Easy Enchilada Sauce

Ingredients for Easy Enchilada Sauce

Ancho Chili Powder. The main ingredient here is chili powder. I use Ancho Chili powder as it is relatively less spicy and gives it an authentic taste. I highly recommend using this specific chili powder as it gives it the flavor profile for the enchilada sauce recipe. Ancho chili powder is made from dried Poblano peppers. Here is more information if you want to read more about different spice levels. You can also use regular chili powder, guajillo, arbol or a combination of these chili powders as well! This is a great trio option also.

Tomato Paste. This adds depth and milds down the flavor slightly. Not to mention, it adds a boost of color for a deep red enchilada sauce.

Vegetable Broth. You can use water instead of vegetable broth here. However, I like to add vegetable broth because of the extra vitamins and minerals and the flavors it adds. If you opt out of using veggie broth, adjust your salt in the recipe as vegetable broth is usually seasoned with salt.

Vinegar. Adds a hint of tang and balances the flavors in the sauce.

Seasonings. Ground cumin, garlic powder, Mexican oregano, and salt are the main seasonings for this recipe to come together. Mexican oregano is slightly more pungent in flavor, however, if this is unavailable to you, you can substitute it with regular oregano.

All Purpose Flour. This helps the sauce thicken. Although the sauce will thicken as it cooks or as it cools, it helps to add this in so your sauce isn't too liquid. I have used corn starch in place of all-purpose flour and this works wonderfully as well if you are looking for gluten-free.

How to Make Red Enchilada Sauce

Start by heating oil in a pan. Then add the flour and cook for about 30 seconds. Add the tomato paste and let it cook for 1-2 minutes. Then slowly add the vegetable broth and seasonings. Allow your sauce to simmer and thicken for about 5 minutes.

Because chili powders can vary in spice levels, start by using 1 tablespoon and increase based on your desired preference once the sauce has simmered.

If you feel that you have thickened your sauce too much, you can add more vegetable broth or water, 2 tablespoons at a time.

Storage

You can store the sauce in the fridge for up to 5 days in an airtight container.

You can also freeze this homemade enchilada sauce. Freeze the completely cooled sauce in silicone ice cube trays then remove them into a reusable ziplock bag and store for up to 3 months.

Use this easy enchilada sauce recipe for your homemade enchiladas, in this Vegetarian Enchilada Casserole, or these Stuffed Peppers.