Red Enchilada Sauce – The perfect enchilada sauce for enchiladas, wet burritos and more! I have been using this red enchilada sauce as my go-to sauce for years. The best part about this homemade sauce is it only takes about fifteen minutes to make from start to finish.
I am excited for you all to try this yummy sauce and adopt it as your go-to red enchilada sauce recipe in your home too. This recipe makes about one and half cups of enchilada sauce which is good for 9″x13″ enchiladas. I will link a few of my favorite enchilada recipes using this recipe for you below.
You can also use this enchilada sauce to season your taco meat like beef, chicken and pork. You can also use it to season Mexican rice, to make cheese enchiladas and so much more!
Ingredients that go into making the best Red Enchilada Sauce:
Canola Oil – You can also use vegetable oil, avocado oil or olive oil in this recipe.
All-Purpose Flour – Used to slightly thicken the sauce. You can also use masa if you don’t have flour on hand.
Tomato Paste – Thickens enchilada sauce slightly and adds a nice tomato flavor. If you don’t have tomato paste, you can use tomato sauce.
Cumin – Adds a delicious flavor to the sauce.
Dried Oregano – You can also use fresh, just half the amount and finely chop.
Chili Powder – A good quality chili powder is best but you can use any chili powder you have on hand.
Salt – I almost always use sea salt in my recipes but you can also use Himalayan or kosher salt or whatever you prefer to use for cooking.
Black Pepper – Fresh cracked or ground black pepper both work great!
*Full measurements and instructions listed below.
Tools to have on hand:
- Measuring Cups + Spoons – For properly measuring all of your ingredients.
- Saucepan – To cook the enchilada sauce in.
How to make the best Red Enchilada Sauce:
In a small saucepan over medium heat, whisk together oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer.
Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat to let cool slightly. Use in your favorite enchilada recipes!
How to store homemade enchilada sauce:
To store homemade enchilada sauce: Let sauce cool completely before transferring the sauce to a storage container. Seal container tightly and place in the fridge for up to 3-5 days. Use the sauce for enchiladas, casseroles, to flavor Mexican rice, and so much more! You can get creative with this sauce.
Mexican Recipes using this delicious Red Enchilada Sauce:
Ground Beef Enchiladas – Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese! They are simple and delicious and the perfect meal for the family. From start to finish, you will be eating enchiladas in less than an hour!
Shredded Chicken Enchiladas – Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Baked Chicken Burritos – Shredded rotisserie chicken, black beans, cilantro lime rice and stuffed into flour tortillas. The burritos are then smothered in red enchilada sauce and baked. Once the burritos are removed from the oven they are topped off with sliced avocado, sour cream and cilantro. This is a super easy and delicious dinner to serve for the family!
Red Enchilada Sauce
- 2 tbsp canola oil
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1/4 tsp cumin
- 1/4 tsp dried oregano
- 2 tbsp chili powder
- 2 cups water
- 1/4 tsp salt
- 1/4 tsp black pepper
- In a small saucepan over medium heat, whisk together oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer.
- Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat to let cool slightly. Use in your favorite enchilada recipes!