10-Minute Red Enchilada Sauce Recipe
Easily make a rich, flavorful red enchilada sauce from scratch in 10 minutes using spices from your pantry! Whether you're whipping up a batch of brisket enchiladas or smothering burritos, this sauce will take your Tex-Mex dishes to the next level. Skip the store-bought stuff and enjoy the deep, smoky, and slightly spicy flavors of this homemade enchilada sauce.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Jump to:
Recipe Highlights
Homemade is best! In my opinion, homemade sauces are superior because they contain no preservatives, artificial flavors, or unknown ingredients. Try my green enchilada sauce for a bright and tangy twist.
Quick and easy. This easy enchilada sauce recipe delivers the same authentic taste you'd expect from a Mexican restaurant, but with simple pantry ingredients and only 10 minutes of cooking time.
Versatile. While it's a delicious red sauce for enchiladas, don't stop there! Drizzle it over tacos, mix it into my Jiffy tamale pie, beef skillet enchiladas, or use it as a base for beef enchilada soup.
Notes on Ingredients
- Olive oil and flour create a paste that helps thicken this sauce.
- Spices: I use a combination of chili powder, garlic powder, onion powder, Mexican oregano, and cumin.
- Chicken broth creates a smooth, pourable sauce while adding a savory richness. Swap with vegetable broth for a vegetarian version.
This recipe calls for a generous amount of chili powder. When I was recipe testing this enchilada sauce, I tried using less chili powder, but the bold, authentic flavor just wasn't the same. Don't worry, the result is a mild enchilada sauce that enhances your dishes without overwhelming heat.
How to Make Red Enchilada Sauce
Step 1: To prepare the homemade enchilada sauce, warm the olive oil in a small saucepan over medium heat. Sprinkle in the flour and whisk continuously for about a minute until it forms a smooth, golden paste.
Step 2: Add the all the spices, stirring constantly for another minute to toast the spices and enhance their flavors.
Step 3: Gradually pour in the broth while whisking to prevent any lumps from forming. Continue stirring until the mixture is smooth and well combined.
Step 4: Bring the sauce to a gentle simmer, then lower the heat. Let it cook uncovered for about 10 minutes, stirring occasionally, until it thickens slightly. Give it a taste and adjust the seasoning with more salt if needed.
More Homemade Sauces
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
10-Minute Red Enchilada Sauce
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Small saucepan
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons all purpose flour
- ¼ cup chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- 2 cups chicken broth
Instructions
- In a small saucepan over medium heat, heat the olive oil. Add the flour and whisk continuously for 1 minute until it forms a smooth paste.
- Stir in the chili powder, garlic powder, onion powder, cumin, oregano, and salt. Cook for 1 minute, whisking constantly, to toast the spices.
- Slowly pour in the broth, whisking continuously to prevent lumps from forming. Stir until the mixture is smooth and fully combined.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly. Taste and season with salt, if needed.
Notes
- This recipe yields about 2 cups of sauce.
- Yes, this recipe calls for a good amount of chili powder, but don't worry - it's still considered a mild enchilada sauce.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week. Or, freeze the sauce in a freezer safe container for up to 3 months.
My recipe is NOT red. Rather it is brown.
Here are a few reasons your red enchilada sauce my be darker: 1.) Some chili powders are naturally darker or more roasted, which can affect the color. Also, check your spices for freshness as old chili powder can turn dull and brownish. 2.) Browning the roux (oil + flour) or toasting the spices too long can darken the base before the broth is even added. 3.) Simmering too long or on high heat can reduce the sauce and dull its red tones. Simmer on low heat for 10 minutes—just enough to thicken and develop flavor, not darken. Stir occasionally to keep it from sticking to the bottom and burning. I hope these troubleshooting tips help for the next time you make this recipe.