This flavorful Red Enchilada Sauce comes together in about 20 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients based on what you have on hand, like adding some leftover veggies or adjusting the spices to suit your taste. This sauce can even be a great way to clean out the fridge, how handy is that?
Ingredient Breakdown
Vegetable Oil
Vegetable oil is my go-to for this sauce because it’s neutral and allows the flavors of the spices to shine through. You can use olive oil if you prefer a little extra flavor, but just know that it has a stronger taste. Either way, it’s essential for sautéing and helps in developing the sauce’s base.
All-Purpose Flour
I use 2 tablespoons of all-purpose flour here to help thicken the sauce. If you’re looking for a gluten-free option, feel free to substitute with cornstarch, just use half the amount. Make sure to whisk it really well to avoid lumps!
Chili Powder
Ah, chili powder! This is where we really bring the heat and vibrant color to our sauce. I recommend starting with 1 tablespoon, but you can totally adjust this to taste. If you’re feeling adventurous, try a chipotle chili powder for a smoky kick.
Cumin
The earthiness of cumin adds a lovely depth to the sauce, so I’m using 1 teaspoon here. Feel free to add more if you’re a cumin lover! Just know that those aromatic spices elevate this to the next level; it really harmonizes beautifully.
Garlic Powder
Garlic powder is perfect for depth of flavor without the fuss of chopping fresh garlic. Again, 1 teaspoon does the trick here, but don’t hesitate to add a little more because who doesn’t love that garlic goodness?
Onion Powder
Combining onion powder with garlic powder gives you layers of flavor. I use the same amount here as the garlic, 1 teaspoon. It’s usually a staple in my spice cabinet, but if you’re fresh onion fan, go ahead and add some sautéed diced onion instead!
Tomato Sauce
A can (15 oz) of tomato sauce forms the rich, tangy base of our enchilada sauce. This is where it gets juicy! If you have homemade sauce or crushed tomatoes on hand, feel free to replace it. Just add a splash of water if it seems thick.
Vegetable Broth
Using 1 cup of vegetable broth adds another layer of flavor without weighing things down. If you need it to be vegetarian, just double-check that your broth is meat-free. Chicken broth also works great if you’re not worried about that!
Salt and Pepper
I like to keep it simple with 1 teaspoon of salt and ½ teaspoon of pepper. Give it a little taste test after mixing it up; you may want to adjust based on your personal preferences, because let’s be real, nobody wants bland enchilada sauce!
Let’s Get Cooking!
Step-by-Step Instructions
Heat the Oil (2 minutes)
- In a medium saucepan over medium heat, add 2 tablespoons of vegetable oil. Let it heat up until shimmering but not smoking.
Sauté the Flour (1 minute)
- Whisk in 2 tablespoons of flour for about one minute, stirring continuously so it doesn’t burn. The goal here is to create a roux, a little base magic that’s going to thicken up your sauce.
Add the Spices (2 minutes)
- Now, toss in the 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Stir and cook for another minute until fragrant, and those delicious spices fill the kitchen air, it’s so good!
Incorporate the Tomato Sauce (1 minute)
- Gradually whisk in the 15 oz can of tomato sauce along with 1 cup of vegetable broth until combined.
Season It Up (1 minute)
- Add 1 teaspoon of salt and ½ teaspoon of pepper. Bring everything to a simmer over medium-high heat.
Simmer and Thicken (10 minutes)
- Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. You want it nice and thick, but if it’s too thick, feel free to add a splash more broth!
Final Taste Check (2 minutes)
- Taste your sauce and add more salt, spices, or even a little sugar if you like a hint of sweetness. Stir in a couple pinches of anything that calls to you!
And there you have it! Just like that, you’ve got a delicious homemade red enchilada sauce ready to be the star of your next dinner.
Personal Connection
This is my go-to recipe when I’m short on time but want something comforting and packed with flavor. Whether I’m layering it in a cheesy enchilada or just using it for dipping, I can’t get enough. Honestly… I’m a real sucker for recipes that I can throw together in a pinch, and this sauce delivers every time. Plus, you can use whatever you happen to have in your pantry, which is a huge win in my book!
If you loved this Easy Red Enchilada Sauce, be sure to check out my Chimichurri Sauce, my Homemade Cranberry Sauce, or my Nashville Hot Chicken recipe!
Why This Recipe Works
Quick & Easy
This enchilada sauce comes together in under 20 minutes that’s all it takes for a richly flavorful sauce that transforms any meal!
One Pot
Minimal cleanup required! Seriously, just one pot means less scrubbing and more time enjoying dinner with your family. Plus, all those yummy bits that stick to the pot? That’s where the flavor lives!
Budget-Friendly
All of the ingredients are affordable and can easily be found at any grocery store. You probably already have the spices in your pantry, making this a perfect last-minute meal solution.
Customizable
The best part? You can tweak this recipe to your liking! A little extra heat? Toss in some cayenne pepper. Want it smokier? Add some chipotle powder. This sauce is all about making it your own!
Comfort Food Vibes
It’s loaded with tons of flavor and has the ability to turn simple weeknight meals into something spectacular. Enchiladas, nachos it’s all delicious here.
Serving & Storage Tips
Serving Suggestions
This sauce is perfect for enchiladas, of course, but it can also be a dipping sauce for tortilla chips or a drizzle over tacos. Try it poured over roasted vegetables for a flavor boost!
Storage
You can store leftover enchilada sauce in a sealed container in the refrigerator for up to one week. Just make sure it’s completely cooled before sealing it up!
Reheating Instructions
To reheat, simply warm it in a saucepan over low heat, stirring occasionally until hot. Or you can microwave it in short bursts, stirring in between.
Freezer Friendly
Yes! You can freeze this sauce for up to 3 months. Just let it cool, then transfer it into an airtight container or even freezer bags. When you’re ready to use it, just thaw it in the fridge overnight and reheat!
With that, you are all set to whip up this deliciously easy red enchilada sauce! You’ll find it’s a game-changer for any busy weeknight.
So here’s the deal: Make it, love it, and share the goodness with everyone at your table. Happy cooking! For more Recipes Follow us in Pinterest.
Easy Red Enchilada Sauce
Ingredients
Method
- In a medium saucepan over medium heat, add 2 tablespoons of vegetable oil and let it heat up until shimmering but not smoking. (Approx. 2 minutes)
- Whisk in the flour for about one minute, stirring continuously to create a roux. (Approx. 1 minute)
- Add the chili powder, cumin, garlic powder, and onion powder. Stir and cook for another minute until fragrant. (Approx. 2 minutes)
- Gradually whisk in the tomato sauce and vegetable broth until combined. (Approx. 1 minute)
- Add salt and pepper, and bring everything to a simmer over medium-high heat. (Approx. 1 minute)
- Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally. If too thick, add a splash of broth.
- Taste the sauce and adjust seasoning or add sugar if desired. (Approx. 2 minutes)