Red Enchilada Sauce

This creamy, boldly-spiced homemade Red Enchilada Sauce comes together in just 20 minutes using common pantry staples! It’s just as delicious—if not better—than anything you’ll find at the store.

London’s tip to make it a winner: Take your time when whisking the roux at the start. Developing a deep, rich red color (without burning it!) is the key to achieving the classic, bold flavor of traditional enchilada sauce.

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When it comes to enchiladas at a Mexican restaurant, there’s one key factor that makes or breaks the dish for me: the sauce. From mole sauce and salsa verde, to a traditional red or green enchilada sauce, it HAS to be spot-on to tie the whole dish together.

This Red Enchilada Sauce has been a site favorite for years, and after rigorous re-testing of this recipe when making these Cheesy Chicken Enchiladas for my new Weeknight Winners dinner cookbook, I can confidently say this is the ultimate recipe to make at home!

Ingredients You’ll Need

For the exact measurements and detailed instructions, you can jump to the recipe.

• Oil: Olive, avocado, or vegetable oil all work well in this recipe. Use a mild-flavored oil to let the spices shine.
• Flour: Both all-purpose or gluten-free 1-to-1 blends work perfectly. For Paleo, try a Paleo flour blend as a substitute.
• Chili Powder: A mild, regular chili powder like McCormick’s is ideal. If you want to add heat or depth, use half ancho chili powder or adobo chili powder mixed with regular.
• Cumin: A staple in Mexican cuisine, this spice is essential for the flavor of the sauce and shouldn’t be skipped or substituted.
• Garlic Powder: Adds a punch of flavor. You can substitute 2 fresh garlic cloves or garlic salt (adjusting the salt if needed).
• Paprika: Regular paprika is recommended for its subtle depth. For a smoky twist, try adding a bit of smoked paprika.
• Salt, Black Pepper, Oregano, and Nutmeg: These essential seasonings round out the flavor, with oregano adding a subtle herbal note and nutmeg offering a unique depth that enhances the sauce. Substitute cinnamon for nutmeg if needed.
• Tomato Paste: While not included in every enchilada sauce recipe, it adds creaminess and traditional flavor that makes the sauce stand out.
• Broth: Chicken broth works best, but vegetable or beef broth can also be used. Adjust salt levels if using reduced sodium or low-sodium broth.

How to Make Red Enchilada Sauce

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Make the roux. Combine the oil, flour, and seasonings in a skillet over medium heat. Whisk constantly for 2 minutes, keeping a close eye to prevent burning. The roux should be smooth and deep red in color.
• Add the liquids. Whisk the tomato paste and ½ cup chicken broth into the roux until smooth. Cook over medium heat until slightly thickened. Slowly add the remaining 1 ½ cups broth in ¼-cup increments, whisking until smooth and simmering for about a minute between additions. This process should take about 5 minutes.

• Simmer the sauce. Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning. Check the consistency with a wooden spoon—it should coat the back smoothly. This recipe makes about 2 cups, enough for 8-10 enchiladas. Double the batch if needed, or save half for later!

Can I make the sauce spicier?

As written, this enchilada sauce has a mild heat level, around a 3 out of 10 on the spice scale. If you’d like to turn up the heat, try one of these tips:

• Add Cayenne Pepper: Start with ¼ teaspoon and increase to taste for a more pronounced kick.
• Use Spicier Chili Powder: Swap your regular chili powder for a medium-heat or hot variety, such as ancho or chipotle chili powder, for a deeper, smoky heat.
• Incorporate Fresh Chiles: Finely dice a jalapeño, serrano, or other hot chili and sauté it with the onions or garlic to add fresh spice.

If you’d like to make the sauce milder, simply leave out the black pepper and reduce the chili powder by ½ tablespoon. This will give you a flavorful but very mild enchilada sauce.

Recipes to Use Red Enchilada Sauce

Now that you’ve got your creamy, delicious, homemade red enchilada sauce, what all can you make with it? Here are the best ways to use it up:

• Classic: As the sauce for these Homemade Chicken Enchiladas.
• Twist: In place of the salsa in this Mexican Lasagna Recipe.
• Dip It: As a dip for these Baked Chicken Taquitos.
• Soup It: In place of the store-bought can in this Chicken Enchilada Soup Recipe.
• Stretch: Turn these Black Bean Sweet Potato Tacos into some delicious enchiladas!

More Easy Sauce and Salsa Recipes

If you want to make more homemade sauces, try one of these:

Tomatillo Salsa Verde

40 mins

Roasted Tomato Salsa

40 mins

Fresh Tomato Salsa Recipe

10 mins

Mole Sauce