Spice up your meals with this Homemade Red Enchilada Sauce Recipe! It's easy to make, takes just 20 minutes, and rocks that authentic Mexican flavor with 9 simple ingredients.
Crafting homemade red enchilada sauce lets you customize the spice level. Whether it's taco night, enchilada time, or you're spicing up your daily meals, this sauce is a true game-changer.
Plus, it's a versatile kitchen staple. Use it as a dipping sauce, marinade, or drizzle it over your favorite Mexican dishes for an extra kick. Say goodbye to bland with this easy homemade red enchilada sauce!
Want more homemade sauce recipes? Try my Homemade Pizza Sauce, Homemade Marinara Sauce, and Homemade Tomato Sauce recipes. Boost your dishes with homemade goodness!
Jump to:
🌟 Why you'll love this recipe
- Quick and Easy: It's ready in just 20 minutes, making it perfect for busy weeknights when you need a delicious sauce in a pinch.
- Authentic Mexican Flavor: This sauce captures the bold and authentic taste of Mexican cuisine, elevating your dishes with a burst of spicy, savory goodness.
- Simple Ingredients: With only 9 readily available ingredients, it's a breeze to make and doesn't require a special trip to the store.
- Versatility: Use it not only for enchiladas but also as a dip, marinade, or drizzle over your favorite Mexican-inspired dishes, giving them an extra kick of flavor.
- Customizable Spice Level: You have control over the spiciness, allowing you to cater to your personal taste preferences, whether you love it mild or fiery hot.
🧾 Ingredient notes
All-Purpose Flour: You can use the flour type of your choice, or even a store-bought or homemade Gluten-Free Flour Blend for a gluten-free version.
Store-bought or Homemade Chili Powder: If you’re not into spicy food, reduce the amount of chili powder.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy.
So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Extra Virgin Olive Oil: Use the type of oil you prefer, such as vegetable oil, canola oil, or avocado oil.
Tomato Paste: An alternative is to replace it with an equal amount of tomato sauce.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Red Enchilada Sauce: Add extra chili powder or a dash of cayenne pepper for a spicier kick.
- Green Enchilada Sauce: Swap the chili powder for green chili powder or use roasted green chilies to create a milder, tangy green enchilada sauce.
- Creamy Red Enchilada Sauce: Stir in a quarter cup of full-fat coconut milk for a creamy twist on the classic recipe.
- Smoky Red Enchilada Sauce: Add a teaspoon of smoked paprika to infuse a delightful smoky flavor into your sauce.
- Roasted Red Pepper Enchilada Sauce: Roast a couple of red bell peppers until charred, then blend them into the sauce for a sweet and smoky flavor twist.
🔪 Instructions
Step 1: Combine the flour and spices (chili powder, cumin, garlic powder, oregano, and salt) in a small bowl, ensuring they are thoroughly mixed. Set the mixture aside.
Step 2: Pour the oil into a saucepan and heat it over medium-high heat. Once the oil is hot, add the flour mixture and cook for 1 to 2 minutes, whisking continuously.
Step 3: Add the tomato paste and continue cooking for an additional 1 to 2 minutes, while whisking constantly.
Step 4: Gradually pour in the vegetable stock, whisking constantly until a smooth mixture forms without any lumps.
Step 5: Lower the heat to medium-low, leave uncovered, and simmer for approximately 10 to 15 minutes or until the sauce has thickened slightly.
Step 6: Use it to make enchiladas or your favorite Mexican-style recipes!
💭 Expert tips
- Control the Heat: When cooking the flour and spices, be mindful of the heat. Prevent burning, as it can make the sauce bitter. Adjust the temperature and stir continuously.
- Consistent Mixing: While adding the vegetable stock, ensure you stir constantly and vigorously to prevent lump formation and achieve a smooth texture.
- Taste and Adjust: After a brief simmer, sample the sauce and tweak the salt and spices to suit your taste. Small spice additions can elevate the flavor.
- Consistency Matters: Keep an eye on the sauce's thickness as it simmers. To adjust, add more vegetable stock for thinness or simmer longer for thickness.
- Let It Rest for Flavor Development: After reaching your desired consistency, let the sauce rest briefly off the heat. This enhances flavor before using it in Mexican dishes.
❓Recipe FAQs
It typically lasts in the fridge for about 4 to 5 days when stored in an airtight container. Ensure it is fully cooled before sealing it to maintain freshness.
Yes, you can freeze it. To freeze, allow the sauce to cool completely and transfer it to an airtight container or freezer-safe bag.
Make sure to remove any excess air to prevent freezer burn. The sauce can be stored in the freezer for up to 3 months.
When ready to use, thaw it in the refrigerator overnight and reheat as needed.
Yes, you can! If you have dietary restrictions or preferences, simply substitute the all-purpose flour with a Gluten-Free Flour Blend in the same quantity as specified in the recipe.
Make sure the gluten-free flour blend you choose is suitable for thickening sauces.
This adjustment will allow you to enjoy a gluten-free version of this sauce while still achieving a desirable consistency and flavor.
My go-to is using it in my Vegan Enchiladas, but it's a kitchen all-star with endless possibilities.
Spice up tacos, amp up chili, enhance Mexican rice, and elevate dips. Add zest to burritos, create Mexican casseroles, and flavor grilled vegetables.
You can also give pasta a Mexican twist and use it as a marinade for protein sources before grilling or roasting.
The main difference between red and green enchilada sauce is the type of chili peppers used.
Red sauce is made from dried red chilies, offering a deeper, slightly sweet flavor and a red color.
Green sauce is made from fresh green chilies, providing a milder, tangier taste and a green hue.
🌶️ More Mexican-style recipes
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Homemade Red Enchilada Sauce Recipe
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable stock
Instructions
- Combine the flour and spices (chili powder, cumin, garlic powder, oregano, and salt) in a small bowl, ensuring they are thoroughly mixed. Set the mixture aside.
- Pour the oil into a saucepan and heat it over medium-high heat. Once the oil is hot, add the flour mixture and cook for 1 to 2 minutes, whisking continuously.
- Add the tomato paste and continue cooking for an additional 1 to 2 minutes, while whisking constantly.
- Gradually pour in the vegetable stock, whisking constantly until a smooth mixture forms without any lumps.
- Lower the heat to medium-low, leave uncovered, and simmer for approximately 10 to 15 minutes or until the sauce has thickened slightly.
- Use it to make enchiladas or your favorite Mexican-style recipes!
Video
Notes
- Control the Heat: When cooking the flour and spices, be mindful of the heat. Prevent burning, as it can make the sauce bitter. Adjust the temperature and stir continuously.
- Consistent Mixing: While adding the vegetable stock, ensure you stir constantly and vigorously to prevent lump formation and achieve a smooth texture.
- Taste and Adjust: After a brief simmer, sample the sauce and tweak the salt and spices to suit your taste. Small spice additions can elevate the flavor.
- Consistency Matters: Keep an eye on the sauce's thickness as it simmers. To adjust, add more vegetable stock for thinness or simmer longer for thickness.
- Let It Rest for Flavor Development: After reaching your desired consistency, let the sauce rest briefly off the heat. This enhances flavor before using it in Mexican dishes.
Leave a Reply