Homemade Red Enchilada Sauce Recipe Made Effortless

Crafting a homemade red enchilada sauce brings unexpected magic to your kitchen adventure.

Bold flavors dance through this simple recipe, promising incredible depth beyond store-bought versions.

Authentic Mexican cooking doesn’t require complicated techniques or rare ingredients.

Traditional recipes often intimidate home cooks, but this approach breaks down complex steps into manageable moments.

Fresh chiles and spices create a robust foundation that elevates any dish.

Each ingredient contributes a unique note to the symphony of flavors.

You can master this sauce with confidence and creativity, turning an ordinary meal into something extraordinary.

Red Enchilada Sauce That Adds Instant Flavor

• Crafting Authentic Flavor in Minutes
• Whip up this enchilada sauce in just 15 minutes, transforming basic ingredients into a restaurant-quality condiment without complex techniques.
• Control heat and flavor by easily adjusting spice levels, creating a personalized sauce that matches your taste preferences perfectly.
• Use beyond enchiladas- drizzle over tacos, mix into casseroles, or use as a zesty marinade for meats and vegetables, expanding your cooking repertoire.
• Save money by making your own sauce with affordable pantry staples, skipping expensive store-bought versions while achieving superior taste and freshness.

Ingredients for a Bold Enchilada Sauce

• Oil: Light carrier for roux and flavor base, neutral oils like vegetable or canola work best.
• Flour: Thickening agent for smooth sauce texture, all-purpose flour recommended.

• Chili Powder, Cumin, Garlic Powder, Onion Powder, Oregano, Smoked Paprika: Complex spice mix creating authentic Mexican flavor profile, high-quality spices ensure better taste.

• Broth: Provides liquid base and depth of flavor, chicken or vegetable broth acceptable.
• Apple Cider Vinegar: Optional tangy component adding brightness to sauce, balances rich spices.

• Salt, Black Pepper: Essential for enhancing overall sauce flavor, adjust according to personal preference.

How to Make Red Sauce That Packs Heat

Step 1: Warm Up the Oil

Heat a medium saucepan over medium flame and pour in cooking oil. Swirl the pan to coat the bottom evenly.

Step 2: Build the Flavor Base

Sprinkle flour into the hot oil and whisk continuously. Cook until the mixture transforms into a golden color and releases a nutty aroma, about 1-2 minutes.

Step 3: Awaken the Spices

• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Oregano
• Smoked paprika

Stir quickly and let the spices dance and release their intense flavors for about 30 seconds.

Step 4: Pour in the Liquid Gold

Slowly stream in broth while whisking vigorously to prevent any lumps from forming. Keep stirring until the mixture becomes smooth and starts to bubble.

Step 5: Let the Sauce Simmer

Reduce heat to low and allow the sauce to gently bubble. Stir occasionally and watch it thicken into a luscious consistency, around 5-7 minutes.

Step 6: Final Flavor Boost

Introduce salt, pepper, and a splash of apple cider vinegar. Taste and adjust seasonings until the sauce sings with flavor.

Step 7: Ready to Serve

Your homemade enchilada sauce is ready to elevate any Mexican dish. Drizzle immediately or store in the refrigerator for up to a week, or freeze for future culinary adventures.

Tips That Keep Your Sauce Silky and Spicy

• Spice It Right: Bloom your spices in oil for 30 seconds to unlock their maximum flavor potential and create a more robust enchilada sauce.
• Whisk with Patience: Gradually add broth while whisking constantly to prevent lumps and achieve a smooth, silky sauce texture.
• Customize Your Heat: Adjust chili powder quantity to control spice level- less for mild, more for a fiery kick that suits your taste preference.
• Store Smart: Transfer cooled sauce to freezer-safe containers, leaving some space for expansion, to enjoy homemade enchilada sauce whenever a Mexican craving hits.
• Balance the Flavor: A splash of apple cider vinegar adds a subtle tangy brightness that elevates the entire sauce's complexity and depth.

Store and Use Enchilada Sauce Anytime

• Store leftover enchilada sauce in an airtight container for up to 7 days. Cool completely before sealing to prevent bacterial growth.
• Transfer sauce to freezer-safe containers or ice cube trays. Freeze flat for maximum space efficiency. Keeps quality for 3 months.
• Move frozen sauce to refrigerator overnight. Gently reheat in saucepan over medium-low heat, whisking occasionally to restore smooth consistency.
• If sauce separates during storage, quickly whisk while reheating. Add tiny splash of broth to restore original texture and prevent scorching.

Pair This Sauce with Your Favorite Dishes

• Craft a tangy classic margarita with fresh lime juice, tequila, and a salted rim to complement the rich, spicy enchilada sauce.
• Choose a crisp, light Mexican beer like Modelo Especial or Corona to balance the sauce's bold flavors and cut through its warmth.
• Prepare fluffy white rice with fresh cilantro and lime zest to provide a refreshing counterpoint to the sauce's intense spice profile.
• Create a creamy avocado dip with diced onions, tomatoes, and lime juice to add a cool, smooth texture that softens the sauce's heat.

Add a Twist to Red Enchilada Sauce

• Spicy Kick Variation: Amp up the heat by adding diced jalapeños or a splash of hot sauce during the spice blooming stage, creating a fiery version of the classic enchilada sauce.
• Roasted Vegetable Variation: Blend in roasted bell peppers or fire-roasted tomatoes for a deeper, smoky flavor profile that adds complexity to the sauce.
• Gluten-Free Adaptation: Replace wheat flour with cornstarch or gluten-free flour blend, whisking carefully to prevent lumps while maintaining the sauce's smooth texture.
• Vegan-Friendly Option: Swap chicken or beef broth with vegetable broth and use olive oil instead of butter, ensuring a plant-based version that doesn't compromise on rich, authentic taste.

Easy Red Enchilada Sauce Recipe

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4.8 from 30 reviews

• Total Time: 15 minutes
• Yield: 2 1x

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Description

Homemade red enchilada sauce elevates Mexican cuisine with bold, authentic flavors that dance across your palate. Rich tomato base and balanced spices create a versatile sauce perfect for traditional dishes and creative culinary adventures you’ll crave.

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Ingredients

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Main Spices and Seasonings:

• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon smoked paprika (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Liquid Ingredients:

• 2 cups (480 milliliters) chicken broth or vegetable broth
• 1 teaspoon apple cider vinegar (optional, for added tang)

Base and Thickening Ingredients:

• 2 tablespoons vegetable oil or olive oil
• 2 tablespoons all-purpose flour

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Instructions

1. Warm the cooking vessel over medium flame, introducing a layer of oil to create a smooth base for the foundational roux.
2. Incorporate flour into the heated oil, continuously whisking to develop a golden, aromatic mixture that releases a subtle nutty essence, taking approximately 1-2 minutes.
3. Sprinkle an array of vibrant spices – chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika – allowing them to bloom and intensify their flavors for a brief 30-second interval.
4. Methodically stream broth into the spice-infused roux, carefully eliminating potential lumps through consistent, gentle whisking.
5. Reduce flame to a low setting, allowing the sauce to gently simmer and transform, stirring periodically to achieve a desirable thickened consistency over 5-7 minutes.
6. Elevate the sauce’s flavor profile by introducing salt, freshly ground pepper, and a splash of apple cider vinegar, tasting and adjusting seasonings to personal preference.
7. The sauce is now prepared for immediate use in enchilada preparations or can be cooled and preserved in a sealed container, maintaining freshness in the refrigerator for one week or frozen up to three months.

Notes

• Roux Mastery: Toast flour and oil carefully to develop a rich, nutty base without burning, which creates deeper flavor complexity for the enchilada sauce.
• Spice Blooming Technique: Dry-toasting spices briefly intensifies their aromatic compounds, releasing more robust and concentrated flavors into the sauce.
• Whisking Wisdom: Pour broth slowly while continuously whisking to prevent lumps and ensure a smooth, silky sauce texture that coats ingredients perfectly.
• Dietary Flexibility: Swap chicken broth with vegetable broth for a vegetarian version, or use gluten-free flour for a celiac-friendly alternative without compromising taste.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 2
• Calories: 145
• Sugar: 1g
• Sodium: 635mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg