Red Enchilada Sauce

Course: Main Course

Cuisine: American, Mexican, Southwestern

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 63kcal

This red enchilada sauce has deep earthy flavors that soak into the tortillas and filling, adding layers of flavor that are perfect for beef, chicken, turkey, cheese, and vegetable enchiladas.

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Ingredients

3 1/2 tbsp vegetable oil
3 1/2 tbsp all-purpose flour
1 15 oz can tomatoes crushed
2 cups chicken stock low-sodium preferred.
2 tbsp apple cider vinegar
1 tbsp lemon juice
3 tsp chili powder
1 tsp ancho chili powder
1 tsp cumin ground
1 tsp Mexican oregano
1 tsp garlic powder
1 tsp allspice
1 tsp chipotle ground
½ tsp cinnamon
1 tsp kosher salt
½ tsp black pepper

Instructions

Mix the chili powder, ancho chili, cumin, Mexican oregano, garlic powder, allspice, chipotle, cinnamon, salt, and pepper with the flour.
3 1/2 tbsp all-purpose flour, 3 tsp chili powder, 1 tsp ancho chili powder, 1 tsp cumin, 1 tsp Mexican oregano, 1 tsp garlic powder, 1 tsp allspice, 1 tsp chipotle , ½ tsp cinnamon, 1 tsp kosher salt, ½ tsp black pepper
Heat the vegetable oil in a saucepan over medium heat. Add the flour and spice mixture, whisking as it cooks to make a roux.
3 1/2 tbsp vegetable oil
Continue cooking the roux for a minute or two until the spices become fragrant before adding the stock. The stock should be added slowly as the roux is whisked.
2 cups chicken stock
Once the stock has been incorporated, turn the heat down to a low simmer and add the crushed tomatoes, lemon juice, and apple cider vinegar. Once the sauce starts to simmer, turn the heat down slightly and continue to stir regularly until it thickens.
1 15 oz can tomatoes, 2 tbsp apple cider vinegar, 1 tbsp lemon juice
The sauce should simmer for at least 10 to 15 minutes to let the flavors develop.

Notes

If you prefer a spicy sauce, increase the ground chipotle to 1 teaspoon.

Nutrition