Authentic homemade red enchilada sauce made with chili powder, garlic, cumin, and oregano. This easy enchilada sauce recipe uses simple ingredients and thickens to a smooth consistency, perfect for enchiladas, burritos, and Mexican dishes. Customize with chicken or vegetable stock for versatile flavor.

Ingredients

2 tablespoons avocado oil or olive oil
2 tablespoons all-purpose flour
¼ cup chili powder (see note)
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
2 cups chicken or vegetable stock
Fine sea salt, to taste

Instructions

Make the Roux and Toast Spices
Heat the oil in a small saucepan over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute to form a roux.
Add Spices
Stir in chili powder, garlic powder, cumin, and oregano. Continue cooking and whisking for another minute to toast the spices and deepen the flavors.
Add Stock and Simmer
Slowly pour in the chicken or vegetable stock while whisking constantly to avoid lumps. Bring the sauce to a simmer, then reduce the heat to medium-low to maintain a gentle simmer.
Cook Until Thickened
Let the sauce cook uncovered for 10–15 minutes, stirring occasionally, until it thickens slightly.
Season
Taste and season with fine sea salt as needed, usually about ½ teaspoon, depending on the saltiness of your stock.
Use or Store
Use the sauce immediately in your favorite enchilada recipe or store it in the refrigerator for later use.

Why You’ll Love This Recipe

Homemade sauce with fresh, bold flavors
Thick, smooth texture perfect for enchiladas and other Mexican dishes
Simple ingredients and easy to prepare

Tips

Whisk constantly to prevent lumps when adding stock.
Toasting spices in the roux enhances their flavor and aroma.
Use high-quality chili powder for the best taste.

Variations and Substitutions

Substitute olive oil if you don’t have avocado oil.
For a smoky flavor, use smoked chili powder or add a pinch of smoked paprika.
Use vegetable stock for a vegetarian version.

FAQs

Can I make this sauce ahead of time?
Yes, store in an airtight container in the refrigerator for up to 5 days. Reheat gently before using.

Can I freeze enchilada sauce?
Yes, freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What dishes can I use this sauce with?
Perfect for enchiladas, burritos, tamales, or as a base for Mexican-style casseroles.

Serving

Use this red enchilada sauce to coat tortillas for classic enchiladas, drizzle over burritos, or spoon onto roasted vegetables for extra flavor.

Suggestions

Pair with shredded chicken, beef, or beans for hearty enchiladas.
Top with cheese and bake until bubbly for a delicious meal.
Add chopped onions and fresh cilantro for garnish.

This homemade red enchilada sauce brings rich, authentic flavor to your Mexican-inspired dishes with simple ingredients and easy preparation.