This easy red enchilada sauce comes together in under 15 minutes — faster than running to the store for a can.
Made with a handful of pantry ingredients, it’s more flavorful and healthier than most store-bought sauces.
I use this sauce for baked red chicken enchiladas, but it’s versatile enough for many other dishes. It’s simple, quick, and keeps well in the fridge or freezer.
How to make Easy Red Enchilada Sauce
- Combine the flour and all the spices in a small bowl.
- Preheat a large saucepan over medium heat and add the olive oil. When the oil is hot, stir in the spice and flour mixture and cook for 1–2 minutes to bloom the spices.
- Add the tomato paste, then slowly whisk in the chicken (or vegetable) broth until smooth.
- Bring the sauce to a gentle simmer and cook 5–7 minutes, until it has slightly thickened. (It will thicken more as it cools.)
- Remove from the heat and stir in the apple cider vinegar. The sauce is ready to use.
Ready to serve!
Recipe Notes
- This recipe yields enough sauce for one standard tray of enchiladas.
- One batch makes a little more than 2 cups — roughly the equivalent of a 19-ounce store-bought can.
- You can double the batch and freeze half for another meal. See storage and thawing tips below.
How to store Easy Red Enchilada Sauce
Store the sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Freezer tips
- Pour sauce into a flat plastic freezer bag and lay it flat to freeze. This saves space and speeds thawing.
- To thaw: Move the bag to the refrigerator overnight, then reheat on the stovetop or in the microwave until warmed through. Whisk or stir to return it to a smooth consistency.
- Quick thaw: If you need it sooner, submerge the sealed bag in warm water for under 30 minutes until soft enough to empty into a pot or microwave-safe bowl for reheating.
This sauce works great in baked red chicken enchiladas, enchilada pasta, tacos, or as a base for other Mexican-inspired dishes.
Enjoy!
If you try the recipe, please leave a review in the comments — I’d love to hear how it turned out.
Easy Red Enchilada Sauce {15 minute Recipe}
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon flour (all-purpose, whole wheat, or gluten-free blend)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon tomato paste
- 2 cups chicken broth (or vegetable broth)
- 1 teaspoon apple cider vinegar
Instructions
- Combine the flour and spices in a bowl.
- Heat the olive oil in a large saucepan over medium heat; add the flour-spice mixture and cook 1–2 minutes.
- Stir in the tomato paste, then gradually whisk in the broth until smooth.
- Simmer 5–7 minutes until slightly thickened; it will thicken more as it cools.
- Remove from heat, stir in the apple cider vinegar, and use immediately or store.
Notes
- See the storage section above for freezing and reheating tips.
- One batch yields about 2 1/4 cups, similar to a 19-ounce can of enchilada sauce.
Nutrition facts shown are for a 1/4 cup serving.
Nutrition Facts
| Calories: 64 kcal
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