Red Enchilada Sauce
This easy red enchilada sauce is simple to make homemade in only 15 minutes with pantry ingredients. It tastes so much better than anything store-bought!
Ingredients
- 3 Tablespoons all-purpose flour
- 1 ½ Tablespoons chili powder , plus more to taste
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¾ teaspoon Kosher salt , to taste
- 2 Tablespoons vegetable oil
- 2 Tablespoons tomato paste
- 2 cups chicken broth
Instructions
- In a medium bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, and salt.
- In a medium pot, heat oil 1 minute over medium heat. Sprinkle flour mixture over the oil, whisking constantly, until combined. Whisk in the tomato paste and continue whisking 1 minute more.
- Slowly add the chicken broth and whisk until the sauce is smooth. Bring to a gentle simmer and cook 5 minutes, or until thick enough to coat the back of a wooden spoon.
Notes
Storage: Store in an airtight container in the refrigerator up to 5 days or in the freezer for up to 3 months.
Make ahead: The sauce can be made ahead of time and gently reheated on the stove or in the microwave before serving.
Recipe Ideas: I love this sauce in Chicken Enchilada Dip, Beef Enchiladas, One Pot Enchilada Pasta, or crockpot chicken enchilada soup.
Nutrition
Serving: 1ounce, Calories: 35kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 329mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 341IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
