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    Home ▸ Vegan Sauces and Toppings

    Quick and Easy Red Enchilada Sauce

    Last modified: January 10, 2020. Originally posted: January 10, 2020 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    This red enchilada sauce is super quick and easy! With a smokey base and the perfect tang from tomatoes, you'll wonder why you ever spent money on the store-bought sauce.
    Glass jar with red enchilada sauce inside and a spoon in it
    This red enchilada sauce is super quick and easy! With a smokey base and the perfect tang from tomatoes, you'll wonder why you ever spent money on the store-bought sauce.

    This red enchilada sauce is super quick and easy! With a smokey base and the perfect tang from tomatoes, you'll wonder why you ever spent money on the store-bought sauce.

    Glass jar with red enchilada sauce inside and a spoon in it

    Click here to subscribe

    This recipe was originally published on July 27, 2015.

    It may come as a surprise, but a really good enchilada sauce is not cheap. Go to the grocery store and check it out if you don't believe me! Because I love sauce (I know, you're so surprised), I was using two packets anytime I needed enchilada sauce. That adds up pretty quickly, so I knew I needed to find a way to make this at home.

    Red Enchilada Sauce

    Enchilada sauce is really easy to make, so there's no reason to not make it at home. I'm not lying when this sauce only takes 10 minutes to make. It comes together so quickly, you're going to love it!

    What is red enchilada sauce made of?

    All you need is tomato sauce, veggie broth, apple cider vinegar, and some seasonings.

    Is red chile sauce the same as enchilada sauce?

    These sauces are VERY similar. But enchilada sauce is made with tomatoes and red chile sauce is made with, you guessed it, red chiles. What you prefer depends on your taste!

    What is the difference between red enchilada sauce and green enchilada sauce?

    This really just depends on the chilis you use. For red sauce, you'd use red chilis (whole, crushed or powdered) and for green sauce, you'd use green chilis (whole, crushed, powdered). Again, what your tastes prefer is up to you!

    How do you thicken enchilada sauce?

    In this version, I use brown rice flour to thicken it. Nothing else is needed because this sauce should be nice and thick on its own, if you prefer a thinner sauce, add less veggie broth or don't cook as long to reduce. Pretty simple!

    How long does enchilada sauce last?

    When stored properly in the fridge, this sauce should last about a week!

    This sauce can easily be doubled (just double your ingredients), you could also freeze some to use later on! Just make sure you freeze it already cooled down and in a freezer-safe container. I like to put some plastic wrap over the top of my frozen sauces to help prevent ice crystals from forming.

    How To Make Red Enchilada Sauce

    1. Whisk to combine ingredients. Top view of whisk mixing red enchilada sauce
    2. Simmer until desired thickness is reached and enjoy in your favorite dishes! A piece of baked enchiladas being taken out of a white baking pan

    Curious about what you should serve enchilada sauce over? Check out these recipes below:

    • Vegan Enchilada Noodles
    • Vegan Enchilada Casserole
    • Vegan Mexican Taco Bowl

    Click here to subscribe

    Glass jar with red enchilada sauce inside and a spoon in it

    Quick and Easy Red Enchilada Sauce

    Sophia DeSantis
    This red enchilada sauce is super quick and easy! With a smokey base and the perfect tang from tomatoes, you'll wonder why you ever spent money on the store-bought sauce.
    5 from 5 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 3 minutes mins
    Cook Time 7 minutes mins
    Total Time 10 minutes mins
    Course 30 Minutes or Less, Condiment
    Cuisine Mexican
    Servings 8
    Calories 13 kcal

    Ingredients
     
     

    • 2 cups tomato sauce
    • 2 cup veggie broth , low sodium if needed
    • 1 teaspoon apple cider vinegar
    • 1 ½ teaspoon chili powder
    • 1 ½ teaspoon smoked paprika
    • 1 ½ teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 teaspoon sea salt
    • 1 tablespoon brown rice flour , or regular flour if not concerned about gluten free

    Instructions
     

    • Place ingredients into a pot and whisk until combined. Place pot on stove top and bring to a simmer. 
    • Simmer slowly until cooked down by ½ or until thickened to liking. Use for recipes, as a dip or as a drizzle over main dishes.

    Notes

    • While cooking, the more you reduce the more concentrated the flavors will be, so if you prefer a milder flavor don’t reduce as much.
    • This makes about 2 cups sauce. Serving size is ¼ cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 13kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 302mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 296IUVitamin C: 1mgCalcium: 4mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

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    1. Maureen

      April 29, 2018 at 7:03 pm

      I almost didn't click on this because I thought it was going to be take too long to make. Am glad I clicked through.

      Reply
      • veggiesdontbite

        April 29, 2018 at 9:53 pm

        I'm glad you clicked through too! Thanks so much for giving it a try Maureen!

        Reply
    2. Michelle Rodman

      December 16, 2017 at 6:06 pm

      I made this tonight as I was searching for a "no oil" enchilada sauce. My only regret is that I did not double the recipe. It is so delicious. It will definately be my new go-to enchilada sauce. Thank you!!

      Reply
      • veggiesdontbite

        December 16, 2017 at 10:29 pm

        Thank you so much Michelle! I so appreciate the feedback and great review!

        Reply
    3. Kelly Randall

      November 07, 2017 at 7:49 pm

      This is now my go-to enchilada sauce. Thank you for making it so easy and delicious! Perfect flavor.

      Reply
      • veggiesdontbite

        November 07, 2017 at 7:51 pm

        Hi Kelly! Thank you so much!! I have another great enchilada sauce in my book. It's so easy to make them at home isn't it? Hope you're doing well! And we hope to see you some day soon!

        Reply
    4. Elaine

      November 02, 2017 at 8:24 am

      Sophia, enchilada sauce is one of my favorite! I am always very picky about the texture and color of it in the result. I stopped by to say that yours is EXCELLENT! In fact, I think that your enchilada is one of the greatest I have seen on the web. Cheers!

      Reply
      • veggiesdontbite

        November 02, 2017 at 1:24 pm

        Elaine, thank you so much for your great review! I so appreciate you taking the time to let me know. I'm so happy you like it! I have another enchilada sauce in my new book coming out Tuesday. It's similar just slighting different proportions of seasonings. Thank you for being a reader!

        Reply
    5. ian

      February 11, 2017 at 6:28 pm

      Hi! I've recently discovered your website and have enjoyed looking through all your wonderful recipes. I wanted to ask you if it was ok to substitute the brown rice flour in this recipe with garbanzo/chickpea flour?

      Reply
      • veggiesdontbite

        February 12, 2017 at 5:15 pm

        Hi Ian! Thank you for the kind words. The flour here is basically used to thicken the sauce, so any flour you usually use to thicken would work. I have never used chickpea flour to thicken so I'm not completely sure how it works. But give it a try if you have!

        Reply
    6. Caroline

      October 11, 2015 at 1:04 pm

      This sauce was so good that I'm finding reasons to have an enchilada almost every day!

      Reply
      • veggiesdontbite

        October 11, 2015 at 3:12 pm

        Hahahaha!!!! You crack me up. Thank you so much. I love it so much and it's so darn easy to throw together. I'm going to put them over burritos this week! With my cheese sauce!

        Reply
    7. Jenn

      September 24, 2015 at 12:43 pm

      Making this tonight! I have leftover lentils and black beans in the fridge and tortillas that need to be used up. Enchiladas here we come!!!

      Reply
      • veggiesdontbite

        September 24, 2015 at 9:47 pm

        Oh yay!!!! So excited! Hope you guys like it!

        Reply
    8. Ricki

      August 09, 2015 at 6:05 am

      I bet this would work as a pizza sauce, too! Looks great--and so easy! 🙂

      Reply
      • veggiesdontbite

        August 09, 2015 at 7:28 am

        Yes, it would Ricki!! It would be a great pizza sauce! I'll have to try it as I've really been into Mexican based pizzas lately.

        Reply
    9. pragati

      August 03, 2015 at 1:01 am

      Planning to make enchiladas soon..I don't have a chili blend so am planning to make my own with some chipotle chillies.
      And I prefer homemade too...I can take salsa in a bottle..but for some reason, I am not fond of bottled enchilada sauce!

      Reply
      • veggiesdontbite

        August 03, 2015 at 12:10 pm

        That sounds great! Homemade is just so good and not hard to make either!

        Reply
    10. Gwen @simplyhealthyfamily

      August 02, 2015 at 11:58 am

      having lived in the SW my entire life I know enchilada sauce. This looks absolutely amazing!

      Reply
      • veggiesdontbite

        August 02, 2015 at 4:25 pm

        Thank you so much Gwen! That means so much. It's so easy and so good!

        Reply
    11. Howie Fox

      August 02, 2015 at 2:34 am

      wow, i never knew how enchilada sauce is put together! Thanks for the recipe. Btw, good point making this at home instead of paying 6 bucks for store bought stuff! Just way too much

      Reply
      • veggiesdontbite

        August 02, 2015 at 4:25 pm

        Thanks so much! It's so much better than paying for it!

        Reply
    12. Byron Thomas

      July 30, 2015 at 10:06 am

      Would you believe me if I said I've never tried enchiladas? It's true! This sauce sounds lovely though. Can I use it on other things?

      Reply
      • veggiesdontbite

        July 30, 2015 at 10:14 am

        WHAT?!!! You NEED to make yourself some enchiladas! Seriously, so good! But yes, this sauce is great on so much. I have a recipe coming in the nest few weeks that will show you another way to use this, but I also have a SUPER easy enchilada recipe coming Monday! You may also eat this with a spoon, drizzle on just about anything, or dip whatever you can find into it. ALL good ways to use it. Did I mention it's SUPER easy to make?? Well, it is. As in dump everything in a pot and heat type of easy!

        Reply
    13. LydiaF

      July 30, 2015 at 7:09 am

      This sauce sounds perfect for us. I used to buy salsa roja from the Latin section of the grocery store, but that's no longer an option. I'll definitely be giving this a try!

      Reply
      • veggiesdontbite

        July 30, 2015 at 9:09 am

        Thank you so much Lydia! I know you'll love it, it's so much better homemade! Let me know when you try it!

        Reply
    14. Shivani Saxena

      July 29, 2015 at 7:41 pm

      Yummy...going to be my favourite from now.

      Reply
      • veggiesdontbite

        July 29, 2015 at 8:38 pm

        Thank you Shivani! It's so easy to make I'll never buy it again! And it tastes even better homemade. Thanks for being here!

        Reply
    15. The Vegan 8

      July 27, 2015 at 8:06 pm

      Girlllll I love enchilada sauce! Yours looks perfect! I use brown rice flour to thicken mine too, such a great gluten-free alternative. Use it for my gravies too. My favorite enchilada sauce was always at a local Mexican restaurant here....Mexican food is super popular here down in Texas and it's spicy with a sweet undertone, so good!! Classic Mexican flavor that I could probably drink lol! I ate more Mexican food and enchiladas growing up than probably anything else, I think that's why I love Mexican flavors the most and create that type of recipe the most...I can't get enough. I'll need to try your version too!! Yum!

      Reply
      • veggiesdontbite

        July 27, 2015 at 9:18 pm

        Thanks so much Brandi! Yes, brown rice flour is an awesome thickener for all sauces. I use to use it in SO much before I started wanting to use more flavorful and nutrient rich flours. But I still love it for a lot of things and am starting to go back to it. I definitely need to try your enchilada sauce too. I'm sure it's a different flavor since our areas have different tastes of Mexican food. But I love it all and would love to try something a little different. This sauce is a copy of that favorite store bought one I talk about. I love it so much so I just looked at the ingredients and made it myself! LOL I added a few extra things too, but I can literally eat it like soup. HA!

        Reply
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