Red Enchilada Sauce

This authentic Red Enchilada Sauce is made with a simple broth, a blend of fragrant spices, and NO tomatoes. It's a classic enchilada sauce that is better than anything you can get from a can!

Course Main

Cuisine Mexican

Keyword enchilada sauce without tomatoes, homemade enchilada sauce, how to make enchilada sauce, red enchilada sauce

Cook Time 30

Total Time 30

Servings

Calories 97kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

¼ cup Vegetable oil or Canola oil
3 tablespoons Flour
8 tablespoons Chili Powder
2 teaspoon Cumin
1 teaspoon Garlic Powder
2 teaspoon Onion powder
¼ teaspoon Salt
4 cups Chicken broth
2 tablespoons Red wine Vinegar

Instructions

Place the oil in a skillet over medium high heat and let it warm up.
Add the flour and whisk it together with the oil to make a roux. Whisk the flour and oil together over medium heat for 2-3 minutes until the flour begins to turn slightly golden.
Add your chili powder, cumin, garlic powder, onion powder and salt, to the skillet whisking them into the roux and letting them toast slightly in the skillet.
Slowly pour in the broth, whisking continuously to remove any lumps.
Turn the heat down to medium-low and simmer for 20-25 minutes, until it thickens slightly. Make sure to whisk often so it doesn't burn as it cooks.
When you've reaches the desired consistency add a couple of tablespoons of vinegar and stir it in .
Enjoy!

Nutrition