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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.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course: Dinner
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp oil (vegetable or olive oil)
  • 2 Tbsp flour
  • 2 Tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 2 cups water or broth (chicken or beef)

Method
 

  1. In a saucepan over medium heat, warm the oil.
  2. Stir in the flour and chili powder to form a paste (roux).
  3. Cook for about 1 minute, stirring constantly (this helps remove the raw flour taste).
  4. Add garlic powder, onion powder, cumin, salt, and pepper.
  5. Slowly whisk in the water or broth until smooth. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
  6. 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.