Make your own Red Enchilada Sauce Recipe instead of buying it at the store! This homemade enchilada sauce can be used on all your favorite enchiladas and burritos.Can double the recipe! Hover your cursor over the "servings" and slide to 4 cups.
In a saucepan over medium heat add the vegetable oil and heat through.
2 ½ tablespoon vegetable oil
In a small bowl stir together the flour, chili powder, cumin, kosher salt, onion powder, and garlic powder.
2 ½ tablespoon all purpose flour, 2 ½ tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, ½ teaspoon each: onion powder and garlic powder
Sprinkle the flour/spice mix into the warm oil. Stir it together to make a roux, continue to stir and heat for about 1 minute.
Slowly whisk in the tomato sauce and chicken stock until it is smooth and completely incorporated. Increase the heat to medium high and simmer for about 5 minutes, stirring occasionally It will continue to thicken as it simmers.
2 cups chicken stock, 8 oz canned tomato sauce
Finally remove from the heat and stir in the vinegar and lime juice.
2 teaspoon white vinegar, 1 teaspoon lime juice
Let it cool slightly, it will thicken more as it cools
It is ready to use with all your favorite enchiladas and burritos! This recipe yields 2 cups or 16 oz.
See notes for recipe ideas.
Storing
You can make this enchilada sauce ahead and keep it in the fridge for up to 4 days.
Freezing
To keep you sauce for longer pop it in a freezer safe baggie or container and keep for up to 3 months in the freezer.
Thaw in the fridge overnight to use.After freezing and thawing the sauce may look a little chunky, whisk it really well and it will smooth out.
You can also pop the frozen enchilada sauce in a pan and warm over low-medium heat. Whisk well to smooth.