Red Enchilada Sauce Recipe

this is a picture of a spooful of red enchilada sauce hovered over a baking dish of beef enchiladas

Red Enchilada Sauce Recipe

Skip the can — this easy red enchilada sauce is ready in 10 minutes and packed with bold, balanced flavor. Made from pantry staples, it’s the from-scratch upgrade your enchiladas deserve.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 70kcal

Author: Ruth Truett

Equipment

Ingredients

3 tablespoon avocado oil
3 tablespoon all-purpose flour
2 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
⅛ teaspoon ground cinnamon
2 cups chicken broth
1 teaspoon red wine vinegar

Instructions

Build the roux: Heat the avocado oil in a large skillet over medium heat. Once hot, whisk in the flour and cook for about 2–3 minutes, stirring constantly, until the raw flour smell disappears.
Bloom the tomato paste and spices: Add the tomato paste and signature spice blend. Whisk continuously and cook for another 1–2 minutes until the mixture darkens slightly and becomes very fragrant.
Whisk in the broth: Slowly pour in the chicken broth, whisking constantly to keep the sauce smooth and lump-free.
Simmer until velvety: Bring the sauce to a gentle simmer and cook for a few minutes until slightly thickened and glossy.
Finish with vinegar: Stir in the red wine vinegar to brighten the flavor.
Taste and adjust: Taste the sauce and adjust salt and pepper as needed before using.

Notes

TIP: I suggest mixing the spices in a small bowl before starting the red enchilada sauce. It comes together quickly, so having them already measured and ready to go makes things much easier.

Nutrition

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