With Cinco de Mayo on the horizon, I decided to celebrate with a lineup of Mexican recipes. My appreciation for Mexican flavors only grew after trips to San Antonio and Arizona last year, so I’m excited to share this easy red enchilada sauce that’s quick, pantry-friendly, and gluten free.
This red enchilada sauce comes together in two parts: the sauce itself and the enchiladas you’ll use it for (enchilada recipe coming soon!). At first I considered buying a jarred gluten free sauce, but a quick search revealed how simple it is to make at home—and I already had all the ingredients in my pantry.
There are two common approaches to red enchilada sauce: one uses rehydrated dried chilies that are blended until smooth; the other relies on chili powder and spices cooked into a roux with broth. For this recipe I used the chili powder and roux method for speed and convenience, though I’m eager to try the dried-chile version next time.
I adapted this version from a trusted red enchilada sauce recipe and adjusted it to be gluten free by swapping all-purpose flour for brown rice flour and adding a bit of corn starch. The result is a robust, smoky sauce with a mild kick of heat if you choose to add cayenne.
Ingredients for red enchilada sauce:
- 2 tablespoons olive oil
- 2 tablespoons brown rice flour (or all-purpose flour if not gluten free)
- 2 teaspoons corn starch (omit if not making gluten free)
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Optional: 1/8 to 1/4 teaspoon cayenne (for extra heat)
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken or vegetable broth
That’s it — simple pantry staples combine to make a flavorful sauce. One of the best parts of making your own is adjusting the spices to suit your taste, especially the chili powder since it carries much of the sauce’s flavor.
The sauce is quick to make — about 10 minutes from start to finish. You can prepare it up to a week in advance and keep it refrigerated in an airtight container so you’re ready to assemble enchiladas or use it with any dish that calls for a red enchilada sauce. If the sauce separates in the fridge, a good stir will bring it back together.
Here’s a clear, simple method to make the sauce:
- Measure ingredients: Because this comes together fast, measure spices and broth before you start so everything is within reach. You can fine-tune seasonings at the end.
- Make a roux: Warm a small saucepan over medium-low heat and add the olive oil. Stir in the brown rice flour and corn starch, whisking constantly. Cook 1–2 minutes until the mixture is fragrant and slightly golden, taking care not to burn it.
- Add spices: Stir in the chili powder, garlic powder, smoked paprika, cumin, oregano, salt, and optional cayenne. Cook while whisking for 30 seconds to 1 minute to release the flavors.
- Add broth and tomato paste: Pour in about 1/4 cup of broth and whisk to dissolve any lumps. Gradually stream in the remaining broth while whisking. Stir in the tomato paste until fully incorporated.
- Simmer: Increase heat to bring the sauce to a boil, then reduce to a simmer. Cook 3–5 minutes, until the sauce is slightly thickened. Taste and adjust seasonings as needed.
- Use or store: Use immediately for enchiladas or other dishes, or cool completely and refrigerate in an airtight container for up to one week.
The finished sauce has a smoky, garlicky depth with a gentle warmth that you can dial up or down. Because the chili powder defines the overall profile, choose a chili powder you enjoy—its flavor will come through clearly.
This homemade red enchilada sauce is perfect for Cinco de Mayo or any time you want reliable, delicious Mexican flavors from ingredients you already have on hand. Make a batch and be ready to assemble enchiladas or pour it over your favorite Mexican-inspired dishes.
Recipe details
- Prep time: 5 mins
- Cook time: 8 mins
- Total time: 13 mins
- Yield: about 2 cups of sauce
- Diet: Gluten Free (with substitutions), Vegetarian, Vegan, Dairy Free
Notes: This recipe was adapted from a classic red enchilada sauce and adjusted for gluten-free ingredients. Adjust spice levels to taste and enjoy!