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
Scale
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
