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red enchilada sauce

frilled2b avatar
Recipe by
Christine Cuneo
@frilled2b
Tonawanda, NY

You'll want to keep this recipe on-hand for homemade Enchilada Sauce any time a recipe calls for it. It will keep in the refrigerator for a week. I freeze mine in ice cube trays and then in Ziploc bags and use as needed. You will never buy the canned store-bought stuff again. This homemade red enchilada sauce is easy, quick, and super delicious!

prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For red enchilada sauce

  • 3
    beef bouillon, cubes
  • 11/2 c
    water
  • 2 Tbsp
    olive oil, extra virgin
  • 3 clove
    garlic minced
  • 2 Tbsp
    grated onion
  • 1 1/2 Tbsp
    all-purpose flour
  • 2 c
    tomato puree
  • 1 Tbsp
    apple cider vinegar
  • 3 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    paprika
  • 1 Tbsp
    cocoa powder
  • 1 tsp
    cayenne pepper (optional)
  • 3/4 tsp
    cilantro
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ground pepper
  • salt to taste.

How To Make red enchilada sauce

  • 1
    Heat water and bouillon till dissolved.
  • 2
    Heat olive oil in a medium saucepan over medium heat. Add in garlic and onion and sauté for 2 minutes. Whisk in flour until well blended to make a roux. Stir in water and bouillon till smooth.
  • 3
    Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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