Red Enchilada Sauce

This quick homemade red enchilada sauce elevates your enchiladas far beyond what you'd get with store-bought canned sauce. Easily adjust the spiciness to your taste by varying the amount of jalapeno or chili powder. It's a simple way to make your enchiladas exceptionally delicious!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Enchilada Sauce
• 💭 Angela's Pro Tips & Notes
• 📖 Recipe Card
• 💬 Reviews

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🥘 Ingredients

• Crushed or Diced Tomatoes - 14.5 ounces (prefer fire-roasted, 14.5-ounce can, do not drain)
• Tomato Paste - 12 ounces (two 6 oz cans)
• Jalapeno Pepper - one-half, finely diced
• Vegetable Oil - one-half cup
• All-Purpose Flour - one-half cup
• Chicken Broth - 2 cup

Enchilada Sauce Seasoning

• Onion Powder - 2 tablespoon
• Cumin - 2 tablespoon
• Chili Powder - 4 teaspoons
• Paprika - 4 teaspoons
• Salt - 1 tablespoon
• Garlic Powder - 2 teaspoon

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Enchilada Sauce

1. Blend Tomatoes and Jalapeno: Combine one can (14.5 ounces) of fire-roasted diced tomatoes, two 6-ounce cans of tomato paste, and one-half finely diced jalapeno pepper in a food processor or blender. Blitz the mixture until smooth.
2. Prepare the Roux: In a large skillet, heat one-half cup of vegetable oil over medium-high heat. Add one-half cup of all-purpose flour, 2 tablespoons onion powder, 2 tablespoons cumin, 4 teaspoons chili powder, 4 teaspoons paprika, 1 tablespoon salt, and 2 teaspoons garlic powder. Stir frequently and cook until the mixture turns a burnt orange color.
3. Combine and Cook: Gradually stir the blended tomato and jalapeno mixture into the skillet. Slowly add 2 cups of chicken broth, stirring to combine. Reduce the heat to medium and let the sauce simmer for 10-12 minutes or until it begins to thicken slightly. Adjust the heat as necessary to prevent boiling.
4. Final Touches: Once the sauce has thickened to your liking, remove it from heat. Taste and add additional salt if desired.

💭 Angela's Pro Tips & Notes

• Tomato Texture Choice: Whether you use crushed or diced tomatoes, select fire-roasted varieties for a deeper flavor. Remember not to drain the tomatoes to keep the sauce rich and moist.
• Spice to Your Liking: Adjust the amount of jalapeno according to your heat preference. For a milder sauce, remove the seeds or use less jalapeno. For more heat, include the seeds or add more jalapeno.
• Smooth or Chunky: Depending on your preference for sauce texture, blend the tomato and jalapeno mixture to your desired consistency. For a smoother sauce, blend longer. For a chunkier texture, pulse briefly.
• Roux Color is Key: When cooking the roux (flour and oil mixture), aim for a burnt orange color before adding the wet ingredients. This color indicates that the flour is cooked and will give a rich flavor to the sauce.
• Simmering Time: Allow the sauce to simmer until it reaches the desired thickness. If it thickens too much, you can always thin it with a little more chicken broth.
• Taste and Adjust: After removing the sauce from the heat, taste it and adjust the seasoning as needed. Sometimes, a little extra salt or a dash of sugar can balance the flavors perfectly.

📖 Recipe Card