This EASY red enchilada sauce is not an authentic, from-dried-chile-peppers enchilada sauce that you’ll find in Texas or Mexico, but rather a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the short cuts. It’s still bursting with flavor and you’ll want to pour it over everything.
The “chili powder” listed in the recipe below is a mixture of spices used to season chili and other foods, it is not “chile powder,” or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of the recipe below, using McCormick’s chili powder, is “medium” spicy, like a medium salsa.
EASY RED ENCHILADA SAUCE
It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor. Never buy the canned stuff again!
Keyword easy, Fast, Vegetarian
Total Cost $0.80 recipe
Cook Time 10 minutes
Total Time 10 minutes
2 Tbsp vegetable oil $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.30
2 cups water $0.00
3 oz. tomato paste $0.27
1/2 tsp cumin $0.03
1/2 tsp garlic powder $0.03
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or to taste $0.03
Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use! RECIPE NOTES
The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt to compensate.