Easy Red Enchilada Sauce Recipe
If you’ve been craving that bold, smoky, and comforting flavor that only homemade enchilada sauce can deliver, you’re in for a treat with this Easy Red Enchilada Sauce Recipe. It’s a kitchen hero that transforms simple meals into memorable feasts, marrying warmth and spice with a velvety texture that clings beautifully to tortillas, meats, or veggies. Whether you’re rolling up enchiladas for a weeknight dinner or looking to add an extra kick to your Mexican-inspired dishes, this sauce strikes the perfect balance between rich flavor and fuss-free preparation, making it a staple you’ll want to keep on hand forever.
Ingredients You’ll Need
Getting the perfect red enchilada sauce starts with a handful of simple ingredients that work together to create layers of flavor, color, and texture. Each one plays its part, from the earthy spices to the silky roux that thickens the sauce just right.
- Olive oil: The base for sautéing, it brings a subtle fruitiness and helps bloom the spices for maximum flavor.
- All-purpose flour: This is your thickening agent, creating a smooth roux that gives the sauce body without heaviness.
- Chili powder: The star spice that delivers warmth and smoky depth essential to enchilada sauce.
- Cumin: Adds an earthy, slightly nutty tone that complements the chili powder beautifully.
- Garlic powder: Infuses a savory punch that enhances all the other seasonings.
- Onion powder: Brings subtle sweetness and complexity, balancing the acidity in the sauce.
- Dried oregano: Lends a herbal brightness that cuts through the richness.
- Chicken or vegetable broth: The liquid base, it adds depth and stretches the sauce to just the right consistency.
- Salt: Enhances all the flavors and makes them pop.
- Black pepper: Adds just a hint of heat and sharpness for balance.
- Tomato paste (optional): For those who want a richer, more tomato-forward sauce with a subtle sweetness.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Heat the Olive Oil and Prepare the Roux
Start by heating 2 tablespoons of olive oil in a medium saucepan over medium heat. This step is essential because the oil acts as the cooking medium for the flour, which helps us build the sauce’s luscious texture. Once heated, whisk in 2 tablespoons of all-purpose flour and cook it for 1 to 2 minutes. This cooking process, known as making a roux, will eliminate the raw flour taste and create a nutty base that thickens the sauce perfectly.
Step 2: Add the Spices
Next, it’s time to introduce the vibrant flavors that elevate this sauce. Add 3 tablespoons of chili powder, 1 teaspoon each of cumin, garlic powder, and onion powder, plus half a teaspoon of dried oregano. Stir these spices into the roux and cook for about 30 seconds until you can smell their fragrant aroma filling your kitchen—a telltale sign that you’re on the right track.
Step 3: Whisk in the Broth
Slowly pour in 2 cups of chicken or vegetable broth, whisking constantly to ensure that no lumps form. This gentle incorporation makes the sauce smooth and silky. The broth not only thins out the roux but also brings savory depth that’s essential for an authentic enchilada sauce.
Step 4: Season and Simmer
Now, stir in half a teaspoon of salt, a quarter teaspoon of black pepper, and if you want an extra layer of richness, 1 tablespoon of tomato paste. Bring the sauce to a simmer and let it cook for 5 to 7 minutes, stirring occasionally. You’ll notice the sauce thickening and developing a deep red color—the hallmark of a well-made enchilada sauce.
Step 5: Taste and Adjust
This is the moment to make the sauce your own. Take a quick taste and adjust the seasonings if necessary—add a pinch more salt for brightness, or a bit more chili powder if you like the heat turned up. Once it’s just right, your Easy Red Enchilada Sauce Recipe is ready to elevate your meals.
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
When serving, a sprinkle of fresh cilantro or finely chopped green onions adds a burst of color and freshness that contrasts beautifully with the rich sauce. A dollop of sour cream or a few slices of ripe avocado can provide creaminess that balances the spice, making every bite even more enjoyable.
Side Dishes
This sauce pairs wonderfully with traditional sides like Mexican rice and refried beans, soaking up flavors and complementing the comforting heartiness of the meal. A crisp salad with lime vinaigrette is also a great companion to add a little brightness and freshness to your plate.
Creative Ways to Present
Don’t limit this Easy Red Enchilada Sauce Recipe to just enchiladas—try drizzling it over roasted vegetables, using it as a dipping sauce for crispy tortilla chips, or spooning it atop scrambled eggs for a spicy brunch twist. Its versatility is part of what makes it such a beloved staple in the kitchen.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra enchilada sauce, simply pour it into an airtight container and store it in the refrigerator. It will keep fresh for up to a week, making it easy to add to your favorite dishes any day of the week!
Freezing
For longer storage, this sauce freezes beautifully. Transfer it to a freezer-safe container or bag, leaving a bit of space for expansion. It can be frozen for up to three months and thawed overnight in the fridge whenever you need a quick and delicious sauce.
Reheating
When you’re ready to use leftover sauce, reheat it gently on the stove over low heat, stirring occasionally to prevent sticking or burning. If it’s too thick, add a splash of broth or water to bring it back to your desired consistency without losing any flavor.
FAQs
Can I make this sauce vegan?
Absolutely! Just swap out the chicken broth for vegetable broth, and you’ll have a delicious, plant-based enchilada sauce that everyone will enjoy.
How spicy is this Easy Red Enchilada Sauce Recipe?
This recipe is designed to have a mild to moderate heat level, perfect for most tastes. If you prefer it spicier, simply increase the chili powder or add a pinch of cayenne pepper while cooking.
Do I have to use tomato paste?
Tomato paste is optional but recommended for a richer, more robust sauce. If you prefer a lighter flavor, feel free to leave it out; the sauce will still be flavorful and delicious.
Can I double or triple the recipe?
Yes! This recipe scales up beautifully. Just be sure to use a larger saucepan and adjust cooking times slightly to allow the sauce to simmer and thicken properly.
What dishes work best with this sauce?
Of course, it’s perfect for enchiladas, but it also shines on burritos, tacos, as a base for casseroles, or even as a flavorful topping for grilled meats and roasted vegetables.
Final Thoughts
This Easy Red Enchilada Sauce Recipe has quickly become one of my go-to sauces for both its simplicity and incredible flavor. Whether you’re new to making enchilada sauce from scratch or a seasoned pro, this recipe delivers consistently rich, vibrant results every time. Give it a try—you’ll wonder how you ever made enchiladas without it!
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Easy Red Enchilada Sauce Recipe
- Total Time: 15 minutes
- Yield: 2 servings (approximately 1 1/2 cups sauce) 1x
- Diet: Vegetarian
Description
This Easy Red Enchilada Sauce is a flavorful and quick homemade sauce perfect for enchiladas, tacos, or as a dipping sauce. Made with common pantry spices, broth, and a touch of tomato paste for richness, it comes together in just 15 minutes and adds authentic Mexican-inspired flavor to any dish.
Ingredients
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat the Oil: Heat olive oil in a medium saucepan over medium heat to prepare the base for the sauce and ensure the flour cooks properly.
- Create the Roux: Stir in flour and cook for 1-2 minutes, whisking constantly to form a smooth roux which will thicken the sauce.
- Add Spices: Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for about 30 seconds until the spices become fragrant, enhancing the sauce’s deep flavor.
- Incorporate Broth: Slowly whisk in the chicken or vegetable broth, making sure no lumps form to create a smooth sauce base.
- Season and Simmer: Stir in salt, black pepper, and tomato paste if using. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens to the desired consistency.
- Adjust Seasoning: Taste the sauce and adjust salt or spices as needed for perfect balance.
- Serve or Store: Use immediately in your favorite enchilada recipe or store the sauce in an airtight container in the refrigerator for later use.
Notes
- Use chicken broth for a richer, meat-based flavor or vegetable broth to keep it vegetarian.
- Tomato paste is optional but adds a deeper, richer tomato flavor to the sauce.
- Adjust chili powder amount to control the heat level of the sauce.
- This sauce can be stored in the refrigerator for up to one week or frozen for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
