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pouring Homemade Enchilada Sauce

Red Enchilada Sauce

This authentic Red Enchilada Sauce is made with a simple broth, a blend of fragrant spices, and NO tomatoes. It's a classic enchilada sauce that is better than anything you can get from a can!
Course Main
Cuisine Mexican
Keyword enchilada sauce without tomatoes, homemade enchilada sauce, how to make enchilada sauce, red enchilada sauce
Cook Time 30 minutes
Total Time 30 minutes
Servings 5
Calories 97kcal
Author Kat Jeter & Melinda Caldwell



  • Place the oil in a skillet over medium high heat and let it warm up.
  • Add the flour and whisk it together with the oil to make a roux. Whisk the flour and oil together over medium heat for 2-3 minutes until the flour begins to turn slightly golden.
  • Add your chili powder, cumin, garlic powder, onion powder and salt, to the skillet whisking them into the roux and letting them toast slightly in the skillet.
  • Slowly pour in the broth, whisking continuously to remove any lumps.
  • Turn the heat down to medium-low and simmer for 20-25 minutes, until it thickens slightly. Make sure to whisk often so it doesn't burn as it cooks.
  • When you've reaches the desired consistency add a couple of tablespoons of vinegar and stir it in .
  • Enjoy!


Serving: 0.5cup | Calories: 97kcal | Carbohydrates: 12g | Protein: 6g | Fat: 2g | Cholesterol: 15mg | Sodium: 701mg | Potassium: 366mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4530IU | Vitamin C: 1.7mg | Calcium: 62mg | Iron: 3.1mg