Red Enchilada Sauce Recipe

Ingredients

2 tablespoons oil (vegetable or canola oil)
2 tablespoons all-purpose flour (or gluten-free flour)
3 tablespoons chili powder
1 teaspoon garlic powder

1/2 teaspoon seasoning salt
1/4 teaspoon cumin
1/2 teaspoon dried oregano
2 cups chicken broth

Nutritional

Serving Size: 1 (527.8 g)
Calories 394.9
Total Fat - 31.5 g
Saturated Fat - 4.4 g
Cholesterol - 0 mg
Sodium - 3416.9 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 9.3 g
Sugars - 2.6 g
Protein - 7.9 g
Calcium - 116 mg
Iron - 5.8 mg
Vitamin C - 0.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Step 2

Use immediately or refrigerate in an air-tight container for up to two weeks.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to use gluten-free flour if necessary.
If you don't have chicken broth, you can substitute vegetable broth.

Ingredient substitutions

Substitute olive oil for the vegetable or canola oil for a heart-healthy option. Olive oil provides essential fatty acids that can help reduce cholesterol levels and maintain a healthy heart.
Substitute almond flour for the all-purpose flour for a gluten-free option. Almond flour is a great alternative for those with gluten sensitivities, as it is made from ground almonds and does not contain gluten.

Variations

Vegetarian Red Enchilada Sauce Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the vegetable broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.

Serve with

Cheesy Chicken Enchiladas: These cheesy chicken enchiladas are the perfect dish to serve with this delicious red enchilada sauce. The sauce adds an extra layer of flavor to the chicken and cheese, making it a truly delicious and comforting meal.

Mexican Rice: Mexican rice is the perfect accompaniment to these cheesy chicken enchiladas. The rice absorbs the flavors of the enchilada sauce, adding an extra depth of flavor to the dish. It's also a great way to stretch the meal and make it more filling.

FAQ

Q: How long can I store the Red Enchilada Sauce?

A: You can store the Red Enchilada Sauce in an air-tight container in the refrigerator for up to two weeks.

Q: Does the Red Enchilada Sauce contain any dairy?

A: No, the Red Enchilada Sauce is dairy-free and vegan-friendly.

Fun facts:

The combination of chili powder, cumin, oregano, and garlic powder is a classic combination of flavors used in Mexican cuisine. It was popularized by celebrity chef Rick Bayless in the 1980s.

The first recipe for enchilada sauce was published in the 1940s by celebrity chef Diana Kennedy. Kennedy is known as the “Julia Child of Mexican cooking” and has written several cookbooks on Mexican cuisine.