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homemade enchilada sauce recipe..
5 from 1 vote

Enchilada Sauce Recipe

Easy enchilada sauce recipe. It's a restaurant-quality sauce that is better than the canned enchilada products. It's made with easy ingredients that you can find in your pantry.
Prep Time 5 mins
Cook Time 15 mins
Course sauce
Cuisine Mexican
Servings 2 cups
Calories 348 kcal


  • ¼ cup canola oil
  • ¼ cup diced red bell pepper
  • ¼ cup diced onion
  • 1 tbsp minced garlic
  • 2 tsp ground cumin
  • 3 tbsp New Mexico chili powder
  • 2 tbsp flour
  • cups low-sodium chicken broth
  • 8 oz tomato sauce
  • ¼ tsp salt, (add more according to your liking)


  • In a medium-sized saucepan, heat the oil over medium heat. Add the diced red peppers, onions, and garlic. Cook and keep stirring until soft and tender for about 2 minutes.
  • Add cumin, chili powder, and keep stirring for about 1-2 minutes. Add flour and stir for 1 minute. 
  • Add broth, keep stirring until the liquid is thickened. Add tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reduces to 2¼ cups. Taste and adjust the seasoning with salt if necessary.
  • Allow the sauce to cool slightly. Use a blender to puree the sauce until smooth.


Store the leftover enchilada sauce in an airtight container. Properly stored, the enchilada sauce can last 5-7 days in the fridge or up to 3 months in the freezer.
Use this red sauce to make this chicken enchiladas or beef enchiladas


Calories: 348kcalCarbohydrates: 22gProtein: 8gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 1014mgPotassium: 791mgFiber: 6gSugar: 7gVitamin A: 4141IUVitamin C: 31mgCalcium: 84mgIron: 5mg
Keyword enchilada sauce, red enchilada sauce
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