Red Enchilada Sauce Recipe
by Sommer Collier — last updated on Mar 12, 2026 
My red enchilada sauce recipe is one of my family’s all-time favorite sauces. I simmer pantry staples like canned tomato sauce and bold Mexican spices to create a rich, smoky sauce that’s perfect for veggie, cheese, or meaty enchiladas. This easy homemade sauce comes together quickly, making it perfect for busy weeknight dinners.
Why We Love This Easy Red Enchilada Sauce Recipe
I love this red enchilada sauce because it is a great mix of smoky and savory flavors. It works well with all types of enchiladas, but also as a great sauce over vegetables, meats, and even rice. I often make this spicy sauce and our ranchero sauce to keep in the fridge as a way to spruce up leftovers on the go. It’s easy, yet it’s packed with so much rich flavor. I believe it’s the perfect addition to almost any dish.
Kathleen ⭐⭐⭐⭐⭐ – Absolutely amazing! This red enchilada sauce was so simple to make and added such delicious flavor to my enchiladas. I love knowing exactly what’s in it, and it’s way better than anything I’ve ever bought!
Sommer’s Recipe Highlights
Simple Ingredients – This easy recipe combines a handful of pantry staples to make a quick and ultra-flavorful homemade enchilada sauce on the stovetop. I start with a quick roux, then add canned tomato sauce, spices, and savory broth. That’s it!
Quick Cooking Time – In less than 20 minutes, you will have a smooth and perfectly thick, smoky, deeply flavorful, versatile red puree.
Lots of Options – Like my green enchilada sauce, this recipe is perfect for any type of cheesy, meaty, or vegetarian authentic enchiladas. Or use it to add zest to nearly any other savory dish. I personally love it over crispy roasted potatoes.
Key Ingredients and Tips
- Butter – I like to use unsalted butter because it is easier to add salt as needed at the end.
- All-purpose flour – This will help to thicken the roux and create the best texture for the sauce.
- Canned tomato sauce – I like to use unsalted canned tomato sauce, but it is really your preference. If you would rather make your own, mix 1 part tomato paste with 2 parts water.
- Spices – Chili powder, ground cumin, onion and garlic powder, dried oregano, salt, and pepper all help to give the sauce a smoky depth of flavor. If you are looking for a little extra sweetness, add a bit of cinnamon. For more spicy heat, add a dash of cayenne.
- Vegetable broth – I really like to use vegetable broth to add extra flavor, but you can substitute water if needed.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, cooking tips, and a video tutorial in the printable form at the bottom of the post.
Make the Roux – Set a large sauté pan over medium heat. I add butter and flour right into the hot pan. As the butter melts, I whisk everything together to make a roux. Over time, I have learned not to rush this step. Take your time and be patient, and the roux will come out smooth and silky. I let the roux cook for about 2–3 minutes, until it looks light golden-brown and has a bit of a nutty scent.
Add the Tomato Sauce – Next, I pour in the canned tomato sauce and whisk it into the roux until completely smooth. Again, take your time, be patient, and keep whisking until you get the perfect smooth texture, not too thick and lumpy.
Add the Spices – Now I add the spices and really give the sauce its kick. I mix in the chili powder, cumin, onion powder, garlic powder, and dried oregano. If you want bolder flavored spices, you can warm the spices in a warm pan for about 30 seconds before adding them to the mixture. This is not a necessary step, but I like to do this to add additional depth of flavor.
Add the Broth – Finally, I slowly stir in the vegetable broth. Bring the sauce up to a simmer using medium heat, then lower the heat slightly. I let the mixture simmer for 8–10 minutes, stirring occasionally, until it thickens to a velvety consistency. If it gets a little too thick, I just add in a little extra broth.
Cool and Serve – Once complete, I let the sauce cool. After cooling, I put the red enchilada sauce into a jar to refrigerate or use it right away for enchiladas, casseroles, vegetables, or even on tacos.
Variations
- Gluten-free – Make this sauce GF-friendly by using your favorite gluten-free flour substitute.
- Dairy-free – Easily swap regular butter with whatever plant-based nondairy butter alternative you like.
- Spicy – Want a spicy sauce to match your spicy personality? Include a pinch (or two!) of cayenne pepper.
- Broth – I use vegetable broth in my homemade enchiladas recipe, but feel free to use chicken broth or just plain water if you like.
- Batch Size – As-is, this recipe yields approximately 4-5 cups of red sauce. It’s enough to make a large batch of enchiladas, but it can easily be doubled if you’d like to prepare one round of enchiladas now and another in the future.
Serving Suggestions
Of course, I use this bold red sauce to make the best enchiladas with vegetable, seafood, pork, beef, chicken, or cheese fillings! But really, you can use it to add some deep, smoky, and savory flavors to nearly any Mexican-inspired dish…
Here are a few of our favorite ways to use homemade red enchilada sauce in recipes:
It’s also a delicious sauce to drizzle over nachos, inside and/or on top of burritos and quesadillas, and onto homemade chipotle burrito bowls and taco salads.
Storage
I typically like to store my sauce in a large mason jar in the refrigerator. It even tastes better the next day. It will keep in the fridge for up to a week. For longer storage, I let it cool completely first. Then I transfer it to a freezer-safe container and freeze it for up to 2 months. When I’m ready to use it, I pull it from the freezer and set it out on the counter until it thaws to room temperature.
Frequently Asked Questions
Enchilada sauce refers to any smooth sauce used to make, well, enchiladas… And there are several different versions. So it’s a good idea to be specific about whether you’re making enchiladas with red, green, mole, or other sauces.
Sure, you can! You will need to mince the cloves very finely, so the sauce is still smooth. I would add 1-2 cloves per batch.
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More Easy Mexican-Inspired Recipes
Red Enchilada Sauce Recipe
Video
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 15 ounce canned tomato sauce
- 3 tablespoons chili powder or ground ancho chile
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 cups vegetable broth or water
- Salt and pepper
Instructions
- Set a large sauté pan over medium heat. Add the butter and flour. As the butter melts, whisk the butter and flour together to create a roux. Allow the roux to simmer, whisking continuously for 2-3 minutes until golden.
- Pour in the canned tomato sauce. Then whisk to combine the sauce with the roux. Mix in the chili powder, cumin, onion powder, garlic powder, and dried oregano. Stir in the vegetable broth.
- Bring the sauce to a simmer, then lower the heat a little, and simmer for 8-10 minutes to thicken.
- Cool the red enchilada sauce. Either store it in a jar in the refrigerator, or use it to make a recipe!
sounds very similar to Cookie and Kate’s
recipe, which I have been using for years with excellent results.
Hi Bill,
That’s a good site, I’m sure Kate’s recipe is great! Why not give ours a try and let me know what you think. :)
Absolutely amazing! This red enchilada sauce was so simple to make and added such delicious flavor to my enchiladas. I love knowing exactly what’s in it, and it’s way better than anything I’ve ever bought!
I can’t believe how easy and delicious this red enchilada sauce is! It has the perfect balance of spices and richness that took my regular enchilada recipe to the next level.