A rich and flavorful Easy Red Enchilada Sauce brings authentic Mexican taste to your table in just 15 minutes. Elevate your enchiladas, tacos, and more with this homemade masterpiece.
Say goodbye to store-bought alternatives! This sauce is a healthier, customizable, and preservative-free option, featuring wholesome ingredients and bold spices to create an irresistible base for your favorite dishes.
Key Ingredients for Easy Red Enchilada Sauce
- Olive oil – Provides the smooth base for sautéing spices and flour, ensuring a velvety texture.
- Flour – Essential for thickening the sauce; use your preferred type for a tailored finish.
- Chili powder – Brings the vibrant color and classic heat that defines enchilada sauce.
- Ground cumin – Adds warm, earthy undertones that complement the chili powder.
- Garlic powder – Enhances the savory depth without overpowering the sauce.
- Tomato paste – Contributes a rich, tangy essence while intensifying the sauce’s color.
- Chicken broth (or vegetable broth) – The liquid base, lending body and subtle flavor.
- Apple cider vinegar – Brightens the sauce with a hint of acidity, balancing the spices.
How to Make the Sauce
Creating this sauce is quick and satisfying. Here’s a glimpse of the simple process:
- Start by blooming the spices in olive oil for maximum flavor.
- Stir in the tomato paste, then slowly whisk in broth to create a smooth, lump-free base.
- Simmer until the sauce thickens, and finish with a splash of apple cider vinegar.
This homemade red enchilada sauce comes together effortlessly, delivering depth and boldness in every bite.
Tips for Perfect Enchilada Sauce
Achieving the perfect consistency is key. Whisk the broth gradually to avoid lumps, and remember, the sauce thickens further as it cools. Adjust the spice levels to suit your preference; a pinch of cayenne can add extra heat if desired.
For a silky finish, strain the sauce through a fine mesh sieve before using. This step is optional but enhances smoothness, especially for enchiladas.
Storing Your Homemade Sauce
Store your sauce in an airtight container in the refrigerator for up to one week. If making ahead, freeze it in portioned amounts for up to three months. Reheat gently on the stovetop, stirring in a splash of broth or water to restore its original consistency.
With this Easy Red Enchilada Sauce, you’ll always have a versatile, crowd-pleasing staple ready to elevate any meal. Enjoy the simplicity and savor the flavor!
Red Enchilada Sauce Recipe
Ingredients
- 3 tablespoons olive oil
- 2 cups chicken broth or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- 3 tablespoons flour all-purpose, whole wheat, or gluten-free blends work
- 1 tablespoon chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
Instructions
- Heat olive oil in a large saucepan over medium heat. Once warm, stir in the flour along with the chili powder, ground cumin, garlic powder, oregano, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
- Incorporate the tomato paste, then gradually whisk in the chicken broth in small portions to avoid lumps. Bring the mixture to a gentle simmer, letting it cook for 5-7 minutes until it thickens slightly, bearing in mind it will thicken further upon cooling.
- Take the pan off the heat and stir in the apple cider vinegar. Your enchilada sauce is now ready for use!
