Red Enchilada Sauce is a velvety, full of wonderful Mexican flavor and a sauce that would make just about anything taste amazing. It’s easy to make and it great on more than just enchiladas!
Let’s get started!
This post may contain affiliate links, please see our privacy policy for details.
let’s chat!
Enchilada sauce is one of the most flavorful sauces known to man. And, it’s so easy to make that there is zero excuse to be using the stuff from the can. ZERO. ZILCH.
The sauce is made from primarily pantry staples. I would be surprised if most of you don’t have these basic ingredients on hand at all times. There is absolutely nothing strange or out of the ordinary that goes into this.
I mentioned that this Red Enchilada Sauce is easy, but I haven’t yet said that it takes under 10 minutes to make. So, it’s easy, it’s quick, and it’s made out of ingredients you have in the spice cabinet right now. If that’s not enough to convince you to make it, keep reading and I’ll tell you all of the wonderful things you can do with it!
red enchilada sauce ingredients
- Avocado Oil
- AP Flour
- Tomato Paste
- Chili Powder
- Ground Cumin
- Ground Coriander
- Granulated Garlic
- Granulated Onion
- Dried Oregano
- Ground Cinnamon
- Kosher Salt
- Fresh Ground Pepper
- Chicken Broth
recipe tools
- Large Skillet
- Spatula
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
how to make red enchilada sauce
the red enchilada sauce
Yes, I know you can buy red enchilada sauce in a can or jar at the store. I want you to try making this from scratch one time and see how wonderful it is. It’s easy, it’s quick, and it’s beyond delicious.
First, in a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour – it should sizzle. Whisk the flour and oil together for 3-4 minutes so the raw flour taste cooks out. You’re basically doing a quick roux.
After you’ve cooked the roux a few minutes, add in the tomato paste and spices. Whisk that in with the roux and cook for a few more minutes or until the tomato paste becomes a very deep red color and the spices become very fragrant.
TIP: I suggest mixing the spices in a small bowl before starting the red enchilada sauce. It comes together quickly, so having them already measured and ready to go makes things much easier.
Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more. Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture.
Add a teaspoon of red wine vinegar, stirring to combine. Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little. Pour the enchilada sauce into a bowl or glass jar.
All that’s left to do is decide on what dish you’re going to use it with!
serving ideas
Traditionally, red enchilada sauce is used for, well, enchiladas. However, it can be used on so many things. I keep this wonderfully versatile sauce in the fridge or freezer at all times because it can turn the most basic of recipe into something truly special.
Other ideas for this glorious sauce include:
- Beef Enchiladas, obviously.
- Swap out the poblano cream in my Chicken Enchiladas, with the Red Enchilada Sauce. It’s amazing!
- Drizzled over eggs or chilaquiles for a Mexican-inspired breakfast.
- Stirred into soups like my Mexican Chicken Soup for a flavor explosion.
- Added to Queso to amp up the dippability factor.
- In a Mexican Lasagna for a fun twist on a classic.
- Used in my Skillet Enchilada Recipe.
- Over grilled meats and veggies.
- Drizzled over the Taco Tuesday line up.
- As a dressing over Chicken Burrito Bowls.
- Poured over nachos and use to smother your burritos.
- As a smokey, lovely sandwich spread.
recipe frequently asked questions
Absolutely! All you need to do is swap out the AP flour with your favorite gluten-free flour blend. Cassava flour would also work!
You don’t have to add the cinnamon to the enchilada sauce, but you should. The cinnamon gives the enchilada sauce a warmth, but not necessarily a cinnamon/fall vibes flavor if that makes sense. The amount in the recipe below is just enough to give the sauce a hint of that somethin’-somethin’ that makes it super special.
This sauce will stay good in the fridge for up to 3 days.
This red enchilada sauce also freezes wonderfully. It will stay good up to 3 months in an air tight container in the freezer.
shop recipe essentials here
Red Enchilada Sauce
Ingredients
- 3 tbsp avocado oil
- 3 tbsp AP flour
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp fresh ground pepper
- ⅕ tsp ground cinnamon
- 2 cups chicken broth
- 1 tsp red wine vinegar
Instructions
- In a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour – the flour should sizzle. Whisk the flour and oil together for about 3 minutes so the raw flour taste cooks out.
- After you've cooked the roux a few minutes, add in the tomato paste and spices. Whisk and cook for a few more minutes or until the tomato paste becomes a very deep red/brown color and the spices become very fragrant.
- Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more.
- Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture. Add a teaspoon of red wine vinegar, stirring to combine.
- Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little.
- Enjoy on everything!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Red Enchilada Sauce recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
other reader favorite recipes
If you guys make this Red Enchilada Sauce, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Leave a Reply