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Red Enchilada Sauce
5 from 2 votes

Red Enchilada Sauce

Homemade Red Enchilada Sauce to bring your enchiladas to the next level higher!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Condiment
Cuisine: Mexican, Vegan, Vegetarian
Servings: 16 enchiladas
Author: Belgian Foodie


  • 1 tbsp olive oil
  • 150 g red onion
  • 10 g garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/8 tsp allspice
  • 60 ml white wine or dry sherry or lager beer
  • 6 tomato or equivalent in whole or crushed tomatoes undrained in can. See notes.
  • 120 ml vegetable broth 1/4 bouillon cube and ½ cup of water
  • 1 tbsp honey for a vegan version try agave nectar or organic raw cane sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 15 g coriander - cilantro added at end when preparing the enchiladas or serving sauce
  • 150 g green bell pepper Optional. If you want spicier try 1 tbsp of diced jalapeño peppers diced instead of bell pepper See notes.


  • Put the olive oil in your pot over a medium flame. Add the onions and let them sauté for 2-3 minutes before adding the garlic. Continue to sauté the onions and garlic 1 more minute. [If you are adding green bell peppers or jalapeno peppers add them with the garlic and sauté 1 extra minute.]
  • Add the chili powder, salt, oregano, allspice and bouillon cube if using and mix with the onions and garlic for about 1 minute.
  • Add the white wine and let simmer 2 minutes.
  • Add the tomatoes, broth, honey (or agave nectar), Worcestershire sauce, salt and pepper. Bring to a boil and then reduce to low heat and continue to cook covered for about 20 minutes or until the sauce has a good consistency. If there’s too much liquid continue cooking uncovered for a little longer until the consistency is good. If the sauce becomes too thick add a little water or broth to arrive at a good consistency.
  • Use a hand mixer or a blender to blend the sauce into a smooth consistency.
  • Before serving the sauce or using it for enchiladas, add the fresh coriander (cilantro).


Six tomatoes is equivalent to 800 g / 24 oz gross tomatoes in a can.
Two bell peppers is equivalent to 150 g / 5 oz diced bell peppers.  The bell peppers or jalapeño peppers are optional, yet make the sauce even better. If you want a more spicy sauce, add a few drops of Tabasco (or your favorite hot sauce) or some red chili flakes or cayenne powder at the time of adding the spices in step 2.
The sauce will remain good in the refrigerator for at least one week and in the freezer for up to 3 months. You can therefore make this sauce in advance to save time if you wish. Use the sauce in other dishes, for example, in a Mexican-style lasagna.


Nutrition Facts
Red Enchilada Sauce
Amount Per Serving
Calories 36 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 193mg8%
Potassium 100mg3%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.