Why settle for store-bought when you can make your own rich, flavorful red enchilada sauce in just 15 minutes? This homemade version is loaded with bold spices and a velvety texture that makes every dish taste better. Plus, it’s super versatile—use it for enchiladas (of course), tacos, burritos, or even as a dip. Once you try it, you’ll never go back to the canned stuff!

Why You’ll Love This Recipe

This red enchilada sauce strikes the perfect balance between smoky, spicy, and tangy. It’s made with pantry staples and comes together in one pot—no fancy equipment or hard-to-find ingredients required. Whether you’re whipping up a weeknight dinner or meal prepping, this sauce is a game-changer.

What’s in the Sauce?

Here’s what you need to create your new favorite enchilada sauce:

Olive Oil: The base for a silky, flavorful sauce.
Flour: Helps thicken the sauce; all-purpose, whole wheat, or gluten-free flour will work.
Spices: Chili powder, cumin, garlic powder, oregano, salt, and black pepper combine for that classic enchilada flavor.
Tomato Paste: Adds richness and depth.
Broth: Chicken or vegetable broth works as the liquid base, adding flavor.
Apple Cider Vinegar: A splash at the end brightens up the sauce.

How to Make Easy Red Enchilada Sauce

Step 1: Prep Your Spices
In a small bowl, mix the flour with the chili powder, cumin, garlic powder, oregano, salt, and pepper. This spice blend is what gives the sauce its bold flavor.

Step 2: Cook the Spices
Heat a large saucepan over medium heat and add the olive oil. Once it’s hot, toss in your spice mixture. Cook for 1–2 minutes, stirring constantly. This step blooms the spices, bringing out their full flavor.

Step 3: Add the Tomato Paste
Stir in the tomato paste, making sure it’s fully mixed into the spices. This helps give the sauce its rich, red color and depth of flavor.

Step 4: Whisk in the Broth
Gradually whisk in the broth, a little at a time, to avoid lumps. Keep stirring until everything is smooth and combined.

Step 5: Simmer and Thicken
Bring the sauce to a gentle simmer and let it cook for 5–7 minutes. It will thicken slightly as it cooks and even more as it cools.

Step 6: Add the Finishing Touch
Remove the sauce from heat and stir in the apple cider vinegar. This little touch of acidity balances all the flavors beautifully.

Tips for the Best Red Enchilada Sauce

Adjust the Heat: Want it spicier? Add a pinch of cayenne pepper or a splash of hot sauce.
Double It Up: This sauce freezes beautifully, so make a double batch and store extras for busy nights.
Smooth and Silky: If you prefer an extra-smooth texture, blend the sauce with an immersion blender after cooking.

How to Use Your Red Enchilada Sauce

This sauce isn’t just for enchiladas (though it’s amazing on them!). Here are a few other ideas:

Drizzle it over tacos or burritos for an extra flavor boost.
Use it as a base for chili or tortilla soup.
Dip tortilla chips in it for a quick snack.

Why Homemade is Better

Making your own enchilada sauce lets you control the flavor, spice level, and ingredients—no preservatives or weird additives here! Plus, it’s fresher and tastier than anything you’ll find in a can.

FAQs About Red Enchilada Sauce

1. Can I make this sauce ahead of time?
Absolutely! This sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. It actually tastes even better the next day as the flavors meld together.

2. Can I freeze this enchilada sauce?
Yes! Red enchilada sauce freezes like a dream. Let it cool completely, then transfer it to a freezer-safe container or resealable bag. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat before using.

3. How can I make this sauce spicier?
If you love extra heat, add a pinch of cayenne pepper, red pepper flakes, or even a diced chipotle pepper in adobo sauce while cooking. Adjust to your spice tolerance.

4. Can I make this sauce gluten-free?
Yes! Simply use a gluten-free flour blend instead of regular flour. The rest of the ingredients are naturally gluten-free.

5. What can I substitute for apple cider vinegar?
If you don’t have apple cider vinegar, try white vinegar, red wine vinegar, or even lime juice. Each adds a tangy note that balances the sauce.

6. Can I use water instead of broth?
You can, but the sauce might lack a bit of depth. If you use water, consider adding a bouillon cube or a teaspoon of soy sauce for extra flavor.

7. Is this sauce vegan?
It can be! Use vegetable broth instead of chicken broth, and you’ve got yourself a vegan-friendly enchilada sauce.

8. How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. It will thicken as it cools, so don’t worry if it looks a little thin right off the stove.

9. Can I blend the sauce?
Yes! If you want a smoother consistency, use an immersion blender or pour the sauce into a blender after cooking. Just make sure it’s cooled slightly before blending to avoid splatters.

10. What can I do if my sauce is too thick?
If the sauce thickens too much, simply whisk in a little more broth or water, a tablespoon at a time, until it reaches your desired consistency.

So, grab your spices and get cooking. This easy red enchilada sauce will elevate any dish to restaurant-quality status. You’ll want to put it on everything!

Easy Red Enchilada Sauce

This homemade sauce is quick to make and full of flavor! Start by mixing flour and spices, then cook them in olive oil. Add tomato paste and broth, whisking until smooth. Simmer until slightly thickened, then finish with a splash of apple cider vinegar. Perfect for enchiladas or other Mexican-inspired dishes!

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Ingredients

3 Tbsp olive oil
3 Tbsp flour all-purpose, whole wheat, or gluten-free blends work
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp ground black pepper
2 Tbsp tomato paste
2 cups chicken or vegetable broth
1 tsp apple cider vinegar

Instructions

Mix the flour and spices together in a bowl.
Heat a large saucepan over medium heat and add the olive oil. When hot, add the spice mixture and cook for 1–2 minutes.
Stir in the tomato paste, then slowly whisk in the broth, adding it gradually until combined.
Bring the mixture to a simmer and cook for 5–7 minutes until slightly thickened. The sauce will thicken further as it cools.
Remove from heat and stir in the apple cider vinegar.
Your sauce is ready to use! Enjoy in your favorite dishes.

Notes

Customize the Heat: Adjust the chili powder to make it milder or spicier based on your preference.
Gluten-Free Option: Use a gluten-free flour blend to make this sauce suitable for those with gluten sensitivities.
Broth Variations: Both chicken and vegetable broth work well, but vegetable broth makes the recipe vegetarian.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Texture Tip: Blend the sauce with an immersion blender for an ultra-smooth consistency if desired.

Author

Natasha

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