It's easy to buy enchilada sauce, but did you know it's easier to make it from scratch? The best part is, that it uses simple pantry staples and gets ready in less than 10 minutes. You can use it to make classic enchilada, pour over baked chicken, and so much more.
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I always used enchilada sauce from a can until I left the US. I couldn't find it here, so I had to make my own. Over the years, I've tried many online recipes and finally have a version of my own. This tried and tested recipe is finger-licking good and will soon be your next favorite.
What is enchilada sauce?
Often known as salsa roja, salsa roja para enchiladas, or mole rojo. Of course, this is the sauce that is used on enchiladas. But, there is so much more you can do with it. The main ingredient being chili powder gives it that spicy kick, the cumin gives it that smoky flavor, and the chicken broth adds a nice rounded flavor.
I plan to share a few amazing recipes with you in the next few days and weeks. But, I figured I'd rather share the sauce with you first.
About this sauce
The list of ingredients does look like it's a lot. And yet, look closely because chances are you already have them all in your kitchen.
The chili powder used is usually spicy, but you can customize it to make it as less or more spicy as you want. You can also use half sweet paprika instead of chili. That way, you will still get the color, but not the spiciness.
Ingredients and substitutes
- Chilis - I am using Cayenne peppers. Authentic enchilada sauce is made with chili such as hatch chili, jalapeños or serrano peppers.
- Cumin - This adds a smokey flavor to the sauce. It is quite a strong spice, so use the correct measurement.
- Tomato paste - Adds body, color, flavor, and tang to the sauce. Many do not use tomato paste in the sauce, but add it later when used as an ingredient.
- Flour - I've used simple all-purpose flour. But gluten-free flour works too.
- Broth - I like using chicken broth. And yet, you can use vegetable broth as well as water. You can even use a bouillon cube dissolved in water.
- Vinegar - Helps marry all the ingredients and adds flavor too. I'm using apple cider vinegar, but any white vinegar works just as well.
Step by step instructions
Combine dry ingredients
- In a bowl, combine all dry ingredients.
- Set aside.
Saute
- In a saute pan or frying pan, heat oil and mixed dry ingredients.
- Cook for a minute until fragrant.
- Add the tomato paste - cook a minute more.
- Then, gradually add broth stirring continuously to prevent lumps while cooking on low (about ¼ cup broth at a time).
- Once all the stock is added - add the vinegar.
- Continue to cook until you have a dropping consistency.
- Remove from heat and let cool slightly.
- The sauce will thicken as it cools. If necessary, add a few tablespoons of water to bring back to the right consistency.
- Store in the fridge for up to 10 days.
Frequently asked questions
You can keep this sauce in the fridge for 7 to 8 days.
Yes, you can even freeze it for up to three months. I like to pour the cooled enchilada sauce in freeze-safe storage bags. Label with the date.
Thaw in the fridge overnight works best.
Add a few tablespoons of water or broth to bring to consistency.
It is spicy but not very spicy. My 10-year-old is ok with it. You can make it spicier but using cayenne chile powder. And you can make it less spicy by substituting some of the chili powder with sweet smoked paprika
You can use about 2 tablespoon tomato paste if you want it less tangy but you can also add the sugar instead to make it less tangy.
Absolutely, if you want to make a vegetarian enchilada use vegetable broth or water.
We didn't make this from scratch. We used a simple and quick method but it is still the best enchilada sauce you will make. Traditionally, enchilada sauce is a longer process. It is made by toasting the chilies, then simmering the chilies with other ingredients. We just use a shortcut by using chili powder, garlic and onion powder, etc.
Troubleshooting
My enchilada sauce is too thick
That's not a bad thing. As the sauce thickens it will tend to get thicker. All you need to do is add a few tablespoons of water or chicken broth to bring it back to consistency.
My enchilada sauce is too thin
The flour in the sauce will thicken as it cooks. If you take it off too soon it won't have enough time to thicken. Return it back to the pan and cook it some more.
This enchilada sauce taste like flour?
Not cooked enough. The slow cooking ensures the flour cooks and then thickens. If you cook on high-heat the flour will thicken but not really cook properly. This leaves a floury taste in the sauce. So, cook on medium-love heat and cook for 5 to 7 minutes.
Is this the same as green enchilada sauce?
Well, they are similar with the exception of the chilies used. For the green sauce, you will need to use green chilies such as Mexican chiles or Cascabel chiles. For the red sauce, we have used red chilies such as hatch chiles, jalapenos, or serrano peppers.
What can you do with enchilada sauce?
- Make enchiladas of course - I will be sharing a few recipes with you soon such as beef enchilada as well as beef enchilada served with pasta.
- Next time, you make a burrito? Smear some enchilada sauce before you add the rest of the ingredients. Absolutely delicious.
- Pour one cup enchilada sauce over chicken thighs in a baking dish - bake for 45 minutes at 180 C / 356 F
- Pasta - you must try enchilada sauce with pasta and ground beef. I will share my favorite version with you soon.
- Have you tried Mexican rice with enchilada sauce? I like to add in some chicken or sausages too
- Enchilada pizza - Add some enchilada sauce along with your pizza sauce over homemade pizza dough.
- Add chicken, beef, pork, or sausage meat to a simmering enchilada sauce and serve it over rice, noodles or pasta.
- I like to add some enchilada sauce to my Shakshuka (eggs cooked in tomato sauce).
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Printable Recipe
Homemade Enchilada Sauce in 10 minutes
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dry ingredients
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin powder
- 1 tablespoon Chilli powder (hot)
- ¼ teaspoon Oregano (dried)
- ⅛ teaspoon Cinnamon powder
- 2 tablespoon Flour (all-purpose or gluten-free)
- ¼ teaspoon Salt
- ½ teaspoon Black pepper powder
- ¼ tsp Cocoa powder ((optional) )
- ½ teaspoon Sugar ((optional) )
Plus
- 4 tablespoon Oil (cooking oil)
- 4 tablespoon Tomato paste
- 1 teaspoon Vinegar (apple cider)
- 2 cups broth (chicken or vegetable)
Instructions
Combine dry ingredients
- In a bowl, combine all dry ingredients.
- Set aside.
Saute
- In a saute pan or frying pan, heat oil and mixed dry ingredients.
- Cook for a minute until fragrant.
- Add the tomato paste - cook a minute more.
- Then, gradually add broth stirring continuously to prevent lumps while cooking on low. (about ¼ cup broth at a time)
- Once all the stock is added - add the vinegar.
- Continue to cook until you have a dropping consistency.
- Remove from heat and let cool slightly.
- The sauce will thicken as it cools. If necessary, add a few tablespoons of water to bring back to the right consistency.
- Store in the fridge for up to 10 days.
Recipe Notes & Tips
10 tips for making the best enchilada sauce
- Use a measuring spoon to measure out the spices, don't wing it.
- Combine all the dry ingredients with the flour.
- Keep the heat to a medium-low at all times. Making haste will burn the spices and cook the liquid off without doing its job.
- Cook the spices in oil until they are fragrant - at least about a minute. The boost of flavor when you cook the spices is wonderful.
- Frying the spices and flour well with also take away the raw flour taste from the sauce.
- Add the chicken broth gradually about ¼ cup at a time. This will cook the sauce slowly but the end result is more flavorful
- Simmer the sauce until it is a pouring consistency. It's ok if the sauce is thick you can always add more water or broth to thin it out.
- You can use a whisk to remove lumps but if you cook on low stirring constantly as I am in the video - you will have no lumps.
- Enchilada is known to be spicy but if you want to make this less spicy use sweet paprika instead of spicy chili. You will still get the desired color.
- If you want a deep red sauce similar to canned enchilada add the cocoa powder and sugar. It will add that authentic Mexican flavor but also deepen the color.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Deanna
When do you add the cooa powder and sugar?
Veena Azmanov
when you combine all the dry ingredients, Deanna,
Deanna Miller
Thank you! This said was really good and I used it in your chicken enchilada pasta, it was absolutely delicious!
Veena Azmanov
Thank you, Deanna. I am so happy to hear that you enjoyed this recipe.
Angela
I didn't realize it was so fast and easy to make your own enchilada sauce. I have been using canned sauce for years.
Veena Azmanov
It really is so quick and easy. Thanks Angela