Easy 15 Minute Red Enchilada Sauce Recipe

A Sauce With a Story

My grandson calls this my magic red sauce. I just laugh. It is not magic at all. It is simply good, honest food. Making it fills my kitchen with the best smells.

I learned to make it from my neighbor, Rosa. She brought me a jar when I was sick. I have been making it ever since. That was over twenty years ago. I still think of her kindness every time.

Why Homemade Sauce Matters

You can buy sauce in a can. I have done it. But homemade sauce tastes so much brighter. You control what goes in it. That is a good feeling.

Knowing how to make simple things from scratch is a superpower. It saves money. It makes your food taste special. This little skill will serve you for years.

Lets Get Mixing

First, get a bowl. Put all your dry spices in it. The flour, the chili powder, the cumin. Give it a good stir with a spoon. Doesnt that mix look pretty?

Now, warm your oil in a pan. Add your spice mix. Cook it for just a minute. You will know it is ready when you smell it. Your whole house will smell amazing.

The Secret is in the Simmer

Next, you stir in the tomato paste. Then you slowly add the broth. Keep whisking as you pour. This keeps the sauce nice and smooth. No one wants lumpy sauce.

Let it bubble gently for a few minutes. Stir it now and then. This is when the flavors become friends. The sauce will get a little thicker. That is what you want.

What is your favorite food to put sauce on? I would love to know.

A Little Fun Fact For You

Fun fact: The vinegar at the end is my favorite part. It seems like such a small thing. But it wakes up all the other flavors. It makes the sauce sing.

Always take the sauce off the heat before you add it. Then give it one last stir. Your sauce is ready. You made that. Doesnt that feel great?

Your Turn in the Kitchen

This recipe is very forgiving. If you like more garlic, add a little more. If you have no vegetable broth, chicken broth works fine. Cooking is about making it your own.

Did you try adding anything new to your sauce? Tell me how it turned out. I am always looking for new ideas from my friends.

Ingredients:

Ingredient	Amount	Notes
Olive oil	3 tbsp
Flour	3 tbsp	Any kind
Chili powder	1 tbsp
Ground cumin	1 tsp
Garlic powder	1/2 tsp
Dried oregano	1/2 tsp
Salt	3/4 tsp
Black pepper	1/2 tsp
Tomato paste	2 tbsp
Chicken or vegetable broth	2 cups
Apple cider vinegar	1 tsp

My Quick & Cozy Red Enchilada Sauce

Hello, my dear! Let’s make some magic in a saucepan. This sauce reminds me of my friend Rosa. She taught me this quick version years ago. I still laugh at that day. My kitchen was a happy, spicy mess. Now it’s my go-to recipe for busy nights.

Step 1: Grab a small bowl. Put all your dry friends in it. That’s the flour, chili powder, cumin, garlic powder, oregano, salt, and pepper. Give them a good stir with a fork. I love how the colors mix together. It already smells like promise.

Step 2: Now, warm your olive oil in a saucepan. Use a medium flame. Carefully add your spice mix. Cook it for just a minute or two. You will know it’s ready when you get a whiff. Doesn’t that smell amazing? (My hard-learned tip: don’t walk away! It can burn fast.)

Step 3: Plop in the tomato paste. It will look thick and dark. That’s perfect! Now, slowly pour in your broth. Keep whisking the whole time. This makes the sauce beautifully smooth. No one wants lumpy sauce, do they?

Step 4: Let your sauce bubble gently. This is called a simmer. Let it cook for about five to seven minutes. Stir it now and then. It will get a little thicker. This is when the flavors become best friends. What does a simmer look like? Share below!

Step 5: Turn off the heat. The last thing to add is the apple cider vinegar. Just a teaspoon! It makes the taste pop. Your sauce is all done. You can use it right away or let it cool. I think you did a wonderful job.

Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 2 cups
Category: Sauce, Mexican

Let’s Get Creative with Your Sauce!

This sauce is like a blank canvas. You can change it to match your mood. I love playing with the recipe. It feels like a new adventure every time. Here are a few of my favorite twists.

Smoky Chipotle Twist: Add a spoonful of chopped chipotle peppers. It gives a deep, smoky heat. Perfect for a chilly evening.

Sweet & Fruity Twist: Stir in a tablespoon of mango or peach jam. It sounds funny, I know. But it adds a sweet little surprise.

Creamy Dreamy Twist: Whisk in a quarter cup of heavy cream at the end. This makes it so rich and silky. My grandson loves this one.

Which one would you try first? Comment below!

Serving Your Masterpiece

Of course, this sauce is perfect for enchiladas. But don’t stop there! I sometimes use it for so much more. It makes a great dipping sauce for quesadillas. You can also drizzle it over scrambled eggs. It wakes up the whole plate.

Top your creation with a sprinkle of crumbled cheese. Cotija or feta is lovely. A handful of fresh cilantro is pretty, too. For a drink, a cold glass of horchata is so nice. The cinnamon flavor is a perfect match. For the grown-ups, a light lager beer is refreshing. Which would you choose tonight?

Keeping Your Sauce Happy

Let’s talk about storing this lovely sauce. Pour cooled sauce into a jar. It will keep in your fridge for about one week.

You can also freeze it for later. I use an ice cube tray for small portions. This way you can pop out just what you need.

Reheat it gently in a small pot. Add a splash of broth or water if it is too thick. Stir it until it is warm and smooth again.

I once made a huge batch for a family party. Having it ready in the freezer saved my day. Batch cooking turns a busy night into a simple one.

This matters because good food should make life easier. A ready sauce means a fast, tasty meal any night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sauce Troubles

Sometimes the sauce can get a little lumpy. Do not worry. Just keep whisking as you add the broth. A firm whisk fixes most lumps.

If your sauce is too thin, let it simmer longer. It will thicken as it cooks. If it is too thick, just stir in a little more broth.

The sauce might taste a bit bitter at first. I remember when this happened to me. The secret is that final splash of vinegar.

It brightens everything up. This matters because balancing flavors makes your cooking taste special. Fixing small problems builds your confidence in the kitchen. Which of these problems have you run into before?

Your Sauce Questions Answered

Q: Can I make this gluten-free? A: Yes, just use your favorite gluten-free flour. It works exactly the same way.

Q: How far ahead can I make it? A: You can make it up to three days ahead. Store it in a jar in the fridge.

Q: What if I don’t have tomato paste? A: You can use two tablespoons of ketchup instead. It will still taste wonderful.

Q: Can I double the recipe? A: Of course, just use a bigger pot. It is perfect for a big family meal.

Q: Any optional add-ins? A: A pinch of sugar can balance the tomatoes. A little onion powder is nice too. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sauce. It is a little piece of my kitchen I am sharing with you. I want to see your creations.

Please share a picture of your finished dish. It makes me so happy to see your cooking. *Fun fact: I got this recipe from my friend Rosa over forty years ago.

Your stories and photos inspire me to keep sharing. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see what you make.

Happy cooking!

—Olivia Hartwell.