Description
Red Enchilada Sauce – learn how to make red enchilada sauce with this easy, step-by-step tutorial! So easy and so delicious!
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons flour (gluten-free works)
- 2–4 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon lime juice
Instructions
- Gather all your ingredients and measure them out ahead of time + have your broth in a container with a little spout – this will help this recipe go much smoother and very quickly!
- Add olive oil to medium sauce pan. Bring to medium-high heat.
- Add flour and whisk immediately until fully combined.
- Add in chili powder, cumin, garlic powder, onion powder, oregano leaves, salt, ground black pepper and tomato paste into the pan. Whisk to combine.
- While you continue to whisk slowly pour in the broth, adding about 1/4 cup or so at a time, then stop and whisk until it is combined and thick. Continue whisking and adding 1/4 cup at a time until fully combined. The sauce should be fairly thick at this point.
- Turn up the heat a bit and bring sauce to a low simmer (this will help to continue thickening your sauce).
- Add the apple cider vinegar and lime juice. Whisk to combine.
- Taste and add additional salt, pepper or other herbs as needed.
- After sauce has a simmered 5-10 minutes, remove from heat and let cool.
- Use immediately in your favorite recipe, store in the fridge for up to a week or freeze (see notes below.
Notes
- Prep Ahead: as directed above, I highly recommend measuring out all your ingredients ahead of time so you can add them in quickly – this recipe moves fast and it really helps to have it all next to you ready to go.
- Spice: If you don’t like things spicy I wouldn’t add more than the recommended 2 tablespoons of chili powder, but if you like things with more heat I would increase the chili powder and the cumin – you could also add a little cayenne if you wanted to!
- Storage: store in the refrigerator in an airtight container for up to a week.
- Freezer: place in a freezer-safe container leaving extra room to allow for expansion during the freezing process. Use within 6 months.
- Serving: We love these Healthy Chicken Enchiladas or this Chicken Enchilada Casserole!