Easy Homemade Red Enchilada Sauce Recipe
My Red Enchilada Sauce Recipe makes a rich, perfectly smooth, spicy, and delicious sauce in just 20 minutes!
Ingredients
- 1/2 cup unsalted butter 1 stick
- 1/4 cup all-purpose flour
- 1/2 cup New Mexico chili powder 8 tablespoons
- 2 teaspoon ground cumin
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 teaspoon unsweetened cocoa powder
- 14 ounce can fire roasted diced tomatoes pureed
- 3 cups chicken stock
Instructions
- Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. This will cook out the floury taste.
- Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth. Reduce to simmer 10 minutes while sauce thickens, whisking occasionally.
- Serve and enjoy!
Notes
If sauce gets too thick, add a splash of water to thin it out a little.
You can substitute tomato sauce for the diced tomatoes if necessary.
Recipe can be halved, simply use 1/2 of the ingredients and follow the recipe.
One recipe replaces 2 (16 ounce) cans of enchilada sauce in recipes.
Sauce can be frozen up to 4 months, in a sealed container. To use, simply defrost and reheat.
Nutrition
Serving: 1 | Calories: 87cal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 307mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 2mg