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close-up of homemade red enchilada sauce in glass jar

Red Enchilada Sauce

This homemade enchilada sauce is quick and easy and has way more flavor than the pre-made sauces you buy at the grocery store.
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 276kcal
Author Ryan Beck


  • 3 tablespoon olive oil
  • 3 tablespoon all-purpose flour
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • teaspoon ground cinnamon
  • 2 tablespoon tomato paste
  • 2 cups low-sodium chicken stock
  • 1 teaspoon distilled white vinegar
  • freshly ground black pepper to taste


  • Measure all of the dry ingredients in small bowl and set aside.
  • In a medium-sized pot, heat the olive oil over medium heat. Slowly add the flour/spice mixture, whisking constantly for about 1 minute. Whisk in the tomato paste and then slowly add the chicken stock, whisking constantly to remove lumps.
  • Raise the heat to medium-high to boil, then reduce to maintain simmer. Cook for 5 minutes, whisking often or until the sauce has thickened. Remove from heat and add vinegar and black pepper. Use for enchiladas.


  • Check your spices and make sure they aren't expired. In order to have great flavor, you want to make sure your spices aren't too old.
  • Add cold oil to a cold pot and let heat up to proper temperature before adding the spice mixture. You’ll know it is ready when the oil starts to shimmer.
  • When adding the spice mixture, whisk constantly so nothing burns while also cooking out the flour.
  • Simmer for at least 5 minutes but the longer you simmer the thicker the sauce will get. You can control how thick you want the sauce by how long you simmer it.
  • Add vinegar after removing the sauce from heat so it doesn't cook out and helps amp up the flavor of this homemade enchilada sauce.


Serving: 1cup | Calories: 276kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 316mg | Potassium: 333mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 3.1mg