Wondering how to make enchilada sauce? Not only is this red enchilada sauce recipe really easy to make, it’s much better than anything that comes in a can. This red enchilada sauce is a must-have recipe for any Tex-Mex lover!
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If you’re wondering how to make enchilada sauce, you’ve come to the right place. In this post I’ll show you exactly how to make this easy red enchilada sauce recipe, what ingredients you’ll need, and even give you some options on how to use it.
Red enchilada sauce is obviously used in making homemade enchiladas, but it can also be used in soups, casseroles and other Tex-Mex recipes. Once you see how easy it is to make enchilada sauce, you’ll never buy the canned stuff again!
What do I need to make red enchilada sauce?
- All-purpose flour
- Avocado oil
- Chili powder
- Ground cumin
- Garlic powder
- Garlic salt
- Onion powder
- Low sodium chicken broth
- Tomato sauce
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How to make enchilada sauce:
- You’ll begin by making a roux. A roux is a combination of fat (typically butter or oil) and flour. This combination is cooked until it bubbles. This is how you know the flour has cooked. The purpose of a roux is to be a thickening agent for the sauce.
- To the roux, then add the spices, and cook. The mixture will be slightly crumbly, and will become rather fragrant. Once it becomes fragrant, this is when you remove it from the heat.
- To the roux and spice mixture, you will then add the chicken broth and tomato sauce. Whisk this mixture well until all the ingredients are completely combined.
- Heating over medium heat, the sauce will come to a low boil. Reduce the heat to low and continue to simmer for ten minutes or until slightly thickened.
- The sauce is then ready to add to any enchilada recipe, soup or casserole.
Why make enchilada sauce instead of buying canned sauce?
- Canned/store-bought sauce typically contains refined sugar and/or high fructose corn syrup. If you’re looking for better quality ingredients for your enchiladas, making your own sauce is the way to go.
- You control the heat! If you love an extra spicy sauce, or if you need an extra mild version, making your own sauce allows you to control the spices. For extra spicy, consider adding cayenne pepper to the spice mixture. **
- It’s less expense to make your own sauce. We all know that the cost of food is not cheap. Making your own sauces is a more economical way to get more for your money.
**For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Frequently asked questions about how to make enchilada sauce:
In a pinch you can use taco sauce, which has very similar spices. However, making your own enchilada sauce is very easy to do.
Enchilada sauce is made with flour, oil, spices (chili powder, cumin, garlic powder, garlic salt and onion powder), chicken broth and tomato sauce.
Enchilada sauce is seasoned with spices and thickened with a roux, whereas tomato sauce is simply unseasoned tomato puree.
The primary difference between green and red enchilada sauce is the color/type of chilies used to make the sauce. Green enchilada sauce is made from green chilies, whereas red enchilada sauce uses red chilies or chili powder.
Homemade enchilada sauce will last up to 7 days refrigerated in an air tight container. It will last 3-4 months when frozen.
If you loved this easy Tex-Mex recipe, check out some of these other recipes that go great with your tacos, enchiladas, burritos, nachos and more:
Here are some recipe ideas perfect for using and enjoying this enchilada sauce:
- Ground Beef Enchiladas
- Chicken Enchilada Soup
- Shredded Chicken Enchiladas (substitute the red enchilada sauce for the sour cream sauce)
- Sour Cream Enchiladas (substitute the red enchilada sauce for the sour cream sauce)
- 2 Tbsp. avocado oil
- 2 Tbsp. all purpose flour
- 3 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt
- 1/2 tsp. onion powder
- 1 1/2 cups low sodium chicken broth
- 1 (8 oz.) can, tomato sauce
- In a sauce pan, make a roux with the avocado oil and flour. Over medium heat, heat the oil for 1 minute in the sauce pan, then add the flour. Continually whisk until the flour becomes bubbly. Then, add the spices; chili powder, cumin, garlic powder, garlic salt and onion powder. Whisk continually for 1 more minute, then remove from heat when the spices become fragrant.
- To the spice/roux mixture, add the chicken broth and tomato sauce. Place back on medium heat and whisk until all ingredients are completely combined and smooth. Once mixture comes to a low boil, reduce heat to low and simmer for 10 minutes until the sauce becomes slightly thicker.
- Once done cooking, let cool slightly before adding to your enchiladas, soups or casseroles.
Storing enchilada sauce: Refrigerate for up to 7 days in an airtight container. A mason jar with a tight fitting lid works well. When freezing, store in an airtight container. Will keep frozen for 3-4 months.
To make sauce extra spicy: Consider adding 1/4 - 1/2 tsp. cayenne pepper to the spices.
For mild sauce: This sauce is naturally rather mild, however, for a VERY mild sauce, reduce the amount of chili powder from 3 tablespoons to 2.
Nutrition Information:Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 435mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 3g