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    Home > Recipes > How-Tos

    Red Enchilada Sauce

    Published: Jan 10, 2021 · Modified: Nov 9, 2022 by Iosune · This post may contain affiliate links · Leave a Comment

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    Photo of a spoonful of red enchilada sauce with the words red enchilada sauce
    Photo of a jar of red enchilada sauce with the words red enchilada sauce

    Red enchilada sauce, a simple and easy-to-make recipe. It's perfect to enjoy with Mexican dishes and requires 20 minutes and 9 ingredients!

    Side shot of a jar of red enchilada sauce

    I absolutely LOVE this red enchilada sauce! It's perfectly flavorful, as it's savory and mildly spicy. It has a wonderful consistency and goes amazingly well with Mexican dishes like vegan enchiladas.

    Of course, as it is homemade, it is healthier than the canned or store-bought ones. By making it at home you can be sure it only contains the ingredients you want it to have and you can make it totally additive and preservative-free.

    Besides, you can customize it with your favorite spices or other ingredients. You can even add more or less chili powder depending on how spicy you want your sauce to be.

    Red enchilada sauce, simple, easy, and tasty. To make it you only need 9 simple ingredients you can find at any grocery store, and it is ready in just 20 minutes!

    Contents hide
    1. Red enchilada sauce recipe - Short video
    2. How to make red enchilada sauce - Step by step
    3. Pro tips
    4. What is red enchilada sauce?
    5. How long will it keep?
    6. Can red enchilada sauce be frozen?
    7. How to use red enchilada sauce
    8. Looking for more sauce recipes?
    9. Did you make this red enchilada sauce recipe?
    10. Red Enchilada Sauce

    Red enchilada sauce recipe - Short video

    How to make red enchilada sauce - Step by step

    Step-by-step photos of how to make this recipe
    • Mix the flour and the spices in a small bowl until well combined (photo 1). Set aside.
    • Add the oil to a saucepan and cook over medium-high heat (photo 2). When it’s hot, add the flour mixture (photo 3) and cook for 1 to 2 minutes, whisking constantly (photo 4).
    • Incorporate the tomato paste (photo 5) and cook for 1 to 2 more minutes, whisking constantly.
    • Gradually pour in the vegetable stock (photo 6), whisking constantly to combine until no lumps remain (photo 7).
    • Reduce the heat to medium-low, uncover, and simmer for about 10 to 15 minutes until the red enchilada sauce has slightly thickened (photo 8).
    • Use immediately.

    Pro tips

    • Use gluten-free flour if needed.
    • Feel free to add any spices or herbs you like.
    • Tomato paste can be replaced with the same amount of tomato sauce.
    • If you’re not into spicy food, reduce the amount of chili powder.
    • This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
    Photo of a jar of red enchilada sauce

    What is red enchilada sauce?

    It is a type of Mexican sauce made with spices. It originally is quite spicy, but you can always customize it and make it as spicy as you want.

    How long will it keep?

    This sauce will keep quite well if stored properly. If you have any leftovers, keep them in a sealed container in the fridge for up to 1 week.

    Can red enchilada sauce be frozen?

    Of course! It freezes wonderfully, so you can make a big batch and store it for later use and save some time. I suggest you wait until it's completely cool, transfer it to a freezer-friendly container (it's best if you use individual small containers) and keep it in the freezer for up to 3 months.

    To defrost, transfer it to the fridge until thaw and reheat it in the microwave or in a saucepan until warm enough. Stir until you get the proper consistency.

    How to use red enchilada sauce

    There are plenty of different ways of serving this red enchilada sauce. Of course, it goes well with lots of Mexican-style recipes, such as vegan enchiladas, but feel free to add it to your favorite dishes!

    Looking for more sauce recipes?

    • Marinara Sauce
    • Vegan Alfredo Sauce
    • Vegan Pesto
    • Chimichurri
    • Barbecue Sauce
    Photo of a spoonful of red enchilada sauce

    Did you make this red enchilada sauce recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of a spoonful of red enchilada sauce

    Red Enchilada Sauce

    Red enchilada sauce, a simple and easy-to-make recipe. It's perfect to enjoy with Mexican dishes and requires 20 minutes and 9 ingredients!
    5 from 1 vote
    PRINT PIN RATE
    Course: Gluten Free, How to
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1.75 cups (430 ml)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 2 tablespoon all-purpose flour
    • 2 tablespoon chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt
    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon tomato paste
    • 2 cups vegetable stock
    Prevent your screen from going dark

    Instructions

    • Mix the flour and the spices (chili powder, cumin, garlic powder, oregano, and salt) in a small bowl until well combined. Set aside.
    • Add the oil to a saucepan and cook over medium-high heat. When it’s hot, add the flour mixture and cook for 1 to 2 minutes, whisking constantly.
    • Incorporate the tomato paste and cook for 1 to 2 more minutes, whisking constantly.
    • Gradually pour in the vegetable stock, whisking constantly to combine until no lumps remain.
    • Reduce the heat to medium-low, uncover, and simmer for about 10 to 15 minutes until the red enchilada sauce has slightly thickened.
    • Use immediately to make vegan enchiladas or your favorite Mexican-style recipes.
    • Keep the leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.

    Notes

    • Use gluten-free flour if needed.
    • Feel free to add any spices or herbs you like.
    • Tomato paste can be replaced with the same amount of tomato sauce.
    • If you’re not into spicy food, reduce the amount of chili powder.
    • This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.

    Nutrition

    Serving: 1serving | Calories: 98kcal | Carbohydrates: 7.5g | Protein: 1.3g | Fat: 8.3g | Saturated Fat: 1.6g | Sodium: 374mg | Fiber: 1.9g | Sugar: 1.9g

    More How-To Recipes

    • Vegan Aioli
    • Vegan Tartar Sauce
    • Old Bay Seasoning Recipe
    • Cajun Seasoning

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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