20-Minute Red Enchilada Sauce Recipe
This 20-minute red enchilada sauce couldn't be simpler to make, and it's so much more delicious than anything you can find in a can.
How to Make the Best 20-Minute Red Enchilada Sauce
A Quick and Delicious Homemade Sauce
If you’ve ever wanted to escape the flat, one-dimensional taste of canned enchilada sauce, this 20-minute red enchilada sauce is your answer. This recipe proves that making restaurant-quality enchilada sauce at home doesn’t require hours in the kitchen—just 20 minutes and a handful of pantry staples.
The Secret to Complex Flavor
What makes this sauce stand out is the combination of spices that work together to create incredible depth. The cocoa powder adds richness and subtle sweetness, while the espresso powder intensifies the savory notes. The chipotle chili powder brings a smoky heat, and the cumin and oregano round out the classic Mexican flavors. This isn’t just a simple tomato sauce—it’s a carefully balanced blend that tastes like you’ve been simmering it for hours.
Ready in Just 20 Minutes
From start to finish, you’ll have this stunning sauce ready in 20 minutes flat. It’s perfect for quick enchilada dinners, burrito bowls, or anywhere else you’d use a good red sauce. Make a batch and watch your family ask for seconds!
20-Minute Red Enchilada Sauce
This 20-minute red enchilada sauce couldn't be simpler to make, and it's so much more delicious than anything you can find in a can.
Ingredients
Main Sauce
Instructions
Preparation
- Over medium heat, add chili powders and flour in a large dry skillet and whisk constantly for about five minutes.
- Slowly stir in stock. Continue to whisk to keep the flour from clumping.
- Add tomato sauce, cocoa powder, cumin, garlic powder, espresso powder, onion powder, oregano and cinnamon. Cook until the sauce thickens, about 10-15 minutes.
- Taste and add salt as needed. Enjoy!
Notes
- This sauce can be made ahead and reheated before serving.
- Store in an airtight container in the refrigerator for up to one week.