This homemade red enchilada sauce is made without tomatoes, tomato paste, or tomato sauce. It gets its red color and rich flavor from chili powder, cumin, garlic powder, onion powder, and broth.
It comes together in about 20 minutes with pantry ingredients and a quick roux, so it is a practical replacement for canned enchilada sauce when you want something homemade but not complicated.
This is a mild, smooth, pourable sauce that works for enchiladas, casseroles, dips, burrito bowls, and Mexican-inspired dinners. You can keep it mild as written, or adjust the heat depending on the chili powder you use.
Does Enchilada Sauce Have Tomatoes?
Some enchilada sauces include tomatoes, tomato paste, or tomato sauce, but they are not required. This red enchilada sauce is made without tomatoes. The color and flavor come from chili powder, while a quick oil-and-flour roux thickens the sauce without needing tomato paste.
This is a pantry-style enchilada sauce, not a dried chile sauce. It is quick, smooth, mild, and easy to use anywhere you would normally use canned red enchilada sauce.
Why This Enchilada Sauce Recipe Works
This sauce uses a short list of everyday ingredients and comes together quickly on the stovetop.
The oil and flour create a roux, which gives the sauce body. The chili powder provides the red color and main flavor. The cumin, garlic powder, and onion powder round everything out, and the broth turns it into a smooth sauce for enchiladas and casseroles.
It is also easy to adjust. Use mild chili powder for a gentler sauce, add a pinch of cayenne for heat, or simmer a little longer if you want it thicker.
Ingredients You'll Need
- Oil: Extra virgin olive oil works, but vegetable oil, avocado oil, or canola oil can also be used.
- Flour: This thickens the sauce and creates the roux. Cook it briefly so the sauce does not have a raw flour taste.
- Chili powder: This is the main flavor and what gives the sauce its red color. Use a chili powder you like, because brands can vary a lot in heat and flavor.
- Garlic powder and onion powder: These add savory flavor without adding prep work.
- Cumin: A little cumin gives the sauce warmth and depth.
- Salt: Start with a small amount, especially if your broth is already salted.
- Chicken broth or vegetable broth: Chicken broth gives the sauce a savory base. Vegetable broth works well if you want a vegetarian version.
How to Make Red Enchilada Sauce Without Tomatoes
Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk for about 1 minute to make a smooth roux.
Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Let the spices cook briefly in the roux, just until fragrant. This helps bring out their flavor, but do not let them burn.
Slowly pour in the broth while whisking constantly. Adding it gradually helps prevent lumps.
Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens and becomes smooth and pourable.
Taste and adjust the salt if needed. Use the sauce right away or let it cool and store it for later.
Spice Level for This Sauce
As written, this sauce is usually mild, but the final heat level depends on your chili powder. Some chili powders are mild and earthy, while others are much hotter. For a milder sauce, start with 2 tablespoons of chili powder and add more after tasting. For more heat, add a pinch of cayenne or use a spicier chili powder. I wrote the recipe for 3 tablespoons becuase it seemed to be the perfect spice level for our entire family. However, everyone deals with spice differently so you can tailor it to your liking.
Tips for the Best Enchilada Sauce
- Use fresh chili powder if possible. Since chili powder is the main ingredient, older spices can make the sauce taste flat.
- Keep the heat moderate when adding the spices. If chili powder burns, it can make the sauce bitter.
- Add the broth slowly while whisking. This keeps the sauce smooth and helps prevent lumps.
- Adjust the thickness as needed. Simmer a few minutes longer for a thicker sauce, or whisk in a splash of broth for a thinner sauce.
Ways to Use Homemade Enchilada Sauce
Use this sauce anywhere you would use canned red enchilada sauce. It works well with chicken enchiladas, beef enchiladas, cheese enchiladas, enchilada casseroles, burrito bowls, eggs, tacos, Mexican-style casseroles, and warm dips. It is also a good sauce to keep in the refrigerator for quick dinners during the week.
In our house, we use this sauce all the time for chicken enchiladas by mixing a some inside the enchilada and poured over the top. However, this sauce is so versatile we use it on all sorts of mexican food.
Storage and Freezing
Let the sauce cool completely, then store it in an airtight container or mason jar in the refrigerator for 5 to 7 days.
To freeze, transfer the cooled sauce to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator, then reheat gently on the stovetop while whisking.
A note about canning: I do not recommend canning this recipe as written. It contains flour and oil, and it has not been tested as a safe canning recipe.
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Homemade Red Enchilada Sauce Without Tomatoes
- Total Time: 20 min
- Yield: About 2 cups 1x
Description
A quick homemade red enchilada sauce made without tomatoes, tomato paste, or tomato sauce. It uses chili powder, broth, and a simple roux for a mild, smooth sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk constantly for about 1 minute to make a smooth roux.
- Add the chili powder, garlic powder, onion powder, cumin, and salt. Stir for about 30 seconds, just until the spices are fragrant. Do not let them burn.
- Slowly pour in the broth while whisking constantly to prevent lumps.
- Bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Taste and adjust the salt if needed. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
- For a milder sauce, start with 2 tablespoons and add more to taste.
- For gluten-free enchilada sauce, use a gluten-free all-purpose flour blend.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This recipe is written with EVOO but you can use other cooking oils like avacado oil or vegetable oil.Â
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
HOMEMADE ENCHILADA SAUCE RECIPE
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Recipes That Work Great with This Sauce
Homemade Red Enchilada Sauce FAQs
Does enchilada sauce have tomatoes?
Some enchilada sauces use tomatoes, tomato paste, or tomato sauce, but they are not required. This version is made without tomatoes and gets its red color from chili powder.
Can I make enchilada sauce without tomato paste or tomato sauce?
Yes. This recipe uses chili powder for color and flavor, and a quick roux made with oil and flour to thicken the sauce.
Is this enchilada sauce spicy?
It is usually mild, but the heat depends on your chili powder. For a milder sauce, start with less chili powder and add more after tasting.
Why did my enchilada sauce turn out bitter?
The chili powder may have cooked too long or burned. Stir the spices briefly over moderate heat, then add the broth before they scorch.
Can I freeze homemade enchilada sauce?
Yes. Let it cool completely, then freeze it in a freezer-safe container for up to 3 months.
Can this enchilada sauce be canned?
I would not can this recipe as written. It contains flour and oil and has not been tested for safe canning.
This is awesome enchilada sauce. I made a recipe and a half and there was plenty for a whole pan of 8 enchiladas plus extra and we like our enchiladas saucy! The one change I made to this recipe was to use Knorr Tomato/Chicken bouillon instead of plain chicken broth. This recipe is SUPER easy and EXTRA yummy.
Thank you for the recipe, Debi (-:
thank you for the compliment Kristina! 🙂
I always thought enchilada sauce had tomatoes in it. Were those accidentally left out or am I totally mistaken about enchilada sauce?
there are no tomatoes in this recipe Ellen. Only some recipes contain tomatoes, most do not.
Thank you for your prompt reply.
you're welcome 🙂
I was wondering about Weight Watchers information. Calories, fat grams, carbs, sugar, protein,.
I am Mexican and I loved your enchulda sauce. And I am thrilled that it is organic, thinner in consistency than "authentic", sooooooooo tasty. Thank you. I have made it twice now. My husband and son love it!!!!!
Hi Mary - I don't have the WW info for you. I don't follow WW. I'm glad you and your family enjoyed the sauce!
This was absolutely wonderful! I'm just getting started cooking and am looking for recipes to replace "stock ingredients" that we use so often. Thank you!
thanks for taking the time to leave a comment Amanda! 🙂
I'm confused that this enchilada sauce has no tomatoes or tomato sauce of any kind
I like to garnish fresh lettuce and tomatoes on top of my cooked enchiladas. I'm from New Mexico, and I hardly ever see tomatoes in red enchilada chili sauce.
I will try this recipe in my posole tonight.
Real Mexican Red sauce has no tomato. Adding tomato dilutes the flavor of the chile. Thats American style, using tomato. Im also from las Cruces new Mexico, 15 minutes from Hatch, chile capital of the world. We will never use tomato either.
How long will this keep in the fridge?
I would say a few days Jocelyn. It freezes also.
Authentic Tex mex! Thanks just what I was looking for
This turned out so yummy. First batch I made with hot chili powder and then second with mild. Happy girl here because I hate buying sauces I would always rather make it myself.
Since I first made this sauce, I have never used store-bought again. I use it in enchiladas, as well as "enchilada stuffed shells." I always have the ingredients, and making my own frees up some pantry space!
Tasted like the stuff you get at Mexican restaurants. Not like canned at all. We loved it. Next time I'll add a little more "kick".
I like a little more kick myself Danielle 😉
Made it today with homemade broth and a little fresh lime juice. It turned out great. I'm going to make a large batch and can it.
I will say that all of my spices were new from the store (and I made min wit a ltitle eXtra chili powder).
Powdered dry spices like chili powder and cumin can lose their good flavors and kind of absorb the other flavors they may be close to in the spice cupboard. So if folks made this and thought it bland or that it tasted "off" may want to try again with fresh supplies.
I agree with you Jean on the spices. I try (and I use try lightly) to use my label maker and put the date on the bottom that I bought them. But you are right, older spices will not produce the same flavors as freshly bought ones.
Can this recipe be canned in a water bath?
What makes it red? I'm missing something.
The chili powder
I made this tonight, it was sooo good! Added a little tomato juice for kicks and it turned out great. I will never buy canned again!
Could it be frozen?
I don't recommend it Brea
Easy sauce, very bland.
The best is authentic. This is NOT authentic.
What would you do differently to make it authentic cab?
Hi. Use ancho chiles and take seeds out and throw in a pot that has boiling water throw in a few cloves of garlic and cover pot and let them soak like 30 minutes. Put chiles and garlic some sautéed onion, some salt a pinch of oregano and some broth and whirl away in blender. Add only a little broth at a time until desired thickness. I make a huge batch and freeze in quart size bags. This sauce is great for enchiladas.
Thanks Simona. I'm going to try that! 😀
I actually consider your recipe authentic Tex mex just what I was looking for thanks!
This sauce was quite good. A bit spicy for my taste, but my husband loves a little spice! 🙂
Thanks Katie! You can always dial it down a bit. I always make a recipe 'as is' the 1st go around and change it up to suit my taste the next time. Everyone in our family has a different tolerance when it comes to spices, my son being the spiciest and my husband being the lowest.
I followed this recIpe exactly as written and it didn't taste good at all! Taco night was definitely ruined at our house...I'm not sure what could have gone wrong but the flavor was very off.
I'm sorry it didn't turn out for you Justine.
I also did the same, and it did not taste like an enchilada sauce I have ever had. Kinda ruined dinner
i'm sorry to hear that tim
Simply the best sauce we have ever made
And easy too right Dawn?