Red Enchilada Sauce Recipe
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My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce. Great to use right away, or freeze it for quick grab-and-go weeknight dinners whenever you want. In just 20 minutes, you can kick the can and create this simple homemade red enchilada sauce!
Red Enchilada Sauce Recipe
A rich and flavorful enchilada sauce is the base for so many of our favorite dishes, and I knew that once I had this one in my pocket (and in my freezer), I would have so many easy dinners at my disposal.
This simple enchilada sauce starts with butter because that is where all rich and fabulous sauces begin.
A handful of my favorite Mexican spices are whisked in, including New Mexico chile powder.
Now, don’t skip this one!! Go for the real New Mexico chile powder — check the international aisle in the bulk bags. Once you taste the difference, you’ll never look back.
I love making my own pantry staples from scratch as often as I can. Not only do they taste so much better, but kitchen hacks save me money in the long run too!
Ingredient Notes and Substitutions
- Butter & Flour – Together this makes a roux, which will add flavor and help thicken your enchilada red sauce.
Normally, you would use an equal amount of both ingredients, but the spices make up the difference! - Spices – Start with a hefty dose of New Mexico chile powder which features an earthy, sweet flavor and subtle, spicy heat. It’s key to making a truly authentic sauce.
California chile powder is the closest substitute, and guajillo chile powder is the next best option — though it’s a bit sweet and has more heat.
If you’re afraid the heat will be too much, you can replace half the amount with regular chili powder.
Then, you’ll need ground cumin, garlic and onion powders, and salt. These help round out the savoriness and enhance the complex flavors in the chile powder. - Unsweetened Cocoa Powder – Absolutely make sure to use unsweetened for this red enchilada sauce recipe!
This surprising ingredient deepens the flavor, balances the tanginess from the tomatoes, and makes the whole thing taste a bit like mole. - Diced Tomatoes – Look for fire roasted diced tomatoes, which will provide you with that “simmered all day” flavor you’re looking for. You’ll need to purée them before getting started.
Or, substitute your favorite can of tomato sauce to save the extra step! - Chicken Stock – Provides a flavorful base for this enchilada red sauce. I usually opt for a low-sodium version so I can adjust the amount of salt more easily.
Tips and Tricks to Make Perfect Red Sauce for Enchiladas
- Spend a few minutes cooking the roux.
Not only will this cook out the floury taste, but it will toast the spices and help deepen their flavors!
Whisk constantly to prevent the mixture from burning and keep the heat close to medium.
- Add the chicken stock and pureed tomatoes slowly.
Start with the stock, drizzling it steadily into the skillet as you continue whisking. This prevents lumps from forming and keeps the enchiladas red sauce nice and smooth.
From there, you can whisk in the tomatoes a little at a time until everything is well blended.
- Simmer for at least 10 minutes.
Turn the heat to low, or low enough to keep it bubbling slightly without boiling. The sauce will thicken and reduce as it cooks.
Whisk occasionally to keep the sauce from scalding on the bottom. And if it starts to get too thick, stir in a splash of water to thin it out.
Prep Ahead
- Puree diced tomatoes
- Measure out the ingredients
Kitchen Tools You Will Need
- Large Skillet – To help the sauce cook evenly, a wide skillet works best.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Food Processor or Blender to purée the diced tomatoes.
Serving Suggestions
Obviously, you can make enchiladas with red sauce! I’ve got all kinds of recipes to choose from, including classic beef enchiladas or chicken enchiladas 3 ways — skillet, casserole, or slow cooker.
But that’s not all! Try one pot beef enchilada pasta or this cheesy party dip.
I always use this red enchilada sauce recipe when making my famous 7 Layer Bean Dip, and you can repurpose leftover sauce for Mexican pizzas just like the ones from Taco Bell!
Storing and Reheating Homemade Red Enchilada Sauce
Keep red sauce in an airtight container in the refrigerator for up to a week. Note that it will likely stain plastic containers.
You can freeze homemade red enchilada sauce for up to 4 months. Store in a freezer-safe container or jar, leaving some room at the top for the liquid to expand.
Or if your freezer is jam-packed like mine, divide the sauce into freezer-safe storage bags and lay flat once they are sealed shut.
Then, you can stack them or store them upright in a bin once solid.
To use frozen red sauce for enchiladas, defrost in the refrigerator and reheat gently in a saucepan on the stove.
Enchiladas Red Sauce FAQ
One batch of this red enchilada sauce recipe will replace two 16-ounce cans of sauce.
Feel free to make a smaller batch by reducing the ingredient amounts by half, or double the recipe and freeze the extra — though, you’ll likely need to use a pot to do so.
You likely didn’t cook the roux long enough. It’s also important to slowly whisk in the liquids when making red sauce for enchiladas to get the smoothest texture.
As written, no. There is flour in the roux used to thicken the sauce.
You can replace the all-purpose flour with a cup-for-cup gluten-free blend, or thicken the sauce at the end instead.
Still toast the spices in butter as directed, then add a cornstarch slurry after the chicken stock and tomato puree.
Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water, then whisk the mixture into the sauce before simmering.
Enjoy!
With love, from our simple kitchen to yours.
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More Homemade Sauce Recipes
Red Enchilada Sauce Recipe
Equipment
Ingredients
- 1/2 cup unsalted butter, 1 stick
- 1/4 cup all-purpose flour
- 1/2 cup New Mexico chili powder, 8 tablespoons
- 2 teaspoon ground cumin
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 teaspoon unsweetened cocoa powder
- 14 ounce can fire roasted diced tomatoes, pureed
- 3 cups chicken stock
Instructions
- Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
- Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2015, updated and republished February 2025
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This sounds wonderful, but does it really need that much butter?
I'm making this tomorrow, right after grocery shopping. Do you have one for green enchilada sauce??
Not yet Anna, but I will soon. Enjoy and let us know how it goes.
This may sound like a lot of butter, but remember, it's spread out over the equivalent of two (2) x 16 oz cans of enchilada sauce. When you think about it this perspective- it doesn't seem as bad!
Hi Donna! I have made this before and Love it with your Mexican Lasagna! My question is, to make it gluten free for a friend, do you substitute the flour with almond or some other flour that is gluten free? She would love this and as I am making this tonight, I was going to make her one with corn tortillas but I had put flour in the enchilada sauce so I knew I couldn't make it for her. Thanks and LOVE YOUR RECIPES!!!
I couldn't find the New Mexico Chili Powder but I did find the pods. How do I make the Powder out of the pads? There are several of your recipes I want to try that use the powde. Thanks, Wendy
Hi Wendy. Do you have a Mexican Market in your town? They would have this type of Chili Powder.
It’s where I get the bigger bag.
This is the only enchilada sauce recipe you will EVER NEED, trust me! My family loves it so much we use it all the time.
This enchilada sauce is amazing. We had this with our dinner tonight and it was a hit!
10/2023
I have been making this Enchilada Sauce recipe for years now, I share with all my friends, we all love it.
Thank You so much.
All your recipes are Amazing.
Hi Melody!
We are so glad that you enjoy this recipe.
TSRI Team Member,
Devlyn