Homemade Red Enchilada Sauce Without Tomatoes

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 ENCHILADA SAUCE RECIPE
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Recipes That Work Great with This Sauce

• Chicken Enchiladas
• Creamy Shrimp Enchiladas
• Beefy Enchilada Casserole
• Chipotle Chicken Burrito Bowl