This easy red enchilada sauce is versatile and delicious! Great over enchiladas with beef, chicken, pork or seafood, it’s also fantastic stirred into soups and chilis! It’s kid-friendly, too!
Hey guys! How is everything? Are you counting down to the end of this insane year like me??
We’re almost there, friends, I promise.
But in the meantime, I’m hoping that this delish enchilada sauce (and these super comforting Chicken Enchiladas) will be like a socially distanced hug from me to you. ♥
I’m so excited about this enchilada sauce, you guys. I tested so many variations and several different bases and this one was the winner for its crazy-good flavor, and how quick and easy it is to make! You probably even have all of the ingredients on hand right now, how cool is that?
I seriously can’t wait to pour this stuff on all the things and I think you’ll feel the same!
Anyway, let’s do a little Q&A and then I’ll show you just how stinking easy it is to make 🙂
Is this easy red enchilada sauce authentic red enchilada sauce?
Um… no, not really. Authentic red enchilada sauce is usually made using dried whole chilis instead of the spices I used here. I actually did test one using dried whole chilis, and while I liked it a lot, I really wanted this to be a quick and easy version (because let’s be honest, making homemade enchiladas already takes several steps, and I was trying to cut those down where I could) – and don’t hate me, but I truly liked this version best anyway!
Can this red enchilada sauce be frozen?
Yes! It freezes beautifully – now that I’ve got the recipe nailed down, I plan to double or triple it each time I make it from now on and throw batches in the freezer to have on hand for the quickest enchiladas ever!
How long will this recipe keep in the refrigerator?
It’ll keep at least a week, maybe a little longer 🙂
Is this easy red enchilada sauce healthy?
Yes! It’s full of clean, healthy ingredients, plus it’s 21 Day Fix approved and Weight Watchers friendly! I include counts for both in the recipe card if you want to check ’em out.
Is this healthy red enchilada sauce vegan?
Yep! I give the option of choosing chicken or vegetable broth in the recipe card, so as long as it’s made with vegetable broth, it’ll be vegan!
Is this enchilada sauce gluten-free?
Again, not as written, but you can definitely swap out the whole wheat flour for some brown rice flour instead and that would do the trick!
Is this easy red enchilada sauce spicy?
No, this is a very mild red enchilada sauce recipe, with the only spiciness coming from the chili powder that you use (though I do give a couple of optional ingredient ideas to bring some heat if ya like!). I wanted to make an enchilada sauce that my kids would eat and they LOVE this one!
What can I use red enchilada sauce for?
Aside from these bomb chicken enchiladas, some of this delish sauce would be great to:
- jazz up some chicken stew (like this awesome Chicken Stew from Carrie Elle!)
- or your favorite chili – it would be fantastic in this great chili from Grandnanny’s House!
- or even to top a meatloaf with for something different
- Oh, and this sauce is amazing over any kind of enchiladas – roasted veggie, shrimp, pork, you name it!
Ok, I hope those questions and answers were helpful, now let’s make us some sauce!
How to make Easy Red Enchilada Sauce:
Whisk together the flour and spices.
Heat the olive oil over medium heat until hot.
Whisk the spice/flour mixture into the hot oil and toast the spices for a minute or two.
Whisk the tomato paste into the spice mixture for another 10-15 seconds, a little heat can wake up that canned tomato paste!
Slowly whisk in the broth so there won’t be any lumps. Then let simmer over medium-low heat for about ten minutes, stirring every now and then until thickened.
If you guys give this Easy Red Enchilada Sauce a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don’t forget to save this easy Red Enchilada Sauce recipe to Pinterest! ⇓
- 3 1/2 Tbs whole wheat pastry flour (or regular whole wheat flour)
- 1/4 cup chili powder
- 1 Tbs cumin
- 1/2 Tbs oregano
- 1/2 Tbs cinnamon
- 1/2 Tbs raw sugar (you could also sub any other natural sweetener you like)
- 1/2 Tbs salt
- 2 tsp garlic powder
- 1/4 tsp ground cloves (optional - it's great if you already have some on hand, but it'll still be great without)
- 1 Tbs olive oil
- 3 Tbs tomato paste
- 3 cups low-sodium chicken broth* (or vegetable broth for a vegan enchilada sauce)
- cayenne or chipotle powder to taste if you want to make this spicier
In a medium-sized bowl, whisk together all of the seasoning blend ingredients, set aside.
In a medium saucepan, heat oil over medium heat until hot, then whisk in the seasoning blend, letting it toast in the pan for a minute or two. Next whisk in the tomato paste, then slowly add the broth, whisking to remove any clumps. Let simmer over medium-low heat until thickened (note that this doesn't get super thick, see photos), about 10 minutes.
Check seasonings to see if you want to add any cayenne or chipotle powder, and add some if needed 🙂
*I usually use Imagine, Pacific or Trader Joe's brands, if you use something like Swanson's low-sodium, you'll want to cut back on the salt in this recipe because it's significantly higher in sodium.
- If you're not using this sauce right away, you can put it in a jar (or any sealed container) and refrigerate it up to a week.
- This sauce also freezes beautifully. It would be great to make a double or triple batch and freeze for quick enchiladas anytime!
21 Day Fix Container Counts per serving: 1/2 tsp, 1/6 yellow, 1/6 green (I don't usually count the yellow or the green for 1 serving since it's so low, but wanted to give you the info!
WW Blue Plan: 2 points
WW Purple Plan: 2 points
WW Green Plan: 2 points
Nutrition Information:Yield: 6 Serving Size: about 1/2 cup
Amount Per Serving: Calories: 53Total Fat: 2g