Easy Red Enchilada Sauce in 15 Minutes: The Ultimate Flavor Fix

If you want to take your Tex-Mex nights to the next level, this Easy Red Enchilada Sauce is truly a game-changer. It’s amazing how a handful of pantry staples—stuff I always have on hand—can turn into a bold, flavorful sauce in just minutes. I stumbled onto this recipe one weeknight when I realized I was out of canned enchilada sauce and determined to make dinner anyway. Let me tell you, after one taste, my family never wanted the store-bought version again!

This simple homemade enchilada sauce is my secret weapon for busy evenings. It’s mild enough for picky eaters but bursts with real chili flavor, and you can crank up the heat if you’re feeling adventurous. I love how it seeps into tortillas, soaks into rice, and honestly, I’ve even drizzled it over scrambled eggs for breakfast. Once you try this easy red enchilada sauce, I promise you’ll wonder why you ever bothered with the jarred stuff. It’s fast, reliable, and makes every meal taste a little more special—just like homemade should.

Why You’ll Love This Easy Red Enchilada Sauce

• Ready in under 15 minutes—no more running to the store for a can!
• Uses simple pantry ingredients you probably have right now.
• Customizable spice level—make it mild for kids or add extra chili powder for a kick.
• Works for different diets—just swap in vegetable broth for a vegan or vegetarian version.
• Deep, authentic flavor that brings real Mexican and Tex-Mex vibes to any meal.
• Perfect for enchiladas, tacos, casseroles, or even as a dipping sauce for chips.
• Easy to double or freeze, so you’re never without homemade sauce again.

Ingredients for Easy Red Enchilada Sauce

This easy red enchilada sauce comes together with a handful of basic ingredients, each one pulling its weight for flavor. Here’s exactly what you’ll need:

• 2 tablespoons vegetable oil or olive oil – Either works; I usually grab olive oil for a little extra richness.
• 2 tablespoons all-purpose flour – For thickening. If you’re gluten-free, see my substitution notes below.
• 3 tablespoons chili powder – Adjust to your heat preference; use mild chili powder for a gentler sauce or go bold with a spicy blend.
• 1 teaspoon ground cumin – Adds that earthy, toasty backbone.
• 1/2 teaspoon garlic powder – For a warm, savory kick.
• 1/2 teaspoon onion powder – Rounds out the flavor.
• 1/4 teaspoon dried oregano – I use Mexican oregano when I have it for a brighter note, but any dried oregano works.
• 1/4 teaspoon smoked paprika (optional) – Toss this in if you want a little smoky depth.
• 2 cups chicken broth or vegetable broth – Go with low-sodium if you’re watching salt, or use veggie broth for a vegan version.
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 teaspoon apple cider vinegar (optional) – For a subtle tang that brightens everything up.

That’s it! All easy-to-find stuff, and you can tweak the chili powder or broth to fit your taste and dietary needs.

Ingredient Notes and Substitutions for Easy Red Enchilada Sauce

Let’s talk about what really makes this sauce tick. The chili powder is the heart—it brings color, warmth, and that classic red enchilada flavor. Flour is my go-to thickener, but if you need a gluten-free version, try using cornstarch or a 1:1 gluten-free flour blend. I love using vegetable broth for a vegan or lighter sauce, but chicken broth works if that’s what’s in your fridge. Smoked paprika is optional, so skip it if you want a milder taste. And if you’re craving more heat, just bump up the chili powder or add a pinch of cayenne. This sauce is super forgiving—make it your own!

Equipment Needed for Easy Red Enchilada Sauce

You don’t need much to whip up this easy red enchilada sauce. Grab a medium saucepan (nothing fancy), a sturdy whisk to keep things lump-free, and your favorite set of measuring spoons and cups. If you don’t have a whisk, a fork and a little elbow grease work in a pinch! That’s it—simple and fuss-free.

How to Make Easy Red Enchilada Sauce (Step-by-Step Instructions)

This sauce comes together in no time, and honestly, once you try it, you’ll never go back to the store-bought stuff. Here’s exactly how I do it, every single time:

1. Get your pan ready. Set a medium saucepan over medium heat. I usually let it warm up for a minute while I gather my spices—no need to crank the heat high, just steady and gentle.
2. Make the roux. Pour in your oil and let it shimmer, then add the flour. Whisk constantly for 1-2 minutes until it turns golden and smells a bit nutty. Don’t walk away—this step goes fast! The roux gives your sauce a silky, thick texture.
3. Bloom the spices. Add chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika (if using). Keep whisking for about 30 seconds—your kitchen will smell amazing. This quick toast wakes up all those flavors.
4. Add the broth slowly. This is key for a smooth sauce! Pour in the broth little by little, whisking non-stop to avoid lumps. If you ever get a few, just keep whisking—they usually dissolve as the sauce simmers.
5. Simmer and thicken. Bring everything to a gentle simmer, then turn the heat to low. Let it bubble away for 5-7 minutes, stirring every so often. The sauce should thicken up but still pour easily. If it gets too thick, just splash in a bit more broth.
6. Season and finish. Stir in salt, black pepper, and apple cider vinegar if you’re using it. Taste and adjust—sometimes I add a pinch more salt or a dash more chili if I want more punch.
7. Ready to use! Pour the sauce straight onto your enchiladas, or let it cool and store for later. Careful, it’ll be hot right off the stove!

It’s really that simple. You’ll have a pot of rich, homemade red enchilada sauce in under fifteen minutes—no stress, no fancy tricks.

this PIN FOR LATER

Pro Tips for the Best Easy Red Enchilada Sauce

• Whisk constantly while adding the broth to dodge lumps—slow and steady wins here.
• Let the sauce simmer a few extra minutes if you want it thicker, or thin it out with extra broth for a pourable taco sauce.
• Taste as you go! Add more chili powder for heat, or a squeeze of lime at the end for brightness.
• This sauce stores beautifully—make it ahead and reheat gently, adding a splash of water if it thickens too much in the fridge.
• If your sauce ever looks grainy, just keep whisking or even blend it for ultra-smooth results. Don’t panic—it’s hard to mess this up!

Variations for Easy Red Enchilada Sauce

• Make it spicier by adding extra chili powder, a pinch of cayenne, or even a spoonful of chipotle in adobo for smoky heat.
• Keep it mild by using sweet paprika and cutting back on the chili powder—perfect for kids or spice-sensitive folks.
• For a tomato twist, stir in a tablespoon of tomato paste with the spices, or swap half the broth for canned tomato sauce.
• Try smoked paprika or a dash of liquid smoke if you want deep, campfire-style flavor.
• Use gluten-free flour or cornstarch to keep it gluten-free, or opt for veggie broth to make a fully vegan sauce.

Serving Suggestions

This easy red enchilada sauce isn’t just for enchiladas! I love drizzling it over chicken or veggie tacos, spooning it into burrito bowls, or swirling it through casseroles for extra flavor. It’s fantastic as a dip for tortilla chips or even poured over roasted potatoes. Get creative—anything Tex-Mex goes!

Storage and Reheating Instructions for Easy Red Enchilada Sauce

Once your easy red enchilada sauce has cooled, pop it into an airtight container and stash it in the fridge—it’ll stay fresh for up to a week. For longer storage, freeze it in freezer-safe bags or containers for up to three months. To reheat, just warm gently on the stove or in the microwave, adding a splash of broth or water if it’s thickened too much. Give it a good stir and you’re back in business!

Easy Red Enchilada Sauce Nutrition Information

For a 1/4 cup serving of this easy red enchilada sauce, you’re looking at about 45 calories, 3g fat, 4g carbs, 1g fiber, 1g protein, and 220mg sodium. There’s no cholesterol and zero sugar. These numbers are estimates based on standard ingredients, so your actual nutrition may vary depending on the broth or oil you choose.

Easy Red Enchilada Sauce FAQ

Can I make this easy red enchilada sauce gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend or use 1 tablespoon of cornstarch (mixed with a little cold broth) instead. You’ll still get a thick, glossy sauce—no one will know the difference!

How spicy is this simple homemade enchilada sauce?
It’s mild as written, using standard chili powder. If you want a spicy red enchilada salsa, add more chili powder or a pinch of cayenne. For a mild red taco sauce, simply cut back on the chili powder or use a sweet paprika blend.

What if my sauce is too thin or too thick?
Let it simmer longer for a thicker, richer sauce. If it’s too thick, whisk in a splash of broth or water until it’s just right. This DIY enchilada red sauce is super forgiving!

Can I freeze this sauce?
Yes! Freeze in small containers or bags for up to three months. Thaw in the fridge, then reheat gently, adding a little broth if needed to revive the texture.

Do I need tomato paste or fresh tomatoes?
Nope! This quick red enchilada sauce with chili powder gets all its rich color and flavor from the spices and broth—no tomato paste required, but you can add some if you enjoy a tomato base.

Share and Rate This Easy Red Enchilada Sauce Recipe

If you try this easy red enchilada sauce, I’d love to hear how it turned out for you! Drop a comment below, rate the recipe, or share your own tweaks and favorite ways to use it. Your kitchen stories and feedback always make my day!

Looking for more Tex-Mex inspiration? Try our Enchilada Pie Recipe or pair your sauce with White Chicken Enchiladas for a creamy twist!

For more on the history and varieties of enchilada sauces, check out this comprehensive guide to enchilada sauces.

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