If you’ve ever dreamed of a sauce that brings all the warmth and richness of traditional Mexican flavors with a smooth, velvety twist, you’re going to love this Creamy Red Enchilada Sauce Recipe. It’s the perfect balance of spice and creaminess, with layers of aromatic chili powder, cumin, and a subtle hint of nutmeg, all melded together in a luscious texture that clings beautifully to enchiladas, tacos, or even as a dip. This sauce isn’t just good; it’s an absolute game changer that elevates any Tex-Mex meal to unforgettable status.
Ingredients You’ll Need
Simple ingredients often create the most unforgettable flavors, and this recipe is no exception. Each item plays a crucial role in building that perfect harmony of taste, texture, and color that makes this Creamy Red Enchilada Sauce Recipe so irresistible.
- 2 teaspoons chili powder: The spicy foundation that gives the sauce its characteristic heat and vibrant red hue.
- 2 teaspoons cumin: Adds a warm, earthy depth essential to classic enchilada flavor.
- ½ teaspoon dried oregano: Offers a subtle herbaceous note to balance the spices.
- ¼ teaspoon garlic powder: Enhances the savory profile without overpowering the sauce.
- ¼ teaspoon paprika: Brings smoky undertones and enriches the color.
- â…› teaspoon nutmeg: A surprising but wonderful hint of warmth that rounds out the spice blend.
- ¾ teaspoon salt: Heightens and brings all the flavors together.
- ½ teaspoon black pepper: Adds a gentle bite and layers complexity.
- 3 tablespoons avocado oil: A healthy fat that allows the flour and spices to toast beautifully without burning.
- 3 tablespoons all-purpose flour: The thickening agent creating that creamy, luscious texture.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- 2 cups chicken broth (divided): The liquid base that softens the spices and creates a silky consistency.
How to Make Creamy Red Enchilada Sauce Recipe
Step 1: Combine the spices
Start by whisking together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. This blend is the heart of the sauce and sets the tone for its bold, vibrant flavor. Get everything measured and mixed ahead, so you’re ready to move smoothly through the next steps.
Step 2: Toast spices with oil and flour
Heat the avocado oil in a medium saucepan over medium heat. When the oil is nice and hot, add the all-purpose flour and your spice mixture. Whisk continuously for about 2 minutes until the spices become fragrant and the roux takes on a light golden color. This step is crucial — it unlocks the full flavor potential of your spices and prevents the sauce from tasting floury.
Step 3: Add tomato paste and broth
Stir in the tomato paste along with ¾ cup of chicken broth, whisking until completely smooth. Slowly pour in the remaining 1 ¼ cups broth in ¼ cup increments, making sure to whisk thoroughly between each addition. This gradual blending not only prevents lumps but also helps develop a perfectly smooth sauce that is thick and creamy.
Step 4: Simmer until thick
Lower the heat to medium-low and let your sauce simmer gently for 8 to 10 minutes. Don’t forget to whisk every 1 to 2 minutes to keep the sauce from sticking or burning on the bottom. As it reduces, you’ll notice the texture becoming beautifully thick – the hallmark of a truly great enchilada sauce. When it coats the back of a spoon, you’re good to go!
How to Serve Creamy Red Enchilada Sauce Recipe
Garnishes
Fresh garnishes like chopped cilantro, crumbled queso fresco, or thinly sliced green onions add a burst of freshness and color, perfectly balancing the richness of the creamy red enchilada sauce. A dollop of sour cream or a squeeze of lime can brighten every bite, creating a delightful contrast.
Side Dishes
Serve this sauce alongside classic Mexican sides such as Mexican rice, refried beans, or even a crunchy jicama slaw. The creaminess of the sauce pairs wonderfully with the crisp and fresh elements, making your meal well-rounded and 100% satisfying.
Creative Ways to Present
Don’t just pour it over enchiladas! Use this creamy red enchilada sauce as a luscious drizzled topping for grilled chicken bowls, baked potatoes with southwestern flair, or a zesty base for huevos rancheros. Its versatility means you can get inventive and bring that comforting flavor to so many dishes beyond just enchiladas.
Make Ahead and Storage
Storing Leftovers
If you’ve made a little extra of this cozy Creamy Red Enchilada Sauce Recipe, no worries — just transfer it to an airtight container and refrigerate it for up to 4 days. The flavors actually deepen when it rests, so leftovers can be even better!
Freezing
This sauce freezes beautifully. Pour it into a freezer-safe container or resealable bag, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge.
Reheating
For reheating, warm the sauce gently over low heat on the stovetop, whisking occasionally to revive its silky texture. If it thickens too much, just add a splash of broth or water until it reaches your desired consistency. Avoid microwaving if possible, as slow warming preserves the sauce’s creamy magic.
FAQs
Can I make this sauce vegan?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep all the rich flavors while making it vegan-friendly. The sauce’s creamy texture won’t be compromised at all.
How spicy is this Creamy Red Enchilada Sauce Recipe?
The heat level is nicely balanced. It’s flavorful and warm without overpowering the palate, making it approachable for most spice lovers. You can always adjust the chili powder amount to ramp up or tone down the spice.
What can I use if I don’t have avocado oil?
Olive oil or any neutral oil like canola or grapeseed oil works well as a substitute. Just avoid butter as it may alter the sauce’s texture and flavor profile.
Can I make this sauce gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch (use half the amount) to thicken the sauce. The taste and creaminess will still be incredible.
Is this sauce good for more than just enchiladas?
Definitely! It’s fantastic as a dipping sauce, a base for casseroles, or drizzled over grilled veggies and meats. This sauce is a versatile kitchen staple waiting to brighten up many meals.
Final Thoughts
Now that you’ve got this incredible Creamy Red Enchilada Sauce Recipe in your culinary arsenal, get ready to impress everyone at your table with its bold, smooth flavor and luxurious texture. Whether you’re cooking up enchiladas or exploring new ways to use it, this sauce will quickly become one of your all-time favorites. So grab your ingredients, fire up your stove, and let the delicious adventure begin!
Print
Creamy Red Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This creamy red enchilada sauce is a flavorful and smooth homemade sauce perfect for enchiladas and other Mexican dishes. It combines a blend of aromatic spices with a rich tomato base and a creamy texture achieved through a roux, simmered to perfection for a thick, velvety finish.
Ingredients
Spices
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- â…› teaspoon nutmeg
- ¾ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken broth (divided)
Instructions
- Combine the spices. In a small bowl, whisk together chili powder, cumin, dried oregano, garlic powder, paprika, nutmeg, salt, and black pepper to create a well-blended spice mix that will form the base flavor for the sauce.
- Heat oil and make the roux. Heat avocado oil in a medium saucepan over medium heat until hot. Add the all-purpose flour and the spice mixture, stirring continuously with a whisk for about 2 minutes until the spices become fragrant and the mixture forms a smooth roux.
- Add tomato paste and broth. Stir in the tomato paste along with ¾ cup of the chicken broth, whisking to combine until smooth. Then slowly pour in the remaining 1¼ cups of broth in ¼ cup increments, whisking thoroughly between each addition to avoid lumps.
- Simmer and thicken the sauce. Reduce the heat to medium-low and let the sauce simmer gently for 8 to 10 minutes. Whisk every 1 to 2 minutes to prevent burning and to help the sauce thicken to a consistency that coats the back of a spoon.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If the sauce becomes too thick upon standing, whisk in a splash of broth or water to loosen it before serving.
- Adjust the chili powder amount for a milder or spicier sauce according to taste.
