← All recipes

Sauces · Tex-Mex

Red Enchilada Sauce

Pantry spices, a quick roux and fifteen minutes of simmering. Better than the can, and you know what's in it.

Hands-on
5 min
Hands-off
15 min
Total
20 min
Makes
600 ml sauce (2 1/2 cups), enough for one 33 x 23 cm (13 x 9 in) pan of enchiladas
Serves
6

About 2 minutes to cook the flour and spices, then 15 minutes of gentle simmering with a stir now and then.

  • easy
  • dairy-free
  • make-ahead
  • freezer-friendly
  • pantry
  • stovetop

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Red Enchilada Sauce
Amount
Units

Ingredients

You need: medium saucepan · whisk · wooden spoon

Contains: wheat

Method

  1. Cook the flour

    Heat the 45 ml (3 tbsp) oil in the saucepan over medium heat. Stir in the 1 tbsp flour until smooth and cook it for 1 minute, stirring.

    Ready when: A smooth paste that bubbles gently and smells a little toasty. It should not turn brown.

  2. Toast the chili powder

    Add the 4 tbsp (1/4 cup) chili powder and stir constantly for 30 seconds.

    Ready when: Fragrant and a shade darker. Don't let it scorch: move on as soon as it smells good.

    Otto tried this firstOtto is out of chili powder and swaps in the same amount of cayenne. One taste and he's reaching for milk. Cayenne is one very hot pepper, while chili powder is a mild blend of chilies, cumin, garlic and oregano, so he restarts with the right jar.

  3. Add the liquid

    Pour in the 480 ml (2 cups) chicken stock, then add the 283 g (10 oz) tomato paste, 1 tsp oregano and 1 tsp cumin. Whisk until smooth.

  4. Simmer

    Bring the sauce to a boil, then turn the heat to low and let it cook gently for 15 minutes, stirring now and then.

    Ready when: Thickened and smooth, it coats the back of a spoon in an even red layer.

  5. Season

    Stir in the 1/2 tsp salt, taste and add more salt or spices if you like. Use it hot, or cool it for later.

Swaps

Don’t swap

  • cayenne for chili powder at the same amount: it makes the sauce far hotter and loses the savoury depth

Make ahead, store & reheat

Make ahead
Make it a couple of days ahead, cool it and keep it covered in the fridge, or freeze it.
Storage
Cool it, then refrigerate in a covered container within 2 hours and use within 3 to 4 days. Freeze for up to 3 to 4 months.
Reheat
Warm it in a saucepan, stirring, until it bubbles and is steaming hot (74°C / 165°F) all the way through.

If something goes wrong

  • Too tomatoey or too thick Why: Tomato pastes vary in strength and thickness.
    Whisk in a little more stock, a spoonful at a time, and taste again.
  • Bitter or burnt taste Why: The chili powder scorched while toasting.
    Keep the heat at medium and stir constantly for those 30 seconds. If it smells burnt, start again: the taste won't cook out.

Good to know

  • Toasting the chili powder in the oil for a moment brings out its flavour before the liquid goes in.
  • Chili powder brands differ in heat and flavour, so taste before you add extra salt or spice.

Safety

  • Hot oil and bubbling tomato sauce spit. Use a long spoon, keep kids back from the pan, and let an adult do the stovetop steps.
  • Shop-bought stock and chili powder blends vary: check labels if you cook for someone with allergies.