Authentic Red Enchilada Sauce from Scratch

There’s a special satisfaction that comes from creating something delicious from scratch, especially when it’s a foundational element of your favorite meals. When it comes to enhancing your Mexican cuisine experience, nothing quite compares to a **homemade red enchilada sauce**. This isn’t just about cooking; it’s about elevating your dishes, controlling every ingredient, and infusing your meals with authentic flavor and unparalleled freshness. Ditch those store-bought cans and tiny packets – once you taste this easy, healthy, and incredibly flavorful recipe, you’ll understand why making your own enchilada sauce is the only way to go. It’s a game-changer for everything from classic enchiladas to burritos, tacos, and even vibrant salads.

The journey to crafting the **best homemade red enchilada sauce** began years ago, born from a desire to offer a healthier, yet equally tantalizing, alternative to beloved fast-food sauces. The iconic taste found in those small white packages from popular eateries has a certain nostalgic appeal, but often comes with a hidden cost of unhealthy additives and excessive sodium. This particular recipe was meticulously developed to capture that irresistible flavor profile, but with a clean, wholesome twist. The result is a sauce so rich, vibrant, and perfectly balanced that it has become a staple in many kitchens, including my own. Its fresh, robust taste is instantly captivating, proving that healthy can indeed be incredibly delicious.

Crafting the Perfect Flavor Profile: Key Ingredients for Authentic Taste

The secret to an exceptional **authentic enchilada flavor** lies in a carefully curated blend of spices. This recipe’s spice mixture is truly exceptional, hitting all the right notes for a deeply satisfying taste. At its heart is quality chili powder, which forms the rich, earthy backbone of the sauce. For those who enjoy a little kick, incorporating a touch of chipotle chili powder will lend a delightful smokiness and moderate heat. If you prefer a milder sauce, regular chili powder will still deliver abundant flavor without the intense spiciness. Complementing the chili powder are aromatic cumin, fragrant oregano, a precise measure of coarse sea salt, and fresh garlic. Each of these ingredients plays a crucial role, contributing layers of complexity and richness that round out this tantalizing spice blend, making it a standout among **easy enchilada sauce recipes**.

Beyond the spices, the quality of your base ingredients is paramount. Opting for fresh, simple, and high-quality components ensures a healthy and delicious end product. For the garlic, using a microplane zester is highly recommended. This tool transforms garlic cloves into a fine, paste-like consistency, distributing its pungent flavor evenly throughout the sauce without leaving any large chunks. If a microplane isn’t available, a garlic press or finely mincing the garlic will work just as well.

Another crucial component is vegetable stock. Preparing your own homemade veggie stock from scratch, especially keeping it frozen in batches, is a fantastic way to make this **quick enchilada sauce** even faster and ensure its purity. If using store-bought stock, always choose a low-sodium variety to manage your sodium intake. Take the time to read ingredient labels and select brands that prioritize organic vegetables, filtered water, and minimal artificial additives. This mindful selection of ingredients is what truly transforms a simple recipe into a **healthy enchilada sauce** that you can feel good about serving to your family and friends.

How to Make Homemade Red Enchilada Sauce: A Step-by-Step Guide

Creating this rich and savory red enchilada sauce from scratch is a surprisingly straightforward process that yields incredibly rewarding results. Follow these detailed steps to achieve a perfectly smooth, flavorful, and thick sauce every time. This guide is designed to make the process enjoyable, even for novice cooks, ensuring that your **from scratch enchilada sauce** is a culinary triumph.

STEP 1: Begin with Your Roux Base. Heat two tablespoons of olive oil in a small saucepan over medium heat. Once the oil is shimmering, add two tablespoons of arrowroot powder. Arrowroot is an excellent gluten-free thickening agent that creates a lighter, smoother sauce compared to traditional flour. For those with dietary restrictions, this makes it an ideal choice for a **gluten-free enchilada sauce**. Ensure your pan is not overly hot, as you want to cook the arrowroot gently without browning it. This crucial first step ensures a smooth, lump-free sauce.

STEP 2: Whisk the Roux Quickly. Immediately begin whisking the arrowroot powder into the olive oil. This motion prevents lumps from forming and ensures the powder is fully incorporated into the oil, creating a light roux. Continue whisking for approximately 30 seconds. The goal here is to just barely “cook” the arrowroot, activating its thickening properties without allowing it to change color. A light-colored roux is key for the vibrant red hue of your finished sauce.

STEP 3: Introduce the Aromatic Garlic. With the roux prepared, it’s time to add the fresh garlic. Using a microplane, zest one large peeled clove of garlic directly over the pan. This technique ensures that the garlic is extremely fine, releasing its maximum flavor without any harsh raw notes. If a microplane isn’t available, a garlic press or finely minced garlic will suffice. The heat from the pan will gently warm the garlic, releasing its fragrant oils and infusing the roux with its distinct aroma.

STEP 4: Build the Flavor Base with Tomato Paste and Spices. Add two tablespoons of rich tomato paste and your carefully measured spice blend (chili powder, cumin, coarse sea salt, and oregano) directly into the pan with the garlic and roux. The tomato paste provides depth and a crucial tanginess to the sauce, while the spices define its signature Mexican character. The vibrant red color of the tomato paste is what gives this **homemade red enchilada sauce** its characteristic hue.

STEP 5: Create a Flavorful Paste. Using your whisk, vigorously mix together the tomato paste, spices, and roux. Continue whisking for about 15 seconds, allowing the ingredients to combine thoroughly and form a thick, aromatic paste. This step helps to “bloom” the spices, intensifying their flavors and aromas before liquids are introduced, ensuring a deeply flavorful sauce.

STEP 6: Gradually Incorporate Vegetable Stock (First Third). Now, it’s time to start thinning out the concentrated paste. Divide your 1 ½ cups of veggie stock into three equal portions. Slowly pour in the first third of the stock into the pan. As you add the liquid, continue to whisk vigorously. The paste will gradually begin to loosen and transform into a thinner consistency. This gradual addition prevents lumps and helps create a perfectly smooth sauce, a hallmark of the **best enchilada sauce recipe**.

STEP 7: Ensure Full Incorporation. After adding the first portion of stock, ensure it is fully incorporated into the tomato mixture before proceeding. Continue whisking until the sauce appears smooth and any small clumps have dissolved. This diligent whisking at each stage is essential for a professional-grade consistency.

STEP 8: Add the Second Third of Stock. Pour in the second third of the veggie stock. Again, whisk continuously and thoroughly. The sauce will become noticeably thinner, moving closer to its final, pourable consistency. Keep an eye on the texture; it should be becoming consistently smooth and uniform.

STEP 9: Continue Whisking for Smoothness. After each addition of stock, dedicate ample time to whisking thoroughly. This ensures that all components are perfectly blended and any remaining small lumps are completely broken down, resulting in a velvety-smooth sauce that coats the back of a spoon beautifully. Achieving this consistency is key to a truly satisfying **homemade enchilada sauce**.

STEP 10: Final Stock Addition. Pour in the remaining veggie stock. Whisk vigorously for the final time to fully integrate all the liquid and bring the sauce to its desired initial thin consistency. At this point, the sauce should appear uniform and free of any visible chunks or thick spots. The aroma filling your kitchen will be incredible, a testament to the fresh ingredients.

STEP 11: Simmer to Thicken and Develop Flavor. Once all the broth is fully incorporated and the sauce is smooth, reduce the heat to a low simmer. Allow the red enchilada sauce to gently cook and thicken. This process should take approximately 3-5 minutes, tops. Stir occasionally to prevent sticking. The sauce will gradually achieve a rich, spoon-coating consistency, perfect for drizzling over your favorite dishes. Taste and adjust seasoning as needed. Remember, the flavors deepen as it simmers, resulting in a more complex and satisfying taste that defines the **best enchilada sauce**.

It truly is that simple to make **enchilada sauce from scratch**. No longer do you need to rely on those tiny white packets or preservative-laden cans when you can effortlessly craft a superior version at home. Imagine the possibilities! This versatile sauce is not just for traditional enchiladas; it elevates a multitude of dishes. Think enchilada bowls bursting with flavor, savory lentil tacos, hearty burritos, vibrant taco salads, wholesome grain bowls, or even as a base for stews and chilis. Its rich, savory notes transform any meal into a Mexican-inspired feast.

For ultimate convenience, consider making a double or triple batch. This **make-ahead sauce** is freezer-friendly, allowing you to have a ready supply of this incredible condiment on hand for all your favorite Mexican recipes. Store it in airtight containers or glass jars in the refrigerator for up to three weeks, or freeze it for several months. When ready to use, simply thaw and whisk in a little extra stock or water if it has thickened too much in the fridge. This ensures perfect pourable consistency every time. Share your culinary creations with us! Let us know in the comments below how you’ll be using this incredible **homemade red enchilada sauce**.

📖 Recipe

Homemade Red Enchilada Sauce

Author:

Debra Klein

This easy recipe for homemade red enchilada sauce is quick, healthy, and incredibly flavorful. Control your ingredients for the best taste!

5 from 2 votes

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Cook Time

6 minutes
mins

Total Time

15 minutes
mins

Course
Condiment

Cuisine
Mexican

Yields

1 ½
cups

Calories

19
kcal

Equipment

• 13-piece Measuring Cups and Spoons Set, 18/8 Stainless Steel Heavy Duty Ergonomic Handle with Ring Connector
• Microplane 46201 Premium Made in USA Zester Grater, grating cheese -Soft, Dark Blue
• AVACRAFT Stainless Steel Saucepan with Glass Lid, Strainer Lid, Two Side Spouts for Easy Pour with Ergonomic Handle, Multipurpose Sauce Pan with Lid, Sauce Pot (Tri-Ply Capsule Bottom, 2.5 Quart)

Ingredients

• 2
  Tablespoons
  olive oil
• 2
  Tablespoons
  arrowroot powder
• 1
  large clove garlic
  peeled and finely zested/minced
• 1
  Tablespoon
  + 1 teaspoon chili powder*
• 2
  teaspoons
  cumin
• ¾
  teaspoon
  coarse sea salt
• ½
  teaspoon
  oregano
• 2
  Tablespoons
  tomato paste
• 1 ½
  cups
  veggie broth*

Instructions

1. Heat olive oil in a small saucepan over medium heat. Whisk in arrowroot powder and cook for about 30 seconds, ensuring it doesn’t brown. This creates your roux.
2. Finely zest the garlic (or use a garlic press) directly into the pan. Immediately add in the chili powder, cumin, salt, oregano, and tomato paste. Whisk continuously for about 15 seconds until a thick, aromatic paste forms.
3. Gradually add the veggie broth, about ⅓ cup at a time. Whisk well after each addition to fully incorporate the liquid and dissolve any clumps, ensuring a smooth consistency.
4. Once all the broth is added, reduce the heat to a low simmer. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, usually 3-4 minutes.
5. Pour the finished sauce into a glass jar. Once cooled, seal tightly and store in the refrigerator for up to 3 weeks, or freeze for longer storage.

Notes

* This sauce offers a rich flavor with a mild heat level. For a medium or hot enchilada sauce, substitute ¼ to ½ teaspoon of the regular chili powder with chipotle chili powder to add smokiness and spice.

* If you opt for store-bought veggie stock instead of homemade, always choose a low-sodium variety. In this case, you may want to reduce the coarse sea salt to ¼ teaspoon and adjust to taste. If the sauce becomes too thick for your preference after cooking or storing, simply whisk in an additional tablespoon of stock or water at a time, up to an extra ¼ cup, until you reach the desired pourable consistency.

* The homemade red enchilada sauce will naturally thicken further when stored in the refrigerator. When reheating or using the chilled sauce, whisk in a small amount of additional stock or water as needed to achieve a perfectly smooth and pourable texture.

Nutrition

Serving:
2
Tablespoons


Calories:
19
kcal


Carbohydrates:
2
g


Protein:
1
g


Fat:
1
g


Polyunsaturated Fat:
1
g


Sodium:
88
mg


Sugar:
1
g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

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