Easy Red Enchilada Sauce

Adapted from Cookieandkate.com


  • 4 tablespoons olive oil
  • 5 tablespoons flour
  • 1.5 tablespoon ground chili powder
  • 1.5 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1 teaspoon kosher
  • 3 tablespoons tomato paste
  • 3 cups chicken broth (I use 3 cups water plus 3 tsp Better Than Bouillion)
  • 1 teaspoon apple cider vinegar
  • Freshly ground black pepper, to taste


  1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove along with the tomato paste and broth.
  2. Pour oil into a medium-sized pot over medium heat, add flour and spices and whisk constantly for about a minute.
  3. Add the tomato paste and stir well.
  4. Slowly pour in the broth while whisking constantly to remove any lumps.
  5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  6. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.