Quick Red Enchilada Sauce

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!

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

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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!

Course: CondimentCuisine: MexicanDifficulty: Easy

Print

Servings

4

servings

Prep time

3

minutes

Cooking time

7

minutes

Calories

50

kcal

Total time

10

minutes

Cook Mode

Keep 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.