Red Enchilada Sauce
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
- 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.
- Check your spices and make sure they aren't expired. In order to have great flavor, you want to make sure your spices aren't too old.
- Add cold oil to a cold pot and let heat up to proper temperature before adding the spice mixture. You’ll know it is ready when the oil starts to shimmer.
- When adding the spice mixture, whisk constantly so nothing burns while also cooking out the flour.
- Simmer for at least 5 minutes but the longer you simmer the thicker the sauce will get. You can control how thick you want the sauce by how long you simmer it.
- Add vinegar after removing the sauce from heat so it doesn't cook out and helps amp up the flavor of this red enchilada sauce.
Serving: 1cup | Calories: 276kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 316mg | Potassium: 333mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 3.1mg