Easy Red Enchilada Sauce {15 Minute Recipe} Recipe

Introduction

This easy red enchilada sauce comes together in just 15 minutes and adds bold Mexican flavor to your favorite dishes. Made from simple pantry staples, it’s perfect for enchiladas, tacos, or as a tasty simmer sauce.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons flour (all-purpose, whole wheat, or gluten-free blends work)
• 1 tablespoon chili powder (such as McCormick)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons tomato paste
• 2 cups chicken broth or vegetable broth
• 1 teaspoon apple cider vinegar

Instructions

1. Step 1: In a small bowl, combine the flour and all the spices (chili powder, cumin, garlic powder, oregano, salt, and black pepper).
2. Step 2: Heat olive oil in a large saucepan over medium heat. When hot, add the flour and spice mixture and cook, stirring constantly, for 1 to 2 minutes until fragrant.
3. Step 3: Stir in the tomato paste, then slowly whisk in the chicken broth to avoid lumps.
4. Step 4: Bring the mixture to a simmer and cook for 5 to 7 minutes, until slightly thickened. Remember, the sauce will thicken further as it cools.
5. Step 5: Remove from heat and stir in the apple cider vinegar. The sauce is now ready to use.

Tips & Variations

• Use vegetable broth for a vegetarian version that’s just as flavorful.
• Adjust the chili powder to increase or decrease the heat level.
• To deepen the flavor, add a pinch of smoked paprika or a small amount of cocoa powder.

Storage

Store leftover enchilada sauce in an airtight container in the refrigerator for up to one week. To reheat, warm gently on the stove or in the microwave, stirring occasionally. This sauce can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce gluten-free?

Yes! Use a gluten-free flour blend in place of all-purpose flour to keep this sauce safe for gluten-sensitive diets.

Can I use canned broth instead of homemade?

Absolutely. Store-bought chicken or vegetable broth works perfectly and helps keep this recipe quick and simple.

Easy Red Enchilada Sauce {15 Minute Recipe} Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

This easy homemade red enchilada sauce is a quick and flavorful recipe that takes just 15 minutes to prepare. Made with simple pantry staples including olive oil, flour, chili powder, and tomato paste, this sauce is perfect for enchiladas, tacos, and other Mexican dishes. It delivers rich, authentic flavor without the preservatives found in store-bought sauces.

• Author: Clara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 ¼ cups (approx. 4 servings) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 tablespoon flour (all-purpose, whole wheat, or gluten-free flour blends)
• 1 tablespoon chili powder (McCormick brand recommended)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

Wet Ingredients

• 3 tablespoon olive oil
• 2 tablespoon tomato paste
• 2 cups chicken broth (or vegetable broth)
• 1 teaspoon apple cider vinegar

Instructions

1. Mix dry spices and flour: In a bowl, combine the flour with chili powder, cumin, garlic powder, oregano, salt, and black pepper. Stir until well blended.
2. Heat olive oil and toast spice mixture: Preheat a large saucepan over medium heat and add olive oil. When the oil is hot, add the flour and spice mixture. Cook while stirring constantly for 1-2 minutes to toast the spices and cook out the flour taste.
3. Add tomato paste: Stir in the tomato paste until fully incorporated with the oil and spices.
4. Add broth gradually: Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
5. Simmer sauce: Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. It will continue to thicken as it cools.
6. Finish with vinegar: Remove the saucepan from heat and stir in the apple cider vinegar to brighten the flavor.
7. Ready to use: Your homemade enchilada sauce is now ready to be served with enchiladas or stored for later use.

Notes

• One batch yields about 2 ¼ cups of enchilada sauce, equivalent to a 19-ounce can.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• This sauce freezes well; freeze in portions for up to 3 months and thaw before use.
• Use vegetable broth instead of chicken broth to make it vegetarian.
• Adjust chili powder amount to control heat level.
• Give the sauce a good whisk while adding broth to avoid lumps.

Keywords: enchilada sauce, red sauce, Mexican sauce, homemade enchilada sauce, easy Mexican sauce, 15 minute recipe, chili powder sauce