Easy Red Enchilada Sauce Recipe

Tired of bitter canned enchilada sauces? This recipe delivers a vibrant, flavorful sauce perfect for your family's enchiladas! Easily customizable to your spice preference – start mild and add heat at the table. Makes enough for two 9x13 inch pans (approximately 20-24 enchiladas). Skip the store-bought disappointment and make this delicious sauce in just 20 minutes!

Prep Time 5 mins
Cook Time 20 mins
Calories 93.4 kcal
Protein 7g
Rating 4.0 (1 Reviews)
Easy Red Enchilada Sauce 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Red Enchilada Sauce

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How to Make Easy Red Enchilada Sauce

  1. Melt 1/4 cup (1/2 stick) of butter in a medium saucepan over medium heat.
  2. Whisk in 1/4 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
  3. Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 1 (6 ounce) can tomato paste. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in 2 cups chicken broth (or vegetable broth for a vegetarian option) and 1 (15 ounce) can diced tomatoes (undrained). Whisk until smooth and lump-free.
  5. Bring the sauce to a simmer, then reduce heat to low. Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Remove from heat and taste. Adjust seasonings as needed, adding more chili powder for heat, salt to taste, or a touch of sugar to balance acidity.
  7. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

18g

Fat

13g

Carbs

3g