Red Enchilada Sauce

Enchiladas are a staple dish at any Mexican, Tex-Mex or Southwestern-themed restaurant. They’re traditionally made by filling corn tortillas with cheese, meat, beans or vegetables and covering them with a savory red or green chili sauce. Similar to Kansas City barbecue, a lot of people will tell you, “It’s all about the sauce.” We don’t disagree! This sweet and spicy enchilada sauce is so simple and flavorful that you’ll never open another canned sauce again.

Ingredients for Red Enchilada Sauce

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• Olive oil: In this recipe, olive oil is the fat that’s used to make a roux (a mix of equal parts flour and fat used as a base and thickening agent for sauces).
• Flour: This is the second ingredient in the roux. All-purpose flour works best in this red enchilada sauce recipe.
• Chili powder: A mix of ground dried chili peppers and spices, chili powder takes center stage here, flavoring the sweet enchilada sauce. Use your favorite, or check out the Taste of Home Test Kitchen’s favorite chili powder brands.
• Brown sugar: A mixture of white sugar and molasses, brown sugar is less sweet than white sugar and has an earthier caramel flavor, making it a perfect companion to the spices in this red enchilada sauce.
• Ground cumin: Cumin is an earthy and warm aromatic spice used as a seasoning around the world and a staple in many Mexican dishes.
• Paprika: Technically a dried chili powder, paprika is earthy and rich with a deep red hue. Paprika is usually available as sweet, hot, smoked and Hungarian. Sweet is the most common, and if your jar of seasoning doesn’t specify, it’s probably sweet paprika and the variety used in this recipe.
• Garlic powder: Imparting a more robust flavor to the sweet enchilada sauce than fresh garlic, finely powdered garlic allows the sauce to retain its smooth texture.
• Onion powder: Like garlic powder, dehydrated and finely ground onion powder keeps the sauce’s smooth consistency, but it has a more concentrated flavor than its fresh counterpart.
• Vegetable broth: There are many suitable premade varieties of vegetable broth to choose from. However, making a large batch of homemade vegetable broth and storing it in the freezer is a great way to control flavor and ensure it’s always on hand.

Directions

Step 1: Make the roux

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In a heavy-bottomed saucepan, heat the oil over medium heat. When the oil is hot, whisk in the flour and continue to stir until the roux is smooth and bubbly.

Step 2: Add the flavorings

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Mix in the chili powder, brown sugar, cumin, paprika, salt, garlic powder, onion powder and pepper, stirring constantly until it’s fragrant, two to three minutes.

Step 3: Combine the sauce

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Gradually pour the broth into the sauce, stirring to incorporate. When the sauce begins to boil, lower the heat and let it simmer, stirring frequently until the enchilada sauce thickens, about 20 minutes.

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Red Enchilada Sauce Variations

• Add smoked paprika or chipotle: For a smokier version of this red enchilada sauce, replace the sweet paprika with smoked. Another option is to use chipotle chili powder, which brings smokiness and some additional heat.
• Add lime juice: Add a tablespoon of lime juice to the sauce while it simmers to give the sweet enchilada sauce a citrusy zing.
• Make it creamy: Mix 1/2 cup of Mexican sour cream to the sauce to make a creamier version. Creamy, sweet enchilada sauce works well when using a spicier enchilada filling, creating a nice balance.

How to Store Red Enchilada Sauce

This homemade red enchilada sauce can be placed in an airtight container and stored in the refrigerator for up to five days.

Can you freeze sweet and spicy enchilada sauce?

Absolutely. Once the sauce has cooled, pour it into a freezer-safe, airtight container and store it in the freezer for up to three months.

Red Enchilada Sauce Tips

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Can this enchilada sauce be made gluten-free?

Yes. This recipe can be made gluten-free by replacing the all-purpose flour 1-to-1 with a  gluten-free flour.

Can this enchilada sauce be canned?

This is a great recipe to can and store in the pantry so it’s ready to go at any time. If you’re new to canning, check our guide to canning, which will walk you through the process.

How do I keep the roux from burning?

When the roux starts to bubble, constant stirring is required to keep it from burning to the bottom of the pan. You can reduce the heat while adding the dry ingredients. When adding the broth, turn the heat back to medium-high until it starts to simmer.