SaveThis enchilada sauce recipe makes a smooth, savory red sauce from pantry ingredients: chili powder, tomato paste, broth, cumin, garlic and onion powder, and a little oregano, thickened with a quick flour roux. It simmers for about 10 minutes, so the whole sauce takes around 20 minutes and makes about 2 cups. Pour it over rolled enchiladas, spoon it into burritos or use it to braise shredded chicken. Below you’ll find what each ingredient does, how to make it milder or spicier, how to thin or thicken it, and a note on making enchilada sauce from whole dried chiles.
What Is Red Enchilada Sauce?
Red enchilada sauce is a chile-based sauce that’s poured over tortillas before baking, so they soften and soak up flavor. Quick home versions like this one use chili powder, a seasoning blend of ground chiles and spices, plus tomato paste for body and broth for liquid. A small roux of oil and flour gives the sauce a smooth, coating texture. The flavor is earthy and savory with gentle warmth, not sharp heat.
Enchilada sauce vs. salsa and chipotle sauce
| Red enchilada sauce | Salsa | Chipotle sauce | |
|---|---|---|---|
| Base | Chili powder, tomato paste, broth | Fresh or cooked tomatoes, onion, chiles | Sour cream, mayo, chipotles in adobo |
| Texture | Smooth, pourable, cooked | Chunky or blended | Creamy |
| Served | Hot, baked into dishes | Cold or room temperature | Cold drizzle |
| Best with | Enchiladas, burritos, braised chicken | Chips, tacos | Tacos, bowls |
For a cool, creamy taco topping, try our creamy chipotle sauce or a lime fish taco sauce. To drizzle over crunchy tacos, try our thinner taco sauce or a tangy tomatillo salsa verde, with warm queso dip on the side.
Ingredients You’ll Need
- Neutral oil (2 tablespoons): the fat for the roux and for toasting the spices.
- All-purpose flour (2 tablespoons): thickens the sauce. For a gluten-free sauce, see the swaps below.
- Chili powder (3 tablespoons): the main flavor. In the US, “chili powder” is a blend of ground chiles and spices, not pure ground cayenne; a pure cayenne powder would make the sauce far too hot.
- Ground cumin (1 teaspoon), garlic powder (1 teaspoon) and onion powder (1 teaspoon): warm, savory depth.
- Dried oregano (1/2 teaspoon): a light herbal note.
- Tomato paste (2 tablespoons): body, color and a touch of tang.
- Low-sodium chicken or vegetable broth (2 cups): the liquid. Low-sodium broth lets you control the salt.
- Salt (1/2 teaspoon, or to taste): add at the end, after tasting.
How to Make Enchilada Sauce
- Make the roux. Heat the neutral oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for about 1 minute.
- Toast the spices. Add the chili powder, cumin, garlic powder, onion powder and oregano and whisk for about 30 seconds, until fragrant. Don’t let them scorch.
- Add the tomato paste and broth. Whisk in the tomato paste, then slowly pour in the broth while whisking so no lumps form.
- Simmer. Bring to a gentle simmer and cook, stirring occasionally, for 10 to 15 minutes, until the sauce thickens slightly and coats a spoon.
- Season. Taste and add salt. Use the sauce right away or let it cool.
Milder, Spicier, Thicker or Thinner
| You want | Change |
|---|---|
| Milder | Use 2 tablespoons chili powder |
| Spicier | Add 1/4 teaspoon cayenne or a pinch of red pepper flakes |
| Smoky | Add 1/2 teaspoon smoked paprika or 1 teaspoon adobo sauce |
| Thicker | Simmer a few minutes longer |
| Thinner | Whisk in more broth, 2 tablespoons at a time |
| Brighter | Stir in 1 teaspoon cider vinegar at the end |
Using Dried Chiles Instead
Some cooks make enchilada sauce from whole dried chiles, such as guajillo, ancho or pasilla, instead of chili powder. The chiles are stemmed and seeded, softened in hot water, then blended with garlic, spices and some of the soaking liquid and simmered. It takes longer and gives a deeper, fruitier chile flavor. The chili powder version above is the quick weeknight option.
Storing and Reheating
Let the sauce cool, then refrigerate it in a covered container within 2 hours of cooking. Keep your refrigerator at 40°F or below, and reheat leftovers until hot (165°F), as the CDC recommends. The sauce thickens as it chills; whisk in a splash of broth when you reheat it.
Frequently Asked Questions
What is enchilada sauce made of?
This red version is chili powder, tomato paste, broth, cumin, garlic and onion powder, and oregano, thickened with a little oil and flour.
How do I make enchilada sauce without tomato paste?
Use about 1/2 cup tomato sauce instead and simmer a few minutes longer. The sauce will be a little thinner.
Is homemade enchilada sauce spicy?
It’s mild to medium, depending on your chili powder. Add cayenne for more heat.
Can I make it gluten-free?
Yes. Skip the flour and thicken the simmering sauce with 1 tablespoon cornstarch mixed into 2 tablespoons cold water, and check your chili powder and broth labels.
How is this different from authentic enchilada sauce?
Many recipes, especially traditional-style ones, use whole dried chiles rather than chili powder. This is a quick pantry version; see the dried-chile note above.
