Introduction
Love Mexican food? Then you’ve probably heard of enchiladas—those tasty rolled-up tortillas filled with meat, cheese, or beans. But do you know what makes enchiladas really delicious? The sauce! Red enchilada sauce is the star of the dish. It’s bold, flavorful, and adds a spicy kick to your meal.
The good news? You don’t have to buy it from the store. You can easily make it at home using basic ingredients from your kitchen. In this guide, you’ll learn how to make your own easy red enchilada sauce from scratch. It’s quick, budget-friendly, and tastes much better than the store-bought version. Let’s get cooking!
Ingredients – Red Enchilada Sauce
Here’s a simple list of ingredients you’ll need to make red enchilada sauce at home:
- 2 tablespoons vegetable oil (or any cooking oil)
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder (not spicy chili mix—just pure chili powder)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 cups chicken broth or vegetable broth
- Salt to taste (start with ½ teaspoon)
Optional:
- A pinch of cinnamon (adds a little warmth)
- 1 tablespoon tomato paste (for extra richness)
Step by Step Process – Red Enchilada Sauce
Making red enchilada sauce is very easy. You’ll only need one pan and about 15 minutes of your time. Here’s how to do it:
Step 1: Make a Roux
Start by heating 2 tablespoons of oil in a medium saucepan over medium heat. Once the oil is warm, add 2 tablespoons of flour and whisk it together. Keep whisking for about 1 minute until the flour mixture turns a light brown color. This is called a roux, and it helps thicken your sauce.
Step 2: Add the Spices
Now, add the chili powder, garlic powder, onion powder, cumin, and oregano to the roux. Stir it all together and cook for 30 seconds. This helps bring out the flavors of the spices.
Step 3: Add the Broth
Slowly pour in the chicken or vegetable broth while whisking constantly. This helps prevent lumps. Keep whisking until everything is smooth.
If you want a thicker sauce, add a bit less broth. If you want it thinner, add a little more.
Step 4: Simmer and Thicken
Let the sauce come to a gentle boil. Then lower the heat and let it simmer for about 8–10 minutes, stirring often. The sauce will slowly thicken and get darker in color.
Step 5: Taste and Adjust
Taste your sauce. Add salt as needed. You can also stir in 1 tablespoon of tomato paste or a pinch of cinnamon if you want a richer flavor. And that’s it! Your homemade red enchilada sauce is ready to use.
Nutritional Information
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 60 |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 1g |
| Sodium | 300mg |
Frequently Asked Questions
Q1: Is this sauce spicy?
It depends on the chili powder you use. Some chili powders are mild, while others are spicier. If you’re not sure, start with less and add more later.
Q2: Can I make this sauce ahead of time?
Yes! You can make it and keep it in the fridge for up to 5 days. Just store it in a sealed jar or container. You can also freeze it for up to 3 months.
Q3: Can I use this for things other than enchiladas?
Absolutely! This sauce is great on:
- Burritos
- Tacos
- Rice bowls
- Grilled chicken
- Scrambled eggs
Q4: Can I make it gluten-free?
Yes, just use gluten-free flour instead of regular flour, and make sure your broth is gluten-free too.
Q5: How do I make it thicker or thinner?
If it’s too thick, add a little more broth.
If it’s too thin, let it simmer longer or stir in a small amount of cornstarch mixed with water.
Final Thoughts
Making your own red enchilada sauce is not only super easy, but it’s also fun and rewarding. You get to control the ingredients, the spice level, and the flavor. It’s fresher and healthier than store-bought sauce, and it takes only a few minutes to whip up.
Whether you’re cooking a batch of cheesy enchiladas or spicing up a burrito bowl, this homemade sauce adds that extra kick you’ll love. So next time you’re thinking of Mexican food, skip the jar and try making your own red enchilada sauce—you’ll be amazed at how tasty and simple it is. Happy cooking!
