Description
This homemade red enchilada sauce is rich and flavorful, perfect for your favorite Mexican dishes.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 15 ounces canned tomato sauce
- 3 tablespoons chili powder (or ground ancho chile)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 cups vegetable broth (or water)
- Salt and pepper to taste
Instructions
- Set a large sauté pan over medium heat. Add the butter and flour. As the butter melts, whisk the butter and flour together to create a roux.
- Allow the roux to simmer, whisking continuously for 2-3 minutes until golden.
- Pour in the canned tomato sauce. Then whisk to combine the sauce with the roux.
- Mix in the chili powder, cumin, onion powder, garlic powder, and dried oregano.
- Stir in the vegetable broth.
- Bring the sauce to a simmer, then lower the heat a little, and simmer for 8-10 minutes to thicken.
- Cool the red enchilada sauce. Either store it in a jar in the refrigerator, or use it to make a recipe!
Notes
- This sauce can be made ahead and stored in the refrigerator for up to a week.
- Great for enchiladas, tacos, or as a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg