Description

A quick and easy homemade red enchilada sauce packed with robust flavors, perfect for enchiladas, tacos, burritos, or any Mexican-inspired dish. Ready in just 15 minutes!

Ingredients

Units Scale

3 Tbsp olive oil
3 Tbsp flour (all-purpose, whole wheat, or gluten-free blends work)
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp ground black pepper
2 Tbsp tomato paste
2 cups chicken or vegetable broth
1 tsp apple cider vinegar

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Instructions

Combine Spices: In a small bowl, mix together the flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
Cook the Spice Mixture: Heat a large saucepan over medium heat. Add the olive oil. Once the oil is hot, add the flour and spice mixture. Stir continuously and cook for 1–2 minutes to toast the spices and form a roux.
Incorporate the Tomato Paste: Stir in the tomato paste until it is fully mixed with the roux.
Add the Broth Gradually: Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Continue adding the broth gradually until everything is combined.
Simmer the Sauce: Bring the sauce to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce has slightly thickened. Keep in mind that the sauce will thicken further as it cools.
Finish with Vinegar: Remove the saucepan from heat and stir in the apple cider vinegar for a touch of brightness.

Notes

For a spicier kick, add a pinch of cayenne pepper or use a spicier chili powder.
Store any leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
This recipe can be easily doubled or halved depending on your needs.