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
Scale
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.
