Red Enchilada Sauce

A simple, yet flavorful enchilada sauce is so easy to whip up. This red version is ready in about 10 minutes. It can be used in so many different Tex Mex style recipes, it’s a must have!

4 Sons 'R' Us: Red Enchilada Sauce

Is it normal for someone to get insanely excited about homemade enchilada sauce? Is it? Come on, tell me the truth; you don’t have to spare my feelings.

I must be really comfortable with myself to confess that I think I let out a little scream of joy when I stumbled upon this recipe for homemade red enchilada sauce.

I don’t think I knew until that moment that I’d been waiting my whole life for this.

<Insert choir of angels singing>

I’ve always been a fan of canned enchilada sauces, since they were easy and inexpensive, but then I went homemade. I’m never going back.

Believe me, people.

This recipe will knock your socks off. Make up a batch and store it in the fridge for later use, or make several and freeze them, thawing as needed.

Be still my enchilada sauce loving heart.

Red Enchilada Sauce

Enchilada sauce is the base, and often glue, that brings so many Tex Mex meals together. This simple sauce comes together in a snap & uses simple spice staples.
No ratings yet
Print Rate
Course: Dip, Sauce
Cuisine: American, Tex Mex
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
Calories: 14.71kcal


  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth


  • Heat oil in a small saucepan over medium-high heat.
  • Add flour and stir together over the heat for one minute.
  • Stir in the remaining seasonings (chili powder through oregano).
  • Then gradually add in the chicken broth, whisking constantly to remove lumps.
  • Reduce heat and simmer 10-15 minutes until thick.
  • Use immediately or refrigerate in an air-tight container for up to two weeks.


Calories: 14.71kcal | Carbohydrates: 2.58g | Protein: 0.69g | Fat: 0.49g | Saturated Fat: 0.08g | Sodium: 284.16mg | Potassium: 83.33mg | Fiber: 0.96g | Sugar: 0.2g | Vitamin A: 790.67IU | Vitamin C: 2.74mg | Calcium: 11.15mg | Iron: 0.64mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

Be sure to follow along  on

Facebook – – Pinterest – – Twitter – – or via Email

to see the latest posts & updates from 4 Sons

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.