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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/easy-red-enchilada-sauce-recipe/