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Red Enchilada Sauce

Easy Red Enchilada Sauce

This easy homemade Red Enchilada Sauce is a game-changer for your kitchen! With just a handful of pantry staples and 15 minutes, you can elevate any Mexican dish with its bold flavors. Perfect for enchiladas, tacos, or as a dipping sauce, this versatile condiment will quickly become a favorite. Say goodbye to store-bought sauces and hello to fresh, zesty goodness that enhances every meal.

  • Total Time: 15 minutes
  • Yield: Approximately four servings (1/4 cup each) 1x

Ingredients

Scale
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 3/4 teaspoon Kosher salt (to taste)
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 2 cups chicken broth

Instructions

  1. In a medium bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, and salt until well blended.
  2. Heat vegetable oil in a medium pot over medium heat for about 1 minute.
  3. Sprinkle the flour mixture into the hot oil while whisking constantly until combined. Add tomato paste and whisk for another minute.
  4. Gradually pour in chicken broth while whisking until the sauce is smooth.
  5. Bring to a gentle simmer and cook for about 5 minutes or until thickened enough to coat the back of a wooden spoon.
  • Author: Emmeline
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Simmering
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 cup (60g)
  • Calories: 90
  • Sugar: 1g
  • Sodium: 330mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Adjust spice levels by adding more chili powder for extra heat. For a thicker sauce, simmer longer or add a bit more flour mixed with water. This sauce can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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