If you have ever wished for a flavorful, vibrant sauce to elevate your Mexican dishes, look no further than this Easy Red Enchilada Sauce Recipe. With its rich blend of spices, smooth texture, and just the right amount of tang, this homemade sauce brings that authentic enchilada experience right into your kitchen. Whether you’re rolling up tortillas or drizzling over roasted veggies, this sauce is the secret weapon that transforms simple ingredients into a fiesta of flavors.
Ingredients You’ll Need
The magic of this Easy Red Enchilada Sauce Recipe lies in its simplicity. Each ingredient plays a key role in building depth, color, and that distinctive enchilada flavor that you crave. From aromatic spices to the silky tomato paste, every element works together to create a sauce that is both comforting and exciting.
- Vegetable oil: This forms the base for toasting the flour and spices, giving the sauce a smooth mouthfeel.
- All-purpose flour: Used to create a roux that thickens the sauce beautifully without any lumps.
- Chili powder: The star spice that imparts bold, smoky heat and rich red color.
- Garlic powder: Adds a savory depth, balancing the spice with subtle pungency.
- Onion powder: Brings a mild sweetness that rounds out the flavor profile.
- Ground cumin: Infuses the sauce with warm, earthy notes essential to Mexican cuisine.
- Dried oregano: Offers herbal brightness and a slightly bitter undertone for complexity.
- Salt: Enhances all the flavors and balances the acidity.
- Black pepper: Adds gentle heat and a hint of sharpness.
- Tomato paste: Concentrates the tomato flavor and gives the sauce its signature richness and deep red hue.
- Low-sodium chicken or vegetable broth: Provides the necessary liquid and melds the flavors with a gentle background taste.
- Apple cider vinegar (optional): Introduces a touch of brightness that lifts the entire sauce.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Create the Roux
Begin by warming the vegetable oil in a medium saucepan over medium heat. Whisk in the flour, stirring constantly for about 1 to 2 minutes until a smooth roux forms. This step is crucial because it ensures your sauce will be luscious and thick without any gritty texture.
Step 2: Bloom the Spices
Next, add the chili powder, garlic powder, onion powder, cumin, oregano, salt, and black pepper to the roux. Cook the mixture for 30 seconds while stirring to release their maximum flavor. This quick toasting deepens the aroma and builds the foundation for your sauce’s characteristic taste.
Step 3: Incorporate Tomato Paste
Stir in the tomato paste until it’s fully combined with the spiced roux. This concentrated ingredient enriches both texture and color, giving your Easy Red Enchilada Sauce Recipe its vibrant and inviting appearance.
Step 4: Add Broth and Simmer
Gradually whisk in the broth, making sure to break up any lumps for a smooth sauce. Bring the mixture to a simmer and let it cook for 8 to 10 minutes, stirring occasionally. This gentle simmer lets the sauce thicken perfectly while allowing the flavors to meld in harmony.
Step 5: Finish with a Tangy Twist
If you want to brighten the sauce, stir in the apple cider vinegar at the end. This little touch adds a layer of freshness that balances the rich spices without overpowering them. Your sauce is now ready to use!
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
Top your enchiladas with fresh cilantro, cotija cheese, or thinly sliced green onions to add contrasting colors and textures. A dollop of sour cream or a sprinkle of diced avocado can also make the dish feel extra special and creamy.
Side Dishes
Pair this sauce-slathered goodness with classic sides like Mexican rice or refried beans to keep the meal comforting and authentic. Roasted corn, warm tortillas, or even a crisp mixed salad also complement the bold sauce without stealing the spotlight.
Creative Ways to Present
Beyond just enchiladas, try drizzling this sauce over crispy burritos, layering it in casseroles, or using it as a base for skillet chicken. It’s versatile enough to add that signature Mexican zest to bowls, tacos, or even roasted vegetables for a bold twist on your weeknight meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover sauce in an airtight container in the refrigerator for up to one week. The flavors deepen over time, so it often tastes even better the next day. Just give it a good stir before reheating to bring back its silky texture.
Freezing
This Easy Red Enchilada Sauce Recipe freezes wonderfully. Pour the sauce into a freezer-safe container or bag, leaving some space for expansion, and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Warm the sauce gently over low heat on the stovetop or in the microwave using short intervals. Stir frequently to prevent scorching and to restore that smooth consistency. You might want to add a splash of broth if it has thickened too much.
FAQs
Can I make the sauce vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegan-friendly sauce that doesn’t compromise on flavor.
What can I do to make the sauce spicier?
To kick up the heat, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce while cooking. This allows you to tailor the spice level exactly to your liking.
Is it necessary to use tomato paste?
Tomato paste is essential for that rich, deep flavor and thick texture in this sauce. While canned tomatoes could be used, they tend to make the sauce thinner and less concentrated.
Can I prepare the sauce ahead of time?
Yes! This sauce is perfect for making in advance. It stores well in the refrigerator and even improves in flavor after sitting for a day or two.
What dishes other than enchiladas can I use this sauce for?
This sauce is incredibly versatile. Besides enchiladas, it’s fantastic on burritos, tacos, casseroles, or even as a dipping sauce for chips and roasted veggies.
Final Thoughts
There is something truly satisfying about making your own Easy Red Enchilada Sauce Recipe from scratch. It not only elevates your meals but also fills your kitchen with those irresistible Mexican aromas. Once you try this sauce, it’s hard to go back to store-bought options. So gather your ingredients, embrace the process, and enjoy every flavorful bite of your homemade enchilada creation!
Print
Easy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Easy Red Enchilada Sauce is a flavorful homemade sauce that combines a blend of spices, tomato paste, and broth to create a vibrant, slightly smoky, and mildly spicy base perfect for enchiladas and other Mexican dishes. Made on the stovetop with simple pantry ingredients, it’s quick to prepare and can be stored for convenient use throughout the week.
Ingredients
Dry Ingredients
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar (optional, for brightness)
Instructions
- Make the roux: In a medium saucepan over medium heat, warm the vegetable oil, then whisk in the all-purpose flour. Stir continuously for 1–2 minutes to form a smooth roux, which will help thicken the sauce.
- Add spices: Stir in chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly to bloom and enhance the flavors of the spices.
- Incorporate tomato paste: Add the tomato paste to the pan and stir until fully combined with the roux and spices.
- Whisk in broth: Gradually pour in the low-sodium chicken or vegetable broth while whisking to break up any lumps, ensuring a smooth sauce base.
- Simmer the sauce: Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
- Add brightness: If desired, stir in the apple cider vinegar for a subtle tang that balances the richness of the sauce.
- Finish and store: Remove from heat and use immediately in your enchilada recipe, or allow to cool, then refrigerate for up to 1 week. The sauce also freezes well for up to 3 months.
Notes
- For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce when adding spices.
- This sauce freezes well for up to 3 months; thaw before use.
- You can substitute vegetable broth to keep the sauce vegan and vegetarian.
- Adjust seasoning to taste before serving if needed.
