Quick & Easy Enchilada Sauce
Ever wished that you had a can of Enchilada sauce in your pantry? If you have Tomato Sauce or Tomato Paste and some simple Spices, you can make your own in just about 10 minutes.
What You Need To Make 10 Minute Red Enchilada Sauce
The first thing you need is a liquid, it could be Chicken Broth, Vegetable Broth, or even Water. I make Enchilada sauce with water more than not, it won’t be as tasty as if you used a broth but it is still good and you can compensate by adding a little more salt and seasonings. Water is a great option when you are trying to make ends meet, or don’t have any broth.
Choose Your Tomato
Tomato makes up a big part of Red Enchilada Sauce, you can use either Tomato Sauce or Tomato Paste… If you choose paste you will need to add enough liquid to the paste to equal a 6oz can of Tomato Sauce.
Choose A Thickener
There are many ways to thicken the sauce, I use what I have available, in the picture above I use Instant Corn Masa, you know the kind for making homemade Corn Tortillas, or Tamales? You can also use Wheat Flour or Corn Starch depending on what you like and what you have.
Choosing Chile Powders
The main spice in Enchilada Sauce is a very mild Chile powder, it is important when making Enchilada Sauce that we avoid using hot Chile powders because of the volume of sauce we add to a dish, a little heat can be delicious but a very hot sauce might make the Enchiladas unbearable… (Chile heat is very personal and is dependent on how much heat you are used to eating.)
My favorite Chile for making Enchilada Sauce is Pasilla. Pasilla chiles are very flavorful but mild, they often come in a bag dried whole and are reconstituted. But you can also get them from the Mexican spice section ground into powder. If you don’t have Pasilla Chile powder, then use any mild Chile powder or mild Paprika that you have on hand, my favorite Paprika is Smoked Paprika…
Most Chile powders are a combination of spices, that include ground Chile, Cumin, Garlic, Onion, Paprika & Oregano. Pasilla Chile powder is only ground Pasilla, so we will make our own Chile powder by adding those other ingredients.
How To Use The Sauce
10 Minute Enchilada Sauce can be used in many Mexican dishes… My favorite way is over Cheese & Onion Enchiladas, on top of Chiles Rellenos, and as a base sauce for Tostadas that are with topped Creamy Chipolte Sauce.
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10 Minute Red Enchilada Sauce
- 2 cups Chicken, Vegetable Stock or Water
- 1 – 6oz can Tomato Sauce or 2 tbsp. Tomato Paste in enough Water to make 6ozs
- 2 tbsp. Flour, 3 tbsp. Instant Corn Masa Flour, or 3 tbsp. finely ground Corn Meal
- 4 tbsp. Pasilla Chile powder, mild Paprika or mild Chile powder
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Cumin
- Optional: 1/4 tsp Oregano
- Start with a sauce pan that will hold about 4 cups, then add all your ingredients and mix well, put the pan on the stove on high stirring till it comes to a boil, when it begins to boil lower the heat so that you have a slow simmer, simmer till the sauce thickens.
Let Me Know What You Think
I would love to hear what you think about “10 Minute Red Enchilada Sauce”, please leave me a comment below… Thank you for visiting… 🙂