This Red Enchilada Sauce Recipe is a savory and flavorful variation of store bought enchilada sauce. It’s quick, easy, and is ready in about 10 minutes!
*Originally posted on September 16th, 2016.
Anyone who loves Tex-Mex should have a quick and easy red enchilada sauce recipe handy. Of course, jarred or canned sauce will suffice in a pinch, but nothing beats a flavorful, homemade enchilada sauce. Not to mention, making a sauce from scratch allows you to adjust the spiciness, thickness, and tomato consistency. In my opinion, homemade is best!
One of my family’s favorite things to make for a quick and easy dinner is enchiladas. It only takes a few minutes to roll up some chicken, cheese, and jalapenos in warm tortillas, place them in a baking dish and top them with a rich sauce. Enchilada dinners, using store bought sauce, have been our practice for years, up until recently.
A while back, I got curious and wondered if I could make a red enchilada sauce recipe from scratch. Sadly, the first couple of attempts failed miserably. It kind of reminded me of the time when I was learning to make John’s cheese sauce. However, I finally found a winning combination of tomato sauce and savory spices, and the rest is canned sauce history! 🙂
This red enchilada sauce recipe only takes about 10 minutes to make from start to finish. What I love about it is that you can easily swap out the all-purpose flour for a measure-for-measure gluten-free flour in the roux. Check to make sure the spices and broth are gluten-free, and you’ve got gluten-free enchilada sauce. How cool is that? Vegetable broth can be substituted for the chicken broth to make this red sauce vegetarian and vegan, too! Here’s how it’s made:
Measure Out the Ingredients:
I’ve made this recipe enough times to know that once it gets started, things move rather quickly. I’ve also burned the spices more than once. Please take my advice and measure out all your ingredients ahead of time. The salt, garlic powder, cumin, and oregano can go into one bowl, so you aren’t dirtying up a bunch of small bowls. Separate everything else out and have it ready to go.
Flour and Oil:
In a medium saucepan, heat the oil over medium heat. Add the flour and whisk to combine. Cook for 2-3 minutes, just long enough to cook out any raw flour flavor.
Add the Spices:
Mix in the spices and continue to whisk. The mixture will look very dry and only needs to cook about 30 seconds.
Add the Broth and Tomato Sauce:
Slowly pour in the broth and tomato sauce, and whisk well to ensure even distribution of the flour and spices. Continue to whisk until the sauce reaches your desired thickness. Pour the sauce over prepared enchiladas. *If there happens to be small, white lumps of flour in the sauce simply pour it through a sieve or a strainer before using.
Save any unused portions in a jar or other airtight container in the refrigerator for up to 3 days. The entire recipe makes approximately 2 cups.
This Red Enchilada Sauce Recipe is a savory and flavorful variation of store bought enchilada sauce. It's quick, easy, and is ready in about 10 minutes!
- 2 Tablespoons Olive or vegetable oil
- 2 Tablespoons all-purpose flour
- 2-4 Tablespoons chili powder (depending on how spicy you like it)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- 1 cup chicken or vegetable broth
- 8 ounce can of tomato sauce
Heat the oil over medium heat and whisk in flour until to combined. Cook for 2-3 minutes.
Add salt, garlic powder, oregano, and cumin. Whisk to combine and cook for an additional 30 seconds.
Add chicken or vegetable stock and tomato sauce.
Whisk and ensure flour and spices are evenly distributed.
Continue to cook over medium heat until sauce reaches desired thickness.
Pour sauce over prepared enchiladas and bake.
Save any unused portions in a jar or other airtight container in the refrigerator for up to 3 days.
*Make this recipe gluten free by using gluten free flour, spices, and broth. Make this recipe vegetarian or vegan by using vegetable broth.
*If sauce is too thick, thin it out by adding additional broth 1 tablespoon at a time.
*Calories determined for the entire recipe.