This homemade enchilada sauce is made from easy pantry staples and delivers bold flavor—far better than canned versions—and it’s naturally gluten-free.
Mexican-inspired meals are household favorites for many families. While tacos are a classic, there are countless other dishes worth trying for breakfast, lunch or dinner. This homemade enchilada sauce is a versatile staple that pairs beautifully with enchiladas, burritos, rice dishes and more. It’s thick, full-bodied and naturally gluten-free, made with simple ingredients like tomato sauce, garlic and a blend of spices. Simmered gently, the flavors meld into a rich, satisfying sauce you’ll want to make again and again.
This sauce works perfectly with recipes like sour cream chicken enchiladas or a chicken enchilada skillet. It’s also convenient for meal prep—make a batch ahead of time and use it during a busy week for quick one-pan enchiladas or shredded chicken dishes.
Ingredients for Homemade Enchilada Sauce
Red enchilada sauce from scratch needs only a few common ingredients:
- Olive oil
- Minced garlic
- Chili powder (ancho works well for deeper flavor)
- Cumin
- Oregano
- Onion powder
- Hot sauce
- Garlic salt and salt
- Tomato sauce (15-ounce can)
- Water
How to Make Enchilada Sauce
Follow these simple steps for a flavorful homemade enchilada sauce:
- Heat a small saucepan over medium heat.
- Add olive oil and minced garlic; stir for about 20 seconds until fragrant.
- Add chili powder, cumin, oregano, onion powder, hot sauce, garlic salt and salt; cook for about 30 seconds to toast the spices.
- Stir in the tomato sauce and water until combined.
- Bring to a light simmer, then cover and reduce heat to low. Let the sauce simmer for 20 minutes, until reduced and thickened.
Make-Ahead and Storage
This enchilada sauce stores well. Keep it in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the sauce in a freezer-safe container or bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Scaling the Recipe
You can easily double the ingredients to make a larger batch; just note that a larger volume may take slightly longer to reduce and thicken.
Ways to Use Enchilada Sauce
Beyond classic enchiladas, use this red enchilada sauce in many dishes. A few ideas:
- Drizzle over scrambled or fried eggs for a spicy breakfast
- Add inside burritos or breakfast burritos
- Pour over rice or grain bowls
- Use as a base for soups or stews with Mexican flavors
- Use as a dipping sauce for chips or roasted vegetables
Tips for the Best Enchilada Sauce
- Use your preferred hot sauce for heat—adjust to taste.
- If making gluten-free enchiladas, use corn tortillas. Warm them wrapped in a towel in the microwave for 30–40 seconds to make them more pliable and less likely to crack when rolled.
- To make the sauce spicier, add more hot sauce, increase the chili powder, or include a pinch of cayenne pepper.
Recipe Card: Homemade Enchilada Sauce
This recipe yields about 2 cups—enough for a 9×13 pan of enchiladas.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons chili powder (ancho chili powder works well)
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon onion powder
- 1 teaspoon hot sauce
- 1/4 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 (15-ounce) can tomato sauce
- 1/4 cup water
Instructions
- Heat a small saucepan over medium heat.
- Add the olive oil and garlic; stir about 20 seconds until fragrant.
- Add chili powder, cumin, oregano, onion powder, hot sauce, garlic salt and salt; stir for about 30 seconds.
- Pour in the tomato sauce and water, stirring until combined.
- Bring to a light simmer, cover, reduce heat to low and let simmer for 20 minutes.
Notes
- This recipe makes roughly 2 cups total.
- Nutrition estimate per 1/4 cup serving: about 32 calories, 3.4 g carbohydrates, 0.8 g protein, 3.2 g fat, and roughly 2.1 g net carbs.
