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.
Recipe ingredients and notes:
- Mexican oregano works best but you can use any variety of oregano you have on hand.
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.
How spicy is the sauce?
This sauce is mildly spicy from the chili powder and the ancho chili powder. You can use mild, medium or hot chili powder, depending on how spicy you would like the sauce to be.
More delicious spiced red sauces:
- Bacon and Chorizo Pasta Sauce30 Minutes
- Chipotle Sauce Recipe for Chicken9 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
- Paprika Sauce12 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Creamy Red Enchilada Sauce
Makes about 1 ¼ cup.
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Equipment:
- measuring cups and spoons
- pot or large pan
- whisk
- citrus juicer
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 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
- ¾ cup chicken broth
- ½ cup canned tomato sauce
- 3 tablespoons heavy cream
- ½ teaspoon lime juice
Instructions:
- 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.
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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