Get the Recipe 10-Minute Red Enchilada Sauce

Name: Get the Recipe 10-Minute Red Enchilada Sauce
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 cups
Ingredients: 2 2 Tablespoons extra virgin olive oil; 2 2 teaspoons onion powder; 1 1 teaspoon garlic powder; 3 3 tablespoons chili powder; 2 2 teaspoons ground cumin; 1 ½ 1 ½ teaspoons dried oregano; 4 4 tablespoons tomato paste; 2 2 cups vegetable stock; ½ ½ teaspoon kosher salt; squeeze of fresh lime

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
10 mins
Servings
2 cups
Calories
219 kcal
Course
Condiments
Cuisine
Mexican

Get the Recipe 10-Minute Red Enchilada Sauce

Uri Fleming

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Enchiladas have never been tastier than with a quick and easy homemade red enchilada sauce! It's ready in just 10 minutes on the stovetop and made with pantry spices.

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Ingredients

Servings

2 2 Tablespoons extra virgin olive oil
2 2 teaspoons onion powder
1 1 teaspoon garlic powder
3 3 tablespoons chili powder
2 2 teaspoons ground cumin
1 ½ 1 ½ teaspoons dried oregano
4 4 tablespoons tomato paste
2 2 cups vegetable stock
½ ½ teaspoon kosher salt or to taste
squeeze of fresh lime optional, only if needed

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Instructions

In a large saucepan, heat the oil over medium-low heat. Add spices and tomato paste and whisk for around 1 minute to toast. I will become fragrant, just take care to not burn the spices.
Slowly whisk in vegetable stock and continue whisking until the spice mixture is fully incorporated. Bring to a simmer. Simmer for 5-10 minutes as the flavor deepens and the sauce thickens. Taste test for salt levels, adding more as needed, and a squeeze of lime if desired.
Use immediately in your favorite enchilada recipe, or let cool completely before storing. The sauce will thicken as it cools. Enjoy!

Equipments used:

Notes

Storage: let the sauce cool completely. Transfer to an airtight container - a glass jar works best. Store in the fridge for up to 4-5 days.
Freeze: make sure the sauce is completely cooled before freezing to prevent any freezer burn. Then, transfer to a freezer-safe container. I highly recommend something like Souper Cubes. It makes the process of freezing and storing SO EASY!
Spice level: if you're sensitive to spice, reduce the chili powder and add more as needed. The recipe isn't too spicy - around medium in heat - so if you'd like more spice, add about 1/2 teaspoon of cayenne pepper.
4/2023 Update: I redeveloped this recipe to make it easier for weeknight meals; replacing dried chiles with chili powder. If you're looking for the original recipe, find it here.

Nutrition Information

Show Details

Serving 2cups Calories 219kcal (11%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Sodium 1977mg (82%) Potassium 651mg (19%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 4597IU (92%) Vitamin C 8mg (9%) Calcium 103mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 219 kcal

% Daily Value*

Serving	2cups
Calories	219kcal	11%
Carbohydrates	20g	7%
Protein	4g	8%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Sodium	1977mg	82%
Potassium	651mg	14%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	4597IU	92%
Vitamin C	8mg	9%
Calcium	103mg	10%
Iron	5mg	28%