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–+ servings
Red Enchilada Sauce in a white dish on a wooden board.

Homemade Red Enchilada Sauce

Print Recipe
Make Homemade Red Enchilada Sauce in 15 minutes with chili powder, herbs & spices. Bold, authentic flavor perfect for beef, chicken, or cheese enchiladas.
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Sauces
Cuisine American, Mexican
Servings 12 Servings
Author Jan Nunes
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Ingredients

  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon Olive Oil
  • 3 Tablespoons Chili Powder
  • ½ Teaspoon Dried Oregano
  • ¼ Teaspoon Ground Cumin
  • 16 Ounces Tomato Sauce 2 – 8 Ounce Cans
  • 6 Ounces Tomato Paste 1 – 6 Ounce Can
  • ½ Teaspoon Salt
  • ¼ Teaspoon Garlic Salt
  • 1 Teaspoon Flour
  • 3 Tablespoons Hot Water

Instructions

  • Toast the Spices. In a deep pan, heat the olive oil and vegetable oil over medium heat until it is shimmering. Add the chili powder, oregano, and cumin and toast the spices for 1 to 2 minutes until fragrant.
    1 Tablespoon Vegetable Oil, 1 Teaspoon Olive Oil, 3 Tablespoons Chili Powder, ½ Teaspoon Dried Oregano, ¼ Teaspoon Ground Cumin
  • Add Tomato and Seasonings. Stir in the tomato sauce, tomato paste, salt, and garlic salt, and stir well. Bring to a boil and reduce the heat to a slow simmer.
    Cook slowly for 7 minutes. Make sure it is a slow simmer to prevent the sauce from splattering. Using a deep saucepan also helps prevent splattering.
    Pro Tip - I add a can of tomato sauce first, then a can of tomato paste, and whisk vigorously to fully combine the paste into the sauce. Then I add the second can of tomato sauce.
    16 Ounces Tomato Sauce, 6 Ounces Tomato Paste, ½ Teaspoon Salt, ¼ Teaspoon Garlic Salt
  • Make a Slurry. In a small bowl, thoroughly mix together the flour and hot water.
    1 Teaspoon Flour, 3 Tablespoons Hot Water
  • Thicken the Sauce. Add the slurry to the tomato mixture and whisk well to prevent lumps. Cover and simmer for 3 minutes or until the sauce has thickened.
    Use immediately, or cool and store in the refrigerator in a covered container.

Notes

My Top Tip
♡ When toasting the spices, be careful not to burn them.

Nutrition

Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 470mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
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