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Home > Recipes > Vegan Kitchen Basics

Homemade Red Enchilada Sauce Recipe

Published: Jan 10, 2021 · Modified: Sep 29, 2023 by Iosune Robles · This post may contain affiliate links

5 from 2 votes
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Red enchilada sauce jar with a spoon, tortillas, and cilantro placed around it.
A spoon drizzles red enchilada sauce onto a jar filled with red enchilada sauce.

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.

A spoon with red enchilada sauce on top of a red enchilada sauce jar.

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 amazing Homemade Pizza Sauce, Homemade Marinara Sauce, Homemade Tomato Sauce, and Homemade Sweet and Sour Sauce recipes!

Jump to:
  • 🌟 Why you'll love this recipe
  • 🧾 Ingredient notes
  • 📋 Variations
  • 🔪 Instructions
  • 💭 Expert tips
  • ❓Recipe FAQs
  • 🌶️ More Mexican-style recipes
  • Homemade Red Enchilada Sauce Recipe

🌟 Why you'll love this recipe

  1. 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.
  2. Authentic Mexican Flavor: This sauce captures the bold and authentic taste of Mexican cuisine, elevating your dishes with a burst of spicy, savory goodness.
  3. Simple Ingredients: With only 9 readily available ingredients, it's a breeze to make and doesn't require a special trip to the store.
  4. 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.
  5. 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

Ingredients needed to make red enchilada sauce.

All-Purpose Flour: You can use the flour type of your choice, or even a 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

Flour and spices mixed in a small bowl.

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.

Flour mixture being sautéed in oil in a saucepan.

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.

Flour mixture and tomato paste being cooked in oil in a saucepan.

Step 3: Add the tomato paste and continue cooking for an additional 1 to 2 minutes, while whisking constantly.

Red enchilada sauce in a saucepan before thickening.

Step 4: Gradually pour in the vegetable stock, whisking constantly until a smooth mixture forms without any lumps.

Thickened red enchilada sauce in a saucepan.

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.

Red enchilada sauce over a baking dish of enchiladas.

Step 6: Use it to make enchiladas or your favorite Mexican-style recipes!

💭 Expert tips

  1. 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.
  2. Consistent Mixing: While adding the vegetable stock, ensure you stir constantly and vigorously to prevent lump formation and achieve a smooth texture.
  3. 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.
  4. 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.
  5. 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

How long can homemade red enchilada sauce last in the fridge?

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.

Can I freeze it?

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.

Can I use gluten-free flour to make this sauce?

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.

What dishes can I use this sauce for, besides enchiladas?

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.

What’s the difference between red enchilada sauce and green enchilada sauce?

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.

Jar of red enchilada sauce with a spoon, tortillas, and cilantro arranged around it.

🌶️ More Mexican-style recipes

  • Photo of a bowl of homemade pico de gallo with some tortilla chips
    Pico de Gallo
  • Photo of a bowl of mango salsa
    Mango Salsa
  • A picture of a bowl of pineapple salsa with nachos
    Pineapple Salsa
  • Photo of 3 tofu tacos
    Tofu Tacos

⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!

Spoonful of red enchilada sauce resting on a jar of red enchilada sauce.
5 from 2 votes

Homemade Red Enchilada Sauce Recipe

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.
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Servings: 1.75 cups (410 milliliters)
PRINT PIN COMMENT


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
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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.

Nutrition

Serving: 2tablespoons | Calories: 29kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: How to
Cuisine: Mexican
Author: Iosune Robles

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Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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