This easy homemade enchilada sauce comes together in just 5-minutes with simple pantry spices and requires no chopping or blending. The flavor is so much fresher and richer than anything from a can, and one batch makes enough for a full pan of enchiladas plus extra to freeze!

Overhead shot of a small glass mason jar filled with red enchilada sauce with a spoon of the sauce.

5 star review

“My husband hates the store bought enchilada sauce due to its bitterness. I have made this 3 times now to rave reviews! I made enchiladas, I put it over tamales & made chilaquiles. So easy, pantry staples & rock star status for you!”

– Kristen
See All Reviews »

My Favorite Quick Red Enchilada Sauce

This homemade enchilada sauce has been my go-to since the first time I tried it side by side with the canned version, and there is truly is no comparison! My homemade version uses a handful of pantry spices, a quick whisk together on the stove, and about 5-minutes of hands-on time. The result is rich, smoky, and noticeably fresher than anything you can buy in a can, with the bonus of letting you control the spice level, the salt, and whether you want it gluten free!

For best resutls, be sure to use the freshest chili powder you can find. Chili powder loses its flavor quickly once opened, so if the container at the back of your spice cabinet has been there for more than a year, it is worth replacing for this recipe! Fresh chili powder is what gives the sauce its signature warmth and depth, and you can swap in mild, hot, or chipotle chili powder depending on how spicy you want the final sauce.

This recipe makes a little over two cups, which is just slightly more than a 15-ounce can of store-bought sauce, so it is the perfect amount for a full pan of enchiladas. It keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months, which means I usually make a double batch and stash half for later. Use it for my ground turkey enchiladas when you want the classic rolled-and-baked version, or for my beef enchiladas when you want a heartier take!

Welcome to My Kitchen, Let’s Make Red Enchilada Sauce

Overhead shot of a pan with red spices cooked in oil.
Overhead shot of a pan with red enchilada sauce.
Side shot of a small glass mason jar filled with red enchilada sauce.

Robyn’s Testing Tips for Homemade Red Enchilada Sauce

  • I use avocado oil for the cleanest flavor, but I have tested this with canola, vegetable, and corn oil and they all work; just avoid olive oil since the stronger flavor competes with the chili powder.
  • Don’t skip the apple cider vinegar at the end, since when I tested without it the sauce tasted flat and slightly muddy; that small splash of acid is what brightens all the spices and pulls the flavors into focus!
  • For a gluten free version I swap the all-purpose flour for a 1:1 gluten free flour blend, and when I tested side by side the texture and flavor were essentially identical; gluten free flour works as a true 1:1 replacement here.
  • When I want a smokier sauce I swap the regular chili powder for chipotle chili powder, or split the difference with half regular and half chipotle; the smoky depth makes it taste closer to a restaurant-style sauce.
Overhead shot of a small glass mason jar filled with red enchilada sauce with a spoon of the sauce.
5 stars (11 ratings)

Easy Homemade Enchilada Sauce (5-Minute)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 8
Cook: 5 minutes
Total: 5 minutes
This easy homemade red enchilada sauce comes together in 5-minutes with pantry spices, no chopping or blending, for fresher flavor than canned.
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 3 tablespoons avocado oil, or other neutral flavored oil
  • 3 tablespoons all purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • 2 cups chicken stock, or vegetable stock for vegetarian/vegan
  • 2 tablespoons tomato paste
  • 1 teaspoon apple cider vinegar

Instructions 

  • Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.
  •  Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.
  • Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.
  • Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.
  • Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.
Course: Dressings & Sauces
Cuisine: Mexican

Nutrition Information:

Serving: 1 (of 8), Calories: 71kcal, Carbohydrates: 5g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 154mg, Potassium: 112mg, Fiber: 1g, Sugar: 1g, Vitamin A: 955IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe