Easy Red Enchilada Sauce {15 minute Recipe}

4.68 from 190 votes

Easy Red Enchilada Sauce is made with just a few simple ingredients, and is more flavorful and healthier than the canned stuff!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mexican

Keyword: easy recipe, enchiladas, mexican, red enchilada sauce, sauces

Servings: cups

Calories: 64kcal

3 tablespoon olive oil
3 tablespoon flour (all-purpose, whole wheat, and gluten-free flour blends all work!)
1 tablespoon chili powder (I used McCormick brand)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoon tomato paste
2 cups chicken broth (or vegetable broth)
1 teaspoon apple cider vinegar

Combine the flour and all of the spices in a bowl.
Pre-heat a large saucepan on medium heat, with the olive oil. Once it's hot, add spice mixture and cook for 1-2 minutes.
Add tomato paste, and slowly add in chicken broth, whisking each time.
Bring to a simmer, and cook 5-7 minutes or until slightly thickened. (It will get thicker as it cools.)
Remove from heat, and mix in the apple cider vinegar.
Ready to use!

See Blog Notes for freezing tips, storage, and reheating instructions.
One batch of this enchilada sauce yields about 2 ¼ cups. So, it's equivalent to a store-bought 19 ounce can of Enchilada Sauce.

This recipe was adapted from Cookie & Kate.

Nutrition Facts are for ¼ cup red enchilada sauce.