Red Enchilada Sauce

Making your own homemade red enchilada sauce is easier than you think! You likely have all the ingredients in your pantry right now to make this delicious sauce, so give it a try today!

We love Tex-Mex around here, whether it’s classic beef tacos on homemade tortillas and a side of easy guacamole, or a big tray of homemade cheese enchiladas with a side of homemade corn tortilla chips.

For many years, we used Hatch organic red enchilada sauce, because it was the flavor profile that my dad grew up with in his family. While it’s delicious, I decided I really should create my own recipe for enchilada sauce that we could enjoy from scratch!

Homemade Red Enchilada Sauce

You might be thinking that homemade enchilada sauce is going to be difficult, but really it’s quite simple. You likely have everything you need in the pantry right now to create this delicious recipe, so let’s dive in and get started!

Note: This recipe contains butter and flour, so it is not suitable for canning. You can, however, make it in advance and store it in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Ingredients

There is a lot of wiggle room in this recipe for optional ingredients or substitutions, so let’s take a look at each ingredient in this section.

• Butter – We like to use whole animal fat when possible, so you can also use lard or tallow here if desired. Ghee, coconut oil, or vegetable oil of your choice will also work.
• Flour – Used to thicken the sauce, you can use any all-purpose flour. Corn starch or arrowroot can also be used at half the amount of flour called for to make this enchilada sauce gluten-free.
• Tomato Sauce – Deepens the flavor and color of the sauce, but isn’t used in a large enough portion to create a “tomatoey” taste to the sauce.
• Chili Powder – The color and flavor of this sauce comes almost entirely from chili powder. You can use more or less chili powder based on your desired level of heat in the finished sauce.
• Chicken Stock or Broth – While this addition does deepen the flavor, it’s not strictly necessary. I have made this sauce with water many times and it’s still delicious! Use the chicken stock/broth if you’d like, but if you don’t have any on hand, don’t let that keep you from making this recipe!
• Garlic Powder and Salt – Enhances the overall flavor of the dish. We like to use pink Himalayan salt but use whatever garlic and salt you have on hand.

Instructions

The process of making this enchilada sauce is so simple! It’s very similar to making gravy if you’ve ever made homemade gravy.

1. Melt – Add butter to a small saucepan and melt over medium heat. Add spices and mix well.
2. Add – Add flour and mix until well combined. Pour in half the liquid of your choice (broth or water) and whisk until smooth.
3. Thicken – Add the tomato sauce and whisk well while the sauce thickens. Add remaining liquid and whisk well.
4. Test – Continue to heat until the sauce thickens enough to coat the back of a spoon when lifted out of the sauce. You don’t want it to be too thick, but not too thin like water either.
5. Store – Use right away for homemade cheese enchiladas, or store in an airtight container in the fridge for up to 2 weeks.

NOTE: If you are using the sauce later, be sure to heat it up before coating the tortillas, as it’s very thick when cold.

Common Questions

Can I water bath can this homemade enchilada sauce?

Since this recipe contains butter and flour, so it is not suitable for canning. You can, however, make it in advance and store it in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Do I have to include tomato sauce?

Not at all! You can omit it completely if needed as the chili powder carries the flavor and color. However, if you’re using less than 3 tablespoons of chili powder, the color will be very light red and so the tomato sauce helps with the color for a mild enchilada sauce.

How can I ensure this enchilada sauce is not too hot?

If you’d like a mild heat level, use only 2 tablespoons of chili powder in combination with the tomato sauce for the best mild enchilada sauce that still has the best red color.

Even more homemade Tex-Mex inspired recipes

Here are a few of our favorite restaurant-quality Tex-Mex recipes for you to try next!

• Homemade Flour Tortillas
• Easy Homemade Guacamole
• Classic Cheese Enchiladas

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