Quick Red Enchilada Sauce
I remember the first time I made Quick Red Enchilada Sauce. I was in a rush, and there was no way I had time to make anything complicated. I needed something fast but still packed with flavor. That’s when I thought about creating this Quick Red Enchilada Sauce, which turned out to be a game-changer. It’s so easy to make, and the rich flavors always make my enchiladas taste incredible.
The Ingredients Matter
What I love about this recipe is the simplicity of the ingredients. Olive oil, chili powder, tomato paste, and vegetable broth are all items I usually have in my pantry. With just a few spices, I can transform these basics into a sauce that rivals anything store-bought. I even add a tiny pinch of cinnamon for depth, which gives the Quick Red Enchilada Sauce a subtle warmth that pairs perfectly with Mexican dishes.
The Joy of Whisking
There’s something so satisfying about watching the sauce come together. After heating the oil, I whisk in the flour and spices, and the kitchen fills with the aroma of cumin, oregano, and garlic powder. The mixture deepens in color, and when I add the tomato paste and broth, it quickly transforms into a smooth, velvety sauce. By the time I’m done, the Quick Red Enchilada Sauce is thick, rich, and ready to elevate whatever dish I’m making.
A Versatile Kitchen Staple
This sauce isn’t just for enchiladas. I’ve used it on tacos, drizzled it over burritos, and even as a dip for tortilla chips. It’s one of those recipes that’s become a staple in my kitchen because it’s quick, versatile, and delicious. Plus, it freezes well, so I often make a double batch to have some ready for busy weeknights!
Table of Contents
Chef’s Notes- Quick Red Enchilada Sauce
- Prep Ahead: Measure all ingredients before starting to make the process smooth and quick. This ensures you can focus on whisking without interruptions.
- Whisk Constantly: When adding the flour and spices to the oil, whisk constantly to prevent lumps and to evenly cook the flour, which helps build a smooth sauce.
- Heat Management: Keep an eye on the heat when simmering the sauce. If it gets too thick too fast, lower the heat and add a splash of extra broth to reach your desired consistency.
- Customize Spice Levels: Adjust the chili powder based on your spice tolerance. Add more for extra heat or reduce it for a milder sauce.
- Enhance Flavor: Add a pinch of ground cinnamon or smoked paprika for a deeper, more complex flavor. A dash of cayenne can bring in more heat for those who like it spicy.
- Smooth Consistency: If you prefer a smoother texture, strain the sauce through a fine mesh sieve after simmering. This step is optional but can elevate the presentation.
- Freezing: Make a double batch and freeze in small portions for future use. This sauce freezes well and can be thawed quickly for weeknight meals.
- Alternative Uses: Besides enchiladas, this sauce works great as a base for chili, a topping for tacos, burritos, or even as a dip for tortilla chips.
Quick Red Enchilada Sauce
This quick and easy homemade red enchilada sauce is bursting with authentic Mexican flavors! It’s so delicious and simple to make, you’ll never want to go back to store-bought sauce again. Perfect for enchiladas, tacos, and more, this sauce can be made in just 10 minutes. Make a double batch and freeze some for later use. Get ready to elevate your Mexican dishes with this incredible sauce!
4
servings3
minutes7
minutes50
kcal10
minutesKeep the screen of your device on
Ingredients
3 tablespoons extra virgin olive oil
3 tablespoons all-purpose flour (can use whole wheat or gluten-free blend)
1 tablespoon mild chili powder (adjust if sensitive to spice)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon sea salt (adjust to taste)
Pinch ground cinnamon (optional but enhances flavor)
2 tablespoons tomato paste
2 cups low-sodium vegetable broth
1 teaspoon apple cider vinegar or white vinegar
Freshly ground black pepper (to taste)
- Alternative Ingredients:
Flour: Use gluten-free all-purpose flour blend for a gluten-free option.
Tomato Paste: Can be omitted for a tomato-free version; increase spices slightly.
Vegetable Broth: Chicken broth can be used if not vegetarian or vegan.
Vinegar: Lemon juice can be used as a substitute.
Directions
- Measure out the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) into a small bowl and place near the stove.
- In a medium-sized pot over medium heat, warm the olive oil until hot enough that a sprinkle of the flour mixture sizzles on contact (about 2 minutes).
- Add the flour and spice mixture to the hot oil while whisking constantly. Cook until fragrant and slightly deepened in color (about 1 minute).
- Whisk in the tomato paste until well combined.
- Gradually pour in the vegetable broth while whisking continuously to avoid lumps. Increase heat to medium-high and bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook for about 5-7 minutes until the sauce thickens slightly.
- Remove from heat and whisk in the vinegar. Season with freshly ground black pepper and additional salt if needed.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- measuring cups and spoons
- whisk
Nutrition Facts
- Calories: 50kcal
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 100mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Protein: 1g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 10mg
- Iron: 0.5mg
FAQs- Quick Red Enchilada Sauce
Can I make this sauce gluten-free?
Yes! Simply use a gluten-free all-purpose flour blend in place of regular flour. This keeps the sauce thick and creamy while remaining gluten-free.
How long can I store this sauce?
The sauce will keep in the refrigerator for up to 1 week in an airtight container. You can also freeze it for up to 3 months. Just thaw in the fridge and reheat on the stove.
Can I make this sauce spicier?
Absolutely! Add more chili powder or include a dash of cayenne pepper for extra heat. You can also stir in hot sauce at the end for a punchy finish.
Can I use this sauce for dishes other than enchiladas?
Yes, this sauce is very versatile! It’s perfect for tacos, burritos, tamales, or even as a flavorful topping for grilled vegetables or rice bowls.
What can I substitute for tomato paste?
If you want a tomato-free version, you can omit the tomato paste and slightly increase the spices to make up for the flavor. The sauce will still be delicious but with a different profile.
