Homemade Red Enchilada Sauce

This Homemade Red Enchilada Sauce is rich, zesty, flavorful, and infinitely better the store-bought versions. Plus, it's made with just a few simple pantry ingredients with almost no prep work!

Course Sauce

Cuisine Mexican

Keyword Homemade Enchilada Sauce, Red Enchilada Sauce

Prep Time 3

Cook Time 10

Total Time 13

Servings servings

Calories 33kcal

Author Michelle

Ingredients

3 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
3 tablespoons light tasting olive oil or vegetable oil
2 tablespoons tomato paste
2 cups chicken or vegetable broth
1 teaspoon white vinegar
¼ teaspoon salt (more to taste)
Black pepper to taste

Instructions

To a small mixing bowl, add flour, chili powder, cumin, garlic powder, and oregano. Set aside.
In a medium saucepan over medium heat, heat oil until hot. Test by adding a pinch of flour. If it sizzles, it's hot enough.
When hot enough, add remaining flour and spice mixture. Stir to combine. Allow to heat through for about 2 minutes.
Whisk in tomato paste until combined.
Add broth, a little at a time to prevent lumps, stirring between each addition.
Increase heat to bring mixture to a simmer. Then reduce heat to maintain a gentle simmer. Simmer for about 5-7 minutes, until sauce has thickened a bit.
Remove from heat. Whisk in the vinegar and season with black pepper and salt to taste.

Video

Notes

This recipe makes about 2 cups.

Gluten Free: To make this recipe gluten free, use gluten free measure-for-measure flour.
Storage: Store leftover (or made-ahead) enchilada sauce covered in the refrigerator for up to 5 days.
Freezer Directions: Allow sauce to come to room temperature. Then transfer to freezer bags or jars, and freeze for up to 3 to 6 months. Thaw overnight in the refrigerator or by submerging container or bag into warm water before using.

Nutrition