Red enchilada sauce, a super simple and easy-to-make recipe. It’s perfect to enjoy with Mexican dishes and requires just 20 minutes and only 9 ingredients!
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!
Red enchilada sauce recipe – Short video
How to make red enchilada sauce – Step by step
- 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.
What is red enchilada sauce?
Red enchilada sauce 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 this red enchilada sauce 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?
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!
Print
Red Enchilada Sauce
- Prep: 5 mins
- Cook: 15 mins
- Total: 20 mins
- 1 and 3/4 cups (430 ml) 1x
- How to, Gluten-Free
- Mexican
- Vegan
Servings 1 and 3/4 cups (430 ml) 1x
Red enchilada sauce, a super simple and easy-to-make recipe. It’s perfect to enjoy with Mexican dishes and requires just 20 minutes and only 9 ingredients!
Ingredients
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 2 cups vegetable stock (500 ml)
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 Size: 1/4 of the recipe
- Calories: 98
- Sugar: 1.9 g
- Sodium: 374 mg
- Fat: 8.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 7.5 g
- Fiber: 1.9 g
- Protein: 1.3 g
Leave a Comment & Review