This homemade red enchilada sauce is made without tomatoes, tomato paste, or tomato sauce. It gets its red color and rich flavor from chili powder, cumin, garlic powder, onion powder, and broth.
It comes together in about 20 minutes with pantry ingredients and a quick roux, so it is a practical replacement for canned enchilada sauce when you want something homemade but not complicated.
This is a mild, smooth, pourable sauce that works for enchiladas, casseroles, dips, burrito bowls, and Mexican-inspired dinners. You can keep it mild as written, or adjust the heat depending on the chili powder you use.
Does Enchilada Sauce Have Tomatoes?
Some enchilada sauces include tomatoes, tomato paste, or tomato sauce, but they are not required. This red enchilada sauce is made without tomatoes. The color and flavor come from chili powder, while a quick oil-and-flour roux thickens the sauce without needing tomato paste.
This is a pantry-style enchilada sauce, not a dried chile sauce. It is quick, smooth, mild, and easy to use anywhere you would normally use canned red enchilada sauce.
Why This Enchilada Sauce Recipe Works
This sauce uses a short list of everyday ingredients and comes together quickly on the stovetop.
The oil and flour create a roux, which gives the sauce body. The chili powder provides the red color and main flavor. The cumin, garlic powder, and onion powder round everything out, and the broth turns it into a smooth sauce for enchiladas and casseroles.
It is also easy to adjust. Use mild chili powder for a gentler sauce, add a pinch of cayenne for heat, or simmer a little longer if you want it thicker.
Ingredients You'll Need
- Oil: Extra virgin olive oil works, but vegetable oil, avocado oil, or canola oil can also be used.
- Flour: This thickens the sauce and creates the roux. Cook it briefly so the sauce does not have a raw flour taste.
- Chili powder: This is the main flavor and what gives the sauce its red color. Use a chili powder you like, because brands can vary a lot in heat and flavor.
- Garlic powder and onion powder: These add savory flavor without adding prep work.
- Cumin: A little cumin gives the sauce warmth and depth.
- Salt: Start with a small amount, especially if your broth is already salted.
- Chicken broth or vegetable broth: Chicken broth gives the sauce a savory base. Vegetable broth works well if you want a vegetarian version.
How to Make Red Enchilada Sauce Without Tomatoes
Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk for about 1 minute to make a smooth roux.
Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Let the spices cook briefly in the roux, just until fragrant. This helps bring out their flavor, but do not let them burn.
Slowly pour in the broth while whisking constantly. Adding it gradually helps prevent lumps.
Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens and becomes smooth and pourable.
Taste and adjust the salt if needed. Use the sauce right away or let it cool and store it for later.
Spice Level for This Sauce
As written, this sauce is usually mild, but the final heat level depends on your chili powder. Some chili powders are mild and earthy, while others are much hotter. For a milder sauce, start with 2 tablespoons of chili powder and add more after tasting. For more heat, add a pinch of cayenne or use a spicier chili powder. I wrote the recipe for 3 tablespoons becuase it seemed to be the perfect spice level for our entire family. However, everyone deals with spice differently so you can tailor it to your liking.
Tips for the Best Enchilada Sauce
- Use fresh chili powder if possible. Since chili powder is the main ingredient, older spices can make the sauce taste flat.
- Keep the heat moderate when adding the spices. If chili powder burns, it can make the sauce bitter.
- Add the broth slowly while whisking. This keeps the sauce smooth and helps prevent lumps.
- Adjust the thickness as needed. Simmer a few minutes longer for a thicker sauce, or whisk in a splash of broth for a thinner sauce.
Ways to Use Homemade Enchilada Sauce
Use this sauce anywhere you would use canned red enchilada sauce. It works well with chicken enchiladas, beef enchiladas, cheese enchiladas, enchilada casseroles, burrito bowls, eggs, tacos, Mexican-style casseroles, and warm dips. It is also a good sauce to keep in the refrigerator for quick dinners during the week.
In our house, we use this sauce all the time for chicken enchiladas by mixing a some inside the enchilada and poured over the top. However, this sauce is so versatile we use it on all sorts of mexican food.
Storage and Freezing
Let the sauce cool completely, then store it in an airtight container or mason jar in the refrigerator for 5 to 7 days.
To freeze, transfer the cooled sauce to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator, then reheat gently on the stovetop while whisking.
A note about canning: I do not recommend canning this recipe as written. It contains flour and oil, and it has not been tested as a safe canning recipe.
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Homemade Red Enchilada Sauce Without Tomatoes
- Total Time: 20 min
- Yield: About 2 cups 1x
Description
A quick homemade red enchilada sauce made without tomatoes, tomato paste, or tomato sauce. It uses chili powder, broth, and a simple roux for a mild, smooth sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk constantly for about 1 minute to make a smooth roux.
- Add the chili powder, garlic powder, onion powder, cumin, and salt. Stir for about 30 seconds, just until the spices are fragrant. Do not let them burn.
- Slowly pour in the broth while whisking constantly to prevent lumps.
- Bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Taste and adjust the salt if needed. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
- For a milder sauce, start with 2 tablespoons and add more to taste.
- For gluten-free enchilada sauce, use a gluten-free all-purpose flour blend.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This recipe is written with EVOO but you can use other cooking oils like avacado oil or vegetable oil.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
HOMEMADE ENCHILADA SAUCE RECIPE
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Homemade Red Enchilada Sauce FAQs
Does enchilada sauce have tomatoes?
Some enchilada sauces use tomatoes, tomato paste, or tomato sauce, but they are not required. This version is made without tomatoes and gets its red color from chili powder.
Can I make enchilada sauce without tomato paste or tomato sauce?
Yes. This recipe uses chili powder for color and flavor, and a quick roux made with oil and flour to thicken the sauce.
Is this enchilada sauce spicy?
It is usually mild, but the heat depends on your chili powder. For a milder sauce, start with less chili powder and add more after tasting.
Why did my enchilada sauce turn out bitter?
The chili powder may have cooked too long or burned. Stir the spices briefly over moderate heat, then add the broth before they scorch.
Can I freeze homemade enchilada sauce?
Yes. Let it cool completely, then freeze it in a freezer-safe container for up to 3 months.
Can this enchilada sauce be canned?
I would not can this recipe as written. It contains flour and oil and has not been tested for safe canning.
Calls for too much chili powder. Instead of 3 tablespoons I only put 2 but still too much and now I got a slight headache this is not authentic Mexican sauce and I should know all my family from Mexico & my mom n a Mexican restaurant I only came here cause she won’t share her recipe!
sorry you didn't like it Michelle
Yes!! I am a Latina and my mom made the best cheese and onion enchiladas and also chicken enchiladas. I never made my own sauce. The oil she would use was either lard or canola but never olive oil because that would change taste. She strictly used Mexene chili powder. I can't wait to surprise my brother and sister by making this. Thank you so much. She never used tomato. I can't wait to make it.
Hi Rachel - please let us know what you and your siblings thought of this!
I love this enchilada sauce recipe. I saved it years ago and don't think I've purchased a can of enchilada sauce since. I've made this several times and it comes together so quickly and easily. Plus, it's delicious! It's a big win in our home. Thank you!
thanks Tricia!
I made this today, and it was really good. I did have to add a little sugar to balance the acidity of the tomato sauce, but I made no other changes. Thanks Debi!
Someone said to use sugar to counterbalance the tomato sauce but the recipe doesn’t call for tomato sauce?
I made this tonight. Really good. Trying to find the difference from my fav restaurants sauce. Can’t pinpoint it yet. East, good recipe!
You didn’t use this recipe which I make quite frequently. It’s a great sauce which does not contain tomato sauce.
Not anything like an enchilada sauce.
This is a great tasting enchilada sauce. I now use all the time instead of my usual way which is to use dried chili’s. I simply don’t have or I don’t have them in my pantry all the time. Therefore this is a great tasting enchilada sauce that delivers without all the work. I do use a mix of chili powders. A medium hot chili powder and ancho chili powder are my go to for this recipe. I always double ( at least) and make a couple big pans of enchiladas and then freeze for lunches.
love your comment laura, thank you.
perfect every. single. time !!!
Yes!! I am a Latina and my mom made the best cheese and onion enchiladas and also chicken enchiladas. I never made my own sauce. The oil she would use was either lard or canola but never olive oil because that would change taste. She strictly used Mexene chili powder. No tomatoes. I can't wait to surprise my brother and sister by making this. Thank you so much. I can't wait to make it.
Hi Rachel - please let us know what you and your siblings thought of this!
This is a super simple and tasty recipe I've used many times in the past. Note To Self though, not to use Extra Hot Chilli Powder because Mother of Burning Hell Flames, with 3 tablespoons of the stuff, was it spicy!!! Someone posted about the sauce being bland and doesn't thicken, no way! That person must have really old spices in their cupboard and doesn't know how a roux works. Also, a top tip if people's sauce gets lumpy, it's easy enough to salvage with the blade mixer on a hand mixer, wizzing for 10 sec.
Truly, the best ever.
Thank you Joey!
Flavor was pretty bland, could not get this sauce to thicken even after 30+ minutes of simmering. The best enchilada sauce is made with actual toasted chile peppers, not powders and broth. This sauce is okay, good enough for a weekday night but not close to good if you’re expecting authentic sauce.
Maybe you used too much oil or not enough flour. Mine was perfectly thickened.
I love this sauce. I make this version all of the time because it reminds me of my Tex-Mex mom's enchilada sauce. She's one of those people that has the recipe in her head and can't really give you a recipe. She says just add "this much" chili powder" and "a few shakes of onion powder." 🙂
My go to recipe - I make it all the time and everyone loves it!
Wow it was good but really spicy 3 tablespoons of chili powder may have been too much for me but my husband very happy
I didn't like it. I don't know if I did a step incorrectly but it just didn't taste like a enchilada sauce.
This is the best enchilada sauce i've ever made. I would love to know if it could be canned? I would love to can it.
Love this sauce. I made enchiladas for my children. Using this sauce. They are very picky about enchiladas. But said they were better than any they had ever had. I am wondering if you could can this and have it ready at a moment's notice?
I have canned enchilada sauce before but it is the tomato version. I would think this is able to be canned but I would leave out the flour and oil. Process it just like you would for the tomato variety. When ready to use the sauce, simply make the roux and slowly add the sauce until thickened. It wouldn’t be “ready to use” but would be fairy simple.
This sauce is very much like the one I've been making for 40 years. My wonderful mom n law taught me this among many other great recipes. We also call it gravy. We make it on holidays and put it over our turkey, mashed potatoes and stuffing, and anything else we have.
No tomato sauce or tomato paste?
THANK YOU for this recipe!!! I make a Mexican dish at least once a week and we love Enchiladas! Tonight I'm making a layered Enchilada Casserole and I'm so excited to have a fresh sauce NOT CANNED! I try to go as unprocessed as possible so this is a real treat for me and my family! YOU ROCK and it's so EASY!
awwww Amanda THANKS !!! You rock too
Absolutely excellent enchilada sauce. Super easy to make. This has made it to my favorite recipe list.
why thank you Marcy !!!
Amazing sauce and so easy to make with ingredients most people have in their cupboards all the time. I will literally NEVER buy canned sauce again! Family loves it and I've shared your recipe with several people. I ran a family restaurant for many years and Mexican food was a major part of my menu. Wish I had this recipe back then! Thanks for sharing!
wow … that was some compliment. Thank you Jake D !!
Seriously excellent. No way on the cinnamon for me, just because I have experimented before. I was leary of the vinegar, but tested before adding and the sauce was a tad bland. Added the vinegar, stirred and retested after a couple minutes and ohh sweet baby Jesus in a Manger that's good.
I added 1/2 tsp of the sauce from a can of adobo chilies after making sure to follow your recipe just to kick it up a tad and this is my favorite red Chile sauce ever. Great job