You'll love this authentic enchilada sauce for its smoky flavor and versatility. This red sauce relies on pure New Mexico red chile powder to create a flavorful sauce that's as good or better than the one at your favorite Mexican restaurant. You just need a handful of ingredients and about 15 minutes to make this homemade sauce!
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Did you know that you can get an authentic enchilada sauce with tons of smoky chile flavor from powdered chiles instead of dried peppers? If you're used to the canned stuff, then you'll be pleasantly surprised at how delicious and easy it is to make your own from this simple recipe.
If you're looking for an authentic enchilada sauce recipe made with a few simple pantry ingredients then you have found it!
We can't get enough authentic Mexican and Tex Mex foods around here! If you're like us, you'll want to try our Abuelo's Salsa Tropical Copycat, Easy Green Enchiladas, and Mexican Street Corn Pasta Salad.
Why this recipe works
Made in one pan - you just need a saucepan to pull this together. No blender or food processor needed!
Authentic Mexican flavor - this homemade version has all the smoky flavor that's perfect with cheese enchiladas.
No dried chile pods -great when you don't want to bother with the traditional method of using dried chiles.
No tomato - no need for tomato sauce or tomato paste, just pure chile flavor.
Quicker - this quick enchilada sauce comes together so fast- you'll be amazed.
Ingredients
Scroll to the bottom of the post for printable recipe card for authentic enchilada sauce!
Powdered red chiles - I used Los Chileros Red Chile. I picked this up on a recent trip to Santa Fe, New Mexico. I included a link to their online store if you'd like to browse their products. The powder is made from hand picked Hatch, New Mexico chiles that have been ground into a pure powder. Be sure to check the Mexican food section in your local grocery store where all the Mexican spices are and you may find something similar there. Or, use the readily available chili powder found in the spice isle.
Water - to mix with powdered chiles
Vegetable oil - or another mild flavored oil like canola oil. Olive oil can be used, as long as it's mild tasting.
Onion and garlic - Finely chop the fresh onion and garlic. Onion powder and garlic powder can be used as substitutions.
Flour - all purpose flour is used to thicken the sauce. You can choose gluten free flour or another mild flavored thickener that suits your diet.
Oregano - use Mexican oregano if you have it
Cumin - adds a touch of smoky, floral notes
Salt - I prefer kosher salt in cooking, but table salt or sea salt is fine too. Salt level should be adjusted to taste preference.
Instructions
This red chile sauce comes together quickly, so it's best to have all your ingredients prepped and measured out.
- In a bowl, mix chile powder and water together until well combined. Set aside.
- Using a medium sauce pan, heat oil over medium heat. Add onion and garlic and cook for about 5 softened and translucent. Lower heat if needed to keep it from burning, but a bit of yellowing is ok.
- Sprinkle oregano, cumin, and flour into pan and cook for about 3 minutes, stirring constantly. Mixture should bubble but not burn.
- Remove from heat and pour chile/water mixture into the pan and use a whisk to stir it into the flour mixture until smooth. Return pan to medium heat and just as the sauce starts to bubble, reduce heat to a low simmer for 2 or 3 minutes, or until slightly thickened. Stir occasionally to keep the sauce smooth.
- Remove from heat and use when needed. Cool completely before storing.
Quick facts
To avoid a bitter flavor, be sure you simmer the sauce over very low heat to avoiding scorching the chile powder. Don't scrape the bottom or side of the pan when stirring so you don't mix in any overcooked bits. If you find your sauce bitter, add either a 1 or teaspoons of sugar or agave syrup.
The word salsa in Mexico means sauce and is an ingredient and condiment with hundreds of varieties. But in the United States, salsa usually means a condiment of tomatoes and chiles for dipping chips and topping tacos.
While salsa roja literally means red sauce, they are not the same. Salsa roja is made from fresh tomatoes; enchilada sauce is made from dried red chiles.
Top tips
- A heavy bottom saucepan will help keep an even temperature to avoid scorching.
- I don't recommend using cast iron as the acidic nature of the chile will flavor the pan. Enameled cast iron will be fine.
- Use your homemade sauce immediately or store for later use.
- If you make a lot of ingredient substitutions, you could alter the taste of the finished recipe and not have an authentic enchilada sauce!
How to store
Let sauce cool completely then place in a glass airtight container. Mason jars work really well. I don't recommend using plastic because it will stain.
Store this authentic enchilada sauce in the refrigerator for one week. Freeze for longer storage.
Freeze in freezer safe containers for up to three months. Ziplock freezer bags work well and make it easy to portion. Let thaw overnight in the refrigerator.
What goes good with homemade enchiladas?
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Authentic Enchilada Sauce - No Tomato
Ingredients
- ½ cup powdered red chile usually in the Mexican food section
- 2 ½ cups water
- 2 tablespoon oil
- 3 tablespoon onion finely minced
- 2 garlic cloves finely minced
- 2 tablespoon all purpose flour
- ¼ teaspoon oregano
- 1 teaspoon cumin
- ½ to 1 teaspoon salt to taste
Instructions
This red chile sauce comes together quickly, so it's best to have all your ingredients prepped and measured out.
- In a bowl, mix chile powder and water together until well combined. Set aside.
- Using a medium sauce pan, heat oil over medium heat. Add onion and garlic and cook for about 5 softened and translucent. Lower heat if needed to keep it from burning, but a bit of yellowing is ok.
- Sprinkle oregano, cumin, and flour into pan and cook for about 3 minutes, stirring constantly. Mixture should bubble but not burn.
- Remove from heat and pour chile/water mixture into the pan and use a whisk to stir it into the flour mixture until smooth. Return pan to medium heat and just as the sauce starts to bubble, reduce heat to a low simmer for 2 or 3 minutes. Stir occasionally to keep the sauce smooth.
- Remove from heat and use when needed. Cool completely before storing.
MissyG
What type of red chili powder specifically do you recommend?
Nikole Berg
Hi Missy, I use chile powder from Los Chileros out of Santa Fe. If you look at the blog post under ingredients, there's a link to the one I used and some helpful information about other options. The key to this sauce is using a powder that is pure ground red chile as opposed to "chili" powder. However, chili powder can be used as a substitute-the best quality one you can find.