Red Enchilada Sauce

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #3590

December 18, 2011



"This is a great sauce that takes very little time. You can adjust the seasoning some to suit your tastes, but we like it as is. You can use just chili powder for all the chili powder, but the mexican chili powder adds a nice flavor."

Original is 9 servings

Nutritional

  • Serving Size: 1 (100 g)
  • Calories 64.6
  • Total Fat - 4.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 10.2 mg
  • Sodium - 291.9 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1 g
  • Protein - 1.5 g
  • Calcium - 24.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Open the can of tomato paste, set off to the side, ready to use.

Step 2

Melt butter in a sauce pan over medium heat.

Step 3

Add flour to melted butter and stir making a roux, continue to let it cook while stirring until the flour browns a bit, but not too dark. (about 2 minutes)

Step 4

Stir in the tomato paste and 1 cup of water.

Step 5

Add all the spices and the sriracha sauce and continue to stir constantly, slowly add in the remainder of the water. Heat to a low boil/simmer and let it simmer until desired consistency/thickness. You do want it to cook a bit to cook the tomato paste. (10 minutes simmering, stirring occasionally) If it becomes too thick, add more water.

Step 6

Remove from heat and let it sit for about 10 minutes to cool down so you can use it.

Tips


No special items needed.

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.


  • The amount of chili powder can be adjusted to suit your own tastes.
  • Using Mexican chili powder will add a nice flavor to the sauce.

  • Substitute olive oil for butter - This substitution will help make the sauce vegan and provide a healthier alternative.
  • Substitute vegetable stock for water - This substitution will add a richer flavor to the sauce and make it more flavorful.

Vegan Red Enchilada Sauce Substitute the butter with 3 tablespoons of vegan butter and replace the water with vegetable broth.


Vegan Chipotle Enchilada Sauce Substitute the butter with 3 tablespoons of vegan butter and replace the water with vegetable broth. Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of chipotle powder.


Chicken Enchiladas: Chicken enchiladas are a classic Mexican dish that pairs perfectly with this Red Enchilada Sauce. The sauce adds a nice flavor to the enchiladas, while the chicken provides a hearty and satisfying meal.


Mexican Rice: Mexican Rice is a flavorful side dish that pairs perfectly with Chicken Enchiladas. The rice provides a delicious contrast in texture and flavor to the enchiladas, and the spices in the rice complement the flavors of the Red Enchilada Sauce.




FAQ

Q: How can I adjust the seasoning?

A: You can adjust the seasoning to your tastes by adding more or less of the chili powder, onion powder, garlic powder, salt, and pepper. You can also add in other spices to suit your preferences.



Q: Can I use fresh ingredients instead of dried?

A: Yes, you can substitute fresh ingredients for the dried spices. For example, you can use fresh garlic, onion, and chili peppers instead of the garlic powder, onion powder, and chili powder. You may need to adjust the amounts of the fresh ingredients to get the desired flavor.

5 Reviews

ImOutOfThyme

I was happy as a lark to find that we had an enchilada sauce recipe here for me to try. This is a fabulous sauce and tasted better than many I have had. It's nice to be able to make it at home and taste this good!

5.0

review by:
(14 Sep 2013)

FanciPantsNanci

Delicious sauce that tasted just perfect on some Enchiladas I made. My mom and I loved it!

5.0

review by:
(8 Sep 2013)

Sue

This is an excellent recipe! We enjoyed it on some enchiladas stuffed with cheddar and topped with queso anejo cheese and a little chopped onion. Very authentic tasting with the new mexico chile powder.

5.0

review by:
(19 Apr 2013)

LuLuJ

My mom told me about this and I had to try it. We love it so much and go through it so fast that I am making it at least once every few weeks to have with our Mexican food. It tastes so much better than from the store and you can make it real cheap!

5.0

review by:
(26 Sep 2012)

AnnJMe

I was searching for a sauce for my enchiladas. I thought I would try homemade instead of store bought. This sauce was really good and was the perfect choice!

5.0

review by:
(14 Apr 2012)

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Fun facts:

The origins of the Red Enchilada Sauce can be traced back to the Aztecs and Mayans, who used a variety of chilies to make a spicy sauce.

Celebrity chef Bobby Flay is famously known for his version of the Red Enchilada Sauce, which he uses in many of his Mexican-inspired dishes.