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–+ servings
enchilada sauce in a clear jar with a spoon next to it

Red Enchilada Sauce

Isabel Laessig
Learn how to make easy homemade red sauce for enchiladas using simple ingredients and savory Mexican spices. Ready in just 10 minutes!
4.62 from 13 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine Mexican
Servings 2 cups (a little more than)
Calories 204 kcal

Equipment

  • 1 Sauce pan
  • 1 Whisk
  • Measuring spoons

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons chili powder more if you like it spicier
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 cups vegetable broth
  • 2 Tablespoons tomato paste
  • salt to taste

Instructions
 

  • In a small pan, heat olive oil over medium-high heat. Add flour and whisk until well blended.
    2 Tablespoons olive oil, 2 Tablespoons all-purpose flour, 2 Tablespoons chili powder, ¼ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, ½ teaspoon dried oregano, salt to taste
    oil and flour in a skillet
  • Then add chili powder, onion powder, garlic powder, salt, cumin, and oregano and whisk until well blended and smooth.
    seasoning for enchilada sauce in a skillet
  • Pour in the vegetable broth very slowly while whisking. Make sure no big lumps form. Add more vegetable broth if needed to make the desired smooth consistency.
    2 cups vegetable broth, 2 Tablespoons tomato paste
    pouring vegetable broth into a skillet for enchilada sauce
  • Then, add the tomato paste and whisk until the sauce is completely smooth.
    tomato paste in enchilada sauce in a skillet
  • Bring to a simmer until slightly thickened. Remove from heat and serve immediately.
    whisking enchilada sauce in a skillet

Video

Notes

  • If you want a heartier sauce, substitute beef or chicken broth instead of vegetable broth.
  • Always check the expiration date for dried herbs and spices. Even though they are dried, the fresher they are the better the sauce will be.
  • When making a sauce from scratch, always monitor your heat level. You want to be sure your heat is not too high, you don't want charred spices!
  • To avoid lumps, keep a whisk close by, especially when you add the broth to the rest of the spices.

Nutrition

Serving: 1cupCalories: 204kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1199mgPotassium: 349mgFiber: 4gSugar: 5gVitamin A: 3128IUVitamin C: 4mgCalcium: 45mgIron: 3mg
Keyword enchilada sauce, enchilada sauce recipe, red enchilada sauce, red enchilada sauce recipe
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