Red Enchilada Sauce Recipe

Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 jar
Calories 100 kcal
Author Kristyn Merkley


  • 2 tbsp vegetable oil
  • 4 tbsp flour
  • 3 tbsp chili powder (we prefer Gebhardt's)
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth


  1. Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.

  2. Add chili powder, garlic powder, salt cumin and oregano and mix until clumpy. 

  3. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.

  4. TIP: You know the sauce is thick enough when it coats the back of a wooden spoon well. If you see the picture below on the left, you can see that the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.

Recipe Video

Nutrition Facts
Red Enchilada Sauce Recipe
Amount Per Serving
Calories 100 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 3279mg143%
Potassium 844mg24%
Carbohydrates 15g5%
Fiber 8g33%
Sugar 1g1%
Protein 5g10%
Vitamin A 7115IU142%
Vitamin C 32.9mg40%
Calcium 107mg11%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.