Easy Red Enchilada Sauce
This Easy Red Enchilada Sauce is a simple and flavorful sauce that enhances any enchilada dish. Made with common pantry ingredients, it’s perfect for a quick weeknight meal.
Equipment
- 1 medium saucepan
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups tomato sauce
- 1 cup vegetable broth (or chicken broth)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan over medium heat, add the vegetable oil and allow it to heat up for about 1 minute.
- Sprinkle in the all-purpose flour and whisk continuously for about 1-2 minutes to create a roux. It should turn slightly golden but not brown.
- Gradually pour in the tomato sauce and vegetable broth while whisking to avoid lumps. Continue whisking until the mixture is smooth.
- Add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir to combine.
- Bring the sauce to a simmer, then reduce the heat to low. Let it cook for an additional 15 minutes, stirring occasionally.
- After 15 minutes, taste the sauce and adjust seasoning if necessary. If you prefer a thinner sauce, add a bit more broth or water.
- Remove from heat and let it cool slightly before using it in your enchiladas.
Notes
This sauce can be stored in the refrigerator for up to a week and can also be frozen for up to three months.
For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.
This sauce works great not only with enchiladas but also as a topping for burritos, tacos, or as a dip for chips.