Red Enchilada Sauce Recipe
This homemade red sauce recipe is surprisingly easy to prepare with simple pantry staples, like canned tomato sauce and bold spices! It's the perfect robust, smoky and delicious sauce to make veggie, cheese or meaty enchiladas, and all kinds of other savory Mexican dishes.
Servings: 16 servings (4 cups total)
Calories: 30kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 15 ounce canned tomato sauce
- 3 tablespoons chili powder or ground ancho chile
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 cups vegetable broth or water
- Salt and pepper
Instructions
- Set a large sauté pan over medium heat. Add the butter and flour. As the butter melts, whisk the butter and flour together to create a roux. Allow the roux to simmer, whisking continuously for 2-3 minutes until golden.
- Pour in the canned tomato sauce. Then whisk to combine the sauce with the roux. Mix in the chili powder, cumin, onion powder, garlic powder, and dried oregano. Stir in the vegetable broth.
- Bring the sauce to a simmer, then lower the heat a little, and simmer for 8-10 minutes to thicken.
- Cool the red enchilada sauce. Either store it in a jar in the refrigerator, or use it to make a recipe!
Video
Notes
Store the sauce in an airtight container and keep in the refrigerator for up to a week.
To Freeze: Cool the sauce completely before transferring to a freezer-safe container. Store it in the freezer for up to 2 months, then thaw in the fridge overnight.
Nutrition
Serving: 2oz | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 338mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg