Red Enchilada Sauce
Homemade Enchilada Sauce that’s 1000X better than canned and ready in just 10 minutes! This homemade enchilada sauce recipe is made with simple pantry ingredients and takes less time to make than running to the grocery store! It’s rich, bold, smoky, quick, easy, freezes beautifully and you can customize the heat and consistency. Once you taste this red enchilada sauce recipe, you won’t want to live without it or go back to the store-bought kind again! It makes everything better from enchiladas, to soups, to skillets and even pastas! You will LOVE having this red enchilada sauce on hand!
American Chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices. Chili powders sold in other parts of the world, however, are 100% chile pepper and 8X hotter than chili powder! So, please use American-style chili powder to make this recipe or your mouth will be on FIRE!
This Enchilada Sauce recipe is not spicy, just flavorful IF you don’t add the cayenne pepper. With the cayenne pepper it has a medium kick. Of course, there are some variances in heat between different chili powder brands, so I recommend tasting the enchilada sauce before deciding if you want to add the cayenne pepper. And of course, if you would like it spicier, add more cayenne pepper to taste. Be aware that the heat is also mellowed out when combined with other ingredients such as in enchiladas.
The sugar, cocoa powder and the cinnamon are an easy substitute for Mexican chocolate and really enhance the authentic enchilada sauce recipe so please don’t skip them!
Enchilada Sauce should be stored in the refrigerator in an airtight container. When properly stored, it is good for 5-7 days. It will thicken in the refrigerator so just thin it out with some water or chicken broth.