Easy Red Enchilada Sauce
Alright, let’s be honest—I never understood why folks would reach for those weird cans of enchilada sauce at the store. Maybe it’s convenience, or maybe it’s a healthy avoidance of extra dirty dishes (mood). But years ago, after tasting the homemade stuff at my neighbor’s backyard party—still remember her dog almost eating the sauce off my plate—I finally caved and started making this easy red enchilada sauce at home. Way better! Even when I’m a bit scattered and forget a step, it just turns out, well, ridiculously tasty. Plus, I can tweak the spice however I want (sometimes way too much if I’m not paying attention, yikes).
Why You’ll Love This Sauce (& Why I Keep Making It)
I end up making this whenever someone says they’re craving anything remotely Tex-Mex (which is, uh, basically weekly around here). My family goes bananas for it poured over cheesy chicken enchiladas or even just as a topper for lazy rice bowls. It’s incredibly forgiving—if you can stir things, you can do it. This is my go-to when the pantry’s looking bare but I want to feel like I’m still serving homemade. (Also, it’s saved me many a taco night.) And to be perfectly honest, it’s a relief not to deal with weirdly slimy jarred versions anymore. Though, I will admit, there was one time when I accidentally used smoked paprika instead of regular—let’s just say, it was an unplanned flavor adventure.
What You’ll Need (Substitutions Welcome!)
- 2 tablespoons vegetable oil (or olive oil when I’m feeling fancy—Mom swears by canola though, any is fine)
- 2 tablespoons all-purpose flour (I’ve tried whole wheat in a pinch; it’s fine, just a tad nutty)
- 3 tablespoons chili powder (if you’re sensitive, 2 is enough—sometimes I go all-in, sometimes not)
- 2 cups low-sodium chicken broth (or veggie broth if I’m trying to be wholesome, or, you know, water with a bouillon cube—no judgment)
- 1/2 teaspoon garlic powder (sometimes I just grate in a clove, but powder wins for lazy days)
- 1/2 teaspoon onion powder (ditto above; real onions are fine but more work)
- 1/2 teaspoon ground cumin (my friend swears adding a pinch more brings good luck. Haven’t noticed a difference myself, ha!)
- 1/4 teaspoon dried oregano (Mexican oregano if you have it, but to be honest, regular is just fine—I’ve even skipped it once or twice)
- 1/2 teaspoon salt (taste at the end, you know your sodium needs best)
- 1/4 teaspoon black pepper (sometimes a little less; my kid says it’s “too spicy,” so there’s that)
- Pinch of cayenne (totally optional, only if you’re feeling bold)
- 1 teaspoon tomato paste (adds depth; I’ve used a bit of ketchup in a panic, Don’t tell anyone!)
How To Make This (You Got This!)
- Heat the oil in a medium saucepan over medium heat. Let it shimmer—don’t walk away, it heats fast! If you’re like me, you’ll get distracted and wonder why it smells toasty. That’s how I know it’s ready.
- Whisk in the flour. You’re basically making a quick roux (fancy word, simple job). Stir it constantly for about 1 minute. It’ll look clumpy and maybe a bit weird, don’t sweat it.
- Sprinkle in chili powder, garlic powder, onion powder, cumin, oregano, salt, pepper, and that optional cayenne. Stir it all in and cook for another 30 seconds or so until it smells amazing. This is right where I usually sneak a tiny taste—careful, it’s hot!
- Slowly pour in the broth, whisking like you mean it. It might look lumpy at first—don’t panic. It smooths out.
- Stir in tomato paste. Keep whisking until it’s all mixed in.
- Let the sauce come to a gentle simmer. Lower the heat and cook, stirring every now and then (I use commercials as my timer), for about 8 to 10 minutes. It should thicken up, kind of like gravy but not as thick. If it gets too thick, splash in another bit of broth or water.
- Take it off the heat. Taste and add more salt or pepper if you want. Try not to finish it off with a spoon before it makes it to the enchiladas—harder than it sounds!
Notes from My Totally Not-Perfect Kitchen
- The chili powder makes or breaks this. Once, I used the crazy-spicy one from the bottom shelf—yikes. I recommend the mild if you’re cooking for a crowd!
- If you double up the recipe, don’t just dump everything in the pot at once. Trust me, I tried and ended up with clumps.
Variations (Some Winners, Some, Eh…)
- I’ve swapped in smoked paprika for half the chili powder—good if you want a smoky twist. Too much and it tastes like a campfire, though.
- Adding a splash of vinegar at the end gives a little tang. Some nights I love it, others, not so much.
- Tried using cocoa powder for “mole vibes”—not my favorite. Maybe I overdid it. Proceed with caution, dear cooks.
About Equipment (Don’t Stress the Details)
All you really need is a saucepan and a whisk. If you don’t have a whisk, a fork gets the job done—may take a bit longer, but honestly, who’s timing? (I once used a chopstick just to see. Wouldn’t recommend but I mean, it sort of worked!)
How to Store (If It Lasts That Long…)
Pour leftovers into a jar or container and store in the fridge for up to 5 days. You can freeze it for about a month (just defrost carefully—sometimes it comes out thick and gloppy, but a splash of broth will fix that). Though honestly, it’s rare a batch survives more than 24 hours in this house.
Serving Ideas (Or, How We Do It Around Here)
Obviously, enchiladas (duh!). But I’m also known to drizzle this stuff over roasted veggies or scrambled eggs. One random Saturday, my brother dipped tortilla chips right in it—can’t say I blame him. For a big family dinner, I pour it in a dish, dunk tortillas, and assemble assembly-line style. Kind of feels like a party, even if it’s just us and the cat.
Things I’ve Learned the Hard Way (Pro Tips, Sort of)
- Don’t try to rush the simmering at the end. I did once, cranked up the heat, and the sauce turned weirdly gritty. Patience pays off here.
- If you add the broth too quickly, it might get lumpy. But, actually, I find it smooths out if you just keep whisking—but it’s a bit of elbow grease.
FAQ (People Actually Ask Me This!)
- Can I make this gluten-free? Totally! Use a 1:1 gluten-free flour blend. Rice flour works in a pinch; cornstarch is, um, a bit trickier, but doable.
- Does it freeze well? Yup, it does. Just remember to stir it well when you reheat. Maybe don’t microwave uncovered (one time, my microwave looked like a red volcano had erupted… learn from my mistakes!)
- Can I use tomato sauce instead of paste? Sort of. I’d cut the broth a little so it’s not too runny. Actually, I think the paste gives better flavor.
- Is this spicy for kids? Not unless you go heavy on the chili or cayenne. My youngest will eat it with a spoon—as long as my older one hasn’t hogged it all.
- Can I double the recipe? Sure thing. Just whisk like a madman when you add the flour to avoid clumps, or do two small batches if you’re feeling nervous.
And there you go—my very “me” approach to easy red enchilada sauce. If you end up with sauce splatters on your shirt, you’re in good company. The only real rule: have fun and eat well.
Ingredients
- 2 tablespoons vegetable oil (or olive oil, canola oil is fine)
- 2 tablespoons all-purpose flour (whole wheat flour works in a pinch)
- 3 tablespoons chili powder (use 2 for milder sauce)
- 2 cups low-sodium chicken broth (or vegetable broth, or water with bouillon cube)
- 1/2 teaspoon garlic powder (or grate 1 small clove garlic)
- 1/2 teaspoon onion powder (or a little minced onion)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano (regular or Mexican)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Pinch of cayenne (optional)
- 1 teaspoon tomato paste (or a small squeeze ketchup in a pinch)
Instructions
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1Heat the oil in a medium saucepan over medium heat. Let it shimmer—don’t walk away, it heats fast! If you’re like me, you’ll get distracted and wonder why it smells toasty. That’s how I know it’s ready.
-
2Whisk in the flour. You’re basically making a quick roux (fancy word, simple job). Stir it constantly for about 1 minute. It’ll look clumpy and maybe a bit weird, don’t sweat it.
-
3Sprinkle in chili powder, garlic powder, onion powder, cumin, oregano, salt, pepper, and that optional cayenne. Stir it all in and cook for another 30 seconds or so until it smells amazing. This is right where I usually sneak a tiny taste—careful, it’s hot!
-
4Slowly pour in the broth, whisking like you mean it. It might look lumpy at first—don’t panic. It smooths out.
-
5Stir in tomato paste. Keep whisking until it’s all mixed in.
-
6Let the sauce come to a gentle simmer. Lower the heat and cook, stirring every now and then (I use commercials as my timer), for about 8 to 10 minutes. It should thicken up, kind of like gravy but not as thick. If it gets too thick, splash in another bit of broth or water.
-
7Take it off the heat. Taste and add more salt or pepper if you want. Try not to finish it off with a spoon before it makes it to the enchiladas—harder than it sounds!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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