My all-time favorite homemade red enchilada sauce recipe.  It's quick and easy to make, and a million times better than the canned stuff!

Red Enchilada Sauce

avocado oil or olive oil

all-purpose flour*

chili powder*

teaspoon garlic powder

cumin

oregano

stock

fine sea salt,

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season: Give the sauce a taste and season with salt, as needed.  (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)

Serve: Use immediately in your favorite recipe and enjoy!

I've made this recipe 3 times in the last month, each time with tomato sauce made with fresh tomatoes from the garden. Best enchilada sauce indeed! 

Thanks chica.

Made for posole and it turned out amazing! Thank you!

This sauce is sooo good!  I use less chili pepper since my kids can't handle too much of it, however, it's still delicious and full of flavor!  I double the recipe and use extra sauce when I heat up leftovers.  Thanks!

This has become my go to recipe. My only issue is mine comes out very brown, like a mole sauce. I’m using McCormick spices. Is it the brand of chili powder?  I know I can add tomato sauce to redden it, but is it supposed to come out like the photos even without the tomatoes?  Sounds silly, but it looks unappealing even though it tastes great.

It's good, but not what I really care for. I like a tomato base. I added extra broth and about 1/2 cup tomato sauce. It was perfect then!

WOW!  So easy and with simple everyday ingredients.  I want to drink the sauce :D.  Will make the chicken enchiladas tomorrow.  Thank you.

Not Authentic at all. Call it red sauce.
It’s an insult to real Mexican food. Nothing Authentic takes 10 minutes. That’s the beauty of Mexican cuisine. It takes time, patience and lots and lots of ingredients .

Where did she say it was authentic? Not everything has to be authentic to be good!

Need MORE sauce :D, so I made this a second time within the week because I had extra broth. The first time around, I made chicken enchiladas which was tasty, but I wanted more of the sauce taste when I was eating it because the sauce is so good.  With that said, we've had this sauce for breakfast three mornings in a row:  eggs over easy topped with your enchilada sauce and cheese with crushed corn chips.  Delicious and addictive!

I tried the recipe today. It was ok, but not great. It was easy to make, and will do in a pinch.  I will probably stick to making the sauce the “old” way: boil chile pods, blend, and strain.  Thank you for the recipe.

I will never buy canned enchilada sauce again. This recipe is the BOMB!

I love this sauce on cheese enchiladas.  It is more of a Tex Mex sauce, rather than "authentic" Mexican and there is nothing wrong with that! Mexican restaurants serve that type of food.

I love the color and the smell I usually use Chili Ancho.  But I made it and it was way to salty and grainy ? Help what did I do wrong ?  It is a nice quick sauce.

https://content.jwplatform.com/videos/iMnB6OdZ.mp4

My favorite recipe for homemade red enchilada sauce! It’s surprisingly easy to make, and makes just about any enchiladas taste delish!

red enchilada sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 1

Author : Ali

Ingredients

Instructions

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