Red Enchilada Sauce Recipe
This homemade red enchilada sauce is rich, smooth, and full of flavor, yet tastes familiar and comforting. Unlike some homemade versions that can be intensely chili-forward, this recipe balances the spices with tomato sauce for a milder, more rounded flavor that works beautifully in enchiladas, casseroles, soups, and skillet meals. Makes 4 cups.
Servings 16
Equipment
- 1 sauce pan
- 1 whisk or fork
Ingredients
- 2 tablespoons oil or butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder American seasoning blend, not 100% pure chile powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 15-ounce can tomato sauce
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is bubbly and lightly golden.2 tablespoons oil or butter, 2 tablespoons all-purpose flour
- Add the chili powder, cumin, garlic powder, onion powder, and oregano. Cook for about 30 seconds, stirring constantly, until the spices become fragrant. Stir in the tomato paste and cook for another 30 seconds.2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, 2 tablespoons tomato paste
- Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.2 cups chicken broth
- Stir in the tomato sauce, salt, and pepper. Return the sauce to a gentle simmer and cook for another 3 to 5 minutes, stirring occasionally, until smooth and heated through. Taste and adjust the seasoning as needed.1 15-ounce can tomato sauce, 1 teaspoon salt, ¼ teaspoon black pepper
- Use immediately in enchiladas, casseroles, soups, rice skillets, or burritos, or allow the sauce to cool completely before storing in an airtight container in the refrigerator for up to 5 days. The sauce also freezes well for up to 3 months.
