Making your own homemade red enchilada sauce is easier than you make think. This flavorful tomato based sauce is perfect for enchiladas, smothered burritos and more!
Making your own enchilada sauce means you can customize it to your tastes, and it is so much better than what is in the can. This homemade red enchilada sauce recipe is sure to win you over with its great taste and simple ingredients.
I have made homemade enchilada sauce before, but it was not like this! My sister-in-law Jess sent me this recipe.
She asked her husband what her signature dish should be for a contribution for the blog and this was part of his vote (the chicken enchiladas will come tomorrow!)
She said it is slightly different each time she makes it because she rarely measure, she adds what looks and tastes right. I can sympathize, that is how I normally cook as well.
I tried it using the measurements she sent and it was delicious!! I hope you give it a try too.
Why make your own sauce?
You can adjust the seasonings to match your taste.
If you are going through the effort of making homemade enchiladas, you might as well add a few extra minutes to the process and make your own sauce too!
It is versatile. Don’t just use it on enchiladas, use it on wet burritos, or make a batch to use on tamale casserole.
Or make a little bit extra so you can use it for enchilada pasta salad. There are so many tasty ways to use this sauce!
Frequently Asked Questions
How long can you store homemade enchilada sauce?
Store your enchilada sauce in an airtight container in the refrigerator for up to 7 days. You can freeze it for longer, but it may affect the flavor and texture a bit.
Jess’s Homemade Red Enchilada Sauce
- 2 Tablespoons vegetable oil
- 2 Tablespoons flour
- 1 Tablespoon chili powder
- 8 ounces tomato sauce
- 1½ cup water
- 1 Tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1 tsp cayenne pepper
- Cholula to taste
- Heat oil in a medium saucepan over medium-high heat.2 Tablespoons vegetable oil
- Stir in flour and chili powder. Reduce heat to medium and cook until lightly browned, stirring constantly.2 Tablespoons flour, 1 Tablespoon chili powder
- Add tomato sauce and water and stir well to combine.8 ounces tomato sauce, 1½ cup water
- Add seasoning, tasting as your go.1 Tablespoon cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons salt, 2 teaspoons white pepper, 1 tsp cayenne pepper
- Simmer for a few minutes until slightly thickened.
- Use immediately or store in the refrigerator for up to a week.