Red Enchilada Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - vegetable oil
  • 2 tablespoons - all-purpose flour
  • 4 tablespoons - chili powder
  • 1/2 teaspoons - garlic powder
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - ground cumin
  • 2 cups - chicken stock
  • Directions:

    In a small pan over medium-high heat, whisk together flour and oil for one minute to heat through.

    Stir in chili powder, garlic powder, salt and cumin until well combined.

    Gradually whisk in the stock, continuing to whisk until there are no lumps in the mixture. Reduce heat and simmer for 10 to 15 minutes to allow sauce to thicken. (If you like it thicker, continue to simmer for a little longer).

    Use sauce immediately or store covered (air-tight) in the refrigerator for up to 3 days.

    Brief Description

    Homemade red enchilada sauce perfect for beef enchiladas especially.

    Main Ingredient:


    Cuisine:  American


    Single recipe makes equivalent of one small can of enchilada sauce, about 12 ounces. Substitute chipotle chili powder for 1 tablespoon of chili powder for a spicier, smokier flavor.


    adapted from

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    Posted On:

    May 16, 2019

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