Ditch the store-bought cans for this rich, smoky, and incredibly Easy Homemade Red Enchilada Sauce that comes together in just 15 minutes. With a deep flavor profile enhanced by savory tomato paste and a hint of cinnamon, it is the perfect addition to everything from crispy Baked Chicken Tacos to Classic Beef Enchiladas.
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🥫 The Ingredients
This sauce relies on a handful of everyday pantry staples and aromatic spices to achieve a rich, restaurant-quality depth that elevates any Mexican-inspired meal. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Neutral Oil: Use vegetable, canola, or avocado oil for the best results; avoid extra virgin olive oil, as its strong flavor can clash with the spices.
- All-Purpose Flour: This is the thickening agent for the roux. If you need a gluten-free version, you can substitute it with a 1:1 gluten-free all-purpose flour blend.
- Chili Powder: Make sure to use a standard American-style chili powder blend (which contains other spices) rather than pure ground cayenne or chili flakes, which would be far too spicy.
- Tomato Paste: This adds a rich “cooked-down” flavor and beautiful color; if you are out, you can omit it, though the sauce will be slightly thinner and less robust.
- Chicken Broth: You can use low-sodium chicken broth to better control the saltiness, or easily swap it for vegetable broth to make this recipe completely vegetarian.
- Apple Cider Vinegar: The acidity cuts through the earthiness of the spices, to brightening the final sauce. If you don’t have it, white vinegar or a squeeze of fresh lime juice works just as well.
- Cinnamon: Don’t be tempted to skip this! A tiny pinch doesn’t make the sauce sweet; instead, it adds a professional, “hidden” complexity that mimics traditional Mexican dried peppers.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Enchilada Sauce
- Don’t Rush the Roux: When cooking the flour and oil, wait until it smells slightly nutty and has a golden appearance. This removes the “raw flour” taste and ensures a smooth, stable base for your sauce.
- Bloom Your Spices: Adding the chili powder, cumin, and cinnamon to the hot oil for 30 seconds is crucial. This “blooming” process releases the essential oils in the spices, making the final sauce much more fragrant and flavorful.
- Fry the Tomato Paste: Make sure to stir the tomato paste into the oil/flour mixture for about a minute before adding the broth. This caramelizes the sugars in the paste and removes any metallic “canned” aftertaste.
- Whisk Gradually to Avoid Lumps: To get a silky-smooth texture, add the broth just a splash at a time at first. Whisk it into a thick, smooth paste before pouring in the rest of the liquid.
- Adjust the Bitterness: Some brands of chili powder can be slightly bitter. If your sauce tastes a bit sharp after simmering, stir in a tiny pinch of sugar or honey to perfectly balance the flavors.
- Make it Ahead: This sauce actually tastes even better the next day as the spices continue to meld. You can store it in the fridge for up to 5 days or freeze it in an airtight container for up to 3 months.
👩🏼🍳 How to Make Easy Red Enchilada Sauce
- Step 1: Heat the oil in a large skillet over medium heat. Stir in the flour and cook for 1 minute to create a roux.
- Step 2: Stir in the tomato paste and cook for 1 to 2 minutes.
- Step 3: Stir in the seasonings and cook for 1 to 2 minutes.
- Step 4: Slowly whisk in the chicken broth.
- Step 5: Bring to a boil, and then lower the heat and simmer until slightly thickened, smooth, and silky.
- Step 6: Stir in the apple cider vinegar. Let cool and chill until ready to use.
🙋🏽♂️ Frequently Asked Questions
Can I freeze this Easy Homemade Red Enchilada Sauce?
Yes! Simply let it cool completely and store it in a freezer-safe container or heavy-duty bag for up to three months. Thaw it in the refrigerator overnight before reheating on the stove.
How do I adjust the heat level of this Easy Homemade Red Enchilada Sauce?
To make it milder, ensure you are using a mild chili powder blend. If you prefer more kick, add a pinch of cayenne pepper or a teaspoon of chipotle powder during the spice-blooming step.
Is this Easy Homemade Red Enchilada Sauce gluten-free?
As written, it contains all-purpose flour. However, you can easily adapt it by using a 1:1 gluten-free flour blend or cornstarch to thicken the mixture instead.
Why does my Easy Homemade Red Enchilada Sauce taste slightly bitter?
This sometimes happens depending on the brand of chili powder used. To fix it, stir in a small amount of sugar or honey at the end of the simmering process to neutralize the acidity and round out the flavors.
🇲🇽 More Classic Mexican Condiments and Sauces
Ready to make the best (and easiest) enchilada sauce on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Easy Homemade Red Enchilada Sauce
This Easy Homemade Red Enchilada Sauce is a 15-minute game-changer that far surpasses anything you'll find in a can. Rich, smoky, and perfectly balanced with a hint of cinnamon and savory tomato paste, it’s the ultimate flavorful topping for enchiladas, tacos, and all your favorite Mexican-inspired dishes.
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Servings: 8
Calories: 104kcal
Video
Equipment
- 1 large skillet or saucepan
Ingredients
- ¼ cup avocado oil or vegetable oil
- ¼ cup all-purpose flour
- 2 tablespoon tomato paste
- ¼ cup chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 pinch ground cinnamon
- ½ teaspoon Kosher salt
- 2 cups chicken broth or stock
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oil in a large skillet (or medium saucepan) over medium heat. Add the flour and stir to combine. Cook, stirring often, for 1 minute.¼ cup avocado oil, ¼ cup all-purpose flour
- Stir in the tomato paste until combined. Cook for 1 to 2 minutes, stirring often.2 tablespoon tomato paste
- Add the chili powder, garlic powder, onion powder, cumin, oregano, cinnamon, and salt. Stir to combine and cook for 1 to 2 minutes.¼ cup chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, 1 pinch ground cinnamon, ½ teaspoon Kosher salt
- Slowly whisk in the chicken broth. Stir until all lumps are gone. Bring to a boil and then reduce the heat to a simmer. Allow the sauce to simmer until slightly thickened, smooth, and silky, usually 4 to 6 minutes.2 cups chicken broth
- Stir in the apple cider vinegar. Let cool and then transfer to a jar (or container) with a lid. Chill until ready to use.1 teaspoon apple cider vinegar
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Storage: Store any leftover sauce in an airtight glass jar in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to 3 months; thaw in the fridge before reheating.
- Dietary Swaps: To make this recipe vegetarian or vegan, simply use vegetable broth. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Balance the Flavor: If your chili powder is particularly earthy or bitter, stir in ½ teaspoon of sugar or honey at the end to perfectly balance the acidity of the tomato paste and vinegar.
- Consistency Check: The sauce will continue to thicken as it cools. If it becomes too thick for your preference, whisk in a tablespoon of broth or water at a time until you reach the desired consistency.
- Yield: This recipe makes approximately 2 cups of sauce, which is the perfect amount for one standard 9×13 pan of enchiladas (about 10–12 tortillas).
Nutrition
Calories: 104kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 517mg | Potassium: 206mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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