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Homemade Homemade Red Enchilada Sauce photo

Homemade Red Enchilada Sauce

This Homemade Red Enchilada Sauce is a flavor-packed game changer! Ready in under 30 minutes, it’s perfect for enchiladas, tacos, and more.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 tablespoons butter melted
  • 2 tablespoons all-purpose flour
  • 15 ounce canned tomato sauce
  • 3 tablespoons chili powder or ground ancho chile adjust according to spice preference
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth or water to thin out the sauce
  • Salt and pepper to taste

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

Directions:
  1. Step 1: Melt the Butter - In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Be careful not to let it brown; you want it just melted.
  2. Step 2: Make the Roux - Once the butter is melted, add 2 tablespoons of all-purpose flour to the pan. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.
  3. Step 3: Add the Tomato Sauce - Stir in the 15-ounce canned tomato sauce, mixing well to combine with the roux. The sauce will start to thicken slightly.
  4. Step 4: Spice It Up - Add the 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Stir well to ensure the spices are evenly distributed.
  5. Step 5: Thin the Sauce - Gradually whisk in 3 cups of vegetable broth or water to achieve your desired consistency.
  6. Step 6: Season - Taste the sauce and add salt and pepper to taste.
  7. Step 7: Simmer - Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
  8. Step 8: Store or Use - Use immediately or let it cool before storing in an airtight container in the fridge or freezer for later use.

Notes

  • For a richer flavor, consider using homemade vegetable broth.
  • This sauce can be made vegan by substituting butter with plant-based butter.
  • Store leftovers in an airtight container for up to a week in the fridge.