5-minute Homemade Red Enchilada Sauce

Pantry Staples

Jan 3

     Serves:  2 cups 

   Prep Time:  5 min

     Cook Time:  2 min

   Calories:  275

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Store-bought enchilada sauce is filled with preservatives that often require adding additional seasonings anyway - so, why not make your own?! This super simple, 5-minute homemade red enchilada sauce will have you kissing the canned stuff goodbye, and you likely already have the ingredients you need in your pantry. Use this to make these classic chicken enchiladas, as a marinade or a taco sauce. Enjoy!

What is a red enchilada sauce?

Enchilada sauce is basically a spicy marinade - made from a liquid and lots of seasonings. It’s so versatile and can be used in so many ways. Often, I don’t need a full can of enchilada sauce, so it’s nice to have some made and in the fridge to use when you need it! Some recipes you’ll see the call for you to make a roux to make the enchilada sauce, but I find that unnecessary - the sauce will naturally thicken in the cooking process. Here are some tips!

Equipment: To make this, you can whisk all of your ingredients together, but I recommend using a food processor or a blender. Using something with a little bit of power will incorporate the ingredients better, and also help to grind up the seasonings a bit more.

Seasonings: Enchilada sauce is a typical Mexican sauce. Therefore, you’ll find lots of spices and herbs. I like mine on the spicier side so I use lots of chili powder, some cayenne pepper, and other herbs for more depth of flavor. Play around with your proportions to see what you like.

Garlic & Onion: Definitely use these! If you are using a blender, you could use whole garlic cloves and chunks of onion. If not, I recommend minced garlic and onion powder.

Cream: If you like a thicker, creamier sauce, you can whisk in a tablespoon or so of heavy cream or milk! It’ll make your sauce more luscious.

What’s in this homemade red enchilada sauce?

1 1/2 cups stock or broth

1 tablespoon minced garlic, or 6 cloves

1 teaspoon salt

1 teaspoon pepper

1/3 cup chili powder

1 tablespoon garlic powder

2 teaspoons onion powder

1/2 teaspoon cayenne pepper

2 tablespoons olive oil

1 teaspoon oregano

1 tablespoon tomato paste

1 tablespoon cumin

1 tablespoon heavy cream (optional)

What tools & gadgets will help me?

How do I make this 5-minute enchilada sauce?

Step One: In a food processor blender, add in 1 tablespoon minced garlic, or 6 cloves, 1 teaspoon salt, 1 teaspoon pepper, 1/3 cup chili powder, 1 tablespoon garlic powder, 2 teaspoons onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon oregano and 1 tablespoon cumin. Pulse a few times to combine.

Step Two: Then, 1 1/2 cups stock or broth, 2 tablespoons olive oil, and 1 tablespoon tomato paste. Pulse until ingredients are fully incorporated.

Step Three: Pour sauce into an air-tight jar, and chill before use. This should last a few weeks stored in the fridge!