Easy Enchilada Sauce

I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself.

This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more savor than anything I’ve ever had from a can and literally takes minutes to make.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. Super easy, made with common pantry staples, and way tastier than store picked up.”

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick. Easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts.

It’s still bursting with savor, and you’ll want to pour it over everything. That said, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce method from Isabel Eats.

Easy Red Enchilada Sauce

- 2 Tbsp cookery oil ($0.08) - 2 Tbsp all-purpose flour ($0.02)

- 2 Tbsp chili powder ($0.60) - 3 oz. tomato paste ($0.47) - 1/2 tsp ground cumin ($0.05)

- 1/2 tsp garlic powder ($0.05) - 1/4 tsp cayenne pepper ($0.02)

- 3/4 tsp salt or pepper (to taste, $0.03) - Add the cookery oil, flour, and chili powder to a sauce pot.

Turn the heat on to medium and whisk the components together. Continue to whisk as the mixture begins to bubble.

Whisk and cook the mixture for one minute once it begins bubbling. - After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer.

Once it reaches a simmer it will begin to thicken slightly. - Starting with a 1/2 teaspoon, add salt to taste.

I used about 3/4 teaspoon total. The sauce is now ready to use!

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A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili.

It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate.

The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

How to Make Enchilada Sauce Step-By-Step Photos

Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot.

I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the method. All of the heat comes from the cayenne pepper.

Whisk these elements together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the savor depth and making sure that the flour doesn’t taste like paste.

Add the wet components: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth). Simmer: Let the sauce come up to a simmer and it will begin to thicken.

Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors.

If you’re using broth in place of water, you might not need to add any at all. And now you’re good to go!

Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas, beef enchiladas are my favorites). But I’m here to tell you that’s not the only thing you can make.

Here are some other great ways I like to use my red enchilada sauce: - as a simmer sauce for meat (in a slow cooker or skillet) - as a rich sauce to smother burritos

- combined with eggs and fried tortillas for Migas - combined with sour cream to make a creamy and spicy dip - as a replacement for taco sauce

- a soup base (chicken enchilada soup or 30 minute posole) - to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months.

Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen method.