If you’ve ever dreamed of nailing that homemade enchilada flavor without spending hours in the kitchen, you’re going to love this Easy Red Enchilada Sauce Recipe. It’s rich, vibrant, and just the right balance of smoky and savory to transform any Mexican-inspired dish into something spectacular. Whether you’re rolling enchiladas, drizzling over tacos, or using it as a dip, this sauce is a total game-changer—simple enough for a weeknight but impressive enough to wow guests.
Ingredients You’ll Need
These ingredients are pantry staples that come together beautifully to create the perfect blend of flavor, color, and texture. Each one plays a crucial role, from the warmth of chili powder to the thickness achieved by a quick roux, making this sauce both authentic and effortlessly delicious.
- 2 tablespoons olive oil: Used as the base, it adds smooth richness and helps toast the flour perfectly.
- 2 tablespoons all-purpose flour: Creates the roux that thickens the sauce, giving it that luxurious texture.
- 3 tablespoons chili powder: The star spice that delivers the signature deep red color and smoky kick.
- 1 teaspoon cumin: Adds earthy warmth to balance the chili’s brightness.
- 1 teaspoon garlic powder: Brings subtle savory notes without overpowering the sauce.
- 1 teaspoon onion powder: Provides a mild sweetness and depth to the flavor profile.
- 1/2 teaspoon dried oregano: A classic herb that complements the spices with its slightly minty aroma.
- 2 cups chicken or vegetable broth: Acts as the liquid base, making the sauce rich and saucy without heaviness.
- 1/2 teaspoon salt (or to taste): Enhances and balances all the spices perfectly.
- 1/4 teaspoon black pepper: Adds a subtle heat and depth to the flavor.
- 1 tablespoon tomato paste (optional): Boosts richness and gives the sauce an extra layer of tangy sweetness.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Heat the Oil
Start by warming the olive oil in a medium saucepan over medium heat. This gentle heating is key because it unlocks the full flavor potential of the oil, which will carry the spices beautifully throughout the sauce.
Step 2: Make the Roux
Next, whisk in the flour right into the hot oil. Cook this mixture for 1 to 2 minutes, stirring constantly. This step is crucial—cooking the flour without browning it too much ensures your sauce will thicken perfectly without any raw flour taste.
Step 3: Toast the Spices
Now stir in your chili powder, cumin, garlic powder, onion powder, and oregano. Let these toast for about 30 seconds until aromatic. This short toasting time helps bloom the spices so their flavors become vivid and intense, which is what makes this Easy Red Enchilada Sauce Recipe so vibrant.
Step 4: Add the Broth
Slowly whisk in the chicken or vegetable broth while continuing to stir. Adding the liquid gradually and whisking ensures you avoid lumps, creating a smooth, velvety sauce every time.
Step 5: Season and Simmer
Stir in the salt, black pepper, and if you like, tomato paste for that extra deep flavor. Bring the mixture to a gentle simmer and let it cook uncovered for 5 to 7 minutes. This simmering thickens the sauce and concentrates the flavors, giving you that unmistakable rich red enchilada sauce.
Step 6: Taste and Adjust
Before you finish up, give your sauce a taste. Sometimes a little extra salt or a pinch more chili powder can perfect it to your liking. This personal tweak makes cooking this Easy Red Enchilada Sauce Recipe fun and truly your own.
Step 7: Ready to Use or Store
You can use the sauce immediately for the freshest taste, or let it cool and store it in an airtight container. It’s wonderful to have this homemade sauce on hand for quick meals throughout the week.
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
A sprinkle of fresh chopped cilantro, a dollop of sour cream, or some crumbled queso fresco all pair beautifully with this sauce. These garnishes brighten the dish with freshness and contrast the sauce’s deep, smoky flavors.
Side Dishes
This sauce pairs wonderfully with classic sides like Mexican rice, refried beans, or a fresh avocado salad. The creamy and spicy notes of the sauce tie together the meal perfectly.
Creative Ways to Present
Think beyond traditional enchiladas—use this sauce as a base for huevos rancheros, drizzle it over baked potatoes for a southwestern twist, or incorporate it into casseroles for added zest. This Easy Red Enchilada Sauce Recipe is versatile and sure to inspire your culinary creativity!
Make Ahead and Storage
Storing Leftovers
Leftover sauce keeps well in an airtight container in the fridge for up to 5 days. This makes it perfect for meal prepping or last-minute dinner rescues when you want that homemade touch.
Freezing
You can freeze the enchilada sauce in freezer-safe containers or bags for up to 3 months. Just thaw it overnight in the fridge, and it’s ready to heat and serve without losing any flavor or texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts, stirring in between. Slow, even reheating keeps the sauce smooth and stops it from separating or burning.
FAQs
Can I make this sauce vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and ensure your toppings are plant-based. The flavor stays just as rich and satisfying.
Is chili powder spicy?
Chili powder varies in heat depending on the blend, but it’s generally mild to medium spicy. This recipe balances it with other spices to create a warm, approachable flavor that most palates enjoy.
Can I use fresh garlic instead of garlic powder?
Yes, you can substitute with finely minced fresh garlic. Add it with the oil in the first step and sauté until fragrant, but reduce the amount slightly to avoid overpowering the sauce.
What can I do if the sauce is too thick?
Simply whisk in a little more broth or water gradually until you reach your desired consistency. This Easy Red Enchilada Sauce Recipe is very forgiving and easy to adjust.
Can I double this recipe?
Definitely! All the steps and cooking times remain the same. Just use a larger pan to give yourself enough space to whisk and simmer evenly.
Final Thoughts
Once you master this Easy Red Enchilada Sauce Recipe, you’ll wonder how you ever lived without it. It’s a simple, flavorful way to add that authentic homemade vibe to so many dishes. Trust me, your kitchen will thank you—and your family and friends will too. So go ahead, dive in, and make this vibrant sauce your new kitchen staple!
Print
Easy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1/4 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Red Enchilada Sauce is a flavorful and simple homemade sauce perfect for enchiladas or any Mexican-inspired dishes. Made with basic pantry ingredients like chili powder, cumin, and tomato paste, it delivers a rich, mildly spicy taste with a smooth texture.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat oil: Heat olive oil in a medium saucepan over medium heat.
- Make roux: Stir in flour and cook for 1-2 minutes, whisking constantly to create a smooth roux.
- Add spices: Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for about 30 seconds until fragrant.
- Incorporate broth: Slowly whisk in the broth, ensuring no lumps form for a smooth sauce.
- Season and simmer: Stir in salt, pepper, and optional tomato paste. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
- Adjust seasoning: Taste and adjust salt and pepper as needed for your preference.
- Use or store: Use the sauce immediately or store in an airtight container in the refrigerator for later use.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Tomato paste is optional but adds a deeper richness to the sauce.
- If the sauce becomes too thick, thin with a bit more broth or water.
- Store leftover sauce refrigerated for up to 1 week or freeze for up to 3 months.
- Use the sauce for enchiladas, tacos, burritos, or as a dipping sauce.
