Easy 15-Minute Red Enchilada Sauce

Make this quick and easy homemade red enchilada sauce in just 15 minutes! Bursting with authentic flavors from chili powder, cumin, and garlic, this simple recipe is perfect for enchiladas, tacos, and Mexican-inspired dishes. With options for gluten-free, vegan, and customizable spice levels, this sauce beats any store-bought version. Learn pro tips, variations, and serving suggestions to make this the best enchilada sauce for your recipes!

Ingredients

• Olive Oil: 3 tablespoons
• Flour: 3 tablespoons (all-purpose, whole wheat, or gluten-free blends work well)
• Chili Powder: 1 tablespoon (McCormick brand recommended)
• Ground Cumin: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Dried Oregano: 1/2 teaspoon
• Salt: 3/4 teaspoon
• Black Pepper: 1/2 teaspoon
• Tomato Paste: 2 tablespoons
• Broth: 2 cups chicken or vegetable broth
• Apple Cider Vinegar: 1 teaspoon

Instructions

1. Prepare Spice Mix: In a small bowl, combine the flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
2. Cook the Spices: Heat a large saucepan over medium heat and add the olive oil. Once the oil is hot, add the spice mixture, stirring constantly, and cook for 1–2 minutes until fragrant.
3. Add Tomato Paste and Broth: Stir in the tomato paste. Gradually pour in the chicken (or vegetable) broth, whisking well after each addition to prevent lumps.
4. Simmer the Sauce: Bring the sauce to a gentle simmer, cooking for 5–7 minutes, or until it thickens slightly. (The sauce will thicken more as it cools.)
5. Finish with Vinegar: Remove from heat and stir in the apple cider vinegar. The sauce is now ready to use!

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Why You’ll Love This Recipe

This easy homemade enchilada sauce is a game-changer! Made with pantry ingredients, it takes only 15 minutes and is fresher and tastier than store-bought. The sauce is versatile, with a rich, earthy flavor perfect for enchiladas, burritos, and more.

Tips

• Whisk continuously to avoid lumps and ensure a smooth sauce.
• For a deeper flavor, cook the spices until they’re fully fragrant but not burned.
• Adjust the thickness by adding more broth if needed.

Variations and Substitutions

• For a spicier kick, add a pinch of cayenne or use a spicy chili powder blend.
• Replace apple cider vinegar with white vinegar or lime juice for a tangy twist.
• Make it vegan by using vegetable broth instead of chicken broth.

FAQs

Q: Can I make this sauce ahead of time?
A: Yes! This sauce stores well in the refrigerator for up to a week or freezes for up to 3 months.

Q: How can I make this sauce gluten-free?
A: Use a gluten-free flour blend in place of regular flour.

Serving Suggestions

Use this red enchilada sauce with your favorite enchiladas, tacos, burritos, or casseroles. It’s also perfect for drizzling over rice bowls or using as a dip for tortilla chips. Enjoy the rich, homemade flavor in any Mexican-inspired dish!