Easy Red Enchilada Sauce Recipe

Introduction

This easy red enchilada sauce recipe is a flavorful and versatile staple for Mexican-inspired dishes. Made with simple ingredients and a smooth roux base, it adds the perfect balance of spice and richness to enchiladas, tacos, or even as a dipping sauce.

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 15 ounces canned tomato sauce
• 3 tablespoons chili powder (or ground ancho chile)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 3 cups vegetable broth (or water)
• Salt and pepper, to taste

Instructions

1. Step 1: Set a large sauté pan over medium heat. Add the butter and flour. As the butter melts, whisk the butter and flour together to create a roux. Allow the roux to simmer, whisking continuously for 2-3 minutes until golden.
2. Step 2: Pour in the canned tomato sauce and whisk to combine it with the roux. Add the chili powder, cumin, onion powder, garlic powder, and dried oregano. Stir in the vegetable broth.
3. Step 3: Bring the sauce to a simmer. Lower the heat slightly and let it simmer for 8-10 minutes, stirring occasionally, until it thickens.
4. Step 4: Remove the sauce from heat and let it cool. Use immediately in your favorite recipes or store in a jar in the refrigerator.

Tips & Variations

• If you prefer a smokier flavor, substitute 1 tablespoon of chili powder with smoked paprika.
• For a richer sauce, use chicken broth instead of vegetable broth.
• Adjust the spice level by adding more or less chili powder to suit your taste.
• Use ground ancho chile for a milder, earthier flavor instead of regular chili powder.

Storage

Store the cooled enchilada sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the sauce for up to three months; thaw 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, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to create the roux.

What can I use this sauce for besides enchiladas?

This red enchilada sauce works great as a topping for tacos, burritos, or chilaquiles. It also makes a flavorful dipping sauce for chips or a base for Mexican casseroles.

Easy Red Enchilada Sauce Recipe

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4.6 from 91 reviews

This easy Red Enchilada Sauce recipe is a flavorful and vibrant sauce perfect for enchiladas, tacos, or as a base for other Mexican dishes. Made with a simple roux, tomato sauce, and a blend of chili powder and spices, this sauce is rich and smooth with a perfect balance of heat and depth. It simmers gently on the stovetop to develop its robust flavor and thickens beautifully, making it an essential homemade sauce that elevates any Tex-Mex meal.

• Author: Anna
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: Approximately 3 cups 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roux

• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Sauce Ingredients

• 15 ounce canned tomato sauce
• 3 tablespoons chili powder (or ground ancho chile)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 3 cups vegetable broth (or water)
• Salt and pepper to taste

Instructions

1. Make the Roux: Set a large sauté pan over medium heat. Add the butter and allow it to melt completely. Whisk in the all-purpose flour continuously to form a smooth roux. Let this mixture simmer and cook for 2-3 minutes while whisking constantly until it turns a light golden color, which helps to remove the raw flour taste.
2. Add Tomato Sauce and Spices: Pour in the canned tomato sauce into the roux and whisk thoroughly to combine well. Add the chili powder, ground cumin, onion powder, garlic powder, and dried oregano to the pan. Stir all the spices to evenly incorporate them into the sauce base.
3. Add Broth and Simmer: Slowly stir in the vegetable broth (or water) to thin out the sauce. Bring the sauce to a gentle simmer over medium heat, then reduce the heat slightly to maintain a low simmer. Let it cook uncovered for 8-10 minutes, stirring occasionally until the sauce thickens and flavors meld.
4. Cool and Store or Use: Remove the sauce from heat and allow it to cool. You can store the cooled sauce in an airtight jar or container in the refrigerator for later use, or immediately use it as a delicious base for enchiladas or other Mexican dishes.

Notes

• Adjust the chili powder amount to taste depending on desired heat level.
• Vegetable broth can be substituted with water or chicken broth for a different flavor profile.
• Store leftovers in the fridge for up to one week or freeze for longer storage.
• This sauce can be used not only for enchiladas but also as a base for soups, stews, or casseroles.
• For a smoother sauce, blend with an immersion blender after cooking if desired.

Keywords: Red Enchilada Sauce, Enchilada Sauce Recipe, Mexican Sauce, Homemade Enchilada Sauce, Easy Sauce Recipe, Tex-Mex Sauce