10-Minute Red Enchilada Sauce (so easy!)

One of our go-to weeknight dinners is a batch of homemade vegetarian enchiladas. They’re hearty, filling, and loaded with flavor, thanks to this easy stovetop enchilada sauce!

This homemade sauce is quick enough to whip up on those busy weeknights, yet I always have a stash in the freezer, too. Using spices that are already in the pantry, it couldn’t be easier to make with just a skillet on the stovetop.

What You’ll Need

In my original red enchilada sauce recipe, I used dried chiles and raw onion. While delicious, it wasn’t the most weeknight-friendly recipe, so we’ve gone ahead and updated it to use dried spices in their place. It’s just as delicious, with far less effort, but if you’d like, check out the original recipe here.

Please see the full recipe card below for amounts and the instructions.

• Olive oil gives a little richness and helps toast up those spices!
• Onion and garlic powder add aromatics without the work. If you’d like to use fresh minced garlic, I recommend 1-2 cloves.
• Red enchilada flavor comes from the chiles – dried chili powder contributes to most of the flavor in this sauce. This is not cayenne pepper, which is much spicier. If you’re worried about the heat from chili powder, start with half and add more as needed.
• Cumin and dried oregano add another depth of flavor to the sauce.
• Tomato paste helps thicken the sauce, provides a deep red color, and adds a depth of flavor with acid.
• Vegetable broth or stock thins out the sauce. Be sure to note if there’s added salt in the variety you use because it will impact the amount you’ll want to add!

This version is made without any flour, keeping it naturally gluten-free.

How to Make Stovetop Enchilada Sauce

You’re really going to love how easy this recipe is – and the result is outta this world.

First, heat olive oil in a medium or large saucepan. A large skillet with edges will work too. Just be sure the pan is large enough to hold the liquid once the stock is added. I also recommend measuring out your spices and mixing them together before starting, so that the process goes quickly (and they don’t burn!).

Add the dried spices and herbs to the oil, and whisk to combine, then continue whisking in the tomato paste. Allow them to toast for around 30 seconds. Just be sure they don’t burn!

Then, add the vegetable stock. I recommend pouring it in slowing and whisking in the spices. It may take a minute or two until the tomato paste mixture is fully incorporated into the stock.

Bring the mixture to a simmer for around 5-8 minutes. The sauce will thicken slightly and the flavor will develop as it cooks. There isn’t a *perfect* consistency to enchilada sauce. You’ll want it thick enough to stick to the tortillas because if it’s too runny it will slip right off. You also don’t want it so thick it’s like a paste.

Add salt to taste (remember, this will vary depending on the salt level of the broth/stock). If you feel like it needs just a little something else, add a squeeze of lime or a splash of vinegar and the acid will round it out nicely.

As the enchilada sauce cools, it will continue to thicken.

Storage & Freezing

If you’re not using it immediately, you can store it in the fridge for up to 4-5 days. That means it’s an excellent sauce for meal prep! You can also freeze it for easy dinners when you just don’t want to prep anything.

• Storage: let the sauce cool and transfer to an airtight container. I recommend a glass jar. It won’t absorb the flavor or color like plastic containers will. Cover, and place in the fridge.
• Freeze: make sure the sauce is completely cooled before freezing to prevent any freezer burn. Then, transfer to a freezer-safe container. I highly recommend something like Souper Cubes. It makes the process of freezing and storing SO EASY!

Ways to Use Enchilada Sauce

The most obvious and delicious way to use homemade enchilada sauce is in your favorite enchilada recipe! It’s excellent with bean enchiladas, chicken enchiladas, or beef enchiladas.

It also works well when added to jackfruit taco mixture for a little extra saucy pizazz. I use it in my vegetarian enchilada lasagna casserole and even use it as a hot sauce over black bean nachos in a pinch.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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By the Way…

This recipe is part of our collection of savory homemade sauce recipes. Check it out!

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