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–+ servings
spoonful of homemade enchilada sauce
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5 from 15 votes

Homemade Red Enchilada Sauce

This easy Homemade Red Enchilada Sauce is made with simple pantry ingredients and ready in about 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Basics, Sauce
Cuisine: American, Mexican
Keyword: homemade enchiladas, how to make enchilada sauce
Servings: 1 batch (approximately 2 cups)
Calories: 616kcal
Author: The Chunky Chef

Ingredients

  • 3 Tbsp vegetable oil
  • 3 Tbsp all purpose flour
  • 2 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano (Mexican oregano is great if you have it)
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp tomato paste
  • 2 cups reduced sodium chicken broth
  • 1 tsp apple cider vinegar (optional but recommended)

Instructions

  • In a small bowl, combine flour, chili powder, garlic powder, cumin, oregano, salt and pepper.  
  • Heat oil in a saucepan over MED heat until warm, then add the flour and spices mixture and whisk well.  Cook for 1-2 minutes, whisking occasionally.
  • Whisk in tomato paste. Slowly pour in chicken broth, whisking as you pour to eliminate any lumps.
  • Increase heat a bit to bring to a high simmer, then reduce heat to MED LOW to simmer the sauce.  Simmer, whisking often, for 5-10 minutes, until the sauce is thickened some and the sauce coats the back of a wooden spoon.
  • Turn off heat, and whisk in the vinegar (if using), then taste and add more salt and pepper if needed.
  • Use immediately, or cool completely and store.

Notes

  1. Recipe makes approximately 2 cups.
  2. This recipe has been updated due to reader feedback, as well as continual testing on our end.  We much prefer this version, but if you're looking for the old version, here it is:
 
  • 2 Tbsp vegetable or canola oil
  • 2 Tbsp all purpose flour
  • 4 Tbsp chili powder (use less if you're afraid of it being too spicy)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 2 cups vegetable stock (or chicken stock)
Heat oil in a saucepan over medium high heat.  Add flour and whisk together over the heat for one minute.
Stir in the remaining seasonings (chili powder through cayenne).  
Then gradually add in the stock, whisking constantly to eliminate lumps.  Reduce heat to low and simmer 10-15 minutes until thickened.
Use immediately or refrigerate in an airtight container for up to two weeks.

Nutrition

Calories: 616kcal | Carbohydrates: 42g | Protein: 17g | Fat: 48g | Saturated Fat: 36g | Sodium: 1368mg | Potassium: 1281mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5500IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 7mg