Description
A simple and flavorful Easy Red Enchilada Sauce recipe made with a blend of spices, broth, and a roux base. Perfect for adding authentic Mexican taste to your enchiladas in just 15 minutes.
Ingredients
Scale
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat Oil: Heat olive oil in a medium saucepan over medium heat until shimmering to prepare for making the roux.
- Make Roux: Stir in all-purpose flour and cook for 1-2 minutes while whisking constantly to create a smooth roux, which will thicken your sauce.
- Add Spices: Add chili powder, cumin, garlic powder, onion powder, and dried oregano to the roux. Stir continuously for about 30 seconds until the mixture becomes fragrant.
- Add Broth: Slowly whisk in the chicken or vegetable broth to the roux and spices, making sure no lumps form for a smooth sauce.
- Season and Simmer: Stir in salt, black pepper, and tomato paste if using. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens to your desired consistency.
- Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to suit your preference.
- Serve or Store: Use the sauce immediately on your enchiladas or store it in an airtight container in the refrigerator for later use.
Notes
- Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
- Tomato paste is optional but adds depth and richness to the sauce.
- The sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Adjust the spice level by varying the chili powder amount.
- Whisk continuously when adding flour and broth to avoid lumps.
