I’ve always been a fan of Mexican flavors, but let’s be honest, store-bought enchilada sauces can be hit or miss with their overly processed taste. That’s why I love whipping up my own Easy Red Enchilada Sauce—it’s simple, quick, and packs that authentic zing without the hassle. In just about 20 minutes, you can have a vibrant, homemade version ready to elevate your tacos or casseroles.
What I find interesting is how this Easy Red Enchilada Sauce transforms everyday meals into something special. Whether you’re layering it in enchiladas or drizzling over eggs, its rich, smoky depth comes from pantry staples you likely have on hand. I’ve made it countless times for family dinners, and it never fails to impress. Now, you might be thinking, “Do I really need another sauce recipe?” Trust me, once you try this, you’ll wonder how you lived without it.
Here’s the thing: creating your own Easy Red Enchilada Sauce isn’t just about flavor—it’s about control. Adjust the heat to your liking, skip the preservatives, and feel good about every spoonful. I’m excited to share this straightforward recipe with you, so grab your ingredients and let’s get cooking!
Key Takeaways:
- This Easy Red Enchilada Sauce is ready in under 30 minutes, perfect for busy weeknights.
- Uses simple pantry ingredients for a fresh, customizable taste without canned versions.
- Rich, smoky flavors that enhance any Mexican-inspired dish effortlessly.
- Blend for smoothness or leave chunky—adapt to your texture preference for best results.
- Store in the fridge for up to a week or freeze for quick future meals.
Why You’ll Adore This Easy Red Enchilada Sauce
Quick and Effortless Prep: In my experience, nothing beats a sauce that comes together in minutes. This Easy Red Enchilada Sauce skips the long simmer times, letting you focus on assembling your favorite enchiladas instead. You’ll love how it frees up your kitchen time without sacrificing that bold taste.
Versatile Flavor Boost: It’s not just for enchiladas—drizzle it over veggies or use as a base for soups. What I appreciate most is its adaptability; it adds depth to grilled chicken or rice bowls seamlessly. Your meals will feel restaurant-quality every time.
Healthier Homemade Choice: Say goodbye to hidden sugars in store-bought jars. This Easy Red Enchilada Sauce lets you control the sodium and freshness, making it a smarter pick for family dinners. Plus, the vibrant red hue comes from real tomatoes, not dyes.
Budget-Friendly Magic: Pantry staples mean this recipe won’t break the bank. I’ve saved so much by ditching pre-made sauces, and the flavor payoff is incredible. It’s the little win that makes cooking feel rewarding again.
Essential Ingredients for Easy Red Enchilada Sauce
Crushed Tomatoes: These form the hearty base of your sauce, providing that classic red color and tangy foundation. Opt for no-salt-added versions to keep things balanced. In my Easy Red Enchilada Sauce, they simmer down to create a smooth, velvety texture that clings beautifully to tortillas. Without them, you’d miss that authentic Mexican essence.
Chili Powder: This spice blend is the heart of the heat and smokiness, blending ancho and other chiles for complexity. A good quality one elevates the whole dish without overpowering. I’ve found that toasting it briefly releases its aromas, making your Easy Red Enchilada Sauce truly irresistible. It’s what gives that warm, lingering spice.
Chicken Broth: It thins the sauce just right while adding savory depth that water can’t match. Low-sodium keeps the flavors pure. In this Easy Red Enchilada Sauce, it helps meld everything together during simmering, resulting in a cohesive, pourable consistency. Don’t skip it—it’s key for that professional finish.
How to Make Easy Red Enchilada Sauce
Sauté the Aromatics
Start by heating a tablespoon of oil in a medium saucepan over medium heat—I’ve always found this step crucial for building flavor in my Easy Red Enchilada Sauce. Dice an onion finely and mince two garlic cloves, then toss them in once the oil shimmers. Stir frequently for about 4-5 minutes until the onion turns translucent and fragrant; the kitchen will smell amazing right away. This base ensures every bite of your sauce has that foundational savoriness without any raw edges.
Add Spices and Tomatoes
Now, sprinkle in two tablespoons of chili powder, one teaspoon of cumin, and a pinch of oregano—these wake up with a quick stir for 30 seconds, releasing their earthy aromas that make this sauce so addictive. Pour in a 28-ounce can of crushed tomatoes next, stirring to coat everything evenly. Let it bubble gently for a couple of minutes; you’ll notice the mixture darkening slightly, which is the magic happening. In my experience, this toasting prevents a flat taste and amps up the authenticity.
Simmer and Blend
Finally, add one cup of chicken broth and season with salt and pepper to taste, then bring it to a low simmer for 10-15 minutes. Stir occasionally as it thickens—the sauce should coat the back of a spoon nicely for your Easy Red Enchilada Sauce. Once done, use an immersion blender or transfer to a regular one for a smooth finish; I prefer silky texture, but chunky works too. Cool slightly before using, and taste for any adjustments—it’s ready to transform your meal!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth (or vegetable broth for vegetarian)
- Salt and black pepper, to taste
- Optional: 1 teaspoon sugar to balance acidity
Yields about 3 cups of Easy Red Enchilada Sauce.
Easy Red Enchilada Sauce Instructions
- Heat olive oil in a saucepan over medium heat. Add diced onion and minced garlic; sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, and oregano; cook for 30 seconds until fragrant.
- Add crushed tomatoes and chicken broth. Season with salt and pepper. Simmer for 15 minutes, stirring occasionally.
- Blend until smooth using an immersion blender. Adjust seasoning if needed. Use immediately or store as directed.
Pro Tips for the Best Easy Red Enchilada Sauce
Toast Your Spices: Always bloom the chili powder briefly to unlock deeper flavors— it makes a world of difference in your sauce.
Balance the Acidity: If tomatoes taste too sharp, a pinch of sugar smooths it out without sweetness overpowering the Easy Red Enchilada Sauce.
Texture Control: For a chunkier version, skip blending; it’s great over nachos that way.
You Must Know
- This Easy Red Enchilada Sauce is naturally gluten-free, but check your broth for additives.
- Heat level can vary by chili powder brand—start low and add more if you like it spicy.
- It’s vegan if you swap chicken broth for vegetable, opening up more dietary options.
- Freshly ground spices yield the brightest taste, but pre-ground works in a pinch.
How to Store Easy Red Enchilada Sauce
Once cooled, transfer your Easy Red Enchilada Sauce to an airtight jar or container and refrigerate for up to one week—it’s perfect for meal prepping. For longer storage, freeze in portions using ice cube trays or freezer bags, where it keeps for three months without losing quality. To reheat, simply warm on the stovetop or microwave, stirring until hot; a splash of broth revives the consistency if needed.
Customizing Your Easy Red Enchilada Sauce
Want it spicier? Add diced jalapeños during sautéing or a dash of cayenne for extra kick in your Easy Red Enchilada Sauce. For a milder version, reduce chili powder or use a milder blend. If you’re out of crushed tomatoes, fire-roasted diced ones work wonderfully as a sub. Vegetarians can easily swap the broth, and I’ve even added cocoa powder for a mole-inspired twist—experiment to make it your own. Check out our Mexican Chicken Casserole Recipe for a great variation using this sauce.
What to Serve with Easy Red Enchilada Sauce
Layer it in classic cheese enchiladas or over shredded chicken for a hearty bake—pair with refried beans and Spanish rice for a full spread. For lighter options, drizzle atop grilled veggies or a fresh Grilled Chicken Salad. Don’t forget sides like guacamole, sour cream, and warm corn tortillas to balance the richness. A chilled margarita or iced horchata cuts through the spice perfectly, making every bite festive.
Easy Red Enchilada Sauce {15 minute Recipe}
Easy Red Enchilada Sauce is made with just a few simple ingredients, and is more flavorful and healthier than the canned stuff!
Timing
Recipe Details
Ingredients
- 01 3 Tbsp olive oil
- 02 3 Tbsp flour ((all-purpose, whole wheat, and gluten-free flour blends all work!))
- 03 1 Tbsp chili powder ((I used McCormick brand))
- 04 1 tsp ground cumin
- 05 1/2 tsp garlic powder
- 06 1/2 tsp dried oregano
- 07 3/4 tsp salt
- 08 1/2 tsp ground black pepper
- 09 2 Tbsp tomato paste
- 10 2 cups chicken broth ((or vegetable broth))
- 11 1 tsp apple cider vinegar
Instructions
Combine the flour and all of the spices in a bowl.
Pre-heat a large saucepan on medium heat, with the olive oil. Once it's hot, add spice mixture and cook for 1-2 minutes.
Add tomato paste, and slowly add in chicken broth, whisking each time.
Bring to a simmer, and cook 5-7 minutes or until slightly thickened. (It will get thicker as it cools.)
Remove from heat, and mix in the apple cider vinegar.
Ready to use!
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Easy Red Enchilada Sauce
Can I make Easy Red Enchilada Sauce ahead of time?
Absolutely, this sauce is ideal for prepping in advance—it actually tastes better after flavors meld overnight in the fridge. Just portion it out and store as directed. Use it within a week for peak freshness.
How long does Easy Red Enchilada Sauce last in the fridge?
Your homemade Easy Red Enchilada Sauce will keep for up to 7 days in an airtight container. Always check for off smells before using. Freezing extends its life significantly.
Is Easy Red Enchilada Sauce gluten-free?
Yes, as long as your broth is gluten-free, this recipe is naturally so. It’s a safe bet for celiacs. Double-check labels on spices too.
Can I use this Easy Red Enchilada Sauce in other recipes?
Definitely—it’s fantastic in chilis, as a pasta sauce base, or even over eggs for brunch. In our Mexican Rotisserie Chicken Tostadas Recipe, it adds authentic flair. Experiment freely!
How do I make Easy Red Enchilada Sauce less spicy?
Reduce the chili powder to one tablespoon or use a mild variety. Adding more tomatoes or broth dilutes the heat without losing flavor. Taste as you go.
What’s the best way to freeze Easy Red Enchilada Sauce?
Pour cooled portions into freezer bags, flatten for space-saving, and label with dates—this Easy Red Enchilada Sauce thaws quickly in the fridge. Avoid repeated freeze-thaws to maintain quality. It holds up great for months.
Can kids eat this Easy Red Enchilada Sauce?
It’s mild enough for most, but adjust spices for little ones. They love it over quesadillas. Start with half the chili powder.
Why is my Easy Red Enchilada Sauce too thin?
Simmer longer to reduce, or add a cornstarch slurry for quick thickening. Using less broth next time helps too. It should coat a spoon ideally.
Final Thoughts
There’s something truly satisfying about mastering a staple like this Easy Red Enchilada Sauce—it’s the secret weapon that turns simple ingredients into memorable meals. From quick family dinners to impressive gatherings, it’ll become your go-to. I encourage you to give it a whirl today; you won’t regret ditching the jarred stuff.
Tag us in your creations or share how you customized it—we’d love to hear! Happy cooking.