Creamy Red Enchilada Sauce Recipe

Original Post: https://www.evolvingtable.com/red-enchilada-sauce/

4.68 from 37 votes

Creamy Red Enchilada Sauce Recipe

This creamy Red Enchilada Sauce is better than any store-bought kind and comes together in just 20 minutes! You'll start with a simple base of flour, oil, and a few common spices, add the tomato paste, then simmer with broth until thickened.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, lunch, sauce

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons avocado oil
3 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups chicken broth divided

Instructions

Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.
2 teaspoons chili powder, 2 teaspoons cumin, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon nutmeg, ¾ teaspoon salt, ½ teaspoon black pepper, 3 tablespoons avocado oil, 3 tablespoons all-purpose flour
Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1 ¼ cups broth, ¼ cup at a time, stirring between each addition.
2 tablespoons tomato paste, 2 cups chicken broth
Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.

Video

Notes

Spice: To up the heat, use half ancho chili powder or adobo chili powder mixed with regular.
Storing: This sauce keeps for 5-7 days in an airtight container in the refrigerator, making it easy to prep ahead.
Freezing: Enchilada sauce also freezes extremely well in a freezer-safe container for up to 3-4 months.
Reheating: Cook sauce in a pan or skillet over medium heat until warmed through.

Nutrition