Homemade Red Enchilada Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1 batch
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Calories
616 kcal
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Course
Condiments
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Cuisine
Mexican
Homemade Red Enchilada Sauce
Description
The Homemade Red Enchilada Sauce starts with a roux of vegetable oil and flour, blended with chili powder, garlic powder, cumin, oregano, salt, and pepper to develop a fragrant spice base. Tomato paste is whisked in for body and tomato richness, then chicken broth is added gradually to form a smooth, thickened sauce. After simmering to deepen flavors and thicken the sauce, a splash of apple cider vinegar adds brightness and acidity.
The sauce imparts a balanced mild heat combined with aromatic Mexican spices and a smooth, slightly thick texture suitable for coating enchiladas or layering in casseroles. It can be used immediately, refrigerated for up to two weeks, or frozen for future use.
Versatile in Mexican cuisine, this red sauce enhances many dishes and can be customized by adjusting spices or heat levels according to preference.
Simmer the sauce until it thickens enough to coat the back of a spoon.Store the sauce refrigerated in an airtight container for up to two weeks or freeze for longer storage.The recipe yields about 2 cups of sauce.For a less spicy version, reduce the chili powder or omit cayenne pepper.
Ingredients
- 3 Tbsp vegetable oil
- 3 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin ground
- 1/4 tsp oregano Mexican oregano is great if you have it, dried
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp tomato paste
- 2 cups chicken broth reduced sodium
- 1 tsp apple cider vinegar (optional but recommended)
Instructions
- In a small bowl, combine flour, chili powder, garlic powder, cumin, oregano, salt and pepper.
- Heat oil in a saucepan over MED heat until warm, then add the flour and spices mixture and whisk well. Cook for 1-2 minutes, whisking occasionally.
- Whisk in tomato paste. Slowly pour in chicken broth, whisking as you pour to eliminate any lumps.
- Increase heat a bit to bring to a high simmer, then reduce heat to MED LOW to simmer the sauce. Simmer, whisking often, for 5-10 minutes, until the sauce is thickened some and the sauce coats the back of a wooden spoon.
- Turn off heat, and whisk in the vinegar (if using), then taste and add more salt and pepper if needed.
- Use immediately, or cool completely and store.
Notes
- Simmer the sauce until it thickens enough to coat the back of a spoon for best consistency.
- Store refrigerated in an airtight container for up to two weeks or freeze for longer use.
- This recipe makes approximately 2 cups of red enchilada sauce.
- Adjust chili powder or omit cayenne to control the spice level as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 48g | 74% |
| Saturated Fat | 36g | 180% |
| Sodium | 1368mg | 57% |
| Potassium | 1281mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 5500IU | 110% |
| Vitamin C | 11mg | 12% |
| Calcium | 114mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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