Homemade red enchilada sauce. Have you ever made enchilada sauce? Me neither until today! I was browsing some Mexican recipes and one called for a homemade red enchilada sauce. As you all know, I love Mexican! Immediately I was intrigued. I’ll be honest… I’ve never even thought about making a sauce that can be easily bought at the store. I didn’t think it was worth the effort but after reading reviews from Gimme Some Oven’s sauce, I figured why not give it a try. And to my delight, it couldn’t be easier to make. No this isn’t the same as hers! Like usually, I adapted to make my own version.
I actually ended up using this sauce my spiralized sweet potato enchilada skillet, which was fantastic! What I liked about the sauce, is you can control the amount of heat you want in it by how much chili powder you add. The real secret however is the tomato paste. At least the enchilada sauces (well red sauces that is) I grew up on seem to have some tomato flavor to it. A little goes a long way in adding great flavor.
So if you like enchiladas as much as I do, I’d definitely consider this recipe. Now I’m not saying I won’t ever buy canned sauce again, but this homemade red enchilada sauce will definitely be used if a recipe calls for it. Hope you enjoy!
This homemade red enchilada sauce is quick and easy and has way more flavor than the pre-made sauces you buy at the grocery store.
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 2 tbsp tomato paste
- 2 cups low-sodium chicken stock
- 1 tsp distilled white vinegar
- freshly ground black pepper to taste
Measure all of the dry ingredients in small bowl and set aside.
In a medium-sized pot, heat the olive oil over medium heat. Slowly add the flour/spice mixture, whisking constantly for about 1 minute. Whisk in the tomato paste and then slowly add the chicken stock, whisking constantly to remove lumps.
Raise the heat to medium-high to boil, then reduce to maintain simmer. Cook for 5 minutes, whisking often or until the sauce has thickened. Remove from heat and add vinegar and black pepper. Use for enchiladas.