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Red Enchilada Sauce

Fabulous Red Enchilada Sauce that is ready in less than 15 minutes and you control the spice.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6 servings
Calories 84 kcal


  • 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.
Nutrition Facts
Red Enchilada Sauce
Amount Per Serving (1 serving)
Calories 84 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg4%
Sodium 383mg17%
Potassium 153mg4%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 920IU18%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.