Making sauces from scratch sure seems like a chore. But, this homemade red enchilada sauce comes together in less than 10 minutes (actually about 5 mins if I’m being honest) and tastes like a dream. The explosive flavors that combine together in a rich a decadent sauce will leave you craving for more.
The base of the sauce is a really simple roux that you just need some flour and oil for. I used olive oil for this recipe, but you can use a neutral vegetable oil as well if you would like to steer clear of any strong flavoring from the olive oil.
The ingredients that go into this sauce are most definitely already in your pantry, I can promise you that. It only takes 4 spices and a good old bouillon cube. You can very easily swap out the stock cube for fresh chicken or beef stock as well (or the canned and jarred versions, it’s totally your call).
I would advise against adding any salt to this recipe since the stock usually is quite salty. In my case, I used a chicken stock cube for my red enchilada sauce and didn’t need to add any extra salt at all.
What Makes This Homemade Red Enchilada Sauce Excellent?
- It takes about 5 minutes to prepare
- You already have all the ingredients in your pantry
- It’s so easy to make so even complete beginners can give it a shot
Once you have your red enchilada sauce recipe, you might want to head on over to our delicious Chicken Enchiladas recipe to make the most of it!
Homemade Red Enchilada Sauce
2
cups5
minutesKeep your device screen on
Ingredients
2 tbsp vegetable oil of choice
1 tbsp flour
4 tbsp chili flakes
3 tsp dried oregano
1 tsp garlic powder
1 tsp cumin
1 chicken bouillon cube (or 3 cups of chicken stock)
3 cups of water (if using the bouillon cube)
Directions
- In a pan, add your oil and wait for it to heat up a little.
- Add your flour and stir well to combine with the oil.
- Allow your flour to toast so it loses the raw taste. This should take about 2-3 minutes while mixing continuously.
- Now add all of your spices and toast them with the flour for about 30-45 seconds until they are aromatic.
- If you’re using a stock cube (like I did), crush it in a cup of water and slowly add it to your toasty ingredients. If you’re using chicken stock, add it in one cup at a time.
- Make sure to keep mixing vigorously in this step otherwise your sauce will clump up.
- Add the remaining two cups of water and continue cooking on a medium flame while mixing until the sauce reaches a thicker consistency.
- Let the sauce cool down to room temperature so it really sets in consistency before using it.
Notes
- You can store your sauce in an airtight jar in the fridge for up to a week without compromising on the flavor.
Did you make this recipe?
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