Easy Homemade Red Enchilada Sauce

Enchilada sauce in a jar with a wooden spoon

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Easy Homemade Red Enchilada Sauce

This easy, homemade red enchilada sauce comes together in just 15 minutes with simple ingredients that are probably already in your kitchen, including tomato paste, flour, and chili powder. With this make-ahead friendly sauce stocked in the fridge or freezer, you can make the most delicious enchiladas whenever the craving strikes!

Course sauces

Cuisine Mexican-inspired, vegan, vegetarian

Cook Time 15

Total Time 15

Servings people (2 cups)

Calories 72kcal

Author Stephanie McKercher, MS, RDN

Equipment

saucepan
whisk

Ingredients

3 tablespoons olive oil
3 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon salt
2 tablespoons tomato paste
2 cups vegetable broth (see note 1)

US Customary - Metric

Instructions

Pour oil into a small saucepan over medium heat. Once hot, add flour and whisk 3 minutes, or until fully incorporated, bubbly, and foamy. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, tomato paste, and vegetable broth. Bring to a boil and then reduce the heat to low and simmer for 10 minutes, stirring occasionally, or until the sauce is thickened and reduced.

Notes

Vegetable broth: Substitute chicken broth if you don’t need the recipe to be vegan/vegetarian.
Gluten-free: Substitute 1:1 gluten-free flour for all purpose flour.
Storage: Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat in a saucepan over low-medium heat until warm, or microwave in 30 second increments, stirring in between, until warm.
Use this red enchilada sauce in my Veggie Enchiladas recipe.
Nutrition facts are estimates only.

Nutrition