Go Back

Easy Homemade Red Enchilada Sauce

A rich, smoky, and flavorful red enchilada sauce made from pantry ingredients in just 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 cups chicken or vegetable broth
  • salt to taste
  • black pepper to taste

Equipment

  • Saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat olive oil in a saucepan over medium heat.
  2. Add flour and whisk continuously for 1 minute to form a roux.
  3. Stir in chili powder, garlic powder, onion powder, cumin, smoked paprika, and oregano.
  4. Add tomato paste and whisk until smooth.
  5. Slowly pour in broth while whisking to prevent lumps.
  6. Simmer for 5–7 minutes until sauce thickens slightly.
  7. Season with salt and pepper to taste and remove from heat.

Notes

Adjust spice level by adding cayenne for heat or extra tomato paste for a milder sauce. Sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.