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Killer Red Enchilada Sauce That’s Done in 10 Minutes

Yields 2 and 3/4 cup     adjust servings

Did you know making a killer red enchilada sauce is just about as easy as opening a can? And if you buy the right kind of chili powder it totally tastes better than the store bought kind. PLUS: done in 10 minutes. Yes!


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons New Mexican chili powder
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • pinch of cinnamon
  • 1 and 1/2 cups chicken broth*
  • 8 ounce can tomato sauce


  1. In a 2 or 3 quart pot, melt the butter with the olive oil over medium heat.
  2. In a small bowl, combine flour, New Mexican chili powder, chipotle chili powder, cumin, onion powder, garlic powder, salt, and a pinch of cinnamon.
  3. When it is frothy, add the flour mixture. Stir it together into a thick paste. It should get nice and bubbly. Stir constantly for about 1 minute (this is to cook out the raw flour flavor and toast the spices a bit.)
  4. Slowly pour in the chicken broth while stirring. The sauce should thicken up immediately. Add the can of tomato sauce.
  5. You can thin it out with a few more tablespoons of chicken broth or water, if it is thicker than you like.
  6. Simmer over medium or medium-low heat for another 7-8 minutes to give the flavors a chance to marry.
  7. You can either use it right away, or store it in the fridge for up to a week. I like to store it in a 1-quart mason jar. You can also freeze it in a ziplock bag to have on hand.
  8. Makes about 2 and 3/4 cup enchilada sauce.