This is one of those pantry fixes that saves dinner. You get that rich, slightly smoky, chili flavor using ingredients you probably already have—no special trip needed. It’s quick, flexible, and easy to adjust depending on what you like or what you have.
Tomato vs. No-Tomato Enchilada Sauce
Some enchilada sauces use tomato, but this version uses simple pantry spices instead. If you’re used to a tomato-based enchilada sauce, you can easily add it (see below).
My Pantry Fixes page is always helpful.
Homemade Red Enchilada Sauce (Quick Pantry Version)
A simple homemade red enchilada sauce made with pantry staples. No can needed—perfect for enchiladas, burritos, and quick weeknight meals.
Ingredients
Method
- In a saucepan over medium heat, warm the oil.
- Stir in the flour and chili powder to form a paste (roux).
- Cook for about 1 minute, stirring constantly (this helps remove the raw flour taste).
- Add garlic powder, onion powder, cumin, salt, and pepper.
- Slowly whisk in the water or broth until smooth. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust seasoning if needed.
Notes
Pantry Tips:
- No broth? Water works just fine.
- Want it richer? Use broth or add a small spoon of tomato paste if you have it.
- Like it spicier? Add a pinch of cayenne.
My other Mexican-inspired recipes, homemade taco seasoning, homemade taco sauce and my chili seasoning.