I’m sharing my quick and easy How To Make Homemade Red Enchilada Sauce that uses just a few pantry ingredients and can be doubled or frozen for enchiladas, burritos, and tacos.

Jump to Recipe

I never thought a five minute sauce could change dinner, but this Quick & Easy Enchilada Sauce does. I use chili powder and a spoon of tomato paste to build real, smoky depth without fuss, so you get big flavor with almost no thinking.

I call it my Easy Enchiladas Sauce since it bails me out on busy weeknights, and yeah sometimes I overdo the spice but it still works. If you’ve ever wondered How To Make Homemade Red Enchilada Sauce, this is the version I reach for when I want fast, freezer friendly sauce that actually tastes like it mattered.

Ingredients

Print Recipe (No Advertisments)

Chili powder: Adds warmth and smoky depth, low calories, tiny fiber, mostly spice not protein.
Tomato paste: Concentrated tomato flavor, has some vitamin C and fiber, slightly sweet, acidic.
Vegetable oil: Provides fat for richness and mouthfeel, adds calories, use olive oil if healthier.
Flour: Thickens sauce, adds carbs and a bit of gluten, plain flavor, easy to cook.
Chicken or vegetable broth: Builds liquid base, gives savory umami, some protein in chicken broth, low calories.
Garlic powder or fresh garlic: Bright garlicky punch, has small amounts vitamin C, adds aroma, not many calories.
Cumin and oregano: Earthy cumin and herbal oregano add depth, tiny antioxidants, classic Mexican flavor.
Sugar and salt: Sugar balances bitterness, adds sweetness; salt enhances flavor but watch sodium levels.

Ingredient Quantities

2 tablespoons vegetable oil (or olive oil, if you prefer)

2 tablespoons all purpose flour

3 tablespoons chili powder

2 tablespoons tomato paste

2 cups low sodium chicken broth or vegetable broth

1 teaspoon garlic powder (or 2 cloves minced garlic)

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano (Mexican oregano if you got it)

1 teaspoon sugar (optional, helps cut the bitterness)

1 teaspoon salt, more to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons vegetable oil (or olive oil) in a medium saucepan over medium heat until it shimmers.

2. Whisk in 2 tablespoons all purpose flour to make a roux, cook 1 to 2 minutes stirring constantly until it smells a little nutty and turns light golden.

3. Stir in 3 tablespoons chili powder and 2 tablespoons tomato paste, add 1 teaspoon garlic powder or if using 2 cloves minced garlic add them now, cook about 30 to 45 seconds to bloom the spices while stirring so the garlic doesnt burn.

4. Slowly whisk in 2 cups low sodium chicken broth or vegetable broth, a little at a time at first so the sauce stays smooth, scrape up any browned bits from the bottom.

5. Add 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon sugar (optional), and 1 teaspoon salt; whisk to combine.

6. Bring to a gentle simmer and cook 6 to 8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon; if it gets too thick add a splash more broth, too thin simmer a bit longer.

7. Taste and adjust seasoning, add more salt, sugar or chili powder to suit your taste, youll want it slightly salty and balanced.

8. For a super smooth sauce strain through a fine mesh sieve or blitz briefly with an immersion blender if you like it ultra silky, otherwise its fine as is.

9. Use immediately for enchiladas, burritos or tacos. To store: cool completely then freeze in airtight containers or in an ice cube tray for single use portions, freeze up to 3 months.

Equipment Needed

1. medium saucepan (about 2 to 3 quart)
2. wire whisk
3. measuring cups and measuring spoons
4. wooden spoon or heat proof spatula for stirring
5. ladle or large spoon for serving and checking thickness
6. fine mesh sieve or immersion blender if you want it super smooth
7. cutting board and chef knife for mincing garlic if using fresh
8. small bowl or ramekin to hold minced garlic or measured spices
9. airtight containers or ice cube tray for freezing portions

FAQ

Q: Can I make this gluten free? A: Yes. Swap the all purpose flour for a gluten free 1-to-1 flour, or skip the roux and use 1 tablespoon cornstarch mixed with 2 tablespoons cold water, whisk that into the simmering sauce until it thickens. Texture will be a bit different but it works fine.

Q: How do I make the sauce spicier or milder? A: To kick it up add 1/4 to 1/2 teaspoon cayenne, a pinch of chipotle powder, or a splash of your favorite hot sauce. To mellow it out use less chili powder, add a little extra broth or 1 teaspoon sugar to balance the heat.

Q: Can I use fresh garlic instead of garlic powder? A: Yep, use 2 cloves minced. Add them with the oil and flour and cook briefly so the garlic loses its raw edge before you stir in the chili powder and tomato paste.

Q: Why does my sauce taste bitter? A: Bitter flavor usually comes from burnt tomato paste or over-toasted chili powder, or from low quality chili powder. Don't let the paste scorch, cook it just a minute, and add 1 teaspoon sugar to cut bitterness if needed.

Q: How long will the sauce keep and can I freeze it? A: Store in an airtight container in the fridge for up to 1 week. Freeze in portions for up to 3 months, thaw in the fridge and whisk or gently reheat, add a splash of broth if it gets too thick.

Q: Can I make this vegan? A: Absolutely, use vegetable broth and vegetable oil instead of chicken broth and you're good to go, same method.

Quick & Easy Enchilada Sauce Recipe Substitutions and Variations

Vegetable oil: swap for canola or sunflower oil, avocado oil for a higher smoke point, or melted butter for a richer, slightly browned flavor
All purpose flour: use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), arrowroot, or masa harina which also gives a nice corn-y note
Chili powder: try ancho chile powder, chipotle powder for smokiness, or 1 tbsp smoked paprika plus a pinch of cayenne to mimic heat
Tomato paste: use tomato sauce reduced until thick, blended fire-roasted canned tomatoes cooked down, or even ketchup in a pinch (itll be sweeter so adjust sugar)

Pro Tips

– Cook the roux low and slow and use warm broth when you add it. If the roux gets too dark or smells burnt youll taste it in the sauce, and adding cold broth can make lumps. Whisk steadily and add the stock in a thin stream until smooth.

– Bloom the chili powder and tomato paste briefly to deepen the flavor, but dont let the garlic burn. If the sauce tastes a bit flat or bitter at the end, a small pinch of sugar or a splash of vinegar or lime juice will brighten and balance it.

– Fix texture fast: too thick, whisk in a little hot broth or water; too thin, simmer gently to reduce or whisk in a tiny extra roux (1 tsp flour mixed with oil). For an ultra silky finish, blitz with an immersion blender and strain if you want it flawless.

– Store and reheat thoughtfully. Cool completely before freezing in single portions, then rewarm slowly over low heat while whisking and add a splash of broth or a small pat of butter to bring it back together and round out the flavor.

Quick & Easy Enchilada Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my quick and easy How To Make Homemade Red Enchilada Sauce that uses just a few pantry ingredients and can be doubled or frozen for enchiladas, burritos, and tacos.

Servings

servings

Calories

109

kcal

Equipment: 1. medium saucepan (about 2 to 3 quart)
2. wire whisk
3. measuring cups and measuring spoons
4. wooden spoon or heat proof spatula for stirring
5. ladle or large spoon for serving and checking thickness
6. fine mesh sieve or immersion blender if you want it super smooth
7. cutting board and chef knife for mincing garlic if using fresh
8. small bowl or ramekin to hold minced garlic or measured spices
9. airtight containers or ice cube tray for freezing portions

Ingredients

2 tablespoons vegetable oil (or olive oil, if you prefer)
2 tablespoons all purpose flour
3 tablespoons chili powder
2 tablespoons tomato paste
2 cups low sodium chicken broth or vegetable broth
1 teaspoon garlic powder (or 2 cloves minced garlic)
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican oregano if you got it)
1 teaspoon sugar (optional, helps cut the bitterness)
1 teaspoon salt, more to taste

Directions

Heat 2 tablespoons vegetable oil (or olive oil) in a medium saucepan over medium heat until it shimmers.
Whisk in 2 tablespoons all purpose flour to make a roux, cook 1 to 2 minutes stirring constantly until it smells a little nutty and turns light golden.
Stir in 3 tablespoons chili powder and 2 tablespoons tomato paste, add 1 teaspoon garlic powder or if using 2 cloves minced garlic add them now, cook about 30 to 45 seconds to bloom the spices while stirring so the garlic doesnt burn.
Slowly whisk in 2 cups low sodium chicken broth or vegetable broth, a little at a time at first so the sauce stays smooth, scrape up any browned bits from the bottom.
Add 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon sugar (optional), and 1 teaspoon salt; whisk to combine.
Bring to a gentle simmer and cook 6 to 8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon; if it gets too thick add a splash more broth, too thin simmer a bit longer.
Taste and adjust seasoning, add more salt, sugar or chili powder to suit your taste, youll want it slightly salty and balanced.
For a super smooth sauce strain through a fine mesh sieve or blitz briefly with an immersion blender if you like it ultra silky, otherwise its fine as is.
Use immediately for enchiladas, burritos or tacos. To store: cool completely then freeze in airtight containers or in an ice cube tray for single use portions, freeze up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.