QUICK RED ENCHILADA SAUCE — Why buy canned enchilada sauce when it is so easy to make it yourself at home with a handful of pantry staples.
We eat a lot of Mexican food at our house, and this super easy Quick Red Enchilada Sauce has become a staple in many of our favorite dishes.
Yes, there are more complicated (and probably more authentic) ways to make enchilada sauce using fresh or dried peppers. But if you’re looking for a homemade sauce that’s almost as fast as opening a can, this is the recipe for you.
You probably have all of the ingredients and spices in your pantry right now. There really isn’t anything fancy or tricky about this recipe. But it’s so much better than the canned stuff.
Not that I don’t resort to canned enchilada sauce sometimes. We all have those really hectic days where we’ll take all the help we can get in the kitchen, right?
But if I’ve got a few minutes to spare, I always opt for this homemade red enchilada sauce.
One of the best things about making your own enchilada sauce is that you can control the spice and heat level. My kids like it really spicy and I like it more on the mild side, so our sauce is usually somewhere in between.
I find the best way to adjust the heat level is by adjusting the amount of chili powder you use. If you like it really spicy, you can also add a pinch or to of cayenne pepper.
This sauce is–of course–great for enchiladas. I also use it in Tex-Mex style casseroles, Mexican rice, and in ground beef taco meat. Or try mixing it with some shredded chicken for a delicious burrito filling.
Homemade enchilada sauce will keep for 5-7 days in the refrigerator, but if you use it often, like I do, it also freezes well. You can freeze it in glass or plastic jars or containers–if using glass, let the sauce become firm in the freezer before putting on the lids.
Once you see how easy it is to make this Quick Red Enchilada Sauce at home, you may never buy the canned stuff again!
Be sure to save this Quick Red Enchilada Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Quick Red Enchilada Sauce
- Vegetable or canola oil
- Spices: chili powder, cumin, garlic powder, onion powder, salt and pepper
- Tomato paste
- Chicken broth
- 1/4 cup vegetable or canola oil
- 1/4 cup flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons tomato paste
- 3 cups chicken broth
- 1 tablespoon vinegar
- Salt and pepper, to taste
- Warm the oil in a large skillet over medium-high heat.
- In a small bowl, whisk together the flour, chili powder, cumin, garlic powder and onion powder. Add to the warm oil and whisk together. Cook for a few minutes until flour begins to turn golden.
- Add the tomato paste to the skillet, then slowly whisk in the broth, making sure to remove any lumps. Turn the heat to medium-low and simmer the sauce for about 20 minutes, stirring often, until it thickens slightly.
- Stir in vinegar, then salt and pepper, to taste. Store, covered in the refrigerator, for 5-7 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 476mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Home Made Interest