Recipe

Enchilada Sauce Recipe

A quick homemade red enchilada sauce with big chile flavor, a smooth velvety finish, and just enough heat to keep things interesting.

By Matt Campbell

•

4.8

A small saucepan of deep red enchilada sauce simmering on a stovetop with a wooden spoon resting on the rim

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If your enchiladas have ever tasted a little flat, I promise it is not you. It is the sauce. The good news is you can fix that in about 15 minutes with pantry spices and one small pot.

This bold enchilada sauce hits all the right notes: toasted chile warmth, a little tang, a whisper of sweetness, and that cozy, brick-red color that makes you want to dunk a tortilla chip immediately. It is smooth enough to coat, strong enough to carry a whole tray of enchiladas, and flexible enough to become taco sauce, burrito bowl magic, or the thing you spoon over eggs when nobody is looking.

Ground chili powder and spices blooming in oil in a small skillet

Why It Works

Big flavor fast: Blooming the spices in oil wakes them up and turns basic chili powder into something you actually notice.
Silky texture: A quick flour roux gives you a sauce that clings to tortillas instead of running off into the bottom of the pan.
Balanced heat: Warm and bold by default, with an easy dial for mild or spicy depending on who is eating.
Works with what you have: No dried chiles required. If you have chili powder, cumin, garlic powder, and broth, you are in business.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 5 days. The sauce thickens as it chills, which is totally normal.

Freezer: Freeze in a jar or freezer bag (leave a little headspace) for up to 3 months. I like freezing in 1 cup portions for easy enchilada emergencies.

Reheating: Warm gently on the stove over low heat, whisking. If it is too thick, loosen with a splash of broth or water until it pours like heavy cream.

Make-ahead tip: This sauce tastes even better after a night in the fridge because the spices settle in and get cozy.

Common Questions

Is this the same as taco sauce?

They are cousins. Enchilada sauce is usually a bit richer and thicker so it coats tortillas well. If you want it more like taco sauce, whisk in a little extra broth and simmer 1 to 2 minutes.

How spicy is it?

As written, it is medium. Heat levels depend a lot on your chili powder blend. For mild, use a mild chili powder and skip the cayenne. For spicy, add cayenne or a pinch of chipotle powder.

Can I make it gluten-free?

Yes. Swap the flour for a gluten-free all-purpose blend, or use 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it in at the end. Simmer until glossy and slightly thickened.

Why does my sauce taste bitter?

Usually the spices were cooked too hot for too long. Bloom them for about 30 seconds to 1 minute, stirring constantly, then add tomato paste and broth to stop the toasting.

Can I use tomato sauce instead of tomato paste?

You can, but the flavor will be lighter. Tomato paste gives you concentrated sweetness and deeper color. If using tomato sauce, reduce the broth slightly and simmer a few extra minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Measuring spoons and cups
Wooden spoon or silicone spatula
Fine-mesh strainer (optional, for extra smooth sauce)

I started making enchilada sauce at home after one too many dinners where the filling was great, the cheese was doing its job, and the sauce tasted like it had given up. The first time I bloomed chili powder in oil and caught that warm, toasted smell, it felt like a tiny kitchen cheat code. Now I keep a batch in the fridge like it is a condiment, because honestly it is. One spoonful can rescue leftover chicken, plain rice, or a sad Tuesday.