Easy Red Enchilada Sauce Recipe
If you’ve ever craved that bold, vibrant flavor that ties together a perfect plate of enchiladas, this Easy Red Enchilada Sauce is about to become your kitchen’s new secret weapon. Richly spiced, deeply savory, and ready in just 20 minutes, it brings all the warmth and depth of authentic Mexican cuisine Sauce. Whether you’re a longtime enchilada lover or just dipping your toes into homemade sauces, you’ll love how effortlessly this recipe comes together, and how it instantly elevates everything from casseroles to weeknight tacos.
Ingredients You’ll Need
What makes this Easy Red Enchilada Sauce so special is its blend of simple pantry staples, each playing a key role in achieving that classic, crave-worthy taste and silky texture. Let’s take a peek at what you’ll need and why each ingredient matters.
- Vegetable oil: The foundation for a smooth, rich sauce, helping to bloom the spices and start the roux.
- All-purpose flour: Essential for thickening the sauce, giving it that perfect, cling-to-your-enchilada consistency.
- Chili powder: The heart of the flavor—choose a good-quality blend for an authentic kick and gorgeous red hue.
- Garlic powder: Adds depth and a savory backbone that rounds out the other spices.
- Onion powder: Lends a subtle sweetness and complexity that makes the sauce irresistible.
- Ground cumin: Brings in earthy, smoky notes that are essential to any great enchilada sauce.
- Dried oregano: A pinch of herbal freshness to brighten up the rich flavors.
- Smoked paprika: Adds a gentle smokiness and extra depth—don’t skip it!
- Cayenne pepper (optional): For those who love a little heat, this is your ticket to a fiery finish.
- Chicken broth or vegetable broth: The liquid base that carries all those big flavors; use vegetable broth for a vegan-friendly sauce.
- Apple cider vinegar: Just a splash lifts everything, adding brightness and balance at the end.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony.
How to Make Easy Red Enchilada Sauce
Step 1: Start with the Roux
Begin by heating the vegetable oil in a medium saucepan over medium heat. Sprinkle in the flour and whisk them together, letting the mixture bubble and cook for 1 to 2 minutes. This step is crucial—cooking the roux not only thickens the sauce but also gives it a subtle, toasty flavor that forms the backbone of every great Easy Red Enchilada Sauce.
Step 2: Add the Spices
Next, stir in the chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, and cayenne if you’re feeling spicy. Let these spices bloom in the roux for about 30 seconds to a minute. The heat helps release their essential oils, which means your sauce will be even more aromatic and full-bodied.
Step 3: Pour in the Broth
Slowly pour in the chicken or vegetable broth while whisking constantly. This step is the secret to a lump-free sauce! The broth transforms your spice-packed roux into a smooth, pourable sauce—just keep whisking to ensure everything is beautifully combined.
Step 4: Simmer to Perfection
Reduce the heat and let your sauce gently simmer for 10 to 15 minutes, stirring every so often. As it cooks, the sauce will thicken to that rich, velvety consistency that’s perfect for draping over enchiladas. If you’d like it even smoother, you can blend the sauce with an immersion blender right in the pot.
Step 5: Finish and Season
Once your sauce has thickened, remove it from the heat and stir in the apple cider vinegar. This little splash wakes up all the flavors and adds a subtle tang that keeps the sauce from tasting flat. Taste and season with salt and black pepper until it’s just right. Now your Easy Red Enchilada Sauce is ready to use or store!
How to Serve Easy Red Enchilada Sauce
Garnishes
For a restaurant-quality finish, sprinkle your sauced enchiladas with fresh cilantro, crumbled queso fresco, or thinly sliced green onions. These garnishes add a pop of color and an extra layer of flavor that pairs beautifully with the vibrant Easy Red Enchilada Sauce.
Side Dishes
Nothing completes a plate of enchiladas like the right sides. Classic Mexican rice, creamy refried beans, or a crisp, tangy slaw all make fantastic companions to this sauce. The balance of textures and flavors ensures every bite feels special, whether you’re hosting a dinner party or just enjoying a cozy night in.
Creative Ways to Present
Think beyond enchiladas! Drizzle this Easy Red Enchilada Sauce over roasted vegetables, use it as a simmer sauce for chicken or tofu, or even spoon it atop eggs for a bold breakfast twist. The options are as limitless as your imagination, making this sauce a true kitchen MVP.
Make Ahead and Storage
Storing Leftovers
This sauce keeps beautifully in the fridge for up to a week. Just let it cool, transfer to an airtight jar or container, and it’s ready when you are. It’s perfect for meal prepping or having on hand to jazz up leftovers.
Freezing
If you like to plan ahead, you’ll love that Easy Red Enchilada Sauce freezes like a dream. Pour cooled sauce into freezer-safe containers or zip-top bags (lay them flat for easy stacking), and freeze for up to three months. Thaw overnight in the fridge for best results.
Reheating
When you’re ready to use your sauce, simply reheat it gently on the stovetop over low heat, stirring occasionally. If it’s a bit thick, whisk in a splash of broth or water to loosen it up. You can also microwave it in short bursts, stirring in between, until hot and silky again.
FAQs
Can I make Easy Red Enchilada Sauce gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend or even cornstarch. You’ll get the same thick, luscious texture with a gluten-free twist.
How spicy is this sauce?
This Easy Red Enchilada Sauce has a gentle warmth from the chili powder and smoked paprika, but if you’re sensitive to heat, you can skip the cayenne pepper. For extra kick, add more cayenne or use a spicier chili powder.
Will this sauce work for other dishes besides enchiladas?
Definitely! It’s fantastic over burritos, tacos, nachos, roasted potatoes, and even as a bold simmer sauce for proteins or veggies. Once you taste it, you’ll find new ways to use it all the time.
Can I double or halve the recipe?
Yes, this recipe scales up or down with ease. Just adjust the ingredient amounts to suit your needs, and cook as directed. It’s perfect for everything from solo dinners to big family gatherings.
Is there a difference between chicken broth and vegetable broth in this sauce?
Both broths work beautifully, but chicken broth gives a slightly richer flavor, while vegetable broth keeps the sauce vegetarian and lighter. Choose whichever suits your taste or dietary preferences.
Final Thoughts
I can’t wait for you to try this Easy Red Enchilada Sauce in your own kitchen. Once you experience how easy and delicious homemade enchilada sauce can be, you’ll never look back. Happy saucing!
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Easy Red Enchilada Sauce Recipe
- Total Time: 20 minutes
- Yield: 3 cups (about 12 servings) 1x
- Diet: Non-Vegetarian
Description
This easy red enchilada sauce recipe offers a flavorful, homemade alternative to store-bought sauces. Made with a blend of spices, vegetable oil, and broth, it simmers to perfection on the stovetop, delivering a rich, smoky, and slightly spicy sauce that elevates your Mexican dishes. Perfect for enchiladas, tacos, or as a versatile chili sauce, this recipe is quick to prepare and ideal for vegan and vegetarian diets when using vegetable broth.
Ingredients
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients
- 3 tablespoons vegetable oil
- 3 cups chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar
Seasoning
- Salt and black pepper to taste
Instructions
- Heat oil and prepare roux: Heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux and remove the raw flour taste.
- Add spices: Stir in 1/4 cup chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if using. Cook for about 30 seconds to release the flavors.
- Incorporate broth: Slowly pour in 3 cups of chicken or vegetable broth while whisking constantly to avoid lumps, combining everything into a smooth sauce base.
- Simmer and thicken sauce: Reduce heat to low and let the sauce simmer uncovered for 10 to 15 minutes. Stir occasionally until the sauce thickens to your desired consistency.
- Finish and season: Remove the pan from heat, stir in 1 teaspoon apple cider vinegar, and season with salt and black pepper to taste.
- Serve or store: Use the sauce immediately in your favorite enchilada or Mexican dishes. Alternatively, let it cool and store in the refrigerator for up to one week or freeze for longer storage.
Notes
- For a smoother texture, blend the sauce with an immersion blender before serving.
- This sauce freezes well; store in freezer-safe containers for up to 3 months.
- Adjust cayenne pepper amount to control spiciness according to your preference.
- If using vegetable broth, the sauce is vegan and vegetarian friendly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
