Red Enchilada Sauce

Red Enchilada Sauce

Cinco de Mayo is coming up and I will have two recipes for you to help celebrate. I cook and eat Mexican all year round because it is one of my favourite cuisines. I even have a huge cookbook called Mexico that I often look for inspiration. To start my mini-Mexico series of two posts, I bring to you homemade red enchilada sauce. It is way better than anything you can buy in a can and is not hard at all to make! Next week I will be posting a Mexican casserole that uses this red enchilada sauce, so be sure to keep watch for that!

Red Enchilada Sauce

Red Enchilada Sauce

Last year for Cinco de Mayo I posted a Mexican salad and drunken chicken (both incredible and inspired from the Mexico cookbook) as well as some history behind the Mexican holiday. Check it out here

Red Enchilada Sauce

For the red enchilada sauce, start out by heating 2 Tbsp. oil in a saucepan over medium heat. I used avocado oil, but you can use any vegetable or canola oil. Add in flour and stir for about a minute, until the flour basically absorbs the oil and makes a little roux.

Red Enchilada Sauce

Stir in the spices and mix well and then gradually add in chicken stock, whisking to remove lumps. Reduce heat and let simmer for 10 – 15 minutes, until thick. That’s it! Done! 

Red Enchilada Sauce

Use the red enchilada sauce right away to make your own enchiladas or refrigerate in an air-tight container and wait to use for next week’s post of Mexican casserole. It stores in the fridge for up to two weeks. 

Red Enchilada Sauce

Red Enchilada Sauce

Homemade red enchilada sauce is better that store bought and quick and easy to make!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Chews and Brews

Ingredients

  • 2 Tbsp. avocado oil or vegetable / canola oil
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. chili powder
  • 1 Tbsp. ancho chilis
  • 1 Tbsp. aleppo chilis
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp cumin
  • 1/2 tsp. oregano
  • 2 cups chicken stock

Instructions

  1. Heat oil in a saucepan over medium heat.
  2. Add in flour and stir for about a minute, until the flour absorbs the oil and makes a roux.
  3. Stir in the spices and mix well.
  4. Gradually add in chicken stock, whisking to remove lumps.
  5. Reduce heat and let simmer for 10 - 15 minutes, until thick.
  6. Use it right away or refrigerate in an air-tight container for up to two weeks.
Are you gearing up to make some amazing Mexican dishes or drinks for Cinco de Mayo?

Red Enchilada Sauce

2 thoughts on “Red Enchilada Sauce

    1. Thanks Alison!! I am using the sauce in my next recipe – posting on Thursday! 🙂

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