Smoky red chili sauce from scratch
Enchilada Sauce Homemade
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
6
2.5 cups
Difficulty
Easy
Cost
Budget
$
Enchilada Sauce Homemade
Smoky red chili sauce from scratch
★4.3(10)
A smooth, smoky red enchilada sauce made from toasted chili powder and simple pantry staples. This homemade version has deeper, cleaner flavors than anything from a can.
5m
Prep Time
15m
Cook Time
20m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade enchilada sauce takes just 15 minutes and relies on ingredients you probably already have. Toasting the chili powder in oil blooms its flavor for a richer, more complex sauce.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Enchilada Sauce Homemade captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 3 tbsp chili powder
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp ground cumin
- 2 tbsp vegetable oil
Instructions
- 1
Heat oil in a saucepan over medium heat. Add flour and whisk for 1 minute to make a roux.
- 2
Add chili powder and cumin, whisking constantly for 30 seconds until fragrant.
- 3
Whisk in tomato paste until combined, then slowly pour in broth while whisking.
- 4
Bring to a simmer and cook for 10 minutes, stirring occasionally until thickened.
- 5
Season with salt, a pinch of sugar, and a splash of vinegar. Strain if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Vegetable brothChicken broth
Richer flavor for non-vegetarian version
All-purpose flourMasa harina
More authentic and gluten-free
Tips & Storage
Pro Tips
Use a good-quality chili powder—it is the star of this sauce.
Add a teaspoon of oregano and a pinch of garlic powder for extra depth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 week. Freezes well for up to 3 months.
Reheating
Warm over medium-low heat, whisking in a splash of water if needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories55
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates3g
Fat5g
Fiber380mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this spicier?
- Add cayenne pepper or chipotle powder to taste.
- Is this red or green enchilada sauce?
- This is red. Green uses tomatillos and green chilies.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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