There’s nothing like a rich, flavorful enchilada sauce to pull a dish together, and when it takes less than 10 minutes and a few pantry staples, there’s no reason to reach for the canned stuff. This easy homemade enchilada sauce isn’t claiming to be traditional, but it is deeply flavorful, smooth, and perfect for layering over enchiladas, burritos, or using as a simmer sauce for meat or vegetables. It’s the kind of recipe you’ll want to keep in your back pocket for busy weeknights and freezer-friendly meals. If you like quick and easy sauces, make sure to check our homemade Alfredo Sauce too!

A jar filled with homemade enchilada sauce.

Quick Red Enchilada Sauce

Whether you’re making a big tray of cheesy enchiladas or just need a bold, tomato-based sauce to drizzle over roasted vegetables or chicken, this sauce delivers. Here are just a few reasons why making your own enchilada sauce from home is a no-brainer!

Fast and easy: From stovetop to table in under 10 minutes.
No special ingredients: Uses items most home cooks already have on hand.
Customizable heat: Adjust the chili powder for more or less kick.
Versatile: Works with chicken, beef, beans, or veggies.

Ingredients You’ll Need

Here’s what goes into this smooth and savory enchilada sauce:

Oil: Neutral vegetable oil creates the base for the roux.
Flour: Just a bit to thicken the sauce and give it body.
Chili Powder: Adds depth, color, and classic enchilada flavor.
Tomato Sauce: Not paste—this provides richness without being overpowering.
Broth: Chicken broth adds a savory base; veggie broth works too.
Garlic Powder, Cumin, and Oregano: Earthy, bold seasonings that round out the flavor.
Salt & Pepper: Essential for balance and seasoning.

Storage and Make-Ahead Tips

Refrigerate: Store in an airtight container for up to 5 days. If it thickens too much, just stir in a splash of water or broth.
Freeze: Cool completely, then freeze in a jar or resealable bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove.