada sauce is a red sauce sometimes called salsa rojo made from simmering chiles, garlic, tomatoes (tomato paste) and other seasonings. It has many variations.
Quite frankly, I don’t have time for tomato paste from scratch. I can tell you from experience, making tomato paste is time consuming. So here is how to make enchilada sauce using tomato paste.
After the base of tomato paste, vegetable or chicken broth and flour to thicken it up a little, then comes the seasoning.
Why You’ll Love This Homemade Enchilada Sauce
My Easy Homemade Enchilada Sauce recipe has two major benefits.
- Control the heat – The first, you control the heat to keep it cool for kids or spicy and sweat inducing for adults who like it hot, hot, hot!
- Super quick and easy – Secondly, it only takes 10 minutes…. 10 MINUTES!
- Readily available ingredients – Four spices you should already have in your pantry: cumin, chile powder, onion powder and garlic powder.
What You’ll Need for Red Enchilada Sauce
Traditional enchilada sauce is made from fresh or dried chiles simmered with tomato sauce or paste, garlic, oregano, cumin and other spices. It simmered, reduces and intensifies. This recipe simplifies things a little.
- Extra virgin olive oil – Or another neutral oil.
- Tomato paste – Plain tomato paste is a thick, reduction but without any other flavorings, leaving you room to season it however you’d like.
- Flour – Flour helps to thicken the mixture. Cornstarch or arrowroot can also be used.
- Cumin – A savory and nutty flavor, it is a very common dried spice in Latin cuisine. It can be omitted or substituted with ground coriander, ground caraway seeds or even ground fennel, other robust dried spices.
- Garlic powder and onion powder – Both add flavor, adjust volumes based on personal preference.
- Chili powder – Chili powder differs slightly from specialty chile powders. It is a blend of common dried chiles and can vary in heat intensity. Feel free to use one of your favorite single note chile powders like ancho or chipotle if these suit you.
- Low sodium broth – Chicken or vegetable broth are welcome, as long as they are low sodium. This allows you to control the salt.
- Coarse Kosher salt – coarse kosher salt gives the best, clean salt flavor without being too salty. Taste test the sauce before adding to make sure it needs it al all.
- Black pepper – Adds peppery goodness. Use freshly ground for best results.
Variations
There are plenty of ways you can make this homemade enchilada sauce recipe your own.
- Spice it up – If you like your spicy enchilada sauce, add more chili powder or even a dash of cayenne.
- Make it more mild – If you prefer a milder version, cut it in half. The other seasonings won’t impact heat as much.
- Smoky – If you want super smoky homemade enchilada sauce, try blending it in the food processor with one or two ancho chiles in adobo sauce or using ancho chile powder.
How to Make Enchilada Sauce
Making this homemade enchilada sauce is as easy as one, two, three!
- Create paste. Heat the oil over medium heat in a medium saucepan. When hot, add the tomato paste, flour, cumin, garlic powder, onion powder and chili powder. Whisk until a paste forms.
- Add broth. Pour in the broth and whisk until smooth. Increase the heat and continue to whisk until the sauce starts to thicken and provide resistance. Season with the salt and pepper, bring to a very low simmer.
- Reduce heat and use. Reduce heat as soon as you see bubbles and serve or store.
How to Use Red Enchilada Sauce
Of course, the most popular way to use this sauce would be to put it on your homemade enchiladas. It’s great on baked chicken enchiladas, cheese enchiladas or ground beef enchiladas. However, there are lots of other ways you can use this sauce like over jalapeno cheddar biscuits.
Try adding a drizzle of it to your black bean soup. You can add it to Mexican casseroles like an enchilada casserole, or this Creamy Mexican Chicken Casserole.
Storage and Freezing
Enchilada sauce will stay fresh in an airtight container, refrigerated for up to one week. Use it on enchiladas, tacos, burritos, nachos and more.
I’ve even used it in a pinch for chips and salsa. You can even make homemade chips (no, I didn’t make the tortillas)!
Can you freeze enchilada sauce?
It sure can! Use an airtight container or plastic bag and freeze for up to 3-4 months.
Does enchilada sauce go bad?
Yes! It contains vegetables, which can go rancid.
Canned enchilada sauce contains preservatives and additives to keep it good on the shelf, but my version doesn’t have those, so it is only good refrigerated for up to one week.
Homemade Enchilada Sauce FAQs
My recipe for enchilada sauce is not gluten free because it uses flour. You can substitute flour for cornstarch or arrowroot, although you’ll need less than 1/4 cup. Start by using 2 tablespoons and add as needed. I do not recommend using almond flour for this recipe.
It is a tomato based stain, so use a pre-treatment or Oxyclean before putting it through the wash cycle.
Yes and no. Taco sauce is typically a bit thicker and spicer, resulting in not needing as much quantity. You can easily thin it by adding a little chicken or vegetable stock.
This particular enchilada sauce is vegan if you use vegetable broth instead of chicken broth.
My recipe for enchilada sauce is dairy free.
Not all enchilada sauces are bitter and certainly not this recipe. But everyone’s taste buds are different.
You can counteract bitterness with something sweet like honey, sugar or brown sugar and salt, like adding a small amount of Kosher salt.
More Mexican Inspired Sauces
There is nothing I love more than a good homemade sauce to elevate a meal. Here are a few of my favorites.
Chimichurri Sauce Recipe
Sriracha Mayo
Mexican Crema
Red Enchilada Sauce
Ingredients
- 3 tablespoons neutral oil
- 1/3 cup tomato paste
- 1/4 cup flour
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 3 cups low sodium vegetable or chicken broth
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
Instructions
- Heat the oil over medium heat in a medium saucepan. When hot, add the tomato paste, flour, cumin, garlic powder, onion powder and chili powder. Whisk until a paste forms.
- Pour in the broth and whisk until smooth. Increase the heat and continue to whisk until the sauce starts to thicken and provide resistance. Season with the salt and pepper, bring to a very low simmer.
- Reduce heat as soon as you see bubbles and serve or store.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
I love this so much! I’ve always bought enchilada sauce in a jar. I can’t wait to make my own!
I never realized how easy it is to make my own red enchilada sauce at home. Forget the store-bought! This is my new go-to! DELISH!!!
Outstanding recipe thanks so much! tasted so much good!
This sounds delicious! I cannot wait to try it for dinner.
I love that you can make this sauce straight from the pantry!
Quick, easy and so much better than store-bought versions! Thanks so much!