Skip the jar—make the best homemade Red Enchilada Sauce in just minutes. This simple, flavorful sauce comes together quickly and adds authentic taste to enchiladas, chilaquiles, tacos, and more. I’ve been making and refining this recipe for years and it’s a favorite at my table.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- How to make basic enchiladas
- More homemade sauces
- Nutrition Facts
Making sauces, salsas and dressings at home gives you control over ingredients and flavor. This red enchilada sauce is no exception: it’s made from pantry staples, needs only a few minutes of hands-on time, and yields a rich, balanced sauce that easily beats canned alternatives. You can double the recipe and freeze extra for quick weeknight meals.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 14 ounce can diced tomatoes
- 6 ounce can tomato paste
- 1/2 cup chicken broth (use vegetable broth for a vegetarian or vegan version)
- 1 tablespoon chili powder (use chili powder, not pure chile powder)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon onion powder
Instructions
Follow these straightforward steps for a smooth, flavorful red enchilada sauce. The full ingredient amounts are listed above.
- Heat the olive oil in a medium pot over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Stir in the diced tomatoes, tomato paste and broth. Mix until the tomato paste is evenly incorporated.
- Add the chili powder, salt, sugar, ground cumin, dried oregano, cocoa powder and onion powder. Stir to combine.
- Bring the mixture up to a gentle simmer, then reduce heat to low. Cover and let simmer for 15 minutes to meld the flavors.
- Remove from heat and let cool slightly. Transfer to a blender and puree until completely smooth. If you prefer a chunkier sauce, pulse to the desired texture instead.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Freeze for longer storage (see notes).
Recipe notes
- Heat level: This sauce is intentionally mild. To add heat, stir in 1/2 teaspoon cayenne pepper or red pepper flakes with the other spices. For a smoky, spicier profile, add 1–2 minced chipotle peppers and a teaspoon of adobo sauce.
- Yield: The recipe makes about 24 ounces of sauce—enough for roughly 16 enchiladas (two 9″ x 13″ pans of eight each) or for multiple uses in other dishes.
- Make-ahead & freezing: Refrigerate up to 7 days. For freezing, leave 1 inch of headspace in glass containers to allow for expansion, or freeze in freezer-safe bags with excess air removed. Keeps up to 3 months.
- Vegetarian option: Swap chicken broth for vegetable broth to make this sauce vegetarian or vegan-friendly.
How to make basic enchiladas
Below are simple directions for assembling classic enchiladas using this red sauce. Choose your preferred filling—meat, chicken, vegetables or cheese.
- Prepare the filling
- Ground beef or turkey: Sauté 1/2 cup diced onion and 1/2 cup diced bell pepper in olive oil over medium-high heat for 5 minutes. Add 1 pound ground beef or turkey and cook through. Drain any excess fat, then stir in 2 tablespoons taco seasoning.
- Vegetable filling: Sauté 1 cup sliced red onion, 2 cups sliced bell peppers and 1 cup sliced mushrooms in olive oil over medium-high heat for 8–10 minutes. Season with 2 tablespoons fajita seasoning.
- Chicken filling: Use cooked, shredded chicken—rotisserie chicken works great, or use shredded pressure-cooked chicken.
- Cheese filling: Combine 4–6 cups shredded cheese (cheddar and pepper jack are classic) depending on how cheesy you like them.
- Assemble the enchiladas
- Lightly spread a thin layer of sauce on the bottom of a 9″ x 13″ baking dish.
- Pour about 1/2 cup sauce onto a large plate. Dip each tortilla into the sauce to coat the bottom, then place it on a clean surface.
- Add a spoonful of sauce on the tortilla, add your filling, and sprinkle with a little cheese if desired. Roll the tortilla and place it seam-side down in the baking dish.
- Repeat to fill the dish (about 8 enchiladas per 9″ x 13″ pan).
- Pour a light layer of sauce over the assembled enchiladas, top with shredded cheese, and bake at 350°F for 20 minutes, until heated through and the cheese is melted.
This red sauce is versatile—try it with zucchini-based low-carb enchiladas, stuffed poblanos, or vegetarian mushroom-and-squash fillings.
More homemade sauces
If you enjoy making sauces from scratch, try creating green enchilada sauce, creamy avocado salsa, chimichurri, or a tangy watermelon or mango salsa. Homemade sauces let you control sweetness, heat and seasoning to perfectly complement your meal.
Green Enchilada Sauce
Creamy Avocado Salsa
Chimichurri Sauce
Nutrition Facts
The nutritional information below is approximate and based on a one-ounce (two-tablespoon) serving of the sauce.
Calories: 16 kcal
Carbohydrates: 3 g
Protein: 1 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 200 mg
Potassium: 113 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 226 mg
Vitamin C: 4 mg
Calcium: 10 mg
Iron: 1 mg
Servings: 24 ounces (about)
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: about 20 minutes
Author: Whitney Bond