Quick and Easy Enchilada Sauce
A very flavorful quick and easy red enchilada sauce recipe that is ready in only 15 minutes. Get those enchiladas ready!
Enchiladas are awesome! We could eat enchiladas any day of the week. Problem is, making a truly awesome enchilada sauce takes some time. If you’re like us, you don’t always have the time, but you still want awesome food.
So do we!
After some experimentation, I have a super quick version of an enchilada sauce that is actually quite delicious, and not only works on enchiladas, but on other meals as well. Try it on quesadillas, drizzled into a burrito, over tacos…you get the idea!
What’s the Secret to Making Enchilada Sauce Fast?
The answer – Chili Powder!
A good red enchilada sauce recipe starts from dried chili peppers that need to be rehydrated. It really is a GREAT enchilada sauce, but it does take time. When you don’t have the time but want enchiladas anyway, use this recipe.
The chili powder brings a LOT of flavor to the finished sauce. You’re sure to love it, and you can easily adjust the amount of chili powder used to fit your own taste preferences.
How to Make Enchilada Sauce – The Easy Way!
Get a large pan heated up to medium heat and add a bit of olive oil. Stir in flour and chili powder and keep stirring continually for about 5 minutes, until the roux (flour and oil mixture) begins to brown a bit.
Stir in the tomato paste broth and seasonings until a sauce consistency forms. If it is too thick for your tastes, add in a bit more of the stock. It should thicken up nicely for you.
Taste and adjust to your preference with salt and pepper – and maybe more spicy chili powder!
That’s it! I hope you enjoy your enchiladas, my friends!
Try These Other Enchilada Sauce Recipes
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder (ancho powder is GREAT here)
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
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Heat a large pan to medium heat. Add oil and get it nice and warm.
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Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
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Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
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Allow the mixture to thicken up and become consistent, stirring often.
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Salt and pepper to taste, then set aside until ready to use.
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