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Red enchilada sauce with spoon and a nutcracker who looks like a chef.

Homemade Red Enchilada Sauce

Stacey Mincoff
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Servings 2 Cups
Calories 70 kcal

Ingredients
 
 

  • 2 Tablespoons Mild Chili Powder (such as hatch red chili powder)
  • 3 Teaspoons Ancho Chili Powder (or smoky paprika)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoons Cumin (ground)
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Cornstarch
  • 2 1/2 Cups Water

Instructions
 

  • Mix Chili powders, garlic powder, cumin, salt and 2 cups of water in a small sauce pan. Bring to a boil.
  • Meanwhile, combine 1/2 cup water and 2 tablespoons cornstarch. Stir to fully combine, then pour into boiling enchilada sauce. Lower heat and simmer on low for 20-30 minutes or until slightly thickened.
  • It will thicken a bit more as it cools. Pour over enchiladas, tamales, etc.

Nutrition

Calories: 70kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 780mgPotassium: 251mgFiber: 4gSugar: 1gVitamin A: 3274IUVitamin C: 1mgCalcium: 56mgIron: 3mg
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