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A close-up of a mason jar filled with the red enchilada sauce on a wooden tray with cilantro leaves around it.
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20-Minute Red Enchilada Sauce

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.
Course Sauces
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups
Calories 41kcal
Author Amanda McGrory-Dixon

Ingredients

  • 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 ½ teaspoon and adding more if necessary

Instructions

  • Over medium heat, add chili powders and flour in a large dry skillet and whisk constantly for about five minutes. 
  • Slowly stir in stock. Continue to whisk to keep the flour from clumping.
  • 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.

Nutrition

Serving: 0.25cup | Calories: 41kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Cholesterol: 2mg | Sodium: 362mg | Sugar: 2g