Total Time: 15 minutes
Jump to Recipe This creamy red enchilada sauce has intense flavor from chili powder, ancho chili, cumin, oregano, onion powder and garlic powder. Tomato sauce and lime juice give it just the right amount of acidity and heavy cream adds a luscious richness. The sauce goes very well with creamy enchilada fillings and is quick and easy to make.
Sauce ingredients and notes:
What makes this enchilada sauce special is the ancho chili powder. It contributes a rich and lightly smoky flavor that adds intensity and a lot of complexity to the sauce.
- Mexican oregano works best but you can use any variety of oregano you have on hand.
- You can use mild, medium or hot chili powder, depending on how spicy you would like the sauce to be.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Melt butter and stir in flour to make a roux.
- Stir in spices and cook until fragrant.
- Stir in chicken broth and tomato sauce. Cook until starting to thicken.
- Whisk in cream and lime juice.
Full Recipe
Creamy Red Enchilada Sauce
Use this creamy red enchilada sauce with creamy enchilada fillings. Makes about 1 ¼ cup.
Equipment:
Ingredients:
Method:
- Melt the butter in a pot or a large pan.1 tablespoon unsalted butter
- Whisk in the flour to make a roux. Cook until the mix is completely smooth and starts to bubble.1 tablespoon all-purpose flour
- Whisk in chili powder, onion powder, garlic powder, oregano, cumin and ancho chili powder. Cook until fragrant (about 30 seconds).1 tablespoon chili powder*, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried oregano**, ½ teaspoon ground cumin, 1 teaspoon ancho chili powder
- Stir in chicken broth and tomato sauce. Cook, whisking continuously, until starting to thicken (1 to 3 minutes).¾ cup chicken broth, ½ cup canned tomato sauce
- Take off the heat, then stir in cream, followed by lime juice.3 tablespoons heavy cream, ½ teaspoon lime juice
- If not using immediately, store the sauce in an airtight container in the fridge. Consume within 3 days.
Recipe notes:
*You can use mild, medium or hot chili powder, depending on how spicy you would like the sauce to be. **I prefer Mexican oregano but you can use any variety of oregano you have available.
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Nutrition (estimate only):
More delicious Mexican recipes:
- This fajita taco salad recipe has flavorful fried steak bites and a creamy chili oregano dressing.
- For two great recipes with Mexican chorizo try these chicken and chorizo fajitas and these shrimp and chorizo tacos.
- This Mexican spice rub for chicken has a bold flavor from both chili and chipotle powder.
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