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A spoonful of red enchilada sauce.

Red Enchilada Sauce

  • Author: Shannon Emery
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Makes about 3 1/2 cups 1x


Perfect for adding a bold and spicy kick to your favorite enchilada recipes this delicious homemade red enchilada sauce is made with just a handful of ingredients that you most likely already have in your pantry. Comes together in just 20 minutes!




  1. Create a roux: Heat oil in a medium saucepan over medium heat. Add flour to the oil and cook for 1 minute, continuously whisking. Then add chili powder and stir until fragrant (about 1 minute).

  2. Whisk: Add tomato sauce to the roux and whisk to combine. Then add vegetable broth and continue whisking until fully incorporated.

  3. Add spices: Season the sauce with salt, black pepper, paprika, garlic powder, onion powder, and sugar. Whisk to combine.

  4.  Boil and simmer: Bring the enchilada sauce to a boil, then reduce the heat and allow the sauce to simmer until thickened (about 10 minutes).

  5. Enjoy: Use immediately in your favorite recipe or allow the sauce to cool to room temperature and store in a mason jar or food storage container in the refrigerator until ready to use.


Store enchilada sauce in an airtight container or mason jar in the refrigerator for up to 7 days.

I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I have not tested this recipe using other all-purpose gluten-free flours and therefore can’t guarantee the results should you use another brand than the one suggested.

  • Category: Sauce
  • Method: Simmer
  • Cuisine: Mexican
  • Diet: Gluten Free

Keywords: enchilada sauce, gluten-free enchilada sauce, red enchilada sauce

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