Easy Red Enchilada Sauce

You’ll love this quick and easy Red Enchilada Sauce! Ready in 10-minutes and the perfect topping to drizzle over your favorite Mexican food dish – cheese, beef enchiladas or tamales!

This recipe uses all-natural ingredients and contains no fillers, preservatives, additives or colorants and believe it or not, it has no tomatoes!

It comes together in 10-minutes and is delicious served over your favorite nachos, enchiladas or tamales!

This Texan loves her Tex-Mex and this red enchilada sause, or “salsa roja” is just like you get at your favorite Mexican restaurant-only better!

Why you’ll love it!

Once you make this, you’ll never buy canned enchilada sauce again!

The flavor is similar to national brands like Old El Paso™ , La Victoria™, La Preferida™ and Las Palmas™ enchilada sauces-but with no additives, preservatives or fillers. 

• Quick and easy -takes 10-minutes to make
• Stores well in the fridge or freezer – make a big batch to add later to your homemade chili!
• All-natural ingredients – no additives, preservatives or yucky stuff
• Contains no tomatoes! No tomato sauce or tomato paste.

It’s flavors are derived directly from the chili powder and cumin.

I like to make this in big batches and freeze it so I have it on hand anytime I want to put a Mexican or South of The Border spin on my tacos, enchiladas or tamales.

Ingredients and how to make it:

Simple, all-natural ingredients are the secret to this recipe!

First, you’ll make a roux of oil and flour, then add in the dry seasonings (chili and garlic powder, cumin, oregano and a pinch of salt.)

Finish it off with chicken broth and cook it on low until the sauce sticks to the spoon, like this:

Make it as mild or spicy as you like! If you want to add a little heat to it, start with a little more chili powder and/or ½ teaspoon of cayenne pepper. 

The difference between red and green enchilada sauce

Red is derived from chili powder and has a warm and smoky flavor. It is generally milder than green.

Green is derived from green chiles, and has a somewhat more tangy, acidic flavor. It is typically a bit more spicy usually due to the inclusion of jalapenos. 

Each sauce is cooked and has its own unique flavor profile. (As a side note, “salsa verde” is not cooked; it is derived from pureed raw ingredients.)

How to thicken the sauce:

You can make this as thick or thin as you like. I prefer a thin sauce, but if you want to thicken it, add a slurry of flour at the end.

Use a flour-based slurry to thicken  it. (Since flour contains gluten, this sauce is not gluten-free.) 

Pour one cup of warm water into a measuring cup; add 2-3 tablespoons of all-purpose flour; whisk until there are no lumps; add to sauce and allow to cook for a few minutes.

How to thin it:

If you prefer a really thin sauce, add more broth and adjust seasonings according to your palate.

Too spicy?

If you accidentally make it too spicy, add more broth or add a little cream or half-n-half to it. The dairy will reduce the heat.

Refrigeration and storage:

Store in a secure container in the fridge for up to a week or, freeze it for up to 3-months.

I usually freeze it in a plastic storage bag so when its time to heat it up, all I have to do is place the bag in warm water.

Serve this quick enchilada sauce as a topping for your favorite enchiladas, tamales, or as a warm dip for quesadillas!

Related recipes:

• Tex-Mex Sour Cream Enchilada Sauce
• Slow Cooker Adobo Chicken
• Sweet Chipotle Corn Casserole
• True Texas Chili
  

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!