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Creamy Red Enchilada Sauce

Use this creamy red enchilada sauce with creamy enchilada fillings. Makes about 1 ¼ cup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 93 kcal
Course: Condiments
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Melt the butter in a pot or a large pan.
  2. Whisk in the flour to make a roux. Cook until the mix is completely smooth and starts to bubble.
  3. Whisk in chili powder, onion powder, garlic powder, oregano, cumin and ancho chili powder. Cook until fragrant (about 30 seconds).
  4. Stir in chicken broth and tomato sauce. Cook, whisking continuously, until starting to thicken (1 to 3 minutes).
  5. Take off the heat, then stir in cream, followed by lime juice.
  6. 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.