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a jar filled with red enchilada sauce with a spoonful over the jar.
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Red Enchilada Sauce Recipe

This homemade Red Enchilada Sauce is richly spiced, smooth, and balanced with a hint of acidity and sweetness. Made from scratch in under 20 minutes, it's perfect for all your favorite recipes!
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: sauce
Cuisine: Mexican
Diet: Halal, Vegan, Vegetarian
Skill Level: Beginner
Servings: 6
Author: Rena Awada

Ingredients

  • 3 tablespoons avocado oil or any other neutral oil
  • 3 tablespoons all-purpose flour or whole wheat flour
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 garlic clove or 1/2 teaspoon garlic powder
  • 1 1/2 cups vegetable broth or any other broth or water
  • 15 ounces tomato sauce one can

Instructions

  • In a saucepan, combine the 3 tablespoons avocado oil, 3 tablespoons all-purpose flour, 1 1/2 tablespoons chili powder, 1 teaspoon ground cumin, 1 garlic clove (minced), and 1/2 teaspoon dried oregano. Cook over medium heat for about 2 minutes, stirring constantly.
    Cooking the seasonings in a saucepan.
  • Add the 1 1/2 cups vegetable broth, 15 ounces tomato sauce, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt.
    adding broth to the sauce in the pan.
  • Reduce the heat and let it simmer for about 15 minutes, stirring occasionally until slightly thickened.
    Cooking the enchilada sauce in a pan.
  • Allow it to cool, then store the sauce in a jar or container in the refrigerator for up to 1 week. Use it in your favorite recipes.
    enchilada sauce stored in a jar.

Notes

  • Makes roughly 3 cups
  • Serving Size: ½ cup
  • Simmer the sauce for a few extra minutes if you'd like a thicker consistency.
  • Adjust the cayenne pepper to control the heat level.
  • Use vegetable broth for a vegetarian version or chicken broth for extra flavor.
  • The sauce can be made up to 5 days in advance and stored in the refrigerator.
  • Freeze leftover sauce in an airtight container for up to 3 months.
  • Whisk continuously when adding the broth to prevent lumps from forming

Nutrition

Serving: 0.5cups | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 701mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg