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Easy Red Enchilada Sauce

A vibrant and flavorful homemade enchilada sauce that transforms everyday dishes into mouthwatering delights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour For roux
  • 1 tablespoon chili powder Adjust for spice level
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
Tomato Products
  • 1 15-ounce can tomato sauce
  • 1 8-ounce can tomato paste
  • 1 cup water Adjust for consistency

Method
 

Preparation
  1. In a medium saucepan, heat vegetable oil over medium heat.
  2. Add flour to the oil and whisk continuously for about one minute until bubbly and lightly golden.
  3. Reduce heat to low and stir in chili powder, garlic powder, onion powder, cumin, and salt. Mix it thoroughly to bring out the spices’ flavors.
  4. Slowly pour in the tomato sauce and tomato paste, stirring well to combine all ingredients.
  5. Gradually add water while continuing to stir until the sauce is smooth.
  6. Bring the mix to a simmer, then reduce heat to low. Let it simmer for about 10-15 minutes for the flavors to develop further.
  7. Taste your sauce and adjust seasoning, if necessary – more spices or water can be added for your desired consistency.
  8. Your Easy Red Enchilada Sauce is now ready to be drizzled over your favorite dishes!

Notes

Customize spice levels by adjusting the chili powder. You can substitute canned tomatoes for a fresher flavor and avoid lumps in your sauce by whisking thoroughly during the roux step. This sauce keeps well in the fridge for about 5-7 days, and can be frozen for up to 3 months.