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Quick and easy Homemade Red Enchilada Sauce made from simple things from your pantry like oil, chili powder, and broth in about 15 minutes.

Easy Homemade Red Enchilada Sauce


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2 cups 1x

Description

Quick and easy homemade red enchilada sauce made from simple things from your pantry like oil, chili powder, and broth in about 15 minutes.


Scale

Ingredients

  • 2 tablespoons mild oil (olive, vegetable, corn)
  • 2 tablespoons all-purpose or gluten-free flour
  • 4 tablespoons chili powder (not cayenne)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 2 cups chicken or vegetable stock

Instructions

  1. Heat oil in a small saucepan over medium-high heat.
  2. Add flour and stir together and cook for one minute.
  3. Stir in the chili powder, garlic powder, salt, cumin, and oregano.
  4. Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
  5. Use immediately or refrigerate in an air-tight container for up to two weeks. This also freezes very well so I like to make a double batch and freeze half for later use.

Notes

  • If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more once the sauce has reached a simmer if you’d like. Be sure to use chili powder for this recipe, not cayenne. Traditional American chili powder is fairly mild, and should not be overly spicy.
  • Category: Condiment
  • Method: Stove-top
  • Cuisine: Mexican

Nutrition

  • Calories: 144
  • Sugar: 2.5g
  • Sodium: 692.2mg
  • Fat: 9.7g
  • Carbohydrates: 11.6g
  • Protein: 4.6g
  • Cholesterol: 3.6mg

Keywords: Enchilada Sauce, Homemade, Condiments, Marinades