Homemade Red Enchilada Sauce
This easy enchilada sauce recipe puts store-bought sauce to shame! With simple pantry ingredients like tomato paste, spices, flour, and water, this homemade red enchilada sauce is way better than canned!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Sauces/condiments
- Method: Stove top
- Cuisine: Mexican
Ingredients
Scale
- 2 Tbsp healthy fat (butter or coconut oil) (28g)
- 2 Tbsp flour (I used all-purpose, but any flour will work) (14g)
- 4 Tbsp tomato paste (56g)
- 2 Tbsp chili powder (15g)
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ⅛ tsp cinnamon
- ½ tsp salt, to taste
- 2 cups water OR chicken stock (454g)
- 1 tsp white distilled vinegar or apple cider vinegar (4g)
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add flour and stirring occasionally, cook for one minute.
- Add the tomato paste, 2 Tbsp chili powder, and the remaining spices. Stir well.
- Very slowly add the water or stock, stirring constantly.
- Bring the sauce to a simmer and the sauce will thicken slightly.
- Taste and add additional chili powder, if more heat is desired.
- Add the vinegar and serve warm!
Notes
- Chili powder varies across the globe, but I’m using “American” chili powder which is NOT the same thing as cayenne or crushed red chilies.
Find it online: https://dontwastethecrumbs.com/red-enchilada-sauce-recipe/