Red Enchilada Sauce

Making your own red enchilada sauce has never been so easy! With simple ingredients and tons of flavor, it's so much better than canned!

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, enchilada sauce recipe, red enchilada sauce, red enchilada sauce recipe

Cook Time 5

Total Time 5

Servings

Calories 68kcal

In a small pan or skillet over medium-high heat, add in the oil. Once hot, add the flour, whisking well until bubbly and blended.
2 Tablespoons Olive oil, 2 Tablespoons Flour
Add in the chili powder, onion powder, garlic powder, salt, cumin, and oregano, and whisk until blended and smooth.
2 Tablespoons Chili powder, ¼ teaspoon Onion powder, ½ teaspoon Garlic powder, ¼ teaspoon Cumin, ½ teaspoon Oregano
Very slowly pour in the vegetable broth while whisking, ensuring that the sauce stays smooth. Adjust broth until the sauce achieves a desired consistency.
2 cups Vegetable broth
Add in the tomato paste and whisk until mixed in completely.
2 Tablespoons Tomato paste
Bring to a simmer and let thicken, 2-3 minutes. Remove from the heat and serve!

You can use dried chiles to make your own chili powder if you desire! I recommend using a mix of anchos, guajillos, and California chiles. Remove the stems and seeds, then blend in a blender or coffee grinder until powdered, and use in place of chili powder.

I recommend making a double or even triple batch of enchilada sauce to store for later. Enchilada sauce freezes well (see my storage tips below!) so you can defrost just the amount you need with no waste!

You can make this sauce nightshade-free by leaving out the tomato paste. Add in a little sugar and a dash of lemon juice to amplify the flavors and it will taste great.