Easy Homemade Red Enchilada Sauce Recipe (2024)

This easy enchilada sauce recipe puts store-bought sauce to shame! With simple pantry ingredients like tomato paste, spices, flour, and water, this Homemade Red Enchilada Sauce recipe is way better than the canned stuff!

As soon as the weather turns cooler, we naturally think of soups and stews (which you can find all my recipes for, right here).

Me though? I’m thinking of expanding my repertoire of enchiladas.

My Chicken and Spinach Enchiladas are REALLY good (no, really!), but I’ve got my eyes on some variety.

But first, I need an awesome red enchilada sauce recipe. Because in my house, enchiladas are saucy!!

Now, if you’re new to this blog, you might be wondering why in the world I would make my own enchilada sauce when I could BUY enchilada sauce.

I agree that store-bought enchilada sauce is fairly cheap – about $1.50 per 10 oz can. But as I teach in my course Grocery Budget Bootcamp, eating real food on a budget isn’t always about the price.

WHY I LOVE THIS RED ENCHILADA SAUCE RECIPE

• I am in control of the ingredients. My local Kroger has 5 different brands of enchilada sauce. Flip over any can or package of pre-made mix, and you’ll find hydrogenated oils, MSG, and sugar. I avoid these ingredients whenever possible. (Here’s why.)
• It tastes amazing! This enchilada sauce recipe tastes just like the kind they made in the Mexican restaurant in my hometown. It’s apparently really hard to find an enchilada sauce that has minimal ingredients AND tastes good. … all the more reason to make this one!
• It’s cheap. One batch of red homemade enchilada sauce makes about 2 cups. Your total cost out of pocket? $0.60… FOR THE WHOLE BATCH. Making it yourself saves 75% over the store-bought enchilada sauce.
• It’s ready in 10 minutes. I’m all about quick recipes, especially if I’m making ingredients that go into another dish.

Homemade Red Enchilada Sauce Ingredients

• Healthy Fat (Butter, Avocado Oil, or Palm Oil)
• Flour (All-Purpose Flour or Any Flour)
• Tomato Paste
• Chili Powder
• Ground Cumin
• Garlic Powder
• Cayenne Pepper
• Black Pepper
• Dried Oregano
• Cinnamon
• Salt (to taste or omit for low sodium)
• Water or Chicken Broth or Chicken Stock
• White Distilled Vinegar or Apple Cider Vinegar

HOW TO MAKE RED ENCHILADA SAUCE INSTRUCTIONS

Step 1: In a medium-sized pot, melt butter over medium heat.

Step 2: Add flour and, stirring occasionally, cook for one minute.

Step 3: Add the tomato paste, 2 Tbsp chili powder, and the remaining spices. Whisk well until a gorgeous deep red color forms.

Step 4: Very slowly, add the water or stock, stirring constantly.

Step 5: Bring the sauce to a simmer, and the sauce will thicken slightly.

Step 6: Taste and add additional chili powder if more heat is desired.

Step 7: Add the vinegar and pour on your favorite enchiladas!

This recipe is perfect for beef enchiladas or chicken enchiladas!!

HOW TO FREEZE ENCHILADA SAUCE

Unless you’re feeding a crowd, you might not need 2 cups of sauce. In that case, freeze the extras in an airtight container or freeze them in a jar (use this tutorial).

Or you can make a double batch of enchiladas and put half in the freezer, or you can make a double batch and invite me over for dinner (← I choose this option).

Plus, you already have everything you need in the kitchen.

Unless, by some freak accident, you forgot about that half can of tomato paste in the fridge, and you JUST tossed it yesterday, you should be good to go here.

(PSST! Here’s how to freeze tomato paste so it doesn’t happen again!)

TIPS FOR MAKING THE BEST ENCHILADA SAUCE

• Chili powder varies across the globe, but I’m using “American” chili powder, which is NOT the same thing as cayenne pepper or crushed red chilies.
• Play around with different seasonings like onion powder or dried chilis for a kick of flavor.
• Use vegetable broth and coconut oil to make this enchilada sauce vegan.
• Swap out the flour with a gluten free flour mix if you need to cut out the wheat.
• Do not use tomato sauce in this recipe. You want the thick tomato paste for a full red enchilada sauce flavor.

HOW TO USE THIS AUTHENTIC ENCHILADA SAUCE RECIPE

If you’re not heaping sauce on your tacos, you can follow one of these recipes:

• Enchilada Casserole
• Black Bean and Sweet Potato Enchiladas
• Traditional Enchiladas made with Ground Beef Taco Meat, Homemade Tortillas, and cheese!

FAQS ABOUT RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

The next time you’re about to grab that can of sauce, whip out this great recipe and make your own authentic enchilada sauce! You won’t regret it! If you try this recipe, please rate the recipe card and let me know how you like it!

MORE MEXICAN INSPIRED RECIPES

• Enchilada Casserole
• Sweet Potato and Black Bean Enchiladas
• Chicken and Spinach Enchiladas
• Ground Beef Taco Meat

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Homemade Red Enchilada Sauce

Print Recipe

★★★★★5 from 1 review

This easy enchilada sauce recipe puts store-bought sauce to shame! With simple pantry ingredients like tomato paste, spices, flour, and water, this Homemade Red Enchilada Sauce recipe is way better than the canned stuff!

• Author: Tiffany
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Sauces/condiments
• Method: Stove top
• Cuisine: Mexican

Ingredients

Scale

• 2 Tbsp healthy fat (butter or coconut oil)
• 2 Tbsp flour (I used all-purpose, but any flour will work)
• 4 Tbsp tomato paste
• 2–3 Tbsp chili powder
• ½tsp cumin
• ½tsp garlic powder
• ¼tsp cayenne pepper
• ¼tsp black pepper
• ¼tsp dried oregano
• ⅛ tsp cinnamon
• ½ – ¾ tsp salt, to taste
• 2 cups water OR chicken stock
• 1 tsp white distilled vinegar or apple cider vinegar

Cook ModePrevent your screen from going dark

Instructions

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and stirring occasionally, cook for one minute.
3. Add the tomato paste, 2 Tbsp chili powder, and the remaining spices. Stir well.
4. Very slowly add the water or stock, stirring constantly.
5. Bring the sauce to a simmer and the sauce will thicken slightly.
6. Taste and add additional chili powder, if more heat is desired.
7. Add the vinegar and serve warm!

Notes

• Chili powder varies across the globe, but I’m using “American” chili powder which is NOT the same thing as cayenne or crushed red chilies.

Nutrition

• Calories: 31

Keywords: enchilada sauce