Homemade Enchilada Sauce Recipe | Gimme Some Oven (2024)

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My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.

Homemade Enchilada Sauce Recipe | Gimme Some Oven (1)

My best tip for kicking your homemade enchiladas up a delicious notch?

Use this homemade enchilada sauce!

This recipe for Southwestern-style red enchilada sauce has been the starring ingredient in my favorite enchilada recipe for years and years. And every time I bake up a batch of enchiladas for a gathering, friends always ask for the recipe.

By contrast to many Mexican-style enchilada sauces, this recipe does not include tomatoes but rather centers its flavor around a rich blend of seasonings that you likely already have in your pantry (chili powder, cumin, garlic and oregano). On its own, the sauce is naturally fairly mild, although you are welcome to amp up the heat if you’d like. And its deliciously warm, toasty, earthy flavors pair perfectly with any variety of enchilada recipes.

The good news too is that this recipe only takes about 5 minutes to prep, plus an additional 15-ish minutes to simmer on the stove. It’s naturally vegetarian, vegan and can also be made gluten-free if you’d like. It’s made entirely with pantry ingredients, and can be customized to be more spicy, smoky, tomato-y, or even creamy if you prefer. And I must say — it’s a million times better than the canned stuff!

Thousands of our readers have made and loved this recipe over the years. So if you have yet to give it a try, I say it’s time!

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Homemade Red Enchilada Sauce Ingredients:

To make this easy enchilada sauce recipe, you will need the following ingredients:

  • Oil and flour:These will form the roux to thicken the sauce. You’re welcome to use any type of neutral-flavored oil (or butter) that you prefer. And while I typically use all-purpose flour, you are welcome to sub in a 1-for-1 GF flour blend instead to make this recipe gluten-free.
  • Chili powder: For all of our international readers, please note that this recipe calls for American-style chili powder, which is actually a blend of various chilis and seasonings, including a typically small percentage of cayenne. (Most chili powders sold outside of the States are 100% cayenne, which will not work for this recipe.) I recommend investing in a good-quality brand of chili powder for this recipe, since it is the primary seasoning for this sauce. But keep in mind that chili powder blends vary from brand to brand, so it’s worth experimenting with a few to find the one that you love best!
  • Garlic powder, ground cumin, dried oregano: These are the other dried seasonings that we will use in the sauce. Feel free to increase the amount of any one of these once you have tasted the sauce, if you would like.
  • Veggie or chicken stock:I also recommend using some good-quality stock in this recipe, which will add a delicious depth of flavor to the sauce.
  • Fine sea salt:And finally, don’t forget to season the sauce! I typically add in about 1/2 teaspoon, but the amount needed will likely depend significantly on the brand and saltiness of the stock that you use.

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How To Make Enchilada Sauce:

Here are the basic steps for how to make enchilada sauce (full instructions included in the recipe box below):

  1. Cook the roux and spices:In a small saucepan, we’ll first cook the flour and oil together to form the roux, and then whisk in the spices to briefly toast them in the saucepan before adding in the stock.
  2. Simmer:Gradually add in the stock while whisking the sauce, in order to blend in any lumps. Then bring the sauce to a simmer and let it cook (you want to maintain a low bubble) for 10-15 minutes, or until it has reduced to your desired thickness.
  3. Season: Season with salt (or any extra seasonings that you might like to add) to taste.
  4. Serve:Then serve it up in a pan of enchiladas or whatever recipe sounds good…and enjoy!

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Possible Variations:

This recipe is quite flexible, so please feel free to tinker around with ingredient amounts and customize it however you prefer! For example, you could…

  • Make it gluten-free:You can either use an 1-for-1 gluten-free flour blend, in place of the AP flour. Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.
  • Make it creamy:Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.
  • Make it spicier:Feel free to add in a pinch or two of cayenne to make this sauce even spicier. Or alternately, you can choose to use ancho chili powder in place of standard American chili powder, which has a smokier and slightly spicier flavor.
  • Make it milder:American chili powder should naturally be quite mild. But if you are wary of heat, feel free to start with 2 tablespoons (instead of 4 tablespoons) of chili powder in the recipe. Then once the sauce has simmered, give it a taste and feel free to add more if you would like.
  • Make it smokier:Feel free to swap some of the American chili powder for chipotle chili powder, if you would like this sauce to have a smoky chipotle kick. (Also note that chipotle powder is considerably spicier, so this version would pack more heat too.)
  • Add tomato sauce:If you would like to have a more tomato-y enchilada sauce, you are welcome to add a few tablespoons of tomato paste to the sauce.

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Ways To Use Enchilada Sauce:

Here are a few of my favorite ways to use this easy enchilada sauce:

  • Enchiladas: This red sauce works on just about any kind of enchiladas, such as my favorite chicken enchiladas, beef enchiladas, or roasted cauliflower enchilada.
  • Soups: Enchilada sauce is a fantastic way to season soups, such as my slow cooker chicken enchilada soup, cheesy chicken enchilada soup, or sweet potato enchilada soup.
  • Casseroles:If you don’t feel like rolling up your enchiladas, try ‘stacking’ them into a casserole, such as this chicken enchilada casserole (one of our readers’ favorite recipes!).
  • Nachos, Cups, Skillets and More: I also love using this sauce in other enchilada-inspired recipes, such as my easy enchilada cups, chicken enchilada nachos and this easy enchilada skillet.
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Homemade Enchilada Sauce Recipe | Gimme Some Oven (6)

Red Enchilada Sauce

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 538 reviews

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/2 cups 1x
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Description

My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.

Ingredients

Scale

Instructions

  1. Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
  2. Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
  3. Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
  4. Serve: Use immediately in your favorite recipe and enjoy!

Notes

Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend.

Gluten-free option:Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).

Storage instructions:Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately this sauce separates a bit once it has frozen, so I don’t recommend freezing it.

posted on August 24, 2020 by Ali

Gluten-free, Mexican-Inspired, Sauces, Vegan, Vegetarian

2,134 Comments »

Homemade Enchilada Sauce Recipe | Gimme Some Oven (2024)

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How do you make enchilada sauce taste better? ›

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

What is traditional enchilada sauce made of? ›

This homemade Red Enchilada sauce is an aromatic and vibrant red sauce made with a combination of dried red chili peppers, tomatoes, onions, garlic, and spices. This sauce tends to have a rich and robust flavor profile with a moderate level of spiciness.

What is a good substitute for enchilada sauce? ›

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

Should you cover enchiladas when you bake them? ›

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

How do you make enchiladas not soggy in the oven? ›

Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

How to give enchiladas more flavor? ›

Cheddar, Monterey Jack, and Oaxaca cheese – The cheddar adds great sharp flavor, and the Jack and Oaxaca cheeses melt beautifully. You'll use the cheddar and Jack cheeses on top of the enchiladas and add all three cheeses to the filling. Black beans – They add creamy texture and earthy flavor to the enchilada filling.

How do you get the bitterness out of enchilada sauce? ›

Before you assemble your enchiladas, heat the sauce up and whisk in a little flour and sugar to taste. The flour will neutralize some of the bitterness and thicken the sauce a bit in the process. This can be a good thing, too, as canned enchilada sauce is usually a little thin in consistency.

How to thicken up enchilada sauce? ›

Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it. Make it creamy: Whisk in 1/2 cup of heavy cream to turn this recipe into a delicious creamy enchilada sauce.

What is normal enchilada sauce called? ›

The most common “red” enchilada sauce may also be called salsa roja, salsa roja para enchiladas, or mole rojo. This is a sauce made out of ancho/pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc.

What is canned enchilada sauce made of? ›

Ingredients. Water, Tomato Puree (water, tomato paste), Modified Corn Starch. Contains 2% or less of: Sugar, Salt, Chile Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (black carrot and paprika extract).

What is Las Palmas enchilada sauce made of? ›

Water, Dried Red Chile Peppers, Salt, Cottonseed Oil, Cider Vinegar, Fumaric Acid, Garlic Powder, Spice, Olive Oil. Product formulation and packaging may change.

Is there a difference between red enchilada sauce and enchilada sauce? ›

The main difference is that red sauce is made from dried red chile peppers instead of green peppers, and the spices used are sometimes slightly different.

What can I use instead of oregano in enchilada sauce? ›

Substitutes for Oregano:

For Mexican Oregano the best substitute is Marjoram. For Greek or Mediterranean oregano try basil, parsley or tarragon.

What's hotter mild or medium enchilada sauce? ›

Medium is spicier than mild, but many store-bought “medium” and “mild” foods taste similar. Spiciness levels are based on how much of the chemical capsaicin a pepper has. The scale ranges from mild to extremely hot. Everybody has a different spice tolerance—“mild,” “medium,” and “hot” are all relative.

Are enchiladas better with corn or flour tortillas? ›

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

How do you keep enchiladas from getting hard on the bottom? ›

I'm not a chef or anything, I'm just a Hispanic home cook and all I can tell you is what I do.
  1. Dip the tortillas in hot oil, but do not fry them. Just lightly dip them so that they are soft.
  2. Add filling and a spoon of sauce to the inside. ...
  3. Spoon sauce over the top and add cheese.
  4. Bake just until the cheese is melted.
Aug 24, 2020

How do you make enchiladas without falling apart? ›

How do you prevent corn tortillas from falling apart when you try to roll them up? You've got to heat the tortillas before you roll them up. You can give them a lite coating of oil and toss them into a hot sauté pan. Use no oil, if you prefer, or do it restaurant style and dip them into the deep fat fryer.

Should enchiladas be with or without foil? ›

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking.

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