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A person using a spoon to hold up a spoonful of easy homemade red enchilada sauce from a jar filled with the same.

Easy Homemade Red Enchilada Sauce

Course: Sauce
Cuisine: Tex-Mex, Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 104kcal
Author: Kris Longwell
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.
Print Recipe

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

Video

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 9x13 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