Our Homemade Enchilada Sauce Recipe is quick, simple, and packed with authentic flavor. Make a batch to elevate your next pan of enchiladas — it’s a straightforward sauce the whole family will enjoy.
Red Enchilada Sauce Recipe
Once you try this homemade red enchilada sauce, canned jars will seem bland by comparison. Made from pantry staples and simmered to deepen the flavors, this sauce balances tomato acidity, warm spices, and chile complexity. It’s ideal for enchiladas, but also brightens burritos, tacos, bowls, and more.
The sauce comes together quickly: sauté garlic to release aromatics, add spices and chiles, fold in crushed tomatoes and a bit of salsa, then simmer until the sauce thickens and flavors meld. Customize the heat level to suit your taste by adjusting the chile powders or adding a touch of smoked paprika for extra depth.
Simple ingredients, big results — no preservatives, just real flavor you control.
Why You’ll Love This Sauce
- Bold flavor from common ingredients — pantry staples become a restaurant-quality sauce.
- No preservatives or additives — you know exactly what’s in it.
- Adjustable heat — scale chile powders up or down to taste.
- Freezes well — make extra and freeze in portions for quick meals.
- Versatile — works on enchiladas, tacos, burritos, rice bowls, and more.
Use on my Cheesy Chicken Enchiladas!
Recipe Shopping List
Most of these items are likely in your pantry already. Quantities and exact measurements are included in the recipe card below.
- Vegetable oil — neutral oil for sautéing.
- Garlic — crushed or minced for aromatic base.
- Oregano & basil — dried herbs to round the sauce.
- Chile powder — adjust for heat and depth.
- Guajillo chile powder — adds smoky, slightly sweet chili character.
- Cumin — for warm, earthy undertones.
- Salsa — a splash adds brightness and balance.
- Crushed tomatoes — the sauce base; use a good-quality can for best results.
- Salt & black pepper — season to taste.
Try on our Smoked Shredded Beef Enchiladas!
How To Make This Sauce
Here’s an overview of the method so you know what to expect. Full ingredient amounts and precise timings are in the recipe card at the end.
- Sauté the garlic: Heat oil over medium-low and cook garlic until fragrant but not browned (2–3 minutes).
- Add spices and liquids: Stir in oregano, basil, cumin, chile powders, salsa, and crushed tomatoes.
- Simmer gently: Reduce heat and simmer for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.
- Finish and store: Taste and adjust salt and heat. Use immediately or cool and refrigerate for up to a week; freeze for longer storage.
Perfect for Ground Beef Enchiladas!
Recipe FAQ
Yes. This sauce stores well. Keep it refrigerated for 4–5 days in an airtight container. For longer storage, freeze in portioned bags for several months and thaw in the refrigerator before reheating.
A blend of regular chile powder and guajillo chile powder gives balanced heat and traditional flavor. If you prefer different chiles, experiment with ancho or smoked paprika for a different profile. You can also add rehydrated dried chiles during simmering for deeper complexity.
Also delicious with Smoked Salsa Verde!
Serve This With
- Mexican Rice
- Cilantro Lime Rice
- Homemade Guacamole
- Smoked Tomatillo Salsa
More Mexican-Inspired Recipes
- Chicken Fajitas
- Shrimp Fajitas
- Blackened Shrimp Tacos
- Smoked Chicken Tortilla Soup
- Grilled Shrimp Tacos
- Smoked Pulled Pork Tacos
- Ground Beef Tacos
Homemade Enchilada Sauce
This homemade red enchilada sauce is an easy, flavorful alternative to canned sauces. It’s rich, slightly smoky, and perfect for pouring over enchiladas before baking.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- ½ teaspoon oregano
- ½ teaspoon basil
- 3 tablespoons chile powder (optional)
- 2 tablespoons guajillo chile powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon cumin
- ¼ cup salsa
- 1 (28-ounce) can crushed tomatoes
Instructions
- Heat the oil in a saucepan over medium-low heat. Add the crushed garlic and sauté for 2–3 minutes until fragrant but not browned.
- Add the oregano, basil, chile powders, cumin, black pepper, salt, salsa, and crushed tomatoes. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce heat. Let simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
- Taste and adjust seasoning or heat level. Use immediately to top enchiladas, or let it cool and refrigerate for up to 4–5 days. Freeze in portions for longer storage.
Nutrition Information
Yield: 8
Serving Size: 1
Amount per serving (estimate):
Calories: 53
Total Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 0mg
Sodium: 309mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 5g
Protein: 2g
Nutrition data provided is an estimate.