On Inspired Taste, we have two fantastic red enchilada sauce recipes. Our first recipe is an authentic enchilada sauce made with dried red chilies. I love it, but when I’m short on time and still craving delicious enchiladas, I turn to this quicker and easier sauce made with pantry staples. Honestly, I love this easy enchilada sauce just as much as the authentic one and far more than any store-bought canned variety. It’s perfect for creating homemade chicken enchiladas or these veggie enchiladas.
Key Ingredients
Flour and Oil: To help thicken our sauce, I cook a bit of flour in avocado oil (or vegetable oil). For gluten-free enchilada sauce, use your favorite gluten-free all-purpose flour blend. Chili Powder: I use a generous amount of chili powder for this sauce. I love ancho chili powder, or use your favorite store-bought blend. When I have it on hand, I also love this homemade chili powder, which is much more flavorful than most options sold at stores. Spices: I add cumin, garlic powder (or fresh garlic), coriander, and oregano to create a complex and delicious sauce. Mexican oregano is my preferred choice if available. Tomato Paste: This adds a rich flavor and color to our delicious sauce. Broth: I use a light broth. Low-sodium chicken broth or vegetable broth from the store is great, but I also love homemade chicken broth or veggie broth if I have them on hand. Salt and Apple Cider Vinegar: Salt seasons the sauce, while the vinegar balances the flavors and brings everything together. I only use 1 teaspoon of vinegar, which makes a big difference.
How to Make Enchilada Sauce
This easy enchilada sauce is so good you’ll want to make it on repeat! It’s incredibly simple: cook the oil and flour in a skillet, then add the spices and tomato paste. Pour in the broth, season, and you’re done! I love using this sauce for classic chicken enchiladas (which have shredded chicken mixed with sauce, wrapped in corn tortillas, and baked) or veggie enchiladas (filled with veggies and beans, like black beans). But it’s versatile too! Try tossing it with roasted shrimp or other proteins for rice bowls or salads. It even adds a delicious kick to scrambled eggs or soups like chicken tortilla soup. 2 tablespoons all-purpose flour 1 tablespoon chili powder, try homemade chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder or 2 minced garlic cloves 1/2 teaspoon ground coriander, optional 1/2 teaspoon dried oregano 2 tablespoons tomato paste 2 cups chicken broth or vegetable broth 1/4 teaspoon fine sea salt or more to taste 1 teaspoon apple cider vinegar 2Stir in the chili powder, cumin, garlic powder (or fresh garlic), coriander, oregano, and tomato paste. Stir, breaking the tomato paste up for 30 seconds to one minute more. 3While whisking, gradually pour in the broth and bring to a simmer. Simmer until thickened. If the sauce seems too thin, continue to simmer until reduced and thickened slightly. 4Season with salt and stir in the apple cider vinegar. 5Use straight away or save for later. You can store homemade enchilada sauce in the refrigerator for up to 1 week or in the freezer for 1 month.
