This homemade red enchilada sauce is rich, flavorful, and perfect for adding a warm kick to your favorite Mexican inspired meals. It comes together quickly on the stovetop and beats anything you'll find in a can.
I grew up loving meals that were bold and comforting, and this sauce has become a favorite in my kitchen. It's wonderful to keep on hand for making enchiladas, topping tacos, or stirring into soups for extra flavor.
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Why You'll Love Red Enchilada Sauce
- Quick and easy: ready in under 30 minutes.
- Better than store-bought: fresh, bold flavor with no fillers.
- Versatile: perfect for enchiladas, casseroles, or soups.
Key Ingredients
Please see the recipe card below for full list of ingredients and instructions.
- Chili powder: the base flavor that gives the sauce its signature warmth.
- Cocoa powder: adds a subtle richness that deepens the flavor.
- Chicken broth: provides body and keeps the sauce smooth.
- Crushed tomatoes: balances heat with a hint of sweetness.
- Cumin and coriander: adds earthy depth.
Ingredient Substitutions
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Swap tomato sauce for crushed tomatoes if that's what you have on hand.
- Replace all-purpose flour with cornstarch to make it gluten free.
Recipe Variations
- Make it extra spicy by stirring in chipotle peppers or cayenne.
- Try a smoky version with smoked paprika.
- Add a splash of apple cider vinegar for a tangy kick.
Top Tips for Success
- Whisk constantly when cooking the oil, flour, and chili powder mixture to avoid burning.
- Let the sauce cool for about 20 minutes so it thickens naturally before storing or using.
- Taste and adjust salt and pepper at the end for best results.
Storage
Store cooled sauce in a glass jar or airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portioned containers for up to 3 months.
Serve With...
This red enchilada sauce is the perfect match for Turkey Enchiladas in the Air Fryer. It's also delicious spooned over Spanish Rice, drizzled on Chicken Quesadillas, or served alongside Loaded Nachos.
Related Recipes You'll Love
If you love homemade sauces and Mexican Inspired dishes, try my Chipotle Honey Vinaigrette, Green Enchilada Sauce, and my Salsa for Canning recipe.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Red Enchilada Sauce
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Ingredients
- 3 tablespoons olive oil
- 3 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon cocoa powder
- 1 teaspoon granulated sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground coriander
- 1 pinch ground cinnamon
- 1 dash salt
- 1 dash black pepper
Instructions
- In a large saucepan over medium heat, whisk the four, chili powder and oil.
- Bring to a simmer while whisking frequently and keep at a simmer for 15 seconds.
- Whisk in the chicken broth, crushed tomatoes, ground cumin, cocoa powder, sugar, onion powder, garlic powder, ground coriander, and cinnamon. Bring to a boil while frequently stirring.
- Once sauce is boiling, reduce heat to low and simmer for 5 minutes.
- Remove sauce from heat and let and cool for 20 minutes before using. This will allow thickening. You can use it after cooled or stored in an airtight container.
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