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–+ servings

Homemade Red Enchilada Sauce

4.50 from 4 votes
Surprisingly easy to make, this thick and flavorful Homemade Red Enchilada Sauce uses ingredients from your pantry to bring the flavors of Mexico right into your kitchen!
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Cook Time 10 minutes
Servings: 2 cups
Course: Dessert, Main Course, Sauces, Seasonings
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp flour any type
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • ¼ tsp dried oregano
  • 1 tsp salt to taste
  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1 tsp apple cider vinegar or white vinegar
  • 1/4 tsp ground black pepper

Method
 

  1. In a small bowl, combine together the flour, chili powder, cumin, garlic powder, dried oregano and salt. Mix well and set aside.
  2. Before heating the oil, have the chicken stock and tomato paste ready to use as the sauce will come together quickly.
  3. Heat the oil in a medium saucepan over medium heat until hot and shimmering.
  4. Whisk the flour mixture into the oil until completely incorporated.
  5. Whisk in the tomato paste.
  6. Whisk in the chicken broth until smooth.
  7. Increase the heat to medium high and simmer for 5-7 minutes, stirring occasionally until sauce has noticeably thickened.
  8. Remove from heat and whisk in cider vinegar and pepper.
  9. Allow to cool slightly before using. Sauce will thicken as it stands.
  10. Use immediately, cover and refrigerate for up to 3 days, or freeze for up to 3 months to use another time. Enjoy!

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