I set out to make the very best Red Enchilada Sauce Recipe and have nailed it! I LIVE for a good enchilada! They are high on my list of “you can only eat one thing for the rest of your life”. So I knew needed to make the very best enchilada sauce. This red chili enchilada sauce is slightly thick, and has a perfect balance of spice, warmth and tang.
When I was testing this enchilada sauce I found that there are 3 secrets to finishing the sauce perfectly;
- Adding tomato sauce for thickness and flavor.
- Using white vinegar to enhance the spices.
- Finishing with a little lime juice to brighten the flavors.
It is the perfect sauce that you need to compliment your favorite enchilada recipe.
Jump to:
- Ingredients for this Red Enchilada Sauce Recipe
- Homemade Red Enchilada Sauce Step by Step
- Storing or Freezing
- Changing the Flavor Profile
- Using Homemade Red Enchilada Sauce
- More Enchilada Recipes
- Doubling & Tripling
- Ways to use
- More Delicious Mexican Sauces and Dips
- Did you make this recipe?
- Red Enchilada Sauce Recipe
- Leave a comment and rate this recipe!
Ingredients for this Red Enchilada Sauce Recipe
Pictured below are the things that you need to make this Homemade Red Enchilada Sauce, plus some tips on a few ingredients:
Oil: Use a neutral oil, like vegetable oil or canola oil so it doesn’t affect the flavor of your sauce.
Fresh Lime: This is not the time to game the system and use bottle lime juice. Grab a fresh lime… or grab a whole bunch of fresh limes and make some margaritas to go with your enchiladas.
White Vinegar: I know a lot of people don’t add vinegar to enchilada sauce, but I promise just a smidge added to the sauce wakes up all the spices.
Chili Powder: Do not skimp on the chili powder, it is the spice that gives red enchilada sauce 75% of it’s flavor! If you like something a little smokier you can opt for an ancho chili powder.
Tomato Sauce: This was an ingredient I added during testing. It adds just enough viscosity to the sauce and tomato flavor in the background.
Chicken Broth: Use a chicken broth or stock, or make your own stock! Or to make this a vegetarian enchilada sauce use a vegetable broth.
Homemade Red Enchilada Sauce Step by Step
You will be amazed at how simple it is to make homemade red enchilada sauce! Follow these steps or jump down to the recipe card for all the complete instructions:
- In a sauce pan heat the vegetable oil over medium low heat for a minute or two.
- In a small bowl mix together all the dry spices and flour.
- Sprinkle in the warm oil and stir together for about 1 minute.
- Slowly pour in the tomato sauce, then the chicken broth and increase the heat to medium high.
- Let simmer for about 5 minutes. Will thicken as it heats.
- Remove from the heat and stir in the lime juice and vinegar.
- Taste for additional seasoning.
That’s it! The whole process takes about 10 minutes and is so simple.
Storing or Freezing
Store your enchilada sauce in the fridge for up to 4 days.
If you want it to last a lot longer then you can pop it in a freezer safe baggie or container and keep for up to 3 months. Thaw in the fridge overnight before using.
You can also pop the frozen enchilada sauce in a pan and warm over low-medium heat.
After freezing and thawing the sauce may look a little chunky, Make sure you whisk it really well when heating through at it will smooth out.
Changing the Flavor Profile
We always recommend that you taste before serving to make sure the spices and flavor profile suite your tastebuds. Some people like their enchilada sauce a little spicier, some like it saltier and some like it tangier.
Here are some options to troubleshoot the flavor:
- Saltier: add a pinch or two of kosher salt or onion salt.
- Tangier: add a splash of white vinegar or lime juice until your desired flavor.
- Smokier: add a ½ teaspoon of smoked paprika or use ancho chili powder instead of chili powder.
- Even Smokier & Spicy: puree some chilies in adobo and add to the sauce while simmering.
- Spicy: add dashes of your favorite hot sauce, a couple pinches of cayenne pepper.
- Spicy 2: simmer some fresh jalapenos in the oil and discard before adding the flour mixture.
Using Homemade Red Enchilada Sauce
Use this Homemade Enchilada Sauce recipe in any recipe that calls for a red enchilada sauce. This recipe makes about 2 cups or 16 oz.
Here are some enchilada recipes to try it in:
- Chicken Enchiladas
- Skillet Enchiladas
- Beef Enchilada Casserole
- Cream Cheese Chicken Enchiladas
- Smothered Burritos
- Enchiritos
More Enchilada Recipes
At Mom’s Dinner we have a whole category dedicated to enchilada recipes… check them out with the button below.
Doubling & Tripling
If you are serving a crowd and need more sauce you can absolutely double or triple this recipe. Then you can use it all or freeze some for later.
Ways to use
- Classic Enchiladas - The obvious choice! Pour it over rolled chicken, beef, or cheese enchiladas.
- Enchilada Casserole - Layer tortillas, shredded chicken or beef, cheese, and this sauce for an easy weeknight casserole version of enchiladas.
- Tex-Mex Soups - Stir a cup or two into chicken soup, tortilla soup, or taco soup.
- Chilaquiles - Toss crispy tortilla chips with warmed enchilada sauce and top with fried eggs, cheese, avocado, and sour cream.
- Loaded Nachos - Drizzle a little over nachos before adding cheese and baking. It adds great flavor!!
- Burrito Filling - Mix a few spoonfuls into shredded chicken, ground beef, or beans to give your burrito filling extra flavor.
- Mexican Rice or Beans - Stir a spoonful or two into cooked rice or beans to give them a quick Tex-Mex upgrade.
- Smothered Burritos - Pour it over burritos before serving and top with melted cheese.
More Delicious Mexican Sauces and Dips
Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Red Enchilada Sauce Recipe
Equipment
- sauce pan
Ingredients
- 2 ½ tablespoon vegetable oil
- 2 ½ tablespoon all purpose flour
- 2 ½ tablespoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- ½ teaspoon each: onion powder and garlic powder
- 8 oz canned tomato sauce
- 2 cups chicken stock
- 2 teaspoon white vinegar
- 1 teaspoon lime juice
Instructions
- In a saucepan over medium heat add the vegetable oil and heat through.2 ½ tablespoon vegetable oil
- In a small bowl stir together the flour, chili powder, cumin, kosher salt, onion powder, and garlic powder.2 ½ tablespoon all purpose flour, 2 ½ tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, ½ teaspoon each: onion powder and garlic powder
- Sprinkle the flour/spice mix into the warm oil. Stir it together to make a roux, continue to stir and heat for about 1 minute.
- Slowly whisk in the tomato sauce and chicken stock until it is smooth and completely incorporated. Increase the heat to medium high and simmer for about 5 minutes, stirring occasionally It will continue to thicken as it simmers.2 cups chicken stock, 8 oz canned tomato sauce
- Finally remove from the heat and stir in the vinegar and lime juice.2 teaspoon white vinegar, 1 teaspoon lime juice
- Let it cool slightly, it will thicken more as it cools
- It is ready to use with all your favorite enchiladas and burritos! This recipe yields 2 cups or 16 oz.
- See notes for recipe ideas.
Storing
- You can make this enchilada sauce ahead and keep it in the fridge for up to 4 days.
Freezing
- To keep you sauce for longer pop it in a freezer safe baggie or container and keep for up to 3 months in the freezer.
- Thaw in the fridge overnight to use.After freezing and thawing the sauce may look a little chunky, whisk it really well and it will smooth out.
- You can also pop the frozen enchilada sauce in a pan and warm over low-medium heat. Whisk well to smooth.
Carol says
This sauce is absolutely delicious!
Susan Padilla says
I was not sure about this sauce because me and my hubby suffer from constant heartburn but this sauce is amazing, I pour it on enchiladas, use it on tostadas and have made chilaquiles with it! a delicious Mexican dish with fried tortillas and eggs, definitely a keeper!
Jackie Mireles says
I made the chicken enchilada but used canned red enchilada sauce, which spoiled the flavor of the enchiladas. Way too spicy without flavor. Will try and make my own sauce next time.
Melissa says
I enjoyed the way you put this sauce together. It turned out delicious! We used it with your baked enchilada casserole. I love making my own sauces and this is a new go-to!
Maranna says
Loved this sauce easy to make . Receptor also tells you how you can change the taste with ingredients by adding more of certain oǹes. You actually make it your own sauce.