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Creamy Red Enchilada Sauce

This Creamy Red Enchilada Sauce is a must-try! Velvety, packed with spices, and ready in under 15 minutes!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Creamy, Easy, Quick
Servings: 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chili powder *
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • ½ cup chicken broth
  • ½ cup canned tomato sauce
  • 3 tablespoons heavy cream
  • ½ teaspoon lime juice

Instructions

  • In a medium saucepan over medium heat, melt the unsalted butter. Allow it to foam but not brown.
  • Add in the all-purpose flour and stir continuously for about 1 minute until well combined and slightly bubbly.
  • Sprinkle in the chili powder, onion powder, garlic powder, dried oregano, ground cumin, and ancho chili powder. Stir well to combine and toast for 30 seconds.
  • Slowly pour in the chicken broth while whisking continuously until the mixture thickens, about 2-3 minutes.
  • Add the canned tomato sauce and simmer for another 2 minutes to meld the flavors.
  • Reduce the heat to low and stir in the heavy cream, warming gently for an additional minute.
  • Add the lime juice and stir to combine.

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring spoons
  • Spatula

Notes

  • For a spicier sauce, add cayenne pepper or increase chili powder.
  • Adjust consistency by adding more broth or simmering longer.
  • This sauce can be made ahead and stored in the refrigerator for up to a week.