If you have ever wanted to capture the bold, comforting flavors of classic Mexican cuisine without all the fuss, this Easy Red Enchilada Sauce Recipe is exactly what you need in your kitchen. Bursting with smoky chili powder and aromatic spices, this sauce comes together in just minutes using simple pantry staples and delivers rich, tangy heat perfect for smothering enchiladas, tacos, or even drizzling over roasted veggies. Trust me, once you try making your own homemade red enchilada sauce, you’ll never reach for store-bought again.
Ingredients You’ll Need
These straightforward ingredients pack maximum flavor and create the perfect balance between richness, spice, and brightness in the sauce. Each one plays a vital role in giving your Easy Red Enchilada Sauce Recipe its distinct taste and luscious texture.
- 2 tablespoons vegetable oil: The base for your roux, it helps thicken and enrich the sauce.
- 2 tablespoons all-purpose flour: Combined with oil to form a roux that gives the sauce its signature silky texture.
- 1/4 cup chili powder: This is the heart of the sauce, delivering smoky, mild heat that defines classic red enchilada sauce.
- 1/2 teaspoon garlic powder: Adds a warm, savory depth without overpowering.
- 1/2 teaspoon onion powder: Provides subtle sweetness and complexity.
- 1/2 teaspoon ground cumin: Infuses the sauce with earthy, slightly nutty warmth.
- 1/4 teaspoon dried oregano: Offers an herbal note that rounds out the spice blend beautifully.
- 2 cups chicken or vegetable broth: Gives body and moisture, making the sauce velvety and flavorful.
- 1/2 teaspoon salt: Enhances all the flavors and balances the spices.
- 1/4 teaspoon black pepper: Adds a touch of gentle heat to complement the chili powder.
- 1/2 teaspoon apple cider vinegar or white vinegar (optional): A bright finishing touch that lifts all the flavors.
How to Make Easy Red Enchilada Sauce Recipe
Step 1: Create the Roux
Start by heating the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and keep stirring steadily for about one minute. This process cooks out the raw flour taste and lays the foundation for a smooth, rich sauce.
Step 2: Toast the Spices
Next, stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Whisk for around 30 seconds to toast the spices just enough to unlock their aromas without burning them—this step is what gives your Easy Red Enchilada Sauce Recipe that authentic, vibrant flavor.
Step 3: Add Broth Gradually
Slowly pour in the chicken or vegetable broth while whisking constantly. This prevents lumps and ensures a silky-smooth consistency. Once combined, add the salt and black pepper, reducing the heat to low.
Step 4: Simmer and Thicken
Let the sauce gently simmer for 8 to 10 minutes, stirring occasionally. As it cooks, it will gradually thicken and concentrate in flavor. This patient simmering is key to achieving that perfect enchilada sauce texture.
Step 5: Brighten the Sauce
After removing the pan from heat, stir in the optional vinegar. This small addition brightens and balances the sauce, making all the spices shine even more. Give it a final taste and tweak the seasoning if needed, then your Easy Red Enchilada Sauce Recipe is ready to enjoy.
How to Serve Easy Red Enchilada Sauce Recipe
Garnishes
To truly elevate your dishes, consider fresh garnishes that complement the sauce. Chopped cilantro, crumbled queso fresco, or a dollop of sour cream add cool contrast and visual appeal, making every bite memorable.
Side Dishes
Pair your enchiladas slathered with this sauce alongside classic sides like Mexican rice, refried beans, or a crisp jicama slaw. These textures and flavors round out the meal perfectly.
Creative Ways to Present
Besides pouring over traditional enchiladas, try using this sauce as a flavorful base for baked eggs, a dipping sauce for crispy taquitos, or even drizzled over roasted vegetables for an exciting twist. The versatility of this Easy Red Enchilada Sauce Recipe makes it a dynamic addition to your culinary repertoire.
Make Ahead and Storage
Storing Leftovers
This sauce keeps beautifully in an airtight container stored in the refrigerator for up to one week. It’s perfect for quick weekday meals or when you need a speedy flavor boost.
Freezing
For longer storage, freeze the sauce in portions using freezer-safe containers or bags. It freezes well without losing its rich taste or texture, making future mealtime prep effortless.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to restore its smooth texture and vibrant flavor. Add a splash of broth or water if it has thickened too much in storage.
FAQs
Can I make this sauce vegan or gluten-free?
Absolutely! Use vegetable broth instead of chicken broth for a vegan version and substitute all-purpose flour with a gluten-free flour blend to keep it gluten-free. The sauce remains just as delicious with these tweaks.
How spicy is the sauce?
This recipe has a mild to medium heat level from the chili powder. If you like it spicier, feel free to add a pinch of cayenne pepper or more chili powder to kick things up a notch.
Can I use this sauce for other dishes?
Yes! Beyond enchiladas, this sauce is a fantastic addition to tacos, burritos, grain bowls, or even as a flavorful soup base. Its versatility is one reason I love making it.
Is it necessary to make the roux?
The roux thickens the sauce and gives it that classic smooth consistency. Skipping it can result in a thinner sauce, so I recommend making it for the best texture.
What kind of chili powder should I use?
Use a good quality, mild chili powder labeled for Mexican cooking if possible. This ensures a smoky, balanced flavor rather than overly hot or bitter notes.
Final Thoughts
This Easy Red Enchilada Sauce Recipe has quickly become one of my favorite go-to sauces for adding bold, comforting flavor to a range of dishes. It’s simple enough for weeknights but impressive enough to share with friends and family. I can’t wait for you to try it yourself and discover how effortlessly delicious and versatile homemade enchilada sauce can be!
Print
Easy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Easy Red Enchilada Sauce recipe delivers a vibrant, authentic Mexican flavor with a quick and straightforward stovetop method. Perfect for enchiladas, tacos, or as a base for soups, this sauce combines a rich blend of chili powder, cumin, and garlic with a smooth, slightly thickened texture achieved through a simple roux. It’s vegan, gluten-free (when using gluten-free flour), and can be customized for heat intensity.
Ingredients
Primary Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon apple cider vinegar or white vinegar (optional, for brightness)
Instructions
- Heat Oil and Prepare Roux: In a medium saucepan, warm 2 tablespoons of vegetable oil over medium heat. Whisk in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute to form a roux which will thicken the sauce.
- Toast Spices: Add 1/4 cup chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano to the roux. Whisk continuously for 30 seconds to toast the spices, enhancing their flavor.
- Add Broth Gradually: Slowly pour in 2 cups of chicken or vegetable broth while whisking vigorously to prevent lumps, creating a smooth sauce base.
- Season and Simmer: Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to low and simmer the sauce gently for 8 to 10 minutes, stirring occasionally until it thickens slightly.
- Finish with Vinegar: If desired, stir in 1/2 teaspoon of apple cider or white vinegar to add brightness and balance the flavors. Taste and adjust the seasoning if needed.
- Store or Use: Use the sauce immediately for your enchiladas or allow it to cool before storing in an airtight container in the refrigerator for up to one week.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the other spices.
- This sauce freezes well; portion it out for convenient use in enchiladas, tacos, or soups.
- Use gluten-free flour to make this recipe gluten-free.
