Skip the store-bought jars—this quick homemade red enchilada sauce is ready in minutes and brings bright, layered flavor to any dish. Made from pantry staples in a single pan, it’s versatile enough to pour over enchiladas, casseroles, tacos, or grilled proteins.
Better Than The Rest – Here’s Why
✅ Healthier, clean ingredients — olive oil, tomato sauce, salsa and water make a simple, preservative-free base compared with many canned sauces.
✅ Balanced seasoning without overwhelming heat — the blend of chili powder, oregano, cumin and herbs gives depth and warmth; add cayenne if you want more spice.
❌ No added thickeners — this recipe skips flour or cornstarch. The sauce reduces and develops body while simmering and will thicken further when it’s baked into a dish.
“My husband, who’s picky, gave this an A+. My son loved it too. It’s the first enchilada sauce I’ve made that didn’t need a thickener and still came out perfect!”
– comment from using this sauce in a Beef Enchilada Casserole
Red Enchilada Sauce: What To Know & Recipe Highlights
- Make ahead: The sauce keeps well in the refrigerator for 2 days.
- Game-changing ingredient: Salsa adds bright, layered flavor—use your favorite jarred variety.
- Gluten-free: Yes.
- Worth making: Fresh ingredients and homemade seasoning deliver superior flavor to canned sauces.
- To increase heat: Add 1/4 to 1/2 teaspoon cayenne pepper to taste.
- Storage: Keep leftovers in a sealed container in the fridge for 2–3 days.
- Freezer friendly: Cool completely, transfer to a freezer-safe container, and freeze up to 3 months.
🛒 Ingredients You’ll Need
- Olive oil — for sautéing garlic and blooming spices.
- Fresh garlic — avoid jarred minced garlic for best flavor.
- Tomato sauce — the base of the sauce.
- Salsa — adds texture and bright flavor; any mild or hot variety works.
- Chili powder — provides smoky, earthy heat.
- Dried oregano — balances the heat with herbaceous notes.
- Ground cumin — deep, savory undertone.
- Dried basil — softens the bolder spices.
- Salt & black pepper — to taste, and to pull the flavors together.
- Parsley — fresh or dried; fresh chopped parsley finishes the sauce nicely.
- Water — thins and stretches the sauce while it simmers to the right consistency.
👩🏼🍳 Scroll down to the recipe card below for exact quantities and a printable version.
🥣 Here’s Exactly How You Make It
- Step 1: Heat the oil in a medium saucepan over medium heat. Add 2 cloves minced garlic and sauté 1–2 minutes until fragrant.
- Step 2: Add 1/2 teaspoon dried oregano, 2 1/2 teaspoons chili powder, 1/2 teaspoon dried basil, 1/8 teaspoon ground black pepper, 3/4 teaspoon salt, 1/4 teaspoon cumin, 1 teaspoon parsley, 1/4 cup salsa, and 6 ounces tomato sauce to the pan. Stir to combine, then slowly stir in 1 1/2 cups water.
- Step 3: Bring the mixture to a boil, then reduce heat and simmer gently for 15–20 minutes to develop flavor and concentrate the sauce.
- Step 4: Taste and adjust salt or heat if needed, then serve immediately or use in your recipe.
🙋🏼 Top Questions I Get Asked About This Recipe
The sauce will reduce and concentrate as it simmers and will thicken further when baked into a casserole or enchiladas. Avoid adding a thickening agent for this recipe, as it changes the texture and flavor.
Tomato paste will alter texture and intensity. If using fresh tomatoes, cook them down first and then puree to create a similar base before combining with the other ingredients.
Expert Tips
- Smoother texture: For a silky finish, strain the sauce through a fine-mesh sieve or blend briefly before serving.
- Bloom spices in oil: Lightly toasting chili powder, cumin and garlic in the oil first brings out their aromatics and deepens the sauce’s flavor.
🌮 Not Just for Enchiladas — Other Ways to Use This Sauce
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Beef Enchilada Casserole
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Mexican Chicken Casserole
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Crock Pot Beef Carnitas Tacos
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Crockpot Salsa Chicken
If you try this Red Enchilada Sauce, please share how it turned out in the comments. Ratings and feedback are appreciated!
Red Enchilada Sauce Recipe
Equipment
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1 medium saucepan
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Measuring cups & spoons
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Stirring spoon
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves garlic, minced
- 6 ounces tomato sauce
- ¼ cup salsa
- 2½ teaspoon chili powder
- 1½ cups water
- 1 teaspoon parsley, chopped
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
Instructions
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Heat oil in a large saucepan over medium heat.
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When hot, add the minced garlic and sauté 1–2 minutes until fragrant.
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Add oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa, and tomato sauce. Stir to combine.
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Slowly stir in the water, then bring to a boil.
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Reduce heat and simmer 15–20 minutes to develop flavor.
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Taste and adjust seasoning, then serve or use in your favorite recipe.
Notes
- Smoother texture: Blend briefly or pass through a fine-mesh strainer for a silky sauce.
- Bloom the spices: Sautéing spices in oil first releases their aroma and deepens the flavor.
Nutrition
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Carbohydrates: 1g
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Sodium: 192mg