You'll love this quick and easy Red Enchilada Sauce! Ready in 10-minutes and the perfect topping to drizzle over your favorite Mexican food dish - cheese, beef enchiladas or tamales!
This recipe uses all-natural ingredients and contains no fillers, preservatives, additives or colorants and believe it or not, it has no tomatoes!
It comes together in 10-minutes and is delicious served over your favorite nachos, enchiladas or tamales!
This Texan loves her Tex-Mex and this red enchilada sause, or "salsa roja" is just like you get at your favorite Mexican restaurant-only better!
Why you'll love it!
Once you make this, you'll never buy canned enchilada sauce again!
The flavor is similar to national brands like Old El Paso™ , La Victoria™, La Preferida™ and Las Palmas™ enchilada sauces-but with no additives, preservatives or fillers.
- Quick and easy -takes 10-minutes to make
- Stores well in the fridge or freezer - make a big batch to add later to your homemade chili!
- All-natural ingredients - no additives, preservatives or yucky stuff
- Contains no tomatoes! No tomato sauce or tomato paste.
It's flavors are derived directly from the chili powder and cumin.
I like to make this in big batches and freeze it so I have it on hand anytime I want to put a Mexican or South of The Border spin on my tacos, enchiladas or tamales.
Ingredients and how to make it:
Simple, all-natural ingredients are the secret to this recipe!
First, you'll make a roux of oil and flour, then add in the dry seasonings (chili and garlic powder, cumin, oregano and a pinch of salt.)
Finish it off with chicken broth and cook it on low until the sauce sticks to the spoon, like this:
Make it as mild or spicy as you like! If you want to add a little heat to it, start with a little more chili powder and/or ½ teaspoon of cayenne pepper.
The difference between red and green enchilada sauce
Red is derived from chili powder and has a warm and smoky flavor. It is generally milder than green.
Green is derived from green chiles, and has a somewhat more tangy, acidic flavor. It is typically a bit more spicy usually due to the inclusion of jalapenos.
Each sauce is cooked and has its own unique flavor profile. (As a side note, "salsa verde" is not cooked; it is derived from pureed raw ingredients.)
How to thicken the sauce:
You can make this as thick or thin as you like. I prefer a thin sauce, but if you want to thicken it, add a slurry of flour at the end.
Use a flour-based slurry to thicken it. (Since flour contains gluten, this sauce is not gluten-free.)
Pour one cup of warm water into a measuring cup; add 2-3 tablespoons of all-purpose flour; whisk until there are no lumps; add to sauce and allow to cook for a few minutes.
How to thin it:
If you prefer a really thin sauce, add more broth and adjust seasonings according to your palate.
Too spicy?
If you accidentally make it too spicy, add more broth or add a little cream or half-n-half to it. The dairy will reduce the heat.
Refrigeration and storage:
Store in a secure container in the fridge for up to a week or, freeze it for up to 3-months.
I usually freeze it in a plastic storage bag so when its time to heat it up, all I have to do is place the bag in warm water.
Serve this quick enchilada sauce as a topping for your favorite enchiladas, tamales, or as a warm dip for quesadillas!
Related recipes:
- Tex-Mex Sour Cream Enchilada Sauce
- Slow Cooker Adobo Chicken
- Sweet Chipotle Corn Casserole
- True Texas Chili
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
📋 Recipe
Easy Red Enchilada Sauce
Ingredients
- ¼ cup oil , canola or vegetable
- ½ cup flour , all-purpose
- 6 tablespoons chili powder , ground (¼ cup + 2 tablespoons)
- 1 teaspoon cumin , ground
- 1 teaspoon garlic powder
- ¼ teaspoon oregano
- 4 cups chicken broth
- salt to taste
Instructions
- In a medium saucepan on medium low heat, add oil; whisk in flour¼ cup oil, ½ cup flour
- Add dry ingredients: chili powder, garlic powder, oregano and cumin; combine well6 tablespoons chili powder, 1 teaspoon garlic powder, ¼ teaspoon oregano, 1 teaspoon cumin
- Stir in chicken broth; cook for 5-8 minutes until sauce thickens and stick to the spoon4 cups chicken broth
- Serve or refrigerate for latersalt to taste
Notes
- No oregano? substitute with marjoram
- Note: this recipe yields 4 cups of red enchilada sauce; nutrition is calculated for one cup. It's unlikely anyone would consume a whole cup of sauce, so for more accurate nutrition info, divide by 4, allowing ¼ cup sauce per person.
- Divide by 2 for ½ cup per person.
- Want it spicier? Add more chili powder and/or cayenne pepper?
- Want it thicker? Add a flour slurry at the end: 1 cup warm water with 2-3 tablespoons of flour; whisk together, pour into sauce; cook a few minutes until thick
I'd love to hear from you!