Killer Red Enchilada Sauce That’s Done in 10 Minutes

4.84 from 6 votes

Killer Red Enchilada Sauce That’s Done in 10 Minutes

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!

Prep Time3

Cook Time7

Total Time10

Course: Sauce

Cuisine: Mexican

Servings:

Calories: 56kcal

Author: The Food Charlatan

Ingredients

1/4 cup butter
2 tablespoons flour
2 tablespoons chili powder
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 and 1/2 teaspoons tomato bouillon optional
1 and 3/4 cups water*
2 teaspoons Better Than Bouillon Chicken Base*
1 (8-oz) can tomato sauce
1 and 1/2 teaspoons white vinegar

Instructions

In a 2 or 3 quart pot, melt the butter over medium heat.
In a small bowl, combine flour and all the spice.
When the butter 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.)
Slowly pour in the water and chicken base while stirring. The sauce should thicken up immediately. Add the can of tomato sauce and vinegar.
You can thin it out with a few more tablespoons of chicken broth or water, if it is thicker than you like.
Simmer over medium or medium-low heat for another 7-8 minutes to give the flavors a chance to marry.
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.
Makes about 2 and 3/4 cup enchilada sauce.

Notes

*You can skip the water + bouillon and instead use 1 and 3/4 cup high quality chicken broth! Also, you can use vegetable broth to make this vegetarian!

Nutrition