Quick Red Enchilada Sauce

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!

6 more pantry essentials you can make at home

Quick Homemade Tomato Sauce (Canned Tomatoes)

Homemade Vegetable Stock

Apple Cider Vinaigrette

Spinach Arugula Pesto

Cucumber Gill Tzatziki

Garlic Confit

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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Quick Red Enchilada Sauce

This 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. A simple recipe made with pantry staples that comes together in minutes!

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Total Time:25 minutes mins

Course: Condiment

Keyword: enchilada, red, sauce

Servings: 6 about 3 cups

Equipment

• Measuring set
• Cutting board
• Sauce pan
• Whisk

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

US Customary – Metric

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.

Notes

To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend. Cornstarch may also be used if that is what you have on hand.

Chipotle powder alternatives: Substitute chili powder, add a little cayenne for a spicy kick, use crushed dried chillies if you like or try ancho chili powder for an even smokier flavour. *Note that the colour of the sauce will vary based on the type and amounts of spices used.

Make it hotter: My family prefers to keep things on the milder side, so 1 teaspoon of chipotle powder is enough for them. Feel free to add as much as a tablespoon to amp up the heat!

Storage: Once cooled, leftover sauce can be stored in the refrigerator in a well-sealed container for up to a week. You can even make a double batch and freeze half of it for up to 3 months. If you need to make your meal ahead of time, just store the components separately until you’re ready to eat. If the sauce thickens while stored, add more broth or water to thin as desired.