Homemade Red Enchilada Sauce
I’ve tried so many different recipes for enchilada sauce. I know a lot of people might say this is not an authentic Mexican enchilada sauce, and no it’s not. But this recipe has been my favorite. I’ve tried enchilada sauce with whole dried chilies and I’ve tried enchilada sauces with many different kinds of chili powder but I just keep coming back to the traditional chili powder and tomato sauce based sauce. It’s similar to what you’d find in a lot of Mexican restaurants here in the U.S. You know, the sauce on those extra cheesy delicious kind! Feel free to adjust the amount of chili powder here to what you like best. If you find that it needs a little more flavor for your liking add more chili powder, if you find it’s too much then just cut back. I like McCormick brand. Use what you like but skip past those $1 options.
Enchilada Sauce Ingredients
Vegetable oil (or light olive oil) Chili powder All-purpose flour Low-sodium chicken broth Tomato sauce Ground cumin Cocoa powder Granulated sugar Onion powder Garlic powder Coriander Ground cinnamon Salt and freshly ground black pepper
How to Make Enchilada Sauce from Scratch
In a medium saucepan, whisk together oil, chili powder and flour. 2. Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 30 seconds (while stirring).
While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.
Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently. 5. Let cool slightly then use as desired.
How to Use Enchilada Sauce
This sauce is great for chicken, beef, pork or veggie enchiladas. I like to spoon some of the sauce over the meat or veggie filling (and cheese) in the tortilla then wrap and place in a baking dish. Then pour on lots of the sauce and spread to cover. And of course top with more cheese and bake to melt through. Here is the recipe for Chicken Enchiladas topped with this delicious red enchilada sauce!
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, low-sodium vegetable broth will work fine too. I don’t recommend beef broth as it won’t taste quite as good and will overpower the flavors of the sauce.
Can I Freeze Enchilada Sauce?
Yes, this easy enchilada sauce can be frozen for later. To freeze this red enchilada sauce, let it come to room temperature before pouring it into glass jars or freezer-safe containers. When you’re ready to use the frozen sauce, let it thaw completely in the fridge.
Tips for the Best Enchilada Sauce
The red enchilada sauce spices can burn easily, so keep an eye on them. It only needs to simmer and toast briefly to let those flavors bloom. The pinch of ground cinnamon really makes this enchilada sauce recipe, so don’t omit it! Make sure the tomato sauce is unflavored, otherwise it’ll throw off the taste of this sauce.
More Easy Mexican Recipes You’ll Love:
Chicken Enchilada Zucchini Boats Slow Cooker Chicken Enchilada Quinoa Soup Green Enchilada Sauce Mexican Lentil Soup Turkey Taco Lettuce Wraps Quick & Easy Taco Salad
