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Easy Red Enchilada Sauce

Glass quart-sized jar filled with easy homemade spicy red enchilada sauce

Considering how much we love enchiladas, it’s insane that we didn’t have a go-to enchilada sauce recipe on the blog. Obviously, that had to change.

Meet your new best friend: saucy, spicy, red enchilada sauce ready in 30 minutes. Swoon! It’s so easy. Let us show you how.

Cutting board with onion, garlic, chilies, vegetables broth, tomato paste, salt, and spices for making homemade red enchilada sauce

The base for this hearty sauce is sautéed onion and garlic and a mixture dried chilies. We went for New Mexico chilies, which are milder in spice, as well as chilies de arbol for a little more heat. This combination can be tweaked to increase or reduce heat as needed (see the recipe below + notes!).

The peppers are cooked down and softened in some vegetable broth, and tomato paste, and a handful of spices bring it all together.

Making our homemade gluten-free vegan enchilada sauce recipe in a panBlender showing the smooth texture of our Spicy Red Enchilada Sauce recipe

We hope you LOVE this sauce! It’s:

Smoky
Rich
Bold in flavor
Easy to make
Customizable
& Perfect for enchilada night

This sauce is perfect for adding not only to your favorite enchilada recipe – like our Butternut Squash & Black Bean Enchiladas – but also to things like Quinoa Taco Meat or Tortilla Soup to bring more depth of flavor. Be sure to make a double batch so you can store leftovers in the freezer! For more Mexican-inspired recipes, check out these 14 Vegan Mexican-Inspired Recipes!

If you try this sauce, let us know how it goes by writing a comment, leaving a rating, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!

Big jar filled with our recipe for Spicy Red Enchilada Sauce

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Jar filled with a batch of our homemade Red Enchilada Sauce recipe
4.91 from 20 votes

Easy Red Enchilada Sauce

Smoky, rich, spicy red enchilada sauce made with simple ingredients and ready in 30 minutes. Perfect for taking your enchiladas to the next level.
Author: Minimalist Baker
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings: 7 (1/2-cup servings)
Category: Sauce
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

US Customary - Metric

ONIONS + GARLIC

  • 3 Tbsp vegetable broth (or sub water or neutral oil, such as avocado)
  • 1 cup white or yellow onion (chopped)
  • 4 cloves garlic (peeled and smashed)

PEPPERS

  • 7 mild dried chilies (such as New Mexico (our preferred), Ancho, or Guajillo)
  • 1-2 dried arbol chilies* (stems removed (for heat // add more or less to adjust spice level)
  • 2 cups vegetable broth (or store-bought - we like Imagine brand // or sub water)
  • 1 cup water

SPICES

  • 1/4 cup tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano (Mexican oregano if possible // optional)

Instructions

  1. Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
  2. Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
  3. Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
  4. Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).
  5. Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

Notes

*In place of the arbol chilies, you can also sub 1 chipotle pepper in adobo sauce or 1/4 - 1/2 tsp cayenne pepper (per 2 arbol chilies) when blending for added spice. Omit if you don’t like spicy sauces.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 7)

  • Calories: 50.1
  • Fat: 0.7g
  • Sodium: 287.7mg
  • Carbohydrates: 9.7g
  • Fiber: 2.9g
  • Sugar: 4.5g
  • Protein: 1.6g
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66 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Fall, Gluten Free, Grain-Free, Mexican-Inspired, No Bake, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Sauce, Savory, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for RobertRobert says

    December 9, 2019 at 11:25 am

    Similar to many of the other MB recipe’s this has become the new staple that will replace store bought sauce. Came out incredible with using guajillo chilies and 2 fresh lemon peppers from the garden. Kept the Enchiladas simple and this sauce made them outstanding! Another incredible recipe!
    BTW – Froze the MB Veg Broth & Enchilada sauce successfully.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 9, 2019 at 11:59 am

      Whoop! We’re so glad you enjoy our recipes, Robert! Thanks for sharing!

      Reply
  2. Avatar for Vanessa WardVanessa Ward says

    October 29, 2019 at 2:44 pm

    Just made, absolutely delicious!! So good am making another batch. Live in Vancouver, Canada but grew up in California. Thank you for giving me a taste of home. Made exactly as written.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 30, 2019 at 10:15 am

      We’re so glad you enjoyed it, Vanessa! Thanks so much for sharing! xo

      Reply
  3. Avatar for Jacqueline GriffinJacqueline Griffin says

    October 3, 2019 at 8:05 pm

    I have made this 4-5 times, along with a few others that I have found on the internet, but this is by far my favorite. I don’t use the “spicier” chiles because someone in my house isn’t into any heat, and that’s easy for us flame throwers to add separately. This recipe is the reason to always have dried chiles on hand…I also add a pasilla chile because that’s my personal favorite.

    Reply
    • Avatar for Jacqueline GriffinJacqueline Griffin says

      October 3, 2019 at 8:09 pm

      PS – I also add the oregano, and get a fantastic Mexican Oregano from Rancho Gordo…

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2019 at 10:16 pm

      Wonderful! Thanks for sharing!

      Reply
  4. Avatar for EmilyEmily says

    August 4, 2019 at 7:04 am

    I LOVED this enchilada sauce. I made my best batch of enchiladas to date. I used two arbol chilis and 7 guajillo chilis. At first, I was worried it would be too spicy once I blended the sauce but once everything was compiled, it was perfectly spiced!

    Very easy – incredibly good! I will be using this recipe again.

    Next time, I will probably use a little oil to cook my onions though – it was difficult to keep my garlic from burning.

    Reply
  5. Avatar for RichDRichD says

    July 28, 2019 at 3:18 pm

    After searching enchilada sauce recipes, yours was the one I found using dried Chile’s. This is a keeper!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2019 at 10:06 am

      Thanks so much for the lovely review, Rich. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  6. Avatar for Adrian KingsberryAdrian Kingsberry says

    July 24, 2019 at 12:46 pm

    I made this with ancho peppers and it came out VERY bitter and way too thick. Was I supposed to remove the seeds??? I used the exact amount for each type of pepper.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 24, 2019 at 3:18 pm

      Hmm, we don’t suggest removing the seeds, but you can for less heat. And if it was too thick it can be thinned with vegetable broth or water. Not sure about the bitterness though. Almost makes me think one or some of the ingredients weren’t fresh?

      Reply
      • Avatar for Adrian KingsberryAdrian Kingsberry says

        July 24, 2019 at 3:29 pm

        Ah ha! The peppers where in a bag but everything else was fresh. They were the only peppers available. I thinned it out with broth and added a little honey and a tad more salt to decrease the bitterness and it was delicious!!! Thank you!

        Reply
  7. Avatar for ErikaErika says

    May 29, 2019 at 8:09 pm

    Muy querida Dana.
    Muy interesante tu receta. Pero la auténtica salsa para enchiladas no se prepara con tantos ingredientes. Es sencilla y simple.
    Esta receta me parece más bien para un guiso de carne de puerco o otro tipo de carne.
    No lo tomes a mal.
    pero si vas a prepara una receta mexicana te recomiendo que antes de prepararla conozcas la gastronomía mexicana Y procedas hacer la receta como lo es.
    Cómo mexicana me sentiría alagada de ver una receta mexicana en tu blog.
    #shareknowledge ??

    Reply
  8. Avatar for RonicaRonica says

    May 18, 2019 at 10:03 pm

    Oops forgot rating :-)

    Reply
  9. Avatar for RonicaRonica says

    May 18, 2019 at 10:02 pm

    Yum! So delicious and way easy. Thank you, and so do my burritos and nachos!

    Reply
  10. Avatar for MarlaMarla says

    April 21, 2019 at 6:13 am

    This sauce is delicious and rich. I chose to use New Mexico dried chilies and skipped the Arbol peppers because my husband does not like spicy heat. Even without the Arbol peppers, this sauce packed a spicy heat punch, so be aware of that. The flavor is wonderful though!

    Reply
  11. Avatar for KasandraKasandra says

    November 14, 2018 at 6:32 pm

    I made this for the black bean plantain enchiladas. I debated getting store-bought because this looked like so much work. SO. WORTH. IT. And I was able to save half and put it in the freezer for next time!

    Reply
  12. Avatar for IsabelIsabel says

    November 8, 2018 at 5:08 pm

    First time making an enchilada sauce from scratch was a success thanks to this recipe! Super easy and tastes great! I did omit the arbor chilies as I was concerned about the sauce possibly being too spicy, and because I didn’t have any on hand. Without them the sauce is very mild. I plan on adding them next time I make this recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 5:55 am

      Yay! Thanks for sharing, Isabel!

      Reply
  13. Avatar for CamilleCamille says

    November 8, 2018 at 2:44 pm

    I love sauces from scratch and this one is easy and doesn’t disappoint. I use a mix of New Mexico Chiles and ancho and add a chipotle Chile when blending. I’ve made it a couple times and it’s my new go-to.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 5:57 am

      Yay!

      Reply
  14. Avatar for EmilyEmily says

    October 26, 2018 at 3:35 pm

    If I use ancho powder instead of dried chili’s how much would I use?

    Reply
  15. Avatar for Laurel WongLaurel Wong says

    October 8, 2018 at 6:50 pm

    I made it with guajillo, ancho, New Mexico and árbol chiles. Thank you for recommending which to use. I seeded and stemmed because my daughter finds everything too spicy. This was still a little too spicy for her but it was fantastic. Unbelievably easy and vegan too. I had to make it in a flash since I didn’t tealize I was out of enchilada sauce and the specialty store I get good sauce from was too far for me to leave in the middle of cooking. Thanks for this. Really turned out nicely.

    Reply
  16. Avatar for Anne MarieAnne Marie says

    September 7, 2018 at 11:19 pm

    Hi Dana!

    Where do you find the dried chilies? We live in Vancouver … I’ve never looked for them, so I wasn’t sure if they are an easy item to find.

    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 8, 2018 at 9:41 am

      Hi Anne Marie! Whole Foods should have them, otherwise I’d bet you could find some on Granville Island? Hope this helps!

      Reply
      • Avatar for Anne MarieAnne Marie says

        September 12, 2018 at 11:08 am

        Thank you! I got the last package at Whole Foods. This sauce and meal was DELICIOUS! I’m glad I made a double batch of sauce to freeze some :)

        Reply
    • Avatar for HellenHellen says

      January 30, 2019 at 7:07 pm

      Famous foods will have it too. (Kingsway)

      Reply
    • Avatar for Jacqueline GriffinJacqueline Griffin says

      October 3, 2019 at 8:12 pm

      You can order them online, and Rancho Gordo or Penzey’s spices carry them…

      Reply
  17. Avatar for KWKW says

    August 17, 2018 at 10:52 am

    What kind of chilies would you recommend that are not spicy at all? Is that even possible? I love Mexican flavors but really can’t handle spice – so I’ve never cooked with chilies since I don’t know what’s spicy or not. But this recipe looks too good to pass up on!

    Reply
  18. Avatar for LaraLara says

    August 13, 2018 at 12:21 am

    Made this last night and it was so easy and delicious! So, so much better than store-bought.

    I’m looking forward to trying again with different chillies and seeing how the flavour varies. I used 7 x dried guajillos and 1 x chipotle (from a can in adobo), and I used Vegeta as my veggie stock. I did find it was a bit too overpoweringly spicy (and I have a pretty high threshold) but I just put in a bit more tomato paste and about 100ml of cream and it fixed it right up.

    Definitely would make a double batch next time!

    Reply
  19. Avatar for JJ says

    June 27, 2018 at 7:28 pm

    This was so, so good and so easy. I’ll definitely be making it regularly.

    Reply
  20. Avatar for KayKay says

    June 22, 2018 at 6:44 am

    Fabulously easy to make, with brilliant results. I used some home made veggie broth, guajillo peppers, and left out the extra chillies. It was the perfect level of medium spicy for me. The texture is velvety and the sauce goes with everything- I tried it on millet burgers, on pierogis and on avocados. Super yum in all cases. Thanks for your wonderful and inspiring recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2018 at 9:15 am

      Wow! Thanks for sharing, Kay!

      Reply
  21. Avatar for MimsMims says

    June 21, 2018 at 3:34 pm

    Wow, I just made a crockpot chorizo black bean potato stew and it was missing something. Then I remembered I had about cup of your leftover enchilada sauce in the fridge. Bingo! It really added a depth of flavor that was missing. I love it when I can creatively use up bits and bobs in my fridge and appreciate when your recipes do the same.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2018 at 9:14 am

      Smart! Thanks for sharing!

      Reply
  22. Avatar for WhitleyWhitley says

    June 19, 2018 at 11:37 pm

    QUESTION – What measurements should the broth (or water) be divided into? I didnt seen and amount in the directions. Thanks.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2018 at 9:16 am

      There’s no dividing those. It all added to the pot at once.

      Reply
  23. Avatar for Cassie Thuvan TranCassie Thuvan Tran says

    June 19, 2018 at 7:26 pm

    What a zingy and spicy hawt sawce! I would love to try this with some onion broth I make at home by soaking onion skins in water. I really hope that it works out!

    Reply
  24. Avatar for Michelle SmithMichelle Smith says

    June 19, 2018 at 10:50 am

    Love your recipes – I don’t have access to dried chilli (or any fresh mild chilli) in the part of Australia that I live. Do you think I can use fresh capsicum/red pepper instead?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 19, 2018 at 11:55 am

      I think so, but I haven’t tried it. I would recommend using a blend of fresh mild and spicy peppers.

      Reply
  25. Avatar for Khoa hoc SEO Ha NoiKhoa hoc SEO Ha Noi says

    June 19, 2018 at 9:52 am

    Nice Sauce! Sure love to have that.

    Reply
  26. Avatar for MimsMims says

    June 18, 2018 at 6:01 pm

    I used guajillo chilies but had no arbol. So for heat, I added one small can of el pato hot tomato sauce. Seriously, that stuff rocks, my Mexican neighbor turned me on to it. I also skipped the blender and transferred everything to a large mouthed mason jar and used my immersion blender. Really tasty and easy!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 19, 2018 at 11:55 am

      Lovely – thanks for sharing!

      Reply
  27. Avatar for Jamila LockettJamila Lockett says

    June 18, 2018 at 2:23 am

    Ya, I love this sauce so much. I tried this recipe with my friend. Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:46 am

      Thanks for sharing!

      Reply
  28. Avatar for Nara | SimpleFitVeganNara | SimpleFitVegan says

    June 17, 2018 at 1:17 pm

    Love that you’re using vegetable broth here! I’ve only used water in the past. I bet using vegetable broth adds so much more flavor! Will be trying soon :)

    Reply
    • Avatar for BrentBrent says

      June 18, 2018 at 10:14 am

      Friendly suggestion…try using vegetable stock (vegan), if your store offers it. It has a bit more flavor than the veggie broth.

      Reply
  29. Avatar for AriaDAriaD says

    June 17, 2018 at 6:18 am

    Allergic to tomatoes. Any suggestion for a replacement for the tomato paste?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:46 am

      Hmm, what about carrot puree?

      Reply
      • Avatar for AriaDAriaD says

        June 22, 2018 at 7:04 am

        Thanks! Should have thought of that, used to make a lentil loaf and used that with a little lemon juice for acidity.

        Reply
      • Avatar for Pamela UnderhillPamela Underhill says

        October 23, 2018 at 7:55 am

        Also look for the darker skinned sweet potato. I think it’s called Japanese sweet potato. It’s not sweet but has a drier profile and doesn’t come off as the sweeter carrot or sweet potato. Could add smoked paprika to give it more color and deeper flavor. Also Brags aminos and/or coconut aminos add depth of flavor

        Reply
  30. Avatar for SylviaSylvia says

    June 16, 2018 at 7:57 pm

    Followed the recipe with exception of chilies (used ancho instead of New Mexico). When I removed the stems, I also discarded much of the seeds in the ancho and arbol chilies. It resulted in a very smokey, rich, dark sauce that we will definitely make again. We topped the enchiladas with cilantro, avocado, lime juice and vegan sour cream.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:45 am

      Thanks for sharing, Sylvia!

      Reply
  31. Avatar for AmeliaAmelia says

    June 16, 2018 at 12:09 pm

    This looks and sounds AMAZING! Is there a way to use fresh chilies, or do they need to be dried?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:45 am

      Hmm, I think there is a certain magic to the dried chilies. But if you try fresh let us know how it goes!

      Reply
  32. Avatar for RoseRose says

    June 16, 2018 at 10:55 am

    Oh mamasita! As a newbie to Mexican food (and loving it!), I’ve been looking for an easy, delicious red salsa for tacos and burritos for some time. My search is over!! When this arrived in my inbox, I knew I had to give it a try. So, I just made it and it is so easy and so delicious…I wish I would have followed your advice, Dana, and made a double batch! Having said that, the recipe as is makes a healthy amount of sauce. I did add a handful of cilantro to the blender at the end. A keeper of a recipe for sure! Muchas gracias, Dana!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:45 am

      So kind! thanks for sharing. xo

      Reply
  33. Avatar for Emaleigh DowneyEmaleigh Downey says

    June 16, 2018 at 10:16 am

    Gluten Free!!!

    Reply
  34. Avatar for Maureen CramMaureen Cram says

    June 16, 2018 at 3:56 am

    You say the sauce is smokey… been vegan too long for me to do anything that is even vaguely smokey so which chilies should I use instead? Many thanks from South Africa.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:45 am

      Hmm, really any mild dried chili you have access to should work.

      Reply
      • Avatar for Maureen CramMaureen Cram says

        June 18, 2018 at 11:33 pm

        Thanks… we are going to the US for three months in three weeks so will check out the chilies there. Over here it is basically chili powder unless you go for fresh chilies. Have bookmarked this so I can make it when we are there :).

        Reply
        • Avatar for KittsKitts says

          December 23, 2018 at 4:08 am

          Honestly. We just roast our fresh chilis in the oven or over the gas stove to get that charred taste. We scrape off alot of the blackened skin

          Reply
  35. Avatar for GailGail says

    June 16, 2018 at 1:49 am

    I never realized how similar enchilada sauce is to a traditionally goan vindaloo. I usually make a paste and keep it in the freezer, then add to sauteed onion and garlic and add liquid. It’s great with rice when you need to make a grocery run but are already hungry.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 10:44 am

      Smart! Thank for sharing!

      Reply
  36. Avatar for Carissa Nelson | Spoonful of EasyCarissa Nelson | Spoonful of Easy says

    June 15, 2018 at 7:23 am

    I immediately stopped scrolling when I say “easy” – I’ve made homemade enchilada sauce once before and never wanted to repeat that process to be honest. Done in 30 minutes is totally my style!

    Reply

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