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+ servings

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


  • 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


  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.