Looking for more Mexican recipes? Try my Tacos Al Pastor, Chicken Quesadillas or Horchata.
Ingredients Needed:
Tomato Sauce Flour: to thicken the sauce. For a gluten-free version, substitute 1 tablespoon cornstarch for the flour. Beef Broth: Vegetable broth of chicken broth would also work. Oil: vegetable, canola or avocado oil. Dry Spices: Oregano, chili powder, cumin, salt and pepper Garlic
How to make Red Enchilada Sauce:
Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.
Make Ahead and Freezing Instructions:
To Make Ahead: Homemade enchilada sauce will keep in the fridge for up to one week. To Freeze: Freeze in a freezer bag or freezer-safe container for up to 3 months.
Use Enchilada Sauce with:
Cheese Enchiladas Chicken Enchiladas Vegetarian Enchiladas Wet Burrito Mexican Pizza Huevos Rancheros Tamale Pie
*I originally shared this recipe in March 2013. Updated February 2019, April 2022 and April 2024.
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