This homemade enchilada sauce recipe is a red sauce made with simple pantry ingredients and ready to use in 30 minutes. It is great for making your favorite enchiladas and as a condiment to top eggs, grilled meats, and more!
In a large saucepan over medium heat, whisk the four, chili powder and oil.
Bring to a simmer while whisking frequently and keep at a simmer for 15 seconds.
Whisk in the chicken broth, crushed tomatoes, ground cumin, cocoa powder, sugar, onion powder, garlic powder, ground coriander, and cinnamon. Bring to a boil while frequently stirring.
Once sauce is boiling, reduce heat to low and simmer for 5 minutes.
Remove sauce from heat and let and cool for 20 minutes before using. This will allow thickening. You can use it after cooled or stored in an airtight container.
Notes
This sauce recipe yields 2-½ cups, enough to make one casserole dish of red enchiladas.