If you’re craving the vibrant, comforting flavors of classic Mexican cuisine, you’re in for a treat with this Easy Red Enchilada Sauce Recipe. It’s a beautifully simple, homemade sauce that brings smoky warmth and a touch of spice to enchiladas, tacos, or even as a dip. With just a handful of pantry staples and about 15 minutes, you can transform any meal with this rich, velvety sauce that tastes far deeper and more authentic than anything from a jar.
Ingredients You’ll Need
The magic behind this Easy Red Enchilada Sauce Recipe lies in its humble, straightforward ingredients that work harmoniously to build layers of flavor and perfect texture. Each component is essential — from the olive oil that creates a silky base to the spices that deliver that signature kick, and broth that unifies everything into a luscious sauce.
- Olive oil: A heart-healthy fat that forms the silky roux base and helps toast the spices for a deeper flavor.
- All-purpose flour: Used to thicken the sauce, giving it that smooth, clingy texture perfect for coating enchiladas.
- Chili powder: The star spice that adds the smoky heat and iconic red color characteristic of enchilada sauce.
- Cumin: Adds earthy warmth and a slightly nutty undertone that balances the chili powder’s brightness.
- Garlic powder: Infuses the sauce with a subtle savory depth without overpowering it.
- Onion powder: Enhances the sauce’s sweetness and adds complexity without chunky bits.
- Dried oregano: A classic Mexican herb that lightly perfumes the sauce and adds aromatic herbal notes.
- Chicken or vegetable broth: The liquid base that brings all the flavors together, making the sauce rich and saucy.
- Salt: Heightens and balances all the flavors perfectly.
- Black pepper: Adds a gentle heat and peppery finish to the sauce.
- Tomato paste (optional): For those who want an extra punch of tomato richness and deeper red color.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Create the Roux Base
Begin by heating olive oil in a medium saucepan over medium heat. Once warm, whisk in the all-purpose flour continuously for about 1 to 2 minutes. This step is crucial as it cooks off the raw flour flavor and forms a roux that will thicken your sauce to the perfect consistency.
Step 2: Toast the Spices
Next, add chili powder, cumin, garlic powder, onion powder, and dried oregano directly to your roux. Stir constantly for about 30 seconds, letting the spices bloom and release their fragrant aromas. This toasting step intensifies the flavors and creates that authentic homemade enchilada taste.
Step 3: Whisk in the Broth
Slowly pour in your chicken or vegetable broth while whisking non-stop to avoid lumps. This steady stirring ensures a smooth, silky sauce base without any clumps of flour left behind. It’s the moment when your sauce starts to come alive and build its signature texture.
Step 4: Season and Simmer
Stir in salt and black pepper, then add the tomato paste if you’d like a richer flavor and brighter color. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes until it thickens up nicely. This simmering step melds all the flavors together and deepens the sauce’s complexity.
Step 5: Final Taste Check
Give your sauce a taste and adjust the salt or spices to your preference. Sometimes just that little pinch of salt or an extra dash of chili powder can make all the difference. Your Easy Red Enchilada Sauce Recipe is now ready to enhance your favorite Mexican dishes!
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
This sauce is fabulous on its own, but you can elevate your presentation by topping enchiladas with a sprinkle of freshly chopped cilantro, a dollop of sour cream, or some crumbled queso fresco. These garnishes add texture and cool contrast that pairs beautifully with the rich sauce.
Side Dishes
Serve alongside classic Mexican sides like Spanish rice, refried beans, or a simple black bean salad. The flavors of the Easy Red Enchilada Sauce Recipe complement these dishes wonderfully, turning your meal into an authentic fiesta of tastes and textures.
Creative Ways to Present
Don’t limit this sauce to just enchiladas! Drizzle it over baked potatoes, use it as a base for Mexican-inspired casseroles, or as a dipping sauce for crispy tortilla chips. Its versatility makes it a delightful addition to many dishes, allowing you to experiment and enjoy every drop.
Make Ahead and Storage
Storing Leftovers
After making this Easy Red Enchilada Sauce Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to a week, giving you quick access to homemade sauce any time you want to add some spice to your meals.
Freezing
This sauce freezes beautifully, so feel free to double the recipe and stash some portion in freezer-safe containers or bags. When frozen, it maintains its vibrant flavor and texture for up to three months, ensuring you can enjoy homemade enchilada sauce on demand.
Reheating
To reheat, simply warm the sauce gently in a saucepan over low heat or in the microwave, stirring occasionally. If it has thickened too much, add a splash of broth or water to loosen it back up and bring it to the perfect consistency.
FAQs
Can I make this sauce vegan?
Absolutely! Just use vegetable broth instead of chicken broth and skip any dairy-based garnishes. The sauce itself is naturally friendly for a vegan diet with that simple swap.
How spicy is this sauce?
This version has a mild to medium spice level, perfect for most palates. If you like it spicier, try adding cayenne pepper or using a hotter chili powder.
Is tomato paste necessary?
Tomato paste is optional but highly recommended if you want deeper color and richer flavor. If you prefer a lighter sauce, you can leave it out without sacrificing the classic taste.
Can I use this sauce for dishes other than enchiladas?
Definitely! It’s a versatile sauce that can enhance tacos, burritos, huevos rancheros, or even as a flavorful base for soups and stews.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, just whisk in a bit more broth to loosen it to your desired consistency.
Final Thoughts
Making your own Easy Red Enchilada Sauce Recipe is one of those cooking wins that feels both impressive and incredibly satisfying. It’s quick, uses simple ingredients, and elevates any Mexican dish with its authentic, rich flavors. Once you try this sauce, store-bought is going to feel like a distant memory! So grab your spices and get saucing — your taste buds will thank you.
Print
Easy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups (about 2 servings)
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Red Enchilada Sauce is a flavorful, homemade sauce made with a blend of spices, tomato paste, and broth, thickened with a classic roux. Ready in just 15 minutes, it adds a rich, mildly spicy depth to any enchilada dish, perfect for those looking to enhance their Mexican-inspired meals with a simple, tasty sauce.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Spices
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
Liquid and Seasoning
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat the Oil: Heat olive oil in a medium saucepan over medium heat to prepare the base for your sauce.
- Create the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux that will thicken the sauce.
- Add Spices: Add chili powder, cumin, garlic powder, onion powder, and dried oregano. Stir the mixture continuously for about 30 seconds until the spices become fragrant.
- Whisk in Broth: Slowly pour in the chicken or vegetable broth while whisking to avoid lumps, creating a smooth sauce base.
- Season and Simmer: Stir in salt, black pepper, and optional tomato paste. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens to the desired consistency.
- Adjust Seasoning: Taste your sauce and adjust the salt or spices as needed for perfect flavor.
- Serve or Store: Use your enchilada sauce immediately in your favorite dishes or store it in an airtight container for later use.
Notes
- For a deeper flavor, use chicken broth instead of vegetable broth.
- The tomato paste is optional but adds richness and enhances the red color of the sauce.
- If the sauce gets too thick, thin it with a little more broth or water.
- This sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
- Adjust the chili powder amount to control the heat level.
