Description
This easy red enchilada sauce is quick to make and uses basic pantry ingredients. It delivers a mild, flavorful sauce perfect for enchiladas, tacos, or Tex-Mex dishes.
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional)
- 2 cups (480 ml) chicken broth or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar (optional, for added tang)
Instructions
- Heat oil in a medium saucepan over medium heat.
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes until golden and fragrant.
- Add chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika. Stir for 30 seconds.
- Gradually whisk in the broth, making sure there are no lumps.
- Bring to a simmer, then reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until thickened slightly.
- Stir in salt, black pepper, and apple cider vinegar if using. Adjust seasoning to taste.
- Use immediately or cool and store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Notes
- Use vegetable broth for a vegan version.
- Adjust chili powder for more or less heat.
- Omit smoked paprika if you prefer a milder flavor.
- This sauce works for enchiladas, tacos, and casseroles.
- For a thicker sauce, simmer a few more minutes.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 0g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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