Easy Homemade Red Enchilada Sauce
on Oct 31, 2024
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A simple red enchilada sauce is made from a few staple ingredients such as oil and broth, and a blend of savory, bold spices! This sauce is fresh, easy to make, and delicious.
Enchilada sauce is easy to buy at the store, but if you want a fresh sauce with bold flavors then you should try making it at home! Chances are you probably have everything that you need on hand. Oil, flour, chicken stock, and spices are the basic ingredients that come together to create the most perfect sauce that you can use for a variety of dishes.
The sauce is full of authentic flavors that you can taste in every bite, which is what makes this recipe so great. Once you try this enchilada sauce, you will never want to use store bought again!
Table of Contents
Why You’ll Love This Recipe
- You can easily customize the spice level of your sauce.
- This sauce only uses a handful of pantry staples.
- The sauce can be used in a variety of easy dishes.
Recipe Ingredients
- Chicken Stock—This will add a soft, savory flavor and help everything come together.
- Oil—Use a mild-flavored oil like olive. To create a simple roux as a base for the sauce.
- Flour—To thicken the sauce, but you won’t be able to taste it.
- Chili Powder—Gives your sauce a bright and bold flavor.
- Garlic Powder—You can also use freshly minced garlic.
- Cumin—For an earthy and well rounded flavor.
- Oregano—You can use dried or fresh, whatever you have on hand.
- Salt—Brings together the flavors of the other ingredients.
See the recipe card for full information on ingredients and quantities.
How to Make Red Enchilada Sauce
Step #1. Heat oil in a small saucepan. Add flour and stir together.
Step #2. Stir in the chili powder, garlic powder, salt, cumin, and oregano.
Step #3. Gradually add in the stock, and whisk to remove lumps.
Step #4. Reduce the heat and allow it to simmer until thick.
Recipe FAQs
Although it might seem odd, flour is often used in many sauces because it is a great thickening agent. In this recipe, you will start with making a basic roux of oil and flour, which will give the sauce the perfect consistency. You don’t want your enchilada sauce to be too thick or too runny, but the flour creates a happy medium. The best part is once the sauce simmers and everything is combined, you won’t be able to taste it at all!
Absolutely! If you don’t have chicken stock, vegetable or beef stock will both work great. You can also use broth if that is what you have. The purpose of the stock is to bring a savory flavor and help make up the majority of the sauce. With the different seasonings you add to the sauce, it won’t make a huge difference what kind of stock you use.
Luckily, this enchilada sauce recipe is fairly mild with a little kick from the chili powder. If you are worried about the spice level then you can start with just 2 tablespoons of chili powder, then add more once the sauce has reached a simmer if you want. If you find that your sauce is too spicy for your liking, try squeezing some fresh lime juice or adding a pinch of sugar into the sauce and whisking it together to lessen the heat!
Luckily, this enchilada sauce recipe is fairly mild with a little kick from the chili powder. If you are worried about the spice level then you can start with just 2 tablespoons of chili powder, then add more once the sauce has reached a simmer if you want. If you find that your sauce is too spicy for your liking, try squeezing some fresh lime juice or adding a pinch of sugar into the sauce and whisking it together to lessen the heat!
How to Serve and Store Red Enchilada Sauce
There are so many different uses for this red enchilada sauce! You can make a classic dish of chicken enchiladas, or spice it up by using it as a marinade for shredded chicken or beef in a slow cooker. You can also use it in enchilada or taco soup, chili, or an enchilada casserole.
We tend to use this sauce immediately, but if you have any extra you can store it in an air-tight container in the fridge for up to 2 weeks! From there you can heat it up and use it when you’re ready. This enchilada sauce also freezes well and will stay good for up to 3 months. To thaw it, you can place the frozen sauce in a pot and slowly warm it up, or leave it in the fridge overnight then use as desired!
Expert Tips
- It is important to use chili powder for this recipe, don’t substitute it with cayenne pepper otherwise it will not have the same flavor!
- Be sure to use a mild-flavored oil to create the roux so that it does not affect the taste of the sauce. I would suggest vegetable or corn oil.
- Your sauce might separate as it sits in a container or jar, and that is totally normal! Simply whisk or shake it and use it as normal.
- You can easily customize the spice level of your enchilada sauce by modifying how much chili powder you use. You can also add tabasco sauce or chipotle chili powder for some extra spice.
- If you are using freshly minced garlic then you will want to use 3-4 cloves.
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Easy Homemade Red Enchilada Sauce
Ingredients
- 2 tablespoons mild oil, olive, vegetable, corn
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder, not cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 2 cups chicken or vegetable stock
Instructions
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together and cook for one minute.
- Stir in the chili powder, garlic powder, salt, cumin, and oregano.
- Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks. This also freezes very well so I like to make a double batch and freeze half for later use.
Video
Notes
- If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more once the sauce has reached a simmer if you’d like. Be sure to use chili powder for this recipe, not cayenne. Traditional American chili powder is fairly mild, and should not be overly spicy.
I used only 2Tbls of chili powder & I thought it was quite spicy. I like some heat, but this would be really spicy to my husband,especially if I think it’s spicy. Good flavor, but for small children it might be too spicy.
I made this to use in your ground beef enchiladas. It worked great!
This has become my go-to instead of the packets. Many thanks lady!!!!
Isn’t it simple! I’ve stopped buying the canned stuff too which I’m happy about!
Awesome!?making some tonight
How much garlic powder?? It says 1/2 garlic powder
It’s a 1/2 teaspoon. Thank you for mentioning that! I’ll correct it.
Oh….I wanna make this….I wanna have some in the freezer! But the freezer is always maxed out! His solution…..buy another freezer……SCORE! Your blog has helped me soooooo much!!!!!!