Smoky Spicy Enchilada Sauce (Mexican Red Sauce)
User Reviews
4.4
36 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
8
-
Calories
67 kcal
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Course
Condiments
-
Cuisine
Mexican
Smoky Spicy Enchilada Sauce (Mexican Red Sauce)
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This quick and easy enchilada sauce comes together in about 10 minutes and makes about 2 cups of sauce. It's spicy, smoky and utterly delicious with chicken, pork, beef, even bean or sweet potato enchiladas. Make this sauce vegetarian by using vegetable broth instead of chicken.
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Ingredients
- 3 tablespoons vegetble oil or canola oil
- 3 tablespoons all purpose flour
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- 1½ teaspoons cumin
- ¼ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken stock from rotisserie chicken (or low-sodium broth or vegetable broth for vegan sauce)
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Instructions
- For this recipe, it's important to have all of your ingredients prepped and ready BEFORE YOU START because it comes together very quickly once you start cooking and you don't want to be futzing around assembling the ingredients once you start.
- In a small dish, combine the chili powder, chipotle powder, cumin, oregano, kosher salt, black pepper and cinnamon. Set aside. Have the minced garlic, flour, tomato paste and chicken broth measured and ready to go.
- In a medium skillet or saucepan, heat the oil over medium high heat. When the oil is hot and shimmery add the minced garlic and quickly saute, stirring constantly for about 30 seconds. It should be aromatic and slightly softened, but not browned.
- Add the flour and the spice combination and stir constantly as the dry ingredients are absorbed to form a fragrant paste. Cook and stir for about 1 minute, then add the tomato paste and stir until well combined.
- Add the broth in ½ cup additions, not adding more until the previous addition is fully combined. Bring the sauce to a boil, stirring constantly and cook for one minute. Remove from heat.
- Enchilada sauce can be stored in an airtight container for up to one week.
Nutrition Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Sodium
405mg
(17%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
283IU
(6%)
Vitamin C
5mg
(6%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 405mg | 17% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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