Homemade Red Enchilada Sauce (great for beef or chicken enchiladas)

If you love enchiladas but have always reached for a can of sauce, you’re going to want to try this homemade red enchilada sauce recipe. Made with simple pantry ingredients and a handful of pantry spices, this easy enchilada sauce recipe comes together in about 10 minutes and has so much flavor. There’s no need for the canned stuff when you can make a delicious sauce right on your stovetop!

This homemade sauce starts with chili powder, cumin, smoked paprika, garlic powder, oregano, and a few other simple ingredients. Beef stock gives the sauce a rich, savory flavor that makes it especially delicious with beef enchiladas, but it can also be used for chicken enchiladas, huevos rancheros, or any of your favorite Mexican recipes. Make a big batch to keep in the refrigerator or freezer so you always have homemade enchilada sauce ready when the craving for great enchiladas strikes.

Why I love this enchilada sauce so much

I struggled for years being dissatisfied with store-bought canned enchilada sauce. I found a couple recipes that I liked, but they still were not quite right. Many of them used tomato sauce, or chicken broth. Which is fine, but it was not the flavor profile I was looking for. After ordering chicken enchiladas one of our favorite Mexican restaurants and dissecting the flavors of the sauce. I realized what mine was missing. A smokey flavor and more of a beefy flavor. I added smoked paprika, switched the chicken stock out for beef, and added better than bouillon beef bouillon. Perfect! This sauce is the money. It’s perfect with chicken, beef, or vegetable enchiladas. It also freezes really well so it’s perfect for meal prep. This homemade red sauce makes the best enchiladas. I hope you love it as much as we do!

Gather these ingredients

How to Make Homemade Red Enchilada Sauce

1. Combine the dry ingredients.
In a small bowl, whisk together the all-purpose flour, chili powder, cumin, smoked paprika, ground oregano, garlic powder, salt, and black pepper. Using a handful of pantry spices and simple pantry ingredients gives this sauce plenty of flavor without a long list of ingredients.

2. Cook the flour and spices.
Heat the vegetable oil in a 3-quart saucepan over medium heat. Once the oil begins to sizzle, add the flour and spice mixture. Whisk everything together until it forms a thick paste. Continue cooking and stirring for about 1 minute. This helps cook off the raw flour taste and allows the spices to bloom in the oil.

3. Slowly add the beef stock.
Now slowly pour in the beef stock while whisking constantly. This is the key to a smooth homemade sauce! Add the stock gradually and whisk vigorously as you pour, making sure to smooth out any lumps before adding more. Once all of the beef stock has been incorporated and the sauce is smooth, whisk in the beef bouillon.

4. Simmer until thickened.
Bring the sauce to a slow boil, stirring constantly. Continue cooking for about 3 minutes, or until the sauce has thickened enough to coat the back of a spoon. It should be smooth, rich, and pourable—not overly thick. If you prefer to make this with vegetable broth, you can substitute it for the beef stock, although the flavor will be different.

5. Cool and store.
Remove the sauce from the heat and allow it to cool. Transfer it to a glass jar or other airtight container and refrigerate for up to 7 days. You can also freeze the sauce in a freezer bag or freezer-safe container for longer storage.

Use this delicious sauce immediately for your favorite enchilada recipe, or make it ahead so homemade enchiladas are an easy weeknight dinner.

I hope you give this a try!

Once you make your own enchilada sauce, you may never want to go back to canned sauce! This easy recipe uses basic pantry staples to create a rich, flavorful sauce that takes only minutes to prepare. It’s one of those simple recipes that’s worth having in your back pocket whenever you’re making homemade enchiladas.

I especially love this sauce with beef enchiladas, but don’t stop there. Try it with chicken enchiladas, black beans, or even huevos rancheros. It’s an easy way to add much flavor to your favorite Mexican recipes, and it just might become your new favorite enchilada recipe staple. If you’re looking for the best enchilada sauce to keep on hand, this homemade version is a great place to start!

Find the full recipe in the recipe card below, and be sure to try it with my Easy Beef and Bean Enchiladas.

If you make this homemade red enchilada sauce recipe, I’d love to hear what you think! Leave a comment below and let me know how you used it, and if you love the recipe, please give it a 5-star rating in the recipe card—it helps other readers find and enjoy it too. Don’t forget to share this recipe with a friend who loves homemade Mexican recipes and pin it to Pinterest so you can easily find it the next time you’re craving enchiladas. Thanks for cooking along with me! From my table to yours with love, Sheila