Course: Sauces
Cuisine: Mexican
Keyword: homemade enchilada sauce, red enchilada sauce
Cook Time: 10 minutes minutes
Total Time: 10 minutes minutes
Calories: 467kcal
Author: Malinda Linnebur
This is a very quick and easy Red Enchilada Sauce that's perfect for all your recipes. It's full of flavor without the complicated mess! You'll never need to buy the canned version again!
Print Recipe
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3-4 tablespoons good chili powder (not the store brand)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon sugar
- 1½ cups (355ml) vegetable broth/stock (can also use chicken broth/stock)
- 1 (8oz) (227g) can tomato sauce
In a small saucepan melt the butter over medium-low heat. While the butter is melting, in a small bowl combine the flour, chili powder, onion powder, garlic powder, cumin, oregano, and sugar.
When the butter has melted add whisk in the spice mixture and cook for 1-2 minutes to bring out the flavor of the spices. Whisk in the vegetable broth and tomato sauce and cook until thickened slightly. Should lightly coat the back of a spoon.
- It's best to have everything measured out and ready to go before starting this recipe so nothing burns.
- Use this red enchilada sauce as you would any canned version.
- I am not claiming this to be an authentic enchilada sauce, just our family favorite.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition information is for the entire batch of sauce.
Calories: 467kcal | Carbohydrates: 34g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 90mg | Sodium: 1992mg | Potassium: 312mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6549IU | Calcium: 63mg | Iron: 5mg