How to Make Easy Red Enchilada Sauce

Let me show you how to make Easy Red Enchilada Sauce so you never have to buy canned again. It’s super easy to make, and you probably already have all the ingredients on hand like chicken stock and warm spices. Made in about 10 minutes, enchiladas or chilaquiles are not far away!

This stuff is quite good. I mean I could just dip sour dough bread in it for a snack!

This is the down and dirty, easy peasy method. I’ll be sharing my Authentic Mexican Red Enchilada Sauce version soon.

But for now all you need are basic pantry items. While you can use olive oil to cook the flour mixture that gets mixed as the sauce base, I use lard and Mexican oregano for a more authentic flavor.

All the spices get mixed in with the flour, tomato paste and chicken stock round out the list of ingredients. After the red enchilada sauce is cooked I add some apple cider vinegar for a little brightness in flavor.

I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!

A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.

Around our house we like the spice and heat, but this one is strictly flavor with a mild heat. Double the cayenne for a little more heat and pour this over your next batch of enchiladas or use in chilaquiles for breakfast. This freezes well too.

With friends dropping by the other day on short notice I made this sauce for my Beef and Potato Enchiladas. That recipe is coming Monday, so stay tuned!

For other Mexican recipes try my Authentic Mexican Pickled Carrots, How To Make Pollo Asado or try this Mojo Carne Asada Tacos. Enjoy!

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4.63 from 8 votes

How to Make Easy Red Enchilada Sauce

Let me show you how to make easy Red Enchilada Sauce so you never have to buy canned again. It's super easy to make, and you probably already have all the ingredients on hand like chicken stock and warm spices. Made in about 10 minutes, enchiladas or chilaquiles are not far away! Makes about 3 1/2 cups.

Prep Time2 mins

Cook Time8 mins

Total Time10 mins

Course: Sauce

Cuisine: Mexican

Servings: 8

Calories: 91kcal

Author: Kevin

Ingredients

• 1/4 cup lard or olive oil
• 1/4 cup flour
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Mexican oregano (See Note 1)
• 1/4 tsp cayenne powder (See Note 2)
• 1/2 tsp marjoram
• 1/2 tsp salt
• 1/4 cup tomato paste
• 3 cups chicken broth
• 1 tsp apple cider vinegar (See Note 3)

Instructions

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt and use immediately. If using later, allow to cool and note in airtight container, or freeze.

Notes

1. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!
   A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
2. If you like a little more kick like I do, double the cayenne to 1/2 teaspoon.
3. Feel free to substitute with distilled white vinegar.

Nutrition Facts

How to Make Easy Red Enchilada Sauce

Amount Per Serving

Calories 91 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 550mg 23%

Potassium 182mg 5%

Total Carbohydrates 6g 2%

Sugars 1g

Protein 1g 2%

Vitamin A 8.9%

Vitamin C 9.7%

Calcium 1.6%

Iron 5.9%

* Percent Daily Values are based on a 2000 calorie diet.