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Enchilada Sauce Extreme close-up of a wooden spoon lifting thick, smooth reddish-brown sauce from a small glass jar, glossy texture with sauce dripping back into the jar, garlic bulb blurred in the background, soft natural lighting, shallow depth of field, high-resolution food photography, realistic details, warm tones, studio quality.

Enchilada Sauce

A super easy red Enchilada Sauce bursting with bold flavors and ready in just 10 minutes.
5 from 1 vote
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Course: Sauce
Cuisine: Mexican
Keyword: easy enchilada sauce, enchilada sauce, Quick Sauce, red sauce, spicy sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Calories: 53kcal
Cost: $2

Ingredients

  • 2 tablespoon cooking oil vegetable or canola oil
  • 2 tablespoon all-purpose flour for thickening
  • 2 tablespoon chili powder mild store-bought chili powder
  • 2 cups water or substitute with vegetable or chicken broth
  • 3 oz. tomato paste for concentrated flavor
  • ½ teaspoon ground cumin adds earthy warmth
  • ½ teaspoon garlic powder for savory depth
  • ¼ teaspoon cayenne pepper for heat, optional
  • ¾ teaspoon salt or to taste

Instructions

  • Heat the cooking oil, flour, and chili powder in a sauce pot over medium heat. Whisk constantly as the mixture begins to bubble. Continue whisking for one minute once it starts bubbling.
    Top view of a stainless steel saucepan with oil, flour, and red spices separated inside the pan, white marble countertop, minimal composition, cooking preparation step, natural light, sharp focus, realistic food photography, 4k
  • Gradually pour in the water, followed by the tomato paste, cumin, garlic powder, and cayenne pepper. Whisk until smooth and well-combined.
    Top-down food photography of a stainless steel saucepan on a white marble countertop, tomato paste and spices inside, hot water being poured from a glass measuring cup, rich red sauce base, natural soft lighting, high resolution, detailed texture, cooking process, realistic, 4k
  • Allow the sauce to come to a simmer. Once it begins to simmer, it will thicken slightly.
  • Taste the sauce, starting with a ½ teaspoon of salt. Adjust to taste, adding up to ¾ teaspoon.

Notes

This homemade enchilada sauce is perfect for quick weeknight meals. Customize the heat level to your preference, and feel free to swap out the water for vegetable or chicken broth for extra flavor!

Nutrition

Serving: 1Serving | Calories: 53kcal (3%) | Carbohydrates: 5g (2%) | Protein: 1g (2%) | Fat: 4g (6%) | Sodium: 338mg (15%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 2IU | Vitamin C: 4mg (5%) | Calcium: 2mg | Iron: 4mg (22%)
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