Tulo

Red Enchilada Sauce Recipe

Toasting the chili powder and flour together in hot oil before adding liquid blooms the spices and builds a roux that thickens the sauce without any cornstarch slurry, giving a silky, restaurant-style texture in about 15 minutes total.

Prep
5 min
Cook
15 min
Total
20 min
Servings
8

Ingredients

Servings8
  • 3 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 8 oz can tomato sauce
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1/2 tsp salt

Nutrition per serving

Calories
80
Protein
1g
Carbs
6g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the vegetable oil in a medium saucepan over medium heat until shimmering.
  2. 2Whisk in the flour and cook, whisking constantly, for about 1 minute to form a light roux; it should smell toasty but not brown or scorch.
  3. 3Whisk in the chili powder, garlic powder, cumin, and oregano and cook for 30 seconds, stirring, until fragrant.
  4. 4Gradually whisk in the tomato sauce, then the broth, adding it in a slow stream while whisking so the roux doesn't clump.
  5. 5Bring the sauce to a gentle simmer, then reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  6. 6Stir in the salt, taste, and adjust seasoning. Use warm, or cool and store.

Tips & variations

  • For a deeper, more complex sauce, swap half the chili powder for the same amount of ancho chile powder; ancho is fruitier and less sharp than standard blended chili powder.
  • Thin the finished sauce with an extra splash of broth if it's too thick to pour over rolled tortillas, or simmer it a few minutes longer if it's too thin.
  • A pinch of smoked paprika or a small square of dark chocolate stirred in at the end adds depth reminiscent of a slow-cooked mole-style sauce.
  • For a milder sauce for kids, cut the chili powder to 2 tablespoons and add an extra tablespoon of tomato sauce.

Storage & reheating

Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze in a zip-top bag or container for up to 3 months; thaw overnight in the fridge. Reheat gently in a saucepan over low heat, whisking in a splash of broth or water if it has thickened too much.

Tips from the Tulo kitchen

  • Blooming the chili powder in hot oil for even 30 seconds before adding liquid makes a noticeable difference; skipping that step leaves the sauce tasting flat and dusty.
  • Using real broth instead of water for the liquid adds a savory backbone the sauce doesn't get from tomato sauce and spices alone.

FAQ

What's the difference between red and green enchilada sauce?

Red enchilada sauce is built from chili powder or dried red chiles and tomato sauce, giving it an earthy, slightly smoky flavor, while green enchilada sauce is made from tomatillos and green chiles, which makes it tangier and brighter.

Can I use tomato paste instead of tomato sauce?

Yes, thin 3 tablespoons of tomato paste with an extra 1/2 cup of broth to replace the 8-ounce can of tomato sauce; the sauce may need an extra minute of simmering to reach the same consistency.

How much sauce do I need for a pan of enchiladas?

This recipe makes about 2 cups, which is enough to coat and top around 10 to 12 rolled enchiladas in a 9x13-inch dish; double the recipe for a fully drenched, saucier pan.

Is this the same as taco sauce?

No. Taco sauce is thinner and usually served cold or at room temperature as a condiment, while enchilada sauce is simmered until thick enough to cling to tortillas and bake into the dish.

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