Red Enchilada Sauce
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(540)
Ingredients
1 1/2 cups
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder (American-style)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable stock
- fine sea salt, to taste
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Preparation
Step 1
Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin, and oregano and cook for 1 more minute, whisking constantly.
Step 2
Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer.
Step 3
Reduce heat to medium-low to maintain the simmer for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Step 4
Give the sauce a taste and season with salt, as needed.
Step 5
Use immediately in your favorite recipe and enjoy!
Step 6
Save recipe for the next time?
Chef's notes
Chili powder (important note):
The amount is correct. This recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy).
Gluten-free option:
Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).
Storage instructions:
Let the sauce cool to room temperature. Then transfer it to a mason jar or food storage container and refrigerate for up to 5 days. Unfortunately, this sauce separates a bit once it has frozen, so I don’t recommend freezing it.
