My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
My best tip for kicking your homemade enchiladas up a delicious notch?
Use this homemade enchilada sauce! ♡
This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.
By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.
The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!
Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!
Homemade Enchilada Sauce Recipe | 1-Minute Video
Homemade Red Enchilada Sauce Ingredients:
To make this easy enchilada sauce recipe, you will need the following ingredients:
- Oil and flour: These will form the roux to thicken the sauce. You’re welcome to use any type of neutral-flavored oil (or butter) that you prefer. And while I typically use all-purpose flour, you are welcome to sub in a 1-for-1 GF flour blend instead to make this recipe gluten-free.
- Chili powder: For all of our international readers, please note that this recipe calls for American-style chili powder, which is actually a blend of various chilis and seasonings, including a typically small percentage of cayenne. (Most chili powders sold outside of the States are 100% cayenne, which will not work for this recipe.) I recommend investing in a good-quality brand of chili powder for this recipe, since it is the primary seasoning for this sauce. But keep in mind that chili powder blends vary from brand to brand, so it’s worth experimenting with a few to find the one that you love best!
- Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce. Feel free to increase the amount of any one of these once you have tasted the sauce, if you would like.
- Veggie or chicken stock: I also recommend using some good-quality stock in this recipe, which will add a delicious depth of flavor to the sauce.
- Fine sea salt: And finally, don’t forget to season the sauce! I typically add in about 1/2 teaspoon, but the amount needed will likely depend significantly on the brand and saltiness of the stock that you use.
How To Make Enchilada Sauce:
Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):
- Cook the roux and spices: In a small saucepan, we’ll first cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them in the saucepan before adding in the stock.
- Simmer: Gradually add in the stock while whisking the sauce, in order to blend in any lumps. Then bring the sauce to a simmer and let it cook (you want to maintain a low bubble) for 10-15 minutes, or until it has reduced to your desired thickness.
- Season: Season with salt (or any extra seasonings that you might like to add) to taste.
- Serve: Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!
Possible Variations:
This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer! For example, you could…
- Make it gluten-free: You can either use an 1-for-1 gluten-free flour blend, in place of the AP flour. Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
- Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.
- Make it spicier: Feel free to add in a pinch or two of cayenne to make this sauce even spicier. Or alternately, you can choose to use ancho chili powder in place of standard American chili powder, which has a smokier and slightly spicier flavor.
- Make it milder: American chili powder should naturally be quite mild. But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe. Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
- Make it smokier: Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick. (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
- Add tomato sauce: If you would like to have a more tomato-y enchilada sauce, you are welcome to add a few tablespoons of tomato paste to the sauce.
Ways To Use Enchilada Sauce:
Here are a few of my favorite ways to use this easy enchilada sauce:
- Enchiladas: This red sauce works on just about any kind of enchiladas, such as my favorite chicken enchiladas, beef enchiladas, or roasted cauliflower enchilada.
- Soups: Enchilada sauce is a fantastic way to season soups, such as my slow cooker chicken enchilada soup, cheesy chicken enchilada soup, or sweet potato enchilada soup.
- Casseroles: If you don’t feel like rolling up your enchiladas, try ‘stacking’ them into a casserole, such as this chicken enchilada casserole (one of our readers’ favorite recipes!).
- Nachos, Cups, Skillets and More: I also love using this sauce in other enchilada-inspired recipes, such as my easy enchilada cups, chicken enchilada nachos and this easy enchilada skillet.
Red Enchilada Sauce
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder (see note below)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable stock
- fine sea salt, to taste
Instructions
- Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
- Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
- Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
- Serve: Use immediately in your favorite recipe and enjoy!
Notes
Did you make this?Let me know how it turned out in the comments below!
Sauce turned out awesome!!! I added a little cayenne and tomato paste. Love it
If your roux turned brown in 30 seconds, your heat was way too hot. You burnt it.
You add the ingredients “dry” so the heat can release their flavours and smells.
The reason your sauce was thin was that you did not make the roux properly. The purpose of the roux is to thicken the sauce.
My guess is you burnt the roux, dramatically turned the heat down and barely simmered the sauce.
I’d suggest more practice before you write a [READ THIS] type of headline-grabbing comment.
I followed this recipe to a T and am disappointed in the taste. As others have said, it has a bitter taste. In my opinion 1/4 cup of chili powder is way too much. I suppose it’s possible that once baked with the enchiladas it might be good but I’m too scared to try it in case it ruins my beautiful batch of enchiladas. I will not be using it and will try another recipe that doesn’t call for as much chili powder.
I followed it to a T but then added one tbsp of tomato paste. This really cuts the taste of the chili powder you said your tasting. I am from south Texas and we have a lot of Mexican influence in our cooking. This sauce in my opinion is great with the added tomato paste and I highly recommend it. This is my opinion. And the roux is the most important part of the recipe. It’s the base so if this isn’t right then start over.
I was so happy to find this sauce recipe! For everyone that says this isn’t authentic, my children had a babysitter from Mexico and she frequently made us enchilada’s, Spanish rice, homemade tortillas, and tamales for us. I watched her make the sauce for the enchiladas and she made a roux with oil and flour and then added the spices. She never put tomato into the sauce and it was sometimes rather brown. She never measured anything. This sauce is like a taste of the past and I love it. So easy and quick, give it a try, you will love it too!
Seriously, this recipe reminds me of watching a cooking show and a famous chef is making something so SIMPLE and everyone is raving over it as they reassure you that simple tastes better. I LOVE enchiladas – in a true Mexican restaurant… but NOT at home. Canned sauce, nooooo! I saw this recipe and thought why not?
WOW! I have made it twice in one day. My son and daughter-in-law just had a baby. When I tasted the sauce that took me all of 10 minutes to make… I thought I have to share (show off) what I just did! I took over a pan to them and then made another pan for myself (whipped up a new batch of sauce – better than the first). I have taken them 10 meals over the past 2 weeks and this one they texted me a RAVE review!
I used rotisserie chicken and added a drained can of rotel to the chicken instead of the can of chiles. So simple, so easy and sooooooo impressive to the taste buds! Do it!
Very disgusting. Super bitter. Just YUCK! I knew something was off when I saw 1/4 c of that chili powder as part of the recipe. Waste of time and a waste of your spice if you make with those measurements. Wayyyy too much Chili Powder.
Should be 1/4 Cup flour and 1-2 TBSP of Chili Powder. Please please do yourself and who ever you may be cooking for a favor by switching those two measurements and I promise you will be much more satisfied and will have great enchilada sauce.
I made this recipe last night and it was SO good. It seriously reminded us of an enchilada dish we had at a Mexican restaurant in NYC. Saving this recipe so I can make it again in the future!!
I have been making this sauce for years and I love your recipe. I did make one change that makes a difference for me but might not be liked by others: I roast dried pasilla and ancho peppers and then grind them for the chile powder. I do also make an American chile powder with those chiles as the base, but I usually use 3 parts dried chile to one part American chile powder in this recipe. I’m sorry some don’ like it–it is certainly a departure from canned enchilada sauce, and that’s actually one of the reasons I sought out this recipe–canned enchilada sauces often have TONS of sodium. In addition to using this as an enchilada sauce, I stir it into chicken or pork and use for street tacos. I keep a jar of your sauce in the fridge at all times. Thanks for the enchilada sauce gift that keeps on giving!
Very good in the chicken Enchiladas! Has a distinct strong taste by itself but smoky & great when with the dish. When I first started making it in a little pot I got nervous because mixing the spices with the little bit of hot oil was super dry and started burning. But I quickly added a little chicken broth and it mixed better. Then continued to stir as a poured a little more in. Followed the directions the rest of the way, stirring occasionally, and it thickened after 15 mins & took off the heat.
This turned out well after I doctored some stuff because the spice was way too much. I think there should be a disclaimer that there are different levels of heat within “chili powder.” Not all are created equal. My husband and I love spice, we live in Southern California and have been raised on Mexican food, but I think our chili powder (from an authentic Middle Eastern market) was too potent and I should have checked it first. I ended up adding more vegetable stock, 1/2 cup tomato sauce, and a couple swigs of lemon juice. It was still too spicy alone but in the zucchini enchilada casserole it turned out perfect with a nice, but doable, spice factor. It was so easy and I had all of the ingredients on hand, I will make it again, keeping the chili powder spice in mind.
The recipe has multiple disclaimers about variations in chili powders, using American style chili powder, etc.
You are correct Kyle! I didn’t read as closely as I should. I am trying it again this week and will update my review. Thank you for being polite.
I made this again today and want to update my review. I did it almost exactly, just 1 tablespoon of my super spicy chili powder and it is 5 stars! I did also add 1/4 cup tomato sauce because I like the tomato flavor, but it was awesome before I did that. I let it simmer a bit longer and the consistency is perfect. I am having some on my chilaquiles now, will be using some for albondigas soup tonight, and the rest for a roasted hatch chili flatbread later in the week. Highly recommend.