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Best Tasting Base for Enchiladas Recipe: Easy Red Enchilada Sauce

Best Tasting Base for Enchiladas

A smooth, richly seasoned red enchilada sauce made with pantry staples and ready in about 20 minutes. Use it to coat tortillas, fill a baking dish, and cover enchiladas before baking.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons Neutral oil, vegetable oil, or avocado oil
  • 2 tablespoons All-purpose flour
Seasonings
  • 2 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Dried oregano, preferably Mexican oregano
  • ¼-½ teaspoon Cayenne pepper, optional
  • ½ teaspoon Salt, plus more to taste
Liquids
  • 1 8-ounce can Tomato sauce
  • 2 cups Chicken or vegetable broth

Method
 

Step-by-Step
  1. Warm the oil in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth roux forms without allowing it to brown deeply.
  2. Add the chili powder, cumin, garlic powder, onion powder, oregano, cayenne if using, and salt. Stir for 20–30 seconds so the spices bloom in the warm oil.
  3. Gradually whisk in the broth, adding it in a slow stream to prevent lumps. Stir in the tomato sauce until the mixture is completely smooth.
  4. Bring the sauce to a gentle simmer, then cook for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust the salt or cayenne before using it warm.

Notes

The finished sauce should be pourable enough to coat tortillas. If it becomes too thick, whisk in a few tablespoons of broth. For a more traditional chile flavor, replace some or all of the chili powder with rehydrated dried ancho, guajillo, or New Mexico chiles blended with broth.