Making Red Enchilada Sauce is the secret handshake of Tex‑Mex cooking. It’s bold, smooth, a little spicy, and the kind of sauce that instantly makes whatever it touches taste like it got promoted. Every time I make it, I’m reminded how something so simple can completely transform a dish.
I start by heating the oil and flour, and that first whisk always feels like the beginning of something dramatic. Once the roux hits the right color, the seasonings go in — chili powder, garlic, cumin — and suddenly the kitchen smells like I’m running a tiny enchilada empire. Adding the broth brings everything together, turning the mixture into a glossy, red sauce that looks like it knows exactly what it’s doing.
As it simmers, it thickens into that perfect consistency — not too thin, not too gloopy, just right. It’s the kind of sauce that makes me want to pour it over everything in sight. And when I take that first taste, I get that familiar quiet nod — the one that says, “Yep… this is exactly what Red Enchilada Sauce should taste like.”
That’s why I love making Red Enchilada Sauce. It’s quick, it’s flavorful, and it turns even the simplest meal into something worth bragging about.
Red Enchilada Sauce Recipe
Don't think about that stuff in the can. This enchilada sauce is too easy to make and it tastes so much better.
Ingredients
- 1/2 cup Ancho Powder, you can use another chile powder but just make sure it's powder with no salt or anything else added
- 1 1/4 cup Water
- 1 cup Chicken Broth
- 2 Cloves Garlic
- 15 oz Can Tomato Sauce
- 1 tsp Mexican Oregano
- 1 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Fine Sea Salt
Directions
- Step 1 Start by putting your water in a small pot and heat until almost boiling. Remove seeds and stems from the chilies.
- Step 2 Remove the water from the heat and add the chilies and cover. Let sit until rehydrated. About 30 minutes.
- Step 3 After chiles are rehydrated, add all other ingredients to your blender. I use my Nutri-Bullet. Puree until smooth.
- Step 4 Pour into a pot and heat to a simmer. Simmer 5 minutes stirring often. Serve hot over your favorite enchiladas.
- Step 5 Notes – If you don’t have the roux or don’t feel like making it, you can make a quick roux in a pot with 1 tbsp each of oil and all-purpose flour. Add your puree to the pot after the roux has browned and simmer 5 minutes.
