Easy Red Enchilada Sauce: 15 Minute Recipe
Homemade in Minutes Sauces.
A simple, flavorful red enchilada sauce made from scratch in just 15 minutes, with a deep, authentic taste.
I used to be so intimidated by the thought of making my own enchilada sauce. It seemed like one of those secret, all-day recipes passed down through generations. Then one quiet afternoon, I just decided to try. I whisked together some spices and broth, watching the color deepen into this gorgeous, rich red. The smell was incredible. In fifteen minutes, it was done. It wasn't complicated at all. It was just simple, good food. Now, it's my little secret for making any weeknight meal feel special.
Why You'll Love This Sauce
- •It’s ready in just 15 minutes. Seriously.
- •The flavor is so much richer than anything from a can.
- •You control the ingredients—no strange preservatives or excess salt.
- •It makes your kitchen smell absolutely heavenly.
- •It’s naturally vegetarian and easily made gluten-free.
- •The perfect foundation for amazing enchiladas, chilaquiles, or Mexican-style soups.
Wow. Just... wow. I can't believe I've been using canned sauce my whole life. This recipe is a game-changer. The flavor is so much deeper and more authentic. My family said these were the best enchiladas I've ever made. Thank you!
Essential Ingredient Guide
- Chili Powder: This is the heart of the sauce. A good quality, mild chili powder works best. It provides the deep red color and classic flavor without overwhelming heat. You can always add cayenne if you want more spice.
- Vegetable Broth: Using broth instead of water adds a layer of savory depth that water just can't provide. It makes the sauce taste like it’s been simmering for hours.
- Tomato Paste: Just a tablespoon adds a subtle sweetness and body to the sauce, balancing the earthy spices. It helps round out all the flavors beautifully.
- Apple Cider Vinegar: Don't skip this! A tiny splash at the end wakes everything up. It adds a little tang that brightens the rich, savory notes of the spices.
Complete Cooking Process
- Warm the oil in a saucepan over medium heat.
- Whisk in the flour and cook for one minute until it's lightly golden and fragrant.
- This simple step is what will help thicken our sauce later on.
- Add all your dried spices: chili powder, cumin, garlic powder, oregano, and paprika.
- Whisk them into the roux for about 30 seconds. You'll smell them come to life—this is called 'blooming' and it makes a huge difference in flavor.
- Very slowly, pour in the vegetable broth while whisking nonstop to avoid lumps.
- Once smooth, stir in the tomato paste and salt.
- Bring to a simmer, then lower the heat and let it gently bubble for 5-7 minutes to thicken.
- Look at that gorgeous color! Your sauce is almost ready.
- Take the sauce off the heat.
- Stir in the apple cider vinegar. This is the final touch that makes it pop.
- Give it one last taste and decide if it needs another pinch of salt. Perfect.
Frequently Asked Questions
→Can I make this sauce gluten-free?
Absolutely. Just substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free all-purpose flour blend. The method is exactly the same.
→Is this enchilada sauce spicy?
This version is mild and flavorful, not overtly spicy. The heat comes from the chili powder. For more heat, you can add 1/4 teaspoon of cayenne pepper along with the other spices.
→How should I store leftover sauce?
Let the sauce cool completely, then store it in an airtight container or jar in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.
→Can I use chicken broth instead of vegetable broth?
Yes, if you're not keeping it vegetarian, chicken broth works wonderfully and will add a slightly different, but equally delicious, savory flavor.
Easy Red Enchilada Sauce: 15 Minute Recipe
Make easy red enchilada sauce in just 15 minutes! This simple recipe is more flavorful and healthier than store-bought.
Timing
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Recipe Details
Ingredients
For the Sauce
- 012 tablespoons avocado oil or other neutral oil
- 022 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 031/4 cup chili powder
- 041 teaspoon ground cumin
- 051/2 teaspoon garlic powder
- 061/2 teaspoon dried oregano
- 071/4 teaspoon smoked paprika
- 082 cups vegetable broth
- 091 tablespoon tomato paste
- 101/2 teaspoon salt, or to taste
- 111 teaspoon apple cider vinegar
Instructions
In a medium saucepan, warm the oil over medium heat. Whisk in the flour and cook for about one minute, until it smells a little nutty. This creates a simple roux.
Add the chili powder, cumin, garlic powder, oregano, and smoked paprika. Whisk constantly for about 30 seconds until everything is fragrant. Toasting the spices like this really deepens their flavor.
Slowly pour in the vegetable broth while whisking continuously. This is key to getting a smooth, lump-free sauce. Keep whisking until it's all combined.
Stir in the tomato paste and salt. Bring the sauce to a gentle simmer.
Reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until it has thickened to your liking. It should nicely coat the back of a spoon.
Remove the saucepan from the heat and stir in the apple cider vinegar. This little splash at the end brightens up all the flavors. Taste and add more salt if you think it needs it.
Use immediately in your favorite enchilada recipe, or let it cool and store for later. Enjoy that beautiful homemade goodness!
Notes & Tips
- 1If your sauce gets too thick, simply whisk in a little more broth or water until it reaches your desired consistency.
- 2This sauce isn't just for enchiladas! Use it as a base for tortilla soup, a topping for burritos, or for making chilaquiles.
Tools You'll Need
- •Whisk constantly when adding the broth to prevent any lumps from forming.
- •Don't skip toasting the spices in the oil—it unlocks so much more flavor.
- •Let the sauce simmer for the full time. This allows it to thicken properly and the flavors to meld.
- •Always taste at the end. You might prefer a little more salt or a touch more vinegar.