Homemade Red Enchilada Sauce

This homemade red enchilada sauce takes about 10 minutes and uses ingredients you probably already have in the pantry. I make mine with chicken broth…usually homemade if I have it and use it for my Homemade Chicken Enchiladas.

If you’re making the whole thing from scratch, grab my Homemade Flour Tortillas too.

Homemade Red Enchilada Sauce

Easy homemade red enchilada sauce made with tomato sauce, chicken broth and pantry spices. Ready in about 10 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 3 Cups

Course: Sauce

Cuisine: mexican-inspired

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt plus more to taste
• 1½ cups chicken broth
• 1 15-ounce can tomato sauce

Method

 

1. Heat the olive oil in a saucepan over medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly.
3. Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt.
4. Cook for another 30 seconds, stirring constantly.
5. Slowly pour in the chicken broth while whisking to prevent lumps.
6. Whisk in the tomato sauce.
7. Bring the sauce to a gentle simmer.
8. Cook for 8–10 minutes, stirring occasionally, until slightly thickened.
9. Taste and adjust the salt or seasonings as needed.
10. Use immediately or allow to cool before storing.

Notes

Chicken broth: Homemade chicken broth adds great flavor, especially if you’re already roasting a chicken for enchiladas. Store-bought broth works perfectly well.

Chili powder: Chili powders can vary quite a bit in flavor and heat. If yours is particularly spicy, start with less and add more to taste.

Consistency: The sauce should thicken slightly as it simmers but still be easily pourable. Remember that it will continue to thicken a little as it cools.

For enchiladas: One batch makes roughly 3 cups, which is enough for a generously sauced 9×13-inch pan of homemade chicken enchiladas.

Storage: Let the sauce cool completely before refrigerating in an airtight container.

Put this red enchilada sauce to use!

Once you have a batch of this sauce made, you’re ready for Homemade Chicken Enchiladas. I love making the whole meal from scratch when I have the time… leftover roasted chicken for the filling, homemade broth in the sauce, and a batch of Homemade Flour Tortillas to wrap everything up. But that’s the beauty of this one: make one part from scratch or make all of it. A jar of this sauce in the fridge also makes an easy head start for dinner later in the week, whether it ends up on enchiladas, tacos, burritos, or whatever else needs a little extra flavor.