10-Minute Red Enchilada Sauce
Homemade red enchilada sauce is packed with bold Mexican flavors, perfect for enchiladas, tacos, and more! Skip the store-bought sauce and make this easy enchilada sauce from scratch with simple pantry ingredients.
Servings: 6 servings
Calories: 85kcal
Equipment
- Small saucepan
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons all purpose flour
- ¼ cup chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- 2 cups chicken broth
Instructions
- In a small saucepan over medium heat, heat the olive oil. Add the flour and whisk continuously for 1 minute until it forms a smooth paste.
- Stir in the chili powder, garlic powder, onion powder, cumin, oregano, and salt. Cook for 1 minute, whisking constantly, to toast the spices.
- Slowly pour in the broth, whisking continuously to prevent lumps from forming. Stir until the mixture is smooth and fully combined.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly. Taste and season with salt, if needed.
Notes
- This recipe yields about 2 cups of sauce.
- Yes, this recipe calls for a good amount of chili powder, but don't worry - it's still considered a mild enchilada sauce.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week. Or, freeze the sauce in a freezer safe container for up to 3 months.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 647mg | Potassium: 217mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2927IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg
