🧂 Ingredients
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder (adjust for spice preference)
- 2 cups chicken or vegetable broth
- 3 ounces tomato paste (about half a small can)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar (optional for brightness)
👩🍳 Instructions
- In a medium saucepan, heat oil over medium heat. Whisk in the flour and cook for 1 minute to form a light roux.
- Whisk in chili powder and stir until fragrant, about 30 seconds.
- Gradually add broth while whisking to prevent lumps.
- Whisk in tomato paste, garlic powder, onion powder, cumin, oregano, salt, and pepper.
- Bring to a simmer and cook for 8–10 minutes, stirring often, until slightly thickened.
- Taste and adjust seasoning; stir in vinegar if desired for a little tang.
- Remove from heat and let cool before using or storing.
📦 Storage Options
Store cooled red enchilada sauce in an airtight jar or container in the refrigerator for up to 5 days. For longer storage, freeze it in zip bags or ice cube trays for up to 3 months. Thaw overnight in the fridge or warm gently on the stove before using.
💡 Tips for Success
- Use high-quality chili powder — it’s the key to rich flavor.
- For a spicier sauce, add a pinch of cayenne or chipotle powder.
- Whisk constantly while adding the broth to avoid lumps.
- Add a teaspoon of cocoa powder for a deeper, earthy tone.
🌮 Variations
- Smoky Chipotle: Add 1 teaspoon of chipotle paste.
- Roasted Tomato: Blend in 1/4 cup fire-roasted tomatoes.
- Vegan Version: Use vegetable broth instead of chicken broth.
❓ Frequently Asked Questions
Can I use this sauce for green enchiladas?
No, this is a red chili-based sauce. Green enchilada sauce uses tomatillos, cilantro, and green chilies.
How do I make it less spicy?
Use mild chili powder and skip cayenne or chipotle additions.
Can I double the recipe?
Yes, this sauce scales perfectly. Just use a larger saucepan and double all ingredients.
Can I make it gluten-free?
Yes! Replace flour with cornstarch (use 1 tablespoon) and whisk it into the broth before adding to the pan.
✅ Conclusion
Once you try this homemade red enchilada sauce, you’ll never go back to store-bought again. Its deep, smoky chili flavor and silky texture elevate any Mexican dish. Perfect for enchiladas, tacos, or even dipping — it’s a kitchen staple you’ll make again and again.