This quick red enchilada sauce is tangy, a little smoky and grounded in warm, earthy flavours. A versatile southwest-inspired sauce, it’s the ultimate topping for everything from enchiladas to nachos, quesadillas, tacos, skillet meals, soups and more!
Filled with all the smoky, spicy chili flavours we love, this homemade enchilada sauce is a simple recipe made with pantry staples that comes together in minutes.
Here’s Everything You’ll Need to Make This Quick Red Enchilada Sauce
- Extra-virgin olive oil
- Flour
- 2 garlic cloves
- Ground chipotle pepper (adjust according to preference)
- Cumin
- Smoked paprika
- Vegetable broth
- Tomato paste
- Cilantro
- Kosher or fine sea salt and freshly ground black pepper
Vegetable broth forms the base of this sauce. The combination of dried spices and umami-rich tomato paste help to create that signature smoky enchilada sauce flavour. My not-so-secret ingredient is the fresh cilantro, which adds bright, herby citrus notes.
More Reasons to Love This Sauce
Enchilada sauce that you can make at home tastes so much better than anything you can buy in a jar. It’s also healthier, lower in sodium and less expensive than its store-bought counterparts.
This quick red enchilada sauce can be made milder or hotter simply by adjusting the amount of chipotle pepper used. If you’re a fan of southwest-inspired recipes, you will love this enchilada sauce made with fresh cilantro!
5 More Pantry Essentials You Can Make at Home
Quick Homemade Tomato Sauce (Canned Tomatoes)
Quick Red Enchilada Sauce
Equipment
- Cutting board
- Sauce pan
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons flour
- 2 garlic cloves minced
- 1 teaspoon ground chipotle pepper adjust according to preference
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3 cups vegetable broth
- 156 ml (5.5 oz) tin tomato paste
- 2 teaspoons finely chopped fresh cilantro
- kosher or fine sea salt and freshly ground black pepper
Instructions
- Heat oil in a medium-sized saucepan over medium-low heat. Add flour and stir for 1-2 minutes to create a roux (paste).
- Add garlic, chipotle, cumin and smoked paprika and cook for 1 more minute stirring continuously to ensure the mixture doesn’t stick to the pan.
- Turn heat to medium and add tomato paste and vegetable broth. Whisk continuously until all ingredients are incorporated and the sauce starts to bubble. Return heat to medium-low, stir in chopped cilantro and let simmer for 10-15 minutes until the sauce starts to thicken.
- Season with salt and pepper to taste, remove from heat and serve or let cool completely before storing in a well-sealed container.
Leave a Reply