The Best Easy Small Batch Homemade Red Enchilada Sauce From Scratch

Learn how to make the ultimate small batch Homemade Red Enchilada Sauce from scratch using simple pantry staples like canned tomato sauce and a clever shortcut with fajita seasoning. This recipe yields just enough delicious sauce for about 6 enchiladas, making it perfect for smaller households or when you crave fresh, authentic flavor without excess.

There’s an unparalleled satisfaction that comes from cooking from scratch, transforming basic ingredients into something extraordinary. While I’ve been doing it for years, sometimes I realize I haven’t shared some of my most cherished, tried-and-true recipes with you on this blog. This particular Homemade Red Enchilada Sauce is one such gem, a foundational recipe that has been a staple in my kitchen for what feels like forever.

The journey of this recipe dates back to my formative years, when I diligently maintained a three-ring binder filled with recipes I’d painstakingly printed from the nascent internet. That binder, though now much lighter after a few purges, still holds a special place in my heart, a tangible link to my culinary beginnings. This red enchilada sauce recipe was a standout, discovered in the days when Recipe Zaar reigned supreme (a platform that eventually evolved into Food.com, and later, Genius Kitchen).

It was a constant companion through my college years and well into adulthood, a reliable go-to for countless Mexican-inspired meals. Over the years, while the core integrity of the recipe remains, I’ve naturally made a few minor tweaks. These adjustments primarily revolve around refining the seasoning blend and, most crucially, scaling the recipe down to a small batch size. This adaptation ensures fresh, flavorful sauce every time, without the potential for waste that larger batches can sometimes incur.

Why Choose Small Batch Homemade Enchilada Sauce?

This scaled-down recipe is specifically designed to yield approximately one cup of rich, flavorful red enchilada sauce, which is the perfect quantity for making about six enchiladas. I often use this exact amount for my Slow Cooker Beef Enchiladas, ensuring every bite is enveloped in a perfectly balanced sauce. Dividing this sauce recipe into its own dedicated post serves two important purposes:

Easy Cross-Referencing: It allows me to seamlessly link to this versatile sauce in future recipes, making it easier for you to find and utilize this delicious homemade red enchilada sauce.
Concise Content: It prevents individual recipe posts from becoming overly long and overwhelming. As you’ll soon discover, there’s quite a bit to discuss regarding the nuances of this small batch enchilada sauce alone, let alone adding the complexities of full enchilada assembly.

Beyond convenience, a small batch ensures that you’re always working with the freshest possible sauce, enhancing the overall flavor of your dish. It’s also ideal for smaller households where a large pot of sauce might go to waste, or for those times when you just want a taste of homemade goodness without committing to a full-scale culinary project. Opting for homemade means you control the ingredients, avoiding unwanted preservatives or excessive sodium often found in store-bought varieties, ensuring a truly authentic and fresh flavor profile for your enchiladas from scratch.

Essential Ingredients for Your Homemade Red Enchilada Sauce

One of the beauties of this red enchilada sauce recipe lies in its simplicity. The ingredients are straightforward, likely already residing in your pantry:

Olive Oil: Forms the base for our roux, providing a subtle richness. Any neutral oil like vegetable or canola oil can also be used, but olive oil adds a nice depth of flavor.
All-Purpose Flour: The essential thickening agent that creates the smooth, velvety consistency we desire for our homemade enchilada sauce.
Canned Tomato Sauce: This is the heart of our red sauce, contributing both its vibrant color and a foundational tangy-sweet flavor. Opt for plain, unsalted tomato sauce for better control over the final seasoning and to prevent the sauce from becoming overly salty.
Chicken Broth: Adds depth and savory notes to the sauce. For a vegetarian version, simply swap in good quality vegetable broth to maintain the rich umami flavor.
Spices: The soul of the sauce! While the original recipe involved individual spices, I’ve discovered a brilliant shortcut that makes this easy enchilada sauce even quicker to prepare.

The Secret Spice Blend: Fajita Seasoning

Initially, I meticulously measured out individual spices for this red enchilada sauce: chili powder, cumin, black pepper, salt, paprika, oregano, garlic powder, and onion powder. One day, it dawned on me – these are almost the exact same components as my go-to homemade fajita seasoning blend! This revelation allowed me to simplify the recipe significantly, making it even quicker and easier to prepare this delicious homemade enchilada sauce.

Using a pre-mixed fajita seasoning not only saves time but also ensures a consistent and balanced flavor profile, a perfect shortcut for making enchilada sauce from scratch. If you don’t have a homemade blend, a good quality store-bought fajita seasoning will work wonderfully. Just be mindful of its salt content and adjust accordingly. If you prefer to mix your own spices from scratch, here’s a breakdown of what each spice brings to this incredible sauce:

Chili Powder: The primary flavor, offering earthy, slightly smoky notes and the characteristic red color. It’s the backbone of any authentic red enchilada sauce.
Cumin: Adds a warm, distinctive, slightly pungent aroma that is quintessential to Mexican cuisine, providing a depth that is crucial for a great enchilada sauce.
Paprika: Contributes to the vibrant red hue and offers a mild, sweet pepper flavor. Smoked paprika can add an extra layer of complexity.
Oregano: Mexican oregano is often preferred for its citrusy, earthy notes, but common dried oregano works perfectly well too, adding an herbaceous quality.
Garlic Powder & Onion Powder: Provide aromatic depth without the need for fresh chopping and sautéing, ensuring a smooth sauce texture and foundational savory flavor.
Salt & Black Pepper: Essential for seasoning and enhancing all other flavors, bringing balance and brightness to the sauce.

This thoughtful combination of spices, whether pre-mixed or individually added, creates a rich, complex flavor that is both authentic and incredibly delicious. The vibrant red color, as you’ll notice, comes from the combination of tomato sauce, chili powder, and paprika working in harmony, making this a truly visually appealing and tasty small batch enchilada sauce.

Mastering the Technique: How to Make Red Enchilada Sauce

Crafting this easy homemade red enchilada sauce is a straightforward process, but a few key steps and considerations will ensure a perfect, lump-free, and flavorful result every time.

Step 1: Prepare Your Dry Ingredients (Mise en Place)

The very first step is crucial: in a small bowl, whisk together your all-purpose flour and fajita seasoning. This seems simple, but it’s a vital part of “mise en place” – a fancy French culinary term meaning “everything in its place.” I learned this lesson the hard way. The first time I attempted this sauce without having my ingredients prepped and ready, my flour mixture tragically burnt in the pan by the time I scrambled to add everything else. Don’t skip this quick prep step; having your flour and spices pre-mixed genuinely saves you from culinary mishaps and ensures a smooth cooking process for your enchilada sauce from scratch.

Step 2: Create the Roux – A Flavorful Base

Next, you’ll create a roux. This is a fundamental technique in sauce making, involving the mixture of flour and fat (in our case, olive oil) that forms a paste. A roux serves as the primary thickening agent for the sauce, giving it body and richness. In a large saucepan over medium heat, warm your olive oil until it shimmers. Then, whisk in your prepared flour and spice mixture. Continue to whisk constantly for about 1-2 minutes until a smooth paste forms and it just begins to turn a very light golden color. This gentle cooking of the flour helps to eliminate any raw flour taste and develops a deeper, nuttier flavor in your sauce, crucial for the best easy enchilada sauce.

Step 3: Whisk in the Liquids for Smoothness

Once your roux is ready, it’s time to introduce the liquids. Slowly, and I emphasize slowly, whisk in the chicken broth, followed by the canned tomato sauce. Pouring slowly while continuously whisking is key to preventing lumps and ensuring a silky-smooth sauce. The mixture will begin to thicken almost immediately as the hot roux absorbs the liquids. Continue whisking until everything is well combined and smooth. This step requires patience but is essential for achieving the perfect consistency for your homemade red enchilada sauce.

Step 4: Simmer to Perfection

Bring the sauce to a gentle boil, then immediately reduce the heat to a low simmer. Crucially, cover the saucepan with a lid. This serves a dual purpose: first, it prevents the sauce from splattering all over your stovetop (a messy experience to avoid!); and second, it allows the sauce to simmer gently and thicken evenly without too much evaporation. Let it simmer for about 10-15 minutes, or until it reaches your desired consistency. It should be thick enough to coat the back of a spoon. Remember, the sauce will thicken further as it cools, so err on the side of slightly thinner if unsure. Once ready, remove from heat and proceed to cool it before using.

Tips for the Best Homemade Red Enchilada Sauce

To ensure your small batch homemade red enchilada sauce is absolutely perfect every time, keep these expert tips in mind:

Don’t Rush the Roux: Cooking the flour for a minute or two helps to remove the raw flour taste and develops a nutty flavor, which is a foundational element for a truly rich sauce.
Whisk, Whisk, Whisk: Constant whisking, especially when adding liquids, is your best friend for a lump-free sauce. Lumps can happen quickly, so be vigilant!
Taste and Adjust: Before serving or using, always taste your sauce. You might want to add a pinch more salt, a dash of sugar (to balance acidity if your tomato sauce is particularly tart), or a touch of cayenne pepper or chipotle powder for extra heat and smokiness.
Consistency is Key: If your sauce is too thick, thin it with a little more broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken naturally.
Cool Before Using: While you can use it warm, cooling the sauce to room temperature often allows the flavors to meld beautifully and gives it a slightly thicker, more manageable consistency for coating enchiladas. This also prevents tortillas from becoming soggy too quickly.
Use Quality Ingredients: Since there are so few ingredients in this small batch enchilada sauce, the quality of each really shines through. Use a good olive oil and fresh spices for the best flavor.

Storage and Make-Ahead Options

This homemade red enchilada sauce is fantastic for meal prepping and can easily be made in advance! Once cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 5-7 days, making it convenient to have on hand for quick weeknight meals. For longer storage, this sauce freezes exceptionally well. Pour the cooled sauce into freezer-safe containers or heavy-duty freezer bags (laying them flat for easier stacking). It can be frozen for up to 3 months without compromising flavor or texture. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of broth or water if needed to restore its perfect consistency.

Recipes Using Homemade Red Enchilada Sauce

Now that your delicious small batch homemade red enchilada sauce is ready, let’s put it to good use! Its versatility extends far beyond just enchiladas. This easy enchilada sauce can elevate a variety of dishes with its rich, authentic flavor. Here are some fantastic ways to incorporate this flavorful sauce into your cooking:

Slow Cooker Beef Enchiladas: The perfect pairing for this small batch sauce! It’s designed to make just enough for a cozy meal.
Chicken Enchilada Dip: Give your dip a Mexican twist, moving beyond the traditional buffalo chicken dip. This sauce adds incredible depth.
Salsa Chicken Enchiladas: While that recipe specifically uses salsa, you can absolutely elevate it by substituting your fresh homemade red enchilada sauce for a deeper, richer flavor. It’s a fantastic upgrade!
Mexican Lasagna/Casserole: Layer corn tortillas, seasoned meat or vegetables, cheese, and your homemade enchilada sauce for a comforting and hearty bake.
Breakfast Burritos: Drizzle a little sauce inside or over your breakfast burritos for an extra kick of authentic Mexican flavor to start your day.
Huevos Rancheros: Use this sauce as a flavorful base for this classic Mexican breakfast dish, pairing it with fried eggs and tortillas.
Smothered Burritos/Chimichangas: Pour generously over your favorite burritos or crispy chimichangas before baking, creating a luscious, saucy finish.
Nachos: A spoonful or two over loaded nachos can take them to the next level, adding a fresh, zesty dimension that canned sauces simply can’t match.
Taco Salad Dressing: Thin it slightly with a little lime juice or water, and use it as a vibrant dressing for your taco salads.

Homemade Red Enchilada Sauce (Small Batch)

Yield:
1 cup (enough for 6 enchiladas)

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients

2 tablespoons all-purpose flour
1 1/2 tablespoons fajita seasoning (get homemade recipe here)
1 tablespoon olive oil
3/4 cup chicken stock or broth (use vegetable stock for vegetarian)
3/4 cup canned tomato sauce (roughly one 8-ounce can)

Instructions

In a small bowl, whisk together the flour and fajita seasoning. This ensures an even distribution of spices and prevents lumps later in the sauce.
In a large saucepan over medium heat, heat the olive oil. Once hot and shimmering, whisk in the flour and spice mixture until a smooth roux (paste) forms. Continue whisking for 1-2 minutes, ensuring it doesn’t burn, to cook out the raw flour taste and deepen the flavor.
Slowly whisk in the broth, pouring it in a steady stream while continuously whisking to prevent any lumps. Once fully incorporated and smooth, whisk in the canned tomato sauce. Bring the entire mixture to a gentle boil.
Once boiling, immediately reduce the heat to a low simmer and cover the saucepan with a lid. Simmer for 15 minutes, or until the sauce has thickened to your desired consistency (it should be thick enough to coat the back of a spoon). The lid prevents splattering. Remove from heat and cool to room temperature before using, as this small batch enchilada sauce will thicken further upon cooling. Refrigerate any unused sauce in an airtight container if not using right away.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Final Thoughts on Your Homemade Enchilada Sauce

There’s truly nothing quite like the rich, authentic flavor of homemade red enchilada sauce. This small batch recipe proves that you don’t need to spend hours in the kitchen or resort to store-bought shortcuts to achieve culinary excellence. With just a few simple ingredients and a little love, you can create a sauce that elevates any Mexican dish, making your meals more vibrant, delicious, and truly homemade.

Whether you’re crafting a cozy dinner for two, meal prepping for the week, or simply exploring the joy of cooking from scratch, this easy red enchilada sauce recipe is a fantastic addition to your culinary repertoire. Give it a try, and taste the incredible difference that homemade makes for your next batch of enchiladas!