Skip the store-bought stuff—this easy homemade red enchilada sauce comes together in minutes and adds a punch of flavor. Made with pantry staples and ready in one pan, it's the kind of sauce you'll want to pour on just about everything!
Jump to:
- Better Than The Rest - Here's Why
- Red Enchilada Sauce: What To Know & Recipe Highlights
- 🛒 Ingredients You'll Need
- 🥣 Here's Exactly How You Make It
- 🙋🏼 Top Questions I Get Asked About This Recipe
- Expert Tips
- 🌮 Not Just for Enchiladas! Here’s What Else You Can Make With Enchilada Sacue
- Red Enchilada Sauce Recipe
Better Than The Rest - Here's Why
✅ Healthier, Clean Ingredients - using olive oil, tomato sauce, and water keeps your sauce wholesome and simple, without preservatives or mystery ingredients found in canned or store-bought versions.
✅ Balanced Seasoning, Not Overly Spicy - My enchilada sauce is herb rich and has a balanced spice level that’s super flavorful without being too hot...but you can easily add extra heat if you want.
❌ No Need To Thicken The Sauce - A lot of red enchilada sauce recipes start with a roux (flour + oil) to thicken or even cornstarch. You don't need to thicken this one at all.
"My husband always eats what I make, but he's fairly picky and I've made a lot of different enchiladas / enchilada casseroles over the years, but this one got an A+ from him! He said "this is a good recipe!" High praise! My son loved it too. Definitely a keeper! Love the enchilada sauce recipe. It's the first enchilada sauce recipe I've ever made that didn't include a thickener like flour or cornstarch, but it was perfect!"
- comment from using this sauce in my Beef Enchilada Casserole Recipe.
Red Enchilada Sauce: What To Know & Recipe Highlights
- Make It Ahead Of Time - If you know you'll be making a recipe that needs enchilada sauce, you can make it 2 days ahead of time.
- The Ingredient That Makes The Difference - salsa. It's a game-changer flavor wise.
- Is It Gluten Free - Yes!
- Is Making A Homemade Version Really Worth It - 1000%, yes! The flavor is unmatched and the ingredients are fresh.
- Make It Spicier - just add in ¼ or ½ teaspoon of cayenne pepper.
- Storage - Store any leftovers in a container with a lid and store it in the refrigerator for 2-3 days.
- Freezer Friendly - I love having several batches on hand so when I make this recipe, I often triple it so I can store some in the freezer for later. Just let it completely cool and then transport it to a freezer safe container. It will last in the freezer for up to 3 months.
🛒 Ingredients You'll Need
- Olive Oil - used to sauté the garlic. It adds a stronger, more robust flavor to the base of the sauce.
- Garlic - skip the premade jar version and use fresh garlic cloves.
- Tomato Sauce - forms the base of the enchilada sauce.
- Salsa - You can use your favorite brand of salsa, but I like using Pace Picante Sauce because it adds more rich and bold flavors.
- Chili Powder - this ingredient is also the star of the show because it gives the sauce a smoky, earthy, and slightly spicy kick.
- Dried Oregano - it's used a lot in Mexican dishes because it helps balance out the heat while adding a bit of earthy flavor.
- Dried Cumin - adds richness and a deep, savory base.
- Dried Basil - you typically won't find this in most enchilada sauce recipes, but I feel it softens the bolder spices.
- Salt - gives it that saltiness and enhances all the other flavors.
- Pepper - provides a subtle heat.
- Parsley - you can use finely chopped fresh or dried. I like using fresh shopped because it helps balance the heavier spices in this recipe and adds a fresh finish.
- Water - it balances the intensity and helps to thin the heaviness of the sauce so it can cook and simmer to the right consistency.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
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🥣 Here's Exactly How You Make It
- Step 1: Heat oil in a large saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1 to 2 min.
- Step 2: Add in the ½ teaspoon of oregano, 2½ teaspoons of chili powder, ½ teaspoon basil, ⅛ teaspoon ground black pepper, ¾ teaspoon of salt, ¼ teaspoon cumin, 1 teaspoon parsley, ¼ cup of salsa, and 6 ounces of tomato sauce to the saucepan with the garlic and olive oil. Stir to combine. Then, slowly stir in 1½ cups of water.
- Step 3: Bring to a boil, then reduce the heat to a low simmer for 15 to 20 min.
- Step 4: Serve immediately.
🙋🏼 Top Questions I Get Asked About This Recipe
Even after simmering, the sauce may still look thin—that's completely normal. But when you bake it with whatever dish you are preparing, it will thicken. Don't use a thickening agent with this recipe; it will change the flavor drastically and not in a good way!
Don't use tomato paste. It will change the texture. If you use fresh tomatoes, cook them first and then puree them.
Expert Tips
- Smoother Texture - If you prefer a silky-smooth sauce, run it through a fine mesh strainer or blend it before using/serving.
- Lightly Sautéing Your Spices In Olive Oil - (especially chili powder, cumin, and garlic) brings out their full depth of flavor and gives the sauce a warm, smoky base.
🌮 Not Just for Enchiladas! Here’s What Else You Can Make With Enchilada Sacue
If you tried this Red Enchilada Sauce or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Red Enchilada Sauce Recipe
Equipment
- 1 medium saucepan
- measuring cups & spoons
- Stirring spoon
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves garlic, minced
- 6 ounces tomato sauce
- ¼ cup salsa
- 2½ teaspoon chili powder
- 1½ cups water
- 1 teaspoon parsley, chopped
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
Instructions
- Heat oil in a large saucepan over medium heat.
- When hot, add the 2 cloves of minced garlic and sauté for 1 to 2 min.
- Add in the ½ teaspoon of oregano, 2½ teaspoons of chili powder, ½ teaspoon basil, ⅛ teaspoon ground black pepper, ¾ teaspoon of salt, ¼ teaspoon cumin, 1 teaspoon parsley, ¼ cup of salsa, and 6 ounces of tomato sauce to the saucepan with the garlic and olive oil. Stir to combine.
- Then, slowly stir in 1½ cups of water.
- Bring to a boil, then reduce the heat to a low simmer for 15 to 20 min.
- Serve immediately
Notes
-
- Smoother Texture - If you prefer a silky-smooth sauce, run it through a fine mesh strainer or blend it before using/serving.
-
- Lightly Sautéing Your Spices In Olive Oil - (especially chili powder, cumin, and garlic) brings out their full depth of flavor and gives the sauce a warm, smoky base.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
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