I think that store bought enchilada sauce is pretty darn good.  My only problem with it is that…I can’t control the spice/heat and even when I purchase the mild variety, it is WAY too hot for me.  I love the flavor but then the spice takes over and kind of ruins the entire experience for me.  I realize that not all of you feel the same way.  A lot of my peeps LOVE spice…in fact, you long for it {to each their own…as my sweet Dad would say}.  That is why this homemade version is so wonderful!  You control just how hot or mild you want it to be.  I love using it in enchiladas, soup, over burritos, in tex-mex bowls…every where I possibly can because it is DELICIOUS!

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For a long time I looked for a good enchilada sauce recipe.  I wanted one that didn’t take a long time to make but was still good.  I tried a few and they just weren’t what I was looking for, so then I started “tinkering”.  I love to take bits and pieces from a few different recipes and try to develop one that I think is the best.  I have achieved just that!  This recipe takes less than 15 minutes to make, it stores in the fridge for up to a week {or 3 months in the freezer} and it is so DANG YUMMY!!  To adjust the spice you will either add more or less chili powder.  If you are a spice lover you can even add a little cayenne to amp up the heat level.  You can adjust it and customize it for your family.

 

Just like my recipe for Chicken Enchilada Soup we are using masa flour {corn flour} as the thickening agent.  It is one of my secret ingredients to use in Tex Mex recipes.  It gives everything a ton of extra corn flavor {which is perfect when we are talking Tex Mex} but isn’t too over the top.  I feel like it is subtle yet distinctive…if that is at all possible.  You can absolutely use all purpose flour but the taste won’t be as corny {in a good way}.  Enjoy!!

Red Enchilada Sauce

Ready in less than 15 minutes and you control the spice.

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients

  • 2 tbsp butter
  • 2 tbsp masa flour {corn flour}
  • 2-4 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2-1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 2 cups chicken stock

Instructions

  1. Melt butter in a small saucepan over medium-high heat.  Add masa flour and whisk together over the heat for 1 minute.  Stir in remaining seasonings and whisk together over the heat for an additional 20-30 seconds.  Then gradually add in the stock, whisk constantly {we don't want lumps}.  Reduce heat and simmer for 8-10 minutes.  It will slightly thicken.

  2. Use immediately or refrigerate for up to 3 days in an air-tight container.

Recipe Notes

  •  This also freezes for up to 3 months.  Remember that it will expand as it freezes, so leave a little room in top of container.
  • You can substitute the masa flour for all purpose flour but it will change the flavor slightly.