Easy Red Enchilada Sauce
This homemade Easy Red Enchilada Sauce is a perfect blend of spiciness and savory goodness, elevating any dish with its rich flavors.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour Can be substituted with cornstarch for gluten-free version.
- 1 tablespoon chili powder Adjust to taste.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Liquid Ingredients
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Preparation
- In a medium saucepan over medium heat, add the vegetable oil. Once hot, carefully add the flour and whisk continuously for about 1 minute to form a roux.
- Toss in the chili powder, cumin, garlic powder, and onion powder, and continue whisking for another 30 seconds until the spices become fragrant.
- Slowly pour in the tomato sauce, whisking well to avoid any lumps.
- Gradually add the vegetable broth, bringing the mixture to a gentle simmer while whisking.
- Sprinkle in the salt and pepper. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally until it thickens.
- Remove from heat, and the sauce is ready to be utilized in your favorite enchiladas or stored for later.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat gently before serving.