If you have ever wanted to create a vibrant, flavorful sauce to elevate your Mexican dishes, this Easy Red Enchilada Sauce Recipe is your new best friend. It’s a simple combination of pantry staples that come together to produce a perfectly balanced sauce with just the right amount of heat, earthiness, and richness. This sauce will bring warmth and depth to enchiladas, tacos, or even as a dip for chips. Once you make it, you’ll find it hard to go back to store-bought versions because the freshness and homemade touch here truly shine through.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and each one plays a crucial role in developing the sauce’s complex flavor and ideal texture. From the chili powder that provides the signature color and mild heat to the flour and olive oil that work as the base thickener, every component matters.
- 2 tablespoons olive oil: Essential for creating a smooth roux and adds a subtle fruity undertone.
- 2 tablespoons all-purpose flour: Thickens the sauce for that luscious consistency you want.
- 3 tablespoons chili powder: The star spice that imparts vibrant color and mild heat.
- 1 teaspoon cumin: Adds a warm, earthy depth that complements the chili powder.
- 1 teaspoon garlic powder: Infuses the sauce with a mellow garlic aroma without overpowering.
- 1 teaspoon onion powder: Provides a slightly sweet, savory nuance to balance flavors.
- 1/2 teaspoon dried oregano: Gives a subtle herbal note typical of traditional Mexican sauces.
- 2 cups chicken or vegetable broth: Creates the saucy base with the right saltiness and moisture.
- 1/2 teaspoon salt (or to taste): Enhances all the flavors and balances the sauce.
- 1/4 teaspoon black pepper: Adds a gentle kick to complement the spices.
- 1 tablespoon tomato paste (optional): Delivers a richer, deeper tomato flavor, but feel free to skip if you prefer lighter notes.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Heat the Olive Oil
Begin by warming 2 tablespoons of olive oil in a medium saucepan over medium heat. This step is important because the oil will bind with the flour, giving your sauce a smooth texture and a beautiful base for the spices.
Step 2: Create the Roux
Next, whisk in 2 tablespoons of all-purpose flour and cook it for 1 to 2 minutes. Stir constantly to avoid any burning; this process cooks out the raw flour taste and starts thickening the sauce.
Step 3: Add the Spices
Sprinkle in the chili powder, cumin, garlic powder, onion powder, and dried oregano. Stir them through for about 30 seconds until the spices become fragrant. This blooming process unlocks the essential oils in the spices, making the sauce vibrant and flavorful.
Step 4: Incorporate the Broth
Slowly whisk in 2 cups of chicken or vegetable broth, making sure to whisk continuously to prevent lumps from forming. This gradual addition ensures your sauce stays silky and smooth.
Step 5: Season and Simmer
Stir in salt, black pepper, and, if using, 1 tablespoon of tomato paste. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes. The sauce will thicken and deepen in flavor, transforming into a luscious, rich base ready for your enchiladas.
Step 6: Adjust the Seasoning
Give your sauce a taste and tweak the seasoning to your liking. Sometimes a little extra salt or chili powder makes all the difference, so don’t hesitate to tailor it to your palate.
Step 7: Use or Store
Your Easy Red Enchilada Sauce Recipe is now ready to be poured over your favorite dishes. If you’re not using it immediately, transfer it to an airtight container for storage.
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
Topping your enchiladas or dishes with fresh garnishes like chopped cilantro, sliced green onions, or crumbled queso fresco adds a bright contrast to the savory sauce and enhances the overall experience.
Side Dishes
This sauce pairs wonderfully with traditional sides like Mexican rice, refried beans, or even a simple corn salad. These sides soak up the sauce beautifully and round out the flavors of your meal.
Creative Ways to Present
Why stick to just enchiladas? Drizzle this Easy Red Enchilada Sauce Recipe over roasted vegetables, baked potatoes, or grilled chicken. It’s incredibly versatile and adds a delightful smoky punch wherever you apply it.
Make Ahead and Storage
Storing Leftovers
Store leftover Easy Red Enchilada Sauce in an airtight container in the refrigerator for up to one week. This keeps the flavors fresh and ready for quick weeknight meals.
Freezing
If you want to keep the sauce longer, it freezes beautifully. Just portion it into freezer-safe containers or bags with space for expansion, then thaw overnight in the fridge when ready to use.
Reheating
Reheat your sauce gently on the stovetop over low heat, stirring occasionally to restore its smooth texture. Avoid boiling, which can alter the flavors and texture unfavorably.
FAQs
Can I make this sauce vegan?
Absolutely! Simply use vegetable broth instead of chicken broth to keep the sauce completely vegan-friendly without sacrificing any flavor.
How spicy is this Easy Red Enchilada Sauce Recipe?
The sauce is mildly spicy thanks to the chili powder. If you prefer more heat, you can add a pinch of cayenne pepper or use a hotter chili powder blend.
Can I use corn starch instead of flour?
Yes, cornstarch can be used as a thickener. Use about half the amount of flour in cornstarch, whisking it into cold broth before adding it to avoid lumps.
Does the tomato paste change the color significantly?
Adding tomato paste deepens the color to a richer, redder hue and boosts umami flavor. It’s optional but highly recommended if you want a more robust sauce.
How long does it take to make this sauce?
This Quick recipe takes about 15 minutes total—5 minutes to prep and 10 minutes to cook—making it perfect for busy weeknights or last-minute gatherings.
Final Thoughts
Making your own Easy Red Enchilada Sauce Recipe is both satisfying and surprisingly simple. You’ll impress family and friends with rich, homemade flavors that elevate any dish. Don’t hesitate to whip up a batch and get creative with how you serve it—your taste buds will thank you!
Print
Easy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2.2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This easy red enchilada sauce recipe is a flavorful and versatile sauce made from simple pantry ingredients. It features a rich blend of spices, a roux base, and broth to create a smooth, thick sauce perfect for enchiladas or as a flavorful addition to Mexican dishes. Ready in just 15 minutes, it can be used immediately or stored for later use.
Ingredients
Basic Sauce Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat the oil: Heat olive oil in a medium saucepan over medium heat to prepare for making the roux.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes while whisking constantly to form a smooth roux that will thicken the sauce.
- Add spices: Add chili powder, cumin, garlic powder, onion powder, and dried oregano to the roux and stir for about 30 seconds until the spices become fragrant, building deep flavor.
- Incorporate broth: Slowly whisk in the chicken or vegetable broth to prevent lumps and create a smooth sauce base.
- Season and simmer: Stir in salt, black pepper, and optionally tomato paste for richness. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens to the desired consistency.
- Adjust seasoning: Taste the sauce and adjust salt or spices as needed to suit your preference.
- Serve or store: Use the sauce immediately for enchiladas or other dishes, or store it in an airtight container for later use.
Notes
- Tomato paste is optional but adds depth and richness to the sauce.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The sauce can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.
- Adjust chili powder to make the sauce milder or spicier based on your taste.
- If the sauce is too thick, thin it with extra broth or water to reach your desired consistency.
