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Easy Red Enchilada Sauce {15 Minute Recipe} Recipe

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4.3 from 1 review

This easy red enchilada sauce recipe comes together in just 15 minutes, delivering a rich and flavorful sauce perfect for enchiladas, tacos, or rice dishes. Made with common pantry spices, tomato paste, and broth, this sauce thickens beautifully on the stovetop and offers a classic, mildly spicy flavor that enhances any Mexican-inspired meal.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Dried Spice Mix

  • 3 Tbsp flour (all-purpose, whole wheat, or gluten-free flour blend)
  • 1 Tbsp chili powder (I used McCormick brand)
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper

Sauce Base

  • 3 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 2 cups chicken broth (or vegetable broth)
  • 1 tsp apple cider vinegar

Instructions

  1. Combine Spices and Flour: In a bowl, mix together the flour along with chili powder, cumin, garlic powder, oregano, salt, and black pepper until well combined.
  2. Heat Olive Oil and Cook Spices: Preheat a large saucepan over medium heat and add the olive oil. Once heated, add the spice and flour mixture to the pan and cook for 1-2 minutes, stirring constantly to activate the spices and create a roux base.
  3. Add Tomato Paste and Broth: Stir in the tomato paste, then slowly whisk in the chicken broth a little at a time to prevent lumps and ensure a smooth sauce.
  4. Simmer to Thicken: Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly. Keep in mind, it will continue to thicken as it cools.
  5. Finish with Vinegar: Remove the saucepan from heat and whisk in the apple cider vinegar to brighten the flavors.
  6. Serve or Store: Use the sauce immediately in your favorite enchilada recipe, or store in an airtight container in the refrigerator for up to a week.

Notes

  • You can substitute chicken broth with vegetable broth to make this sauce vegetarian-friendly.
  • Adjust chili powder quantity to control the spice level.
  • This sauce thickens as it cools; if too thick, thin with a splash of broth before using.
  • For gluten-free version, ensure to use gluten-free flour blends.
  • Store leftover sauce in the fridge for up to one week or freeze for longer storage.

Find it online: https://cheftinaskitchen.com/easy-red-enchilada-sauce-15-minute-recipe-recipe/