Quick and Easy Enchilada Sauce – Jarastyle

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This easy red enchilada sauce comes together in just 15 minutes with simple ingredients that are probably already in your kitchen. This Mexican-inspired staple is make-ahead friendly—you can even freeze it for a few months. Now you can make the most delicious homemade enchiladas whenever the craving strikes!

No canned enchilada sauce = no problem with this sinple recipe. Homemade red enchilada sauce tastes so good, and it’s actually really quick and easy, too. I love that you can customize the seasoning to make it just right for you.

Use this in my Veggie Enchiladas recipe. You could also change things up and serve it with a sofritas burrito.

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Ingredients

I turn to this sauce when I want to make my own enchiladas without buying more ingredients. It’s made with things I permanently keep stocked in my kitchen.

Whisking the oil and flour creates a roux (a mixture that thickens the sauce). Tomato paste (instead of blended fresh tomatoes) makes this recipe quick, easy, and pantry-friendly. A mix of Mexican-inspired spices adds deep flavor.

Grocery List:

• Olive oil 
• All-purpose flour
• Chili powder
• Ground cumin
• Garlic powder 
• Onion powder 
• Dried oregano 
• Salt 
• Tomato paste
• Vegetable broth

See the recipe card at the end of this post for exact quantities and prep.

Instructions

This is a basic summary of how to make enchilada sauce. You can find more detailed instructions in the recipe card at the bottom of this post.

Whisk flour and oil over low-medium heat for 3 minutes.

Add tomato paste, broth, and spices. Simmer until thickened.

Hint: Make sure you use a mild chili powder if you don’t want the enchilada sauce to be spicy.

Substitutions

Need to make a substitution? Here are a few ingredients that can be easily swapped.

• Olive oil – Substitute grapeseed oil, avocado oil, or any liquid oil.
• Vegetable broth – Use chicken broth if you don’t need the recipe to be vegan/vegetarian. You can also substitute water, but in this case, you want to add more salt.
• Gluten-free: Substitute 1:1 gluten-free flour for all purpose flour.

Variations

Want to change up the flavors or make this dish your own? Here are a few ideas.

• Spicy – Add ½ to 1 teaspoon cayenne pepper.
• Kid friendly – Make sure the chili powder is mild.

Equipment

Here’s what you’ll need to make this recipe.

• Saucepan – Any small saucepan or pot will work.
• Whisk – to stir together the sauce ingredients. If you don’t have a whisk, use a fork.

Storage

Store prepared enchilada sauce in a jar with a lid or other airtight container. Refrigerate for up to one week.

You can also freeze enchilada sauce for up to 3 months. Use a freezer-safe bag or container. (Leave a little room at the top for the sauce to expand when it freezes.) Thaw overnight in the refrigerator.

Reheating

Reheat enchilada sauce in a saucepan on the stove, over low-medium heat, until it’s warm.

You can also microwave in 30 second increments, stirring in between, until the sauce is warmed through. 

Top tip

If the sauce is too thick, stir in a little more vegetable broth. If it’s too thin, cook longer to reduce the liquid further.

FAQ

Is red enchilada sauce spicy?

The spiciness of red enchilada sauce depends on the amount and type of chili peppers used. If you’re making homemade enchilada sauce, you can use tomato paste and mild chili powder for a mild flavor.

How do you thicken enchilada sauce?

When preparing the sauce, start by whisking equal parts oil and flour to make a roux. Then add the remaining ingredients, and allow the sauce to simmer until the liquid is absorbed and the sauce thickens to your desired consistency.

Want to DIY more easy sauces and dressings? Try these:

Pairing

These are my favorite dishes to serve with enchilada sauce:

📖 Recipe

Easy Homemade Red Enchilada Sauce

This easy, homemade red enchilada sauce comes together in just 15 minutes with simple ingredients that are probably already in your kitchen, including tomato paste, flour, and chili powder. With this make-ahead friendly sauce stocked in the fridge or freezer, you can make the most delicious enchiladas whenever the craving strikes!

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Course: sauces

Cuisine: Mexican-inspired, vegan, vegetarian

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 people (2 cups)

Calories: 72kcal

Author: Stephanie McKercher, MS, RDN

Instructions

• Pour oil into a small saucepan over medium heat. Once hot, add flour and whisk 3 minutes, or until fully incorporated, bubbly, and foamy. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, tomato paste, and vegetable broth. Bring to a boil and then reduce the heat to low and simmer for 10 minutes, stirring occasionally, or until the sauce is thickened and reduced.

Notes

1. Vegetable broth: Substitute chicken broth if you don’t need the recipe to be vegan/vegetarian.
2. Gluten-free: Substitute 1:1 gluten-free flour for all purpose flour.
3. Storage: Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw overnight in the refrigerator.
4. Reheating: Reheat in a saucepan over low-medium heat until warm, or microwave in 30 second increments, stirring in between, until warm.
5. Nutrition facts are estimates only.

Nutrition

Serving: 0.25cup | Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 373mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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Courtesy : https://gratefulgrazer.com/enchilada-sauce/