Name: Red Enchilada Sauce from Scratch
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 3 tablespoons flour; 2 tablespoons chili powder; 2 teaspoons cumin; 1 teaspoon onion powder; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 cups low-sodium chicken broth, divided; 1 teaspoon salt, or to taste; 1/2 teaspoon coarse-ground pepper, or to taste; 1/2 teaspoon paprika; 1/4 – 1/2 teaspoon cayenne pepper, depending on how much spice you like; 15.5 ounce can no salt added tomato sauce

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This homemade red enchilada sauce will NEVER disappoint! With its rich flavors and perfect blend of spices, it elevates any dish, making your enchiladas irresistibly delicious.

Jar of homemade red enchilada sauce topped with a fresh cilantro leaf, captured overhead on a white background

Let's Groove!

Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

I never gave making red enchilada sauce from scratch a second thought when I was younger. Why would I? The corner Mexican spot always had me covered, and the stuff in a can did the job when I needed something quick. But somewhere along the way, I realized how easy it is to make, and how much better it tastes when you control the flavor. No weird thickeners, no mystery ingredients—just bold, vibrant sauce that hits all the right notes.

Let’s be real: store-bought enchilada sauce has its issues. For starters, the flavor is often…well…meh. Sometimes it’s as bland as plain rice, and other times it’s so watery and thin it’s basically soup pretending to be sauce. And the ingredient list? Let’s just say seeing all the preservatives, sodium overload, and artificial flavors had me seriously rethinking my grocery shopping decisions.

Making your own enchilada sauce? Now that’s a game-changer. Your kitchen will smell like a spice-filled paradise, and you get to control every single ingredient. Want a sauce that’s mild and mellow? Done. Craving something that packs a fiery punch? Easy. Feeling adventurous? Throw in a hint of smokiness with chipotle, a dash of cocoa for richness, or even some fresh herbs to brighten things up. The possibilities are endless, and let’s be honest—it’s way more fun than buying a can.

And here’s the practical side: with just a few pantry staples (hello, tomato sauce, and chili powder), you can whip up a sauce that’s fresh, flavorful, and free of weird additives. Plus, it’s super budget-friendly, which is always a win.

So, if you’ve never tried making your own enchilada sauce, I encourage you to step up to the plate (literally). It’s not just about the sauce—it’s about the experience of turning a simple meal into something truly extraordinary. And who knows? You might never look at store-bought the same way again.

Cooking tools for making red enchilada sauce, including a pot, whisk, spatula, measuring spoons, and a glass measuring cup

Instruments

No fancy gear required—this sauce doesn’t demand backup singers. Just a few kitchen MVPs ready to jam:

Medium saucepan (with a lid, just in case the groove gets too hot)

Balloon whisk (the drummer of this dish—keeps things smooth)

Measuring spoons (because a little too much cayenne and the concert’s over)

Measuring cup (for that liquid gold—aka broth)

Silicone spatula (the cleanup crew)

Essentials

This sauce is all about building bold flavor with pantry staples and no filler. Here’s what you’ll need to bring the heat (literally and figuratively):

Low-sodium chicken broth – helps the flavors blend in perfect harmony

Olive oil – for your opening act (and that toasty roux)

Flour – thickens the groove into a smooth, velvety base

Chili powder – your headline act

Cumin, onion powder, garlic powder, oregano, paprika – the rhythm section of flavor

Cayenne pepper – optional, but turns up the volume

Coarse-ground black pepper & salt – don’t skip the seasoning!

No-salt-added tomato sauce – gives it body without overpowering

Ingredients for homemade red enchilada sauce displayed neatly—tomato paste, flour, seasonings, oil, broth, and fresh cilantro

Whisking a rich blend of spices and flour to form a roux base for homemade red enchilada sauce in a stainless steel pot

Tomato puree being whisked into a simmering spiced roux in a pot while making red enchilada sauce from scratch

Pro Tips and Riffs

Swap chicken broth for veggie broth—easy and still loaded with flavor.

Letting it toast deepens the flavor and gives your sauce that rich, smoky base.

This sauce actually gets better with time. Store in the fridge for up to a week or freeze for later.

Dial up the cayenne or toss in a splash of your favorite hot sauce at the end.

You can riff with tomato purée or even crushed tomatoes—just strain or blend to smooth it out.

Faq: Grub Answers and Insights

A: Absolutely. Just use a larger saucepan and stir more frequently to keep things smooth.

A: It has a warm, smoky kick, but it’s not over-the-top spicy unless you turn up the cayenne. Start small and taste as you go.

A: Yes! Let it cool completely, pour into a freezer-safe jar or bag, and store for up to 3 months. Defrost overnight in the fridge.

A: About 5–7 days, sealed in an airtight container. It actually tastes even better the next day!

A: Sure can—but sauté them first in the oil before adding flour. Then carry on with the recipe as written. Once the sauce is finished, blend it until smooth to keep the texture silky. Once the sauce is finished, blend it until smooth to keep the texture silky.