Homemade Red Enchilada Sauce

An easy and gluten free homemade Red Enchilada Sauce ready in just 20 minutes! Let's ditch the delivery and eat Mexican at home!

Today, I'm sharing with you an easy 15 minutes homemade Red Enchilada Sauce! 

Do you ever wonder what Mexican restaurants add to their silky red Enchilada sauce which makes it so delicious and deep red yet not overly spicy? I have decided to unveil those secret for you today. 

In simple words, if you good quality paprika, corn starch and tomato sauce at home?! You can make a homemade batch of Enchilada sauce in just 15 minutes! Top it over Enchiladas, nachos or serve on side with burrito. This sauce may be called Enchilada sauce but is far more useful than just coating rolled tortillas. This is why, another name for this sauce is - Mexican red sauce. Or I can call it make-everything-delicious-sauce! :)

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Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 1.5 Cup Serves: 4
Notes: No. of servings depends on serving size.


  • 1 Cup Tomato Sauce (8 ounce can, I used Organic Muir Glen Tomato Sauce)
  • 1 tbsp Tomato Paste
  • 1.5 tsp Corn Starch
  • 2 tsp Cumin Powder
  • 2 Garlic (cloves, minced or 1/2 tsp garlic powder)
  • 1 tsp Onion Powder
  • 1 tbsp Canola Oil
  • 1/2 tsp Chili Powder (adjust per taste)
  • 1 tbsp Paprika (sweet paprika)
  • 1 Cup Chicken Stock (good quality, low sodium broth)
  • 1/4 tsp Salt


  • 1. Mix all ingredients in a bowl except corn starch and chicken stock
  • 2. Heat a sauce pan, add all mixed ingredients from the bowl and cook for 1 minute. Add chicken stock and corn starch. Whisk quickly so that starch does not form lumps. Increase heat to medium high, bring mixture to boil then cook until sauce thickens and have lush red color of paprika surfacing on top.
  • 3. Remove from heat. Let cool slightly. Refrigerate in air-tight container.

Savita's Notes:

Sauce stays good in air-tight container for up-to 1 week.

This sauce is not overly spicy. If you like spicy, mix in more chili power per taste.

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1 comment(s)

I have never eaten enchiladas but have been meaning to make some for so long. Nice to have found the right sauce. :)
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