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Red enchilada sauce in a mason jar surrounded by cilantro and corn tortillas.

20-Minute Red Enchilada Sauce


  • Author: Amanda McGrory-Dixon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: About 4 cups 1x

Description

This 20-minute red enchilada sauce couldn't be simpler to make, and it's so much more delicious than anything you can find in a can.


Ingredients

Scale

3 tablespoons medium-heat chili powder
1 tablespoon chipotle chili powder
3 tablespoons flour
1 (15)-ounce can tomato sauce
3 cups chicken or vegetable stock
2 teaspoons cocoa powder
2 teaspoons cumin

1 teaspoon garlic powder
1 teaspoon espresso powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon cinnamon

Salt to taste, starting with about 1/2 teaspoon and adding more if necessary


Instructions

  1. Over medium heat, add chili powders and flour in a large dry skillet and whisk constantly for about five minutes. 
  2. Slowly stir in stock. Continue to whisk to keep the flour from clumping.
  3. Add tomato sauce, cocoa powder, cumin, garlic powder, espresso powder, onion powder, oregano and cinnamon. Cook until the sauce thickens, about 10-15 minutes. Taste and add salt. Enjoy! 

Notes

  • I prefer the chili powder from the Mexican food section of the grocery store as opposed to the chili powder found in the baking aisle. However, I find the chipotle chili powder in the baking aisle.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Sauces
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 41
  • Sugar: 2
  • Sodium: 362
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 0
  • Protein: 2
  • Cholesterol: 2

Keywords: red enchilada sauce, easy red enchilada sauce, enchiladas, red enchiladas