This homemade 10-Minute Easy Enchilada Sauce is one of my favorites. It’s actually my secret ingredient that makes everyone say YAM. Bold, rich, delightfully smoky, and spicy, it makes everything better, from tamale pie, chicken enchiladas, and huevos rancheros to your favorite tacos. Plus, this sauce comes together easily in 10 minutes (hence the name) with just a handful of pantry staples.
To make this enchilada sauce, start by making a roux. Combine oil and flour over medium-high heat, stirring constantly, and cook for 1 minute. Add spices and herbs and cook for another 30 seconds. Gently pour in the broth while whisking the sauce to prevent lumps. Finally, whisk in the tomato sauce and bring the sauce to a simmer. Once at a simmer, remove from heat. You can make the recipe vegan and gluten-free, just sub the vegetable broth for chicken broth and gluten-free flour for all-purpose flour. The recipe yields 2 ¼ cups of red enchilada sauce.
To make the 10-Minute Easy Enchilada Sauce, you will need the following ingredients:
In a small pot over medium-high heat, heat 2 tablespoons olive oil and add 2 tablespoons all-purpose flour and whisk together for 1 minute.
Add 4 tablespoons chili powder, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground cumin, and ¼ teaspoon dried oregano and whisk together for 30 seconds.
Slowly pour in 2 ¼ cups chicken or vegetable broth, whisking constantly to prevent lumps.
Whisk in 2 tablespoons tomato paste until the mixture is smooth and bring to a simmer. Once at a simmer, remove from heat.
Serve it up in a pan of enchiladas, and enjoy! Make a double batch and freeze for up to three months or store it in a jar in the fridge for up to a week.
This 10-Minute Easy Enchilada Sauce is full of authentic Mexican flavor. It’s easy to make with pantry staples and tastes so great. What’s your favorite way to enjoy this sauce? Have any tips? Let us know in the comments below!
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