This homemade Red Enchilada Sauce comes together in just 15 minutes and tastes so much better than the canned version! Made with simple pantry staples, it’s rich, flavorful, and the perfect base for all your favorite enchilada recipes.

I first shared this sauce with my Baked Red Chicken Enchiladas, but it’s so versatile that it deserves its own post. Once you try it, you’ll never go back to store-bought sauce again!
Why You’ll Love This Recipe
✅ Ready in just 15 minutes
✅ Made with everyday pantry ingredients
✅ Freezer-friendly for meal prep
✅ Healthier and more flavorful than canned enchilada sauce
Ingredients You’ll Need
- Olive oil – for sautéing and richness
- Flour – helps thicken the sauce (all-purpose, whole wheat, or gluten-free flour blends all work)
- Chili powder – the main flavor boost
- Ground cumin – adds a warm, earthy note
- Garlic powder – for depth of flavor
- Dried oregano – classic Mexican herb
- Salt & black pepper – to season
- Tomato paste – for color and richness
- Chicken broth (or vegetable broth) – thins out the sauce and builds flavor
- Apple cider vinegar – brightens and balances
How to Make Red Enchilada Sauce
- Mix the spices – In a small bowl, combine flour, chili powder, cumin, garlic powder, oregano, salt, and pepper.
- Cook the spice mix – Heat olive oil in a large saucepan over medium heat. Add the flour-spice mixture and cook for 1–2 minutes, stirring constantly.
- Add tomato paste & broth – Whisk in tomato paste, then slowly add broth a little at a time, whisking to prevent lumps.
- Simmer – Bring to a gentle simmer and cook for 5–7 minutes until the sauce slightly thickens. (It will thicken more as it cools.)
- Finish – Remove from heat and stir in apple cider vinegar.
Your sauce is ready to use in enchiladas, casseroles, or even pasta bakes!
Recipe Notes & Storage
- Yield – Makes just over 2 cups (about the same as a 19 oz can of enchilada sauce).
- Storage – Refrigerate for up to 5 days or freeze for up to 3 months.
- Freezer Tip – Store flat in a freezer bag for quick thawing. To thaw, refrigerate overnight or submerge the sealed bag in warm water for 30 minutes.
Ways to Use Enchilada Sauce
- Baked Chicken or Beef Enchiladas
- Enchilada Casseroles
- Mexican Pasta Bakes
- Smothered Burritos
- As a dipping sauce for quesadillas
Easy Red Enchilada Sauce Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 cups
Ingredients
- 3 tbsp olive oil
- 3 tbsp flour (any kind)
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 cups chicken or vegetable broth
- 1 tsp apple cider vinegar
Instructions
- In a small bowl, whisk together flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
- Heat olive oil in a saucepan over medium heat. Add spice mixture and cook 1–2 minutes.
- Stir in tomato paste, then slowly whisk in the broth until smooth.
- Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in apple cider vinegar. Serve warm or store for later.