Easy Red Enchilada Sauce Recipe
Learn how to make a quick and flavorful Easy Red Enchilada Sauce at home. This versatile sauce is perfect for enchiladas, tacos, and more, adding a delicious kick of Mexican flavor to your dishes.
- Prep Time: 2 minutes
- Cook Time: 8–10 minutes
- Total Time: 10–12 minutes
- Yield: about 2 cups (8 servings at ¼ cup each)
- Category: Sauce / Condiment
- Method: Stovetop
- Cuisine: Mexican / Tex-Mex
- Diet: Vegetarian
Ingredients
Enchilada Sauce:
2 tablespoons cooking oil (e.g. vegetable or olive oil), 2 tablespoons all-purpose flour, 2 tablespoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), 3/4 teaspoon salt (adjust to taste), 3 ounces tomato paste, 2 cups water or low-sodium broth
Instructions
- Heat the oil: Heat the oil in a saucepan over medium heat.
- Cook the flour: Whisk in the flour and cook for about one minute.
- Add seasonings: Add chili powder, cumin, garlic powder, cayenne (if using), and salt, and stir until fragrant.
- Combine ingredients: Slowly whisk in the tomato paste and then the water or broth until smooth.
- Simmer: Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until thickened.
- Adjust and cool: Adjust seasoning as needed and remove from heat. Let cool slightly before using.
Notes
- Use vegetable broth to make it vegetarian.
- Adjust chili powder and cayenne for desired spice level.
- For gluten-free version substitute flour with cornstarch.
- You can make this ahead—refrigerate up to 1 week or freeze up to 3 months and thaw before use.
Nutrition
- Serving Size: ¼ cup (about 60 mL)
- Calories: approximately 20 kcal
- Sugar: about 2 g
- Sodium: around 270 mg
- Fat: 0-1 g
- Saturated Fat: negligible (~0 g)
- Unsaturated Fat: negligible
- Trans Fat: 0 g
- Carbohydrates: ~4 g
- Fiber: ~0 g
- Protein: ~1 g
- Cholesterol: 0 mg
