This homemade Red Enchilada Sauce is an easy and flavorful recipe, which is made with chili powder and tomato paste. It’s a great choice for making ahead, ready in about 15 minutes.
Jump to RecipeHomemade Red Enchilada Sauce Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (all-purpose, whole wheat, or gluten-free blend)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
How To Make Red Enchilada Sauce
- Bloom the spices: In a medium-sized pot over medium heat, warm the olive oil. Pour in the flour and all the dry spices (chili powder through cinnamon). While whisking constantly, cook for about 1 minute until the mixture is fragrant.
- Create the sauce base: Whisk the tomato paste into the spice mixture. Slowly pour in the vegetable broth while whisking constantly to prevent any lumps from forming.
- Simmer and thicken: Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook for 5 to 7 minutes, whisking often, until the sauce has thickened slightly.
- Finish the sauce: Remove the pot from the heat and whisk in the vinegar. Season to taste with a generous amount of black pepper and more salt if needed.
Recipe Tips
- How to get a perfectly smooth sauce? The key is to whisk constantly. Whisk while you’re toasting the flour and spices, and most importantly, whisk vigorously while you slowly stream in the vegetable broth to ensure a lump-free sauce.
- Can I make this gluten-free? Yes, this recipe works perfectly with a good quality all-purpose gluten-free flour blend.
- How can I adjust the spice level? The heat comes from the chili powder. For a milder sauce, reduce the amount to 1 or 2 teaspoons, or make sure you’re using a mild chili powder. For more heat, use a spicy chili powder or add a pinch of cayenne.
- Why “bloom” the spices? Frying the dry spices in oil for a minute before adding the liquid is a crucial step called “blooming.” It toasts the spices, releasing their essential oils and creating a much deeper, more complex flavor in the final sauce.
What To Serve With Enchilada Sauce
This authentic and versatile sauce is the perfect base for many Mexican-inspired dishes.
- In classic chicken, beef, or cheese enchiladas
- As a flavorful base for a chicken tortilla soup
- Drizzled over huevos rancheros or breakfast burritos
- As a sauce for smothered burritos, tamales, or chimichangas
How To Store Enchilada Sauce
- Refrigerate: Store the cooled sauce in an airtight container or jar in the refrigerator. It will keep well for up to 5 days.
- Freeze: This sauce freezes beautifully. Let it cool completely, then pour it into a freezer-safe container or a zip-top bag. It will keep for up to 3 months.
Enchilada Sauce Nutrition Facts
- Serving: 1/4 cup
- Calories: 60 kcal
- Carbohydrates: 6g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 1g
- Sodium: 250mg
- Fiber: 1g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main difference is that enchilada sauce is a cooked sauce based on chili powder and broth, used as a key component in a baked dish. Taco sauce is typically an uncooked, thinner, tomato-based sauce used as a cold condiment.
A bitter taste can sometimes come from using old or stale chili powder. It can also happen if the flour and spice mixture is allowed to scorch or burn during the “blooming” step.
You can, but the tomato paste adds a crucial depth, a touch of sweetness, and a rich color to the sauce. If you omit it, the flavor will be less complex.
Try More Recipes:
- Trader Joe’s Alfredo Sauce Recipe
- Trader Joe’s Sweet Soy Sauce Recipe
- Trader Joe’s Curry Sauce Recipe
Homemade Red Enchilada Sauce Recipe
Course: SauceCuisine: Mexican-InspiredDifficulty: Easy2
servings5
minutes10
minutes60
kcalA quick, easy, and deeply flavorful homemade red enchilada sauce with an authentic Mexican flavor that’s ready in about 15 minutes.
Ingredients
3 tbsp olive oil
3 tbsp flour
1 tbsp ground chili powder
1 tsp ground cumin
½ tsp garlic powder
¼ tsp dried oregano & salt
Pinch of cinnamon (optional)
2 tbsp tomato paste
2 cups vegetable broth
1 tsp vinegar
Directions
- In a pot over medium heat, toast the flour and all dry spices in hot oil for 1 minute, whisking constantly.
- Whisk in the tomato paste.
- Slowly pour in the vegetable broth while whisking continuously until smooth.
- Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
- Remove from heat and stir in the vinegar. Season to taste with pepper and more salt if needed.
Notes
- Whisking constantly when adding the broth is the most important step to prevent lumps.
- The sauce will thicken more as it cools.
- This is a perfect make-ahead sauce; store it in the fridge or freezer for quick weeknight meals.
- For the best flavor, make sure your chili powder and other spices are fresh.
