Easy Homemade Red Enchilada Sauce

Course: Sauce

Cuisine: Tex-Mex, Mexican

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 104kcal

Author: Kris Longwell

This Easy Homemade Red Enchilada Sauce is a 15-minute game-changer that far surpasses anything you'll find in a can. Rich, smoky, and perfectly balanced with a hint of cinnamon and savory tomato paste, it’s the ultimate flavorful topping for enchiladas, tacos, and all your favorite Mexican-inspired dishes.

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Equipment

1 large skillet or saucepan

Ingredients

¼ cup avocado oil or vegetable oil
¼ cup all-purpose flour
2 tablespoon tomato paste
¼ cup chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pinch ground cinnamon
½ teaspoon Kosher salt
2 cups chicken broth or stock
1 teaspoon apple cider vinegar

Instructions

Heat the oil in a large skillet (or medium saucepan) over medium heat. Add the flour and stir to combine. Cook, stirring often, for 1 minute.
¼ cup avocado oil, ¼ cup all-purpose flour
Stir in the tomato paste until combined. Cook for 1 to 2 minutes, stirring often.
2 tablespoon tomato paste
Add the chili powder, garlic powder, onion powder, cumin, oregano, cinnamon, and salt. Stir to combine and cook for 1 to 2 minutes.
¼ cup chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, 1 pinch ground cinnamon, ½ teaspoon Kosher salt
Slowly whisk in the chicken broth. Stir until all lumps are gone. Bring to a boil and then reduce the heat to a simmer. Allow the sauce to simmer until slightly thickened, smooth, and silky, usually 4 to 6 minutes.
2 cups chicken broth
Stir in the apple cider vinegar. Let cool and then transfer to a jar (or container) with a lid. Chill until ready to use.
1 teaspoon apple cider vinegar

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Storage: Store any leftover sauce in an airtight glass jar in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to 3 months; thaw in the fridge before reheating.
Dietary Swaps: To make this recipe vegetarian or vegan, simply use vegetable broth. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
Balance the Flavor: If your chili powder is particularly earthy or bitter, stir in ½ teaspoon of sugar or honey at the end to perfectly balance the acidity of the tomato paste and vinegar.
Consistency Check: The sauce will continue to thicken as it cools. If it becomes too thick for your preference, whisk in a tablespoon of broth or water at a time until you reach the desired consistency.
Yield: This recipe makes approximately 2 cups of sauce, which is the perfect amount for one standard 9x13 pan of enchiladas (about 10–12 tortillas).

Nutrition