This homemade Red Enchilada Sauce recipe comes together with a handful of pantry staple ingredients in just 15 minutes for a savory, spicy addition to all your favorite meals!
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Pin RecipeQuick and Easy Red Enchilada Sauce
I’ve had so many times when I’ve been in the middle of making burritos, enchiladas, tacos, or pasta and wished I had a homemade enchilada sauce. Instead, I find myself scrambling to run to the grocery store and sort through the store-bought options.
Until now, because I finally created a failproof red enchilada sauce recipe. Even more flavorful than anything you’ll find in the store, it’s quick to make and perfect to whip up for easy weeknight meals.
The addition of cinnamon is my secret weapon to take the flavor of this recipe over the top. Savory and mildly spicy, it has lots of depth and a hint of warmth you’ll love.
Feel free to adjust the spices to suit your preferences. No matter how you adjust it, you really can’t go wrong! Keep a batch on hand to add bold flavor to a variety of Mexican and Tex-Mex dishes.
Speaking of good homemade sauces, be sure to try this Blender Hollandaise Sauce and my Honey Mustard Dipping Sauce, too!
What’s the Difference Between Red and Green Enchilada Sauce?
The most obvious difference between the two is their color. As you might guess, red enchilada sauce is a deep red color while green enchilada sauce is green.
The color difference is a result of the different ingredients used for the recipes. Green enchilada sauce contains green chilis including jalapeño and serrano chilis. As a result, it is pretty spicy.
Meanwhile, red enchilada sauce contains red chilies and warm spices. As a result, it’s milder in flavor and a bit more savory.
Ingredients for Homemade Red Enchilada Sauce
To print: see recipe card below
- 3 tablespoons olive oil
- 3 tablespoons flour
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3 teaspoons chili powder – This can be optional if you don’t want any spice.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon – The perfect hint of warmth!
- 3 tablespoons tomato paste – Don’t confuse this with tomato sauce. Tomato paste is a thick concentrate.
- 2 cups chicken broth – Used to thin out the sauce. Feel free to substitute vegetable broth to keep this recipe vegetarian-friendly. Bone broth will also work.
- 2 teaspoons apple cider vinegar
Variations
- Substitute the flour with a gluten-free 1:1 all-purpose flour to keep this recipe gluten-free.
- Add a pinch of cayenne pepper or ancho chili powder for extra heat.
- Feel free to add up to 1/2 cup of heavy cream for a rich, creamy enchilada sauce.
Directions for How to Make Easy Red Enchilada Sauce
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- Combine the dry ingredients: Measure the dry ingredients, and whisk them together in a medium-sized bowl.
- Heat the oil: Add the olive oil to a medium pot over medium heat, allowing it to get nice and hot.
- Combine the ingredients: Whisk the dry ingredients into the hot oil, whisking constantly for one minute. The spices will become darker, which is what we want! Whisk in the tomato paste. Then, slowly whisk in the chicken broth.
- Thicken the sauce: Bring the mixture to a simmer. Then, cook for about five minutes or until it’s thick enough to coat the back of a spoon.
- Add the vinegar: Remove the pot from the heat, and whisk in the vinegar. Use your sauce right away, or store it for later!
Serving Suggestions
Use this enchilada sauce in any recipe that calls for red enchilada sauce! Use it in your favorite enchilada recipe. Add it to chicken tacos, casseroles like my Frito Pie Casserole, soups, nachos, skillets, and more.
How To Store + Freeze Red Enchilada Sauce
- Store leftover sauce in an airtight container in the fridge for up to five days.
- Freeze leftovers for up to three months. I like to portion it into ice cube trays! Once solid, you can transfer the cubes to a sealable bag and pull out a few at a time.
- Reheat the thawed sauce in a saucepan over medium heat, adding a splash of broth as needed if it becomes too thick.
Quick Tip
Make sure to combine all the ingredients slowly. Whisk constantly, especially as you add the broth. Otherwise, your sauce will be lumpy, and the flavors won’t blend well!
Easy Red Enchilada Sauce
Equipment
- 1 Medium bowl
- 1 Medium pot
Ingredients
- 3 Tablespoons flour
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 3 Tablespoons olive oil
- 3 Tablespoons tomato paste
- 2 cups chicken broth
- 2 teaspoons apple cider vinegar
Instructions
- Measure the dry ingredients into a medium-sized bowl and whisk them together.3 Tablespoons flour, 1½ teaspoons ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 3 teaspoons chili powder, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cinnamon
- Add the olive oil to a medium pot and heat it over medium heat for about one minute to make it nice and hot.3 Tablespoons olive oil
- Whisk the dry ingredient mix into the hot oil, whisking constantly for about 1 minute. The spices will start to darken which is good – that is flavor!
- Whisk in the tomato paste then slowly whisk in the chicken broth. Make sure you add the broth slowly and whisk constantly so there are no lumps.3 Tablespoons tomato paste, 2 cups chicken broth
- Bring the mix to a simmer then cook for about 5 minutes. It will thicken enough to coat the back of a spoon. It will also continue to thicken as it cools.
- Remove the pot from the heat and whisk in the vinegar. Use the hot enchilada sauce right away or store it in the fridge for later.2 teaspoons apple cider vinegar
Nutrition
Did you make this Red Enchilada Sauce recipe? Let us know how it turned out with a rating and comment!
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