Go Back
+ servings
Jar of Easy Red Enchilada Sauce with a spoon dipping into sauce

Red Enchilada Sauce

Course Ingredient, Main Course
Cuisine Mexican
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 servings


  • 2 tbsp oil vegetable or canola
  • 3 tbsp all-purpose flour
  • 4 tbsp red chili powder Gebhardt Brand recommended
  • 1 cup chicken stock or broth
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp salt


  • Heat oil in a large pan over medium heat. Add flour and whisk together, cooking until starting to brown. Add chili powder and whisk together with flour and oil mixture. The mixture will be thick and dry.
  • Add water and chicken stock and whisk well until lumps are dissolved. Add in garlic powder and salt, and whisk until combined. Simmer over medium heat for approximately 10-15 minutes, until sauce begins to thicken, and sauce will coat/stick to a spoon when pulled out of sauce. Serve or store in an airtight container.


All chicken stock/broth or all water can be used for this recipe, though each will change the flavor a bit. 


Calories: 64kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1186IU | Calcium: 13mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!