My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.

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!

Sorry, I didn't see your post until after I made the sauce. I agree with the amount of chili powder recommended. I'll take your advice. Thanks for sharing.

A favorite staple in my house and for everyone I’ve shared enchiladas with. You’ll never use the can again. It’s hard to believe how delicious this is and how little time and effort it takes.

It was probably the chili powder you used.

My very favorite enchilada sauce. This is awesome over pork stuffed poblanos then topped with cheese &amp; slid in oven. Nobody ever complains...unless there's not enough for seconds.

It’s my favorite enchilada sauce ever!  Great for enchilada soup too. Love!

The measurements are actually the same :-)

I use this recipe with the chicken enchiladas recipe linked here. My housemate says it's better than anything you'll find in a restaurant and he eats at them several times each week.

I too added 1 small can of tomatoes paste to 3x recipe then it’s perfect!! Love this thank you!

Excellent sauce. A little too spicy for me but I’m going to add a little more broth and possibly cut down on the chili powder until I get the desired spice. Overall will be using this instead of canned! Ty

great recipe! I would recommend adding chili powder in small amounts to suit one's taste. I didn't use nearly the amount recommended. I also used a little corn starch - this thickened up the sauce nicely. I wanted my enchiladas a little saucier so I added some tomato sauce and water.
Also, I used fresh garlic - less expensive than garlic powder, and less salty. I cooked the sauce early and kept in fridge for the night. When I was ready to assemble enchiladas, I warmed the sauce again. Cheers!

Beats all the ones I have ever tasted (restaurant or not :)  I did use the gluten-free flour substitute option; light chili powder; and, used chicken stock.  REALLY good..! Thank you for this!

I'm surprised at all of the mixed opinions below about this sauce. We think it's amazing!

I liked the spice in this recipe but if I were to make it again I would cut the amount of chili powder to 1/8 of a cup. It was way too spicy for my grandchildren.

1/4 c of chili powder left a bitterlike aftertaste.....too much. So, I decided to add 2 cans of tomato sauce and two more cups of chicken broth  and  salt to taste. Made a big ole batch, but tasted really good after that, so canned the rest for later. If I had it to do over again, I would cut the chili powder in half to 2T to make a better roux,  and add one 15oz can tomato sauce. Other than that, makes an authentic sauce.

My SO, who lived in Mexico for a year, declared this an authentic enchilada sauce. Ended up using 2 parts dark chili powder, 1 part Mexican hot chili powder and 1 part Chipotle chili powder, on my because I ran out of the dark. It was spicy but that’s how we like it. I don’t think I will ever go back to store bought. Used it in the chicken enchilada casserole  Thank you for a great recipe!

I was a bit nervous trying this recipe because of the comments but it was very easy and had a lovely warm taste. I used a chile con carne spice mix because we don't have American chile powder here but it turned out really well.

This enchilada sauce is the BOMB. Using American chili powder, the portions are perfect. Once I used Chipotle powder and it was 5 alarm fire hot.. My bad!I always make a double batch because it's so good. My entire extended family loves this sauce. Thanks for posting

Very good, I did add a tablespoon of tomato paste, I may add more next time, and thin a bit more to make it go a bit farther, but over great!

This recipe really didn't work for me. I tried to make it 3 times thinking I'd done something wrong and each time I had to throw it out. Waste of money and ingredients. Texture and taste were all wrong and I made it exactly as written. I'll be using other recipes for my enchilada sauce. I've been cooking for 40+ years so I'm not a newbie in the kitchen.

First time I ever made the homemade enchilada sauce it is so delicious..enjoyed the whole enchilada recipe. I will definitely be using it again and again..yum yumj

This is the absolute BEST enchilada sauce.  I’ve made it twice now and both times everyone absolutely raved over it.  Thank you so much for this amazing recipe.

The BEST! I don't like any other recipe or restaurants, only this one.

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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