Creamy Red Enchilada Sauce
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
93 kcal
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Course
Condiments
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Cuisine
Mexican
Creamy Red Enchilada Sauce
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Use this creamy red enchilada sauce with creamy enchilada fillings. Makes about 1 ¼ cup.
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder*
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano**
- ½ teaspoon ground cumin
- 1 teaspoon ancho chili powder
- ¾ cup chicken broth
- ½ cup canned tomato sauce
- 3 tablespoons heavy cream
- ½ teaspoon lime juice
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Instructions
- Melt the butter in a pot or a large pan.
- Whisk in the flour to make a roux. Cook until the mix is completely smooth and starts to bubble.
- Whisk in chili powder, onion powder, garlic powder, oregano, cumin and ancho chili powder. Cook until fragrant (about 30 seconds).
- Stir in chicken broth and tomato sauce. Cook, whisking continuously, until starting to thicken (1 to 3 minutes).
- Take off the heat, then stir in cream, followed by lime juice.
- If not using immediately, store the sauce in an airtight container in the fridge. Consume within 3 days.
Notes
- *You can use mild, medium or hot chili powder, depending on how spicy you would like the sauce to be.
- **I prefer Mexican oregano but you can use any variety of oregano you have available.
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