Name: Easy Red Enchilada Sauce {15 Minute Recipe} Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 tablespoon flour (all-purpose, whole wheat, or gluten-free blends); 1 tablespoon chili powder (McCormick brand recommended); 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ¾ teaspoon salt; ½ teaspoon ground black pepper; 3 tablespoon olive oil; 2 tablespoon tomato paste; 2 cups chicken broth (or vegetable broth for vegetarian option); 1 teaspoon apple cider vinegar

Description

This easy red enchilada sauce recipe is a quick and flavorful homemade sauce that can be whipped up in just 15 minutes. Made with simple pantry staples like chili powder, cumin, and tomato paste, this sauce brings authentic Mexican flavors to your enchiladas, tacos, or any dish that needs a spicy, savory kick. It’s versatile, can be made gluten-free depending on your flour choice, and thickens beautifully to coat your favorite dishes.

Ingredients

Dry Ingredients

3 tablespoon flour (all-purpose, whole wheat, or gluten-free blends)
1 tablespoon chili powder (McCormick brand recommended)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¾ teaspoon salt
½ teaspoon ground black pepper

Wet Ingredients

3 tablespoon olive oil
2 tablespoon tomato paste
2 cups chicken broth (or vegetable broth for vegetarian option)
1 teaspoon apple cider vinegar

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Instructions

Mix the spices and flour: In a bowl, combine the flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper to create the spice mixture.
Heat the oil and toast the spices: Preheat a large saucepan over medium heat and add the olive oil. Once hot, add the spice and flour mixture and cook for 1-2 minutes, stirring constantly to release the aromas without burning.
Add tomato paste and broth: Stir in the tomato paste, ensuring it gets well combined with the toasted spices. Slowly whisk in the chicken broth gradually to avoid lumps and ensure a smooth sauce.
Simmer to thicken: Bring the mixture to a simmer, allowing it to cook uncovered for 5-7 minutes until it slightly thickens. Remember, the sauce will continue to thicken as it cools.
Finish with vinegar and serve: Remove the saucepan from heat and stir in the apple cider vinegar to add a slight tang and brighten the flavors. The sauce is now ready to use in enchiladas or your favorite recipes.

Notes

You can use all-purpose, whole wheat, or gluten-free flour depending on dietary needs.
Substitute chicken broth with vegetable broth to make this vegetarian-friendly.
The sauce thickens further as it cools, so don’t worry if it seems a bit runny when hot.
Adjust chili powder amount to control the heat level.
Store leftover sauce in an airtight container in the fridge for up to 5 days.