Enchilada Sauce Recipe - Enchilada Sauce makes a staple ingredient to keep on hand for quick meals. This easy red enchilada sauce comes together quickly and keeps in the refrigerator for up to two weeks!
1tablespoonpacked brown sugaroptional, but recommended
1teaspoonground black pepper
Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Once the flour and oil mixture begin to bubble, whisk in the remaining ingredients and whisk until smooth. Taste and adjust spices based on your preferences.
Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks.
To make gluten-free, use gluten-free flour. To make vegan, replace chicken stock with vegetable stock. To make sugar-free, replace brown sugar with 1 teaspoon apple cider vinegar.