This Quick Enchilada Sauce is my go-to when there isn’t time for a traditional red sauce—ready in about 10 minutes.
When you crave Mexican flavors but don’t have a sauce prepared, this simple recipe comes to the rescue. It’s perfect for chilaquiles, enchiladas, or any dish that needs a bright, flavorful red sauce.
- How to Customize the Heat
- Using Enchilada Sauce
- How Do You Make Traditional Enchilada Sauce?
- Storage
- Recipe
Ingredients
It may look like many components, but most are spices. A complex spice blend gives the sauce depth—similar to how mixing apple varieties improves applesauce. Using a combination of chile powders yields the best color and flavor.
I use dark red chile powder and ancho powder for color and a mild, approachable heat. Note: in the U.S. chile powder labeled “chile powder” tends to be mild; “dark chile powder” is spicier. If you’re in the U.K., some red chile powders can be significantly hotter, so adjust amounts accordingly.
How to Customize
You can easily tweak the heat and flavor by adding different chile powders or hot sauces a little at a time and tasting as you go. Try small amounts of:
- Arbol chile powder
- Chipotle pepper powder
- Guajillo powder
- Tabasco
- Sriracha (Rooster Sauce)
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Browse other recipes on the site to find dishes you can pair with this sauce. |
How to Use Enchilada Sauce
This sauce is ready to use as soon as it’s made. Keep it in the saucepan while frying tortillas: briefly fry tortillas in oil, dip them in the hot sauce with tongs, then fill and roll.
Approximate sauce needs: shredded beef enchiladas use about 28 ounces, chilaquiles rojos need about 2 cups, and Mexican stuffed shells use roughly 1 ½ cups.
Try Something New
How Do You Make Traditional Enchilada Sauce?
The traditional red enchilada sauce uses rehydrated dried chiles blended with stock and aromatics. It takes longer but offers an authentic, deeper flavor. If you have dried chiles and time, consider making that version for a more traditional result.
Storage
Store the sauce in an airtight container in the refrigerator for up to 5 days. Glass jars are preferable to avoid discoloration. For longer storage, freeze in portions; the sauce keeps 5–8 months in the freezer.
Recipe
Quick Enchilada Sauce
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons red chile powder (mild)
- 2 teaspoons ancho powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon chicken bouillon powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups water
- 8 ounces tomato sauce
Instructions
- In a small bowl, measure and mix all dry ingredients. Set aside.
- Add 3 cups water to a medium saucepan and whisk in the tomato sauce until smooth. Whisk the dry ingredient mixture into the water and tomato sauce.
- Heat over medium-high, whisking frequently, until the sauce reaches the desired consistency, about 5–7 minutes.
- Taste and adjust salt or pepper as needed.
- If the sauce thickens too much as it cools, slowly whisk in about ¼ cup water until you reach the right consistency. Add water gradually to avoid thinning too much.
Notes
This recipe makes about 28 ounces of sauce. Nutritional information is based on approximately 13 ¼-cup servings. Typical uses: enchiladas (up to 28 ounces), chilaquiles (about 2 cups), Mexican stuffed shells (about 1 ½ cups).
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; calculate nutritional details from package labels if you need precise values. The site authors are not liable for any outcomes resulting from use of the recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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