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Red Mild Enchilada Sauce

Red Mild Enchilada Sauce

Print Recipe


  • 3 tbsp flour
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup tomato paste
  • 3 cups chicken broth
  • 1 tsp unsweetened cocoa powder
  • 1 tsp brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp apple cider vinegar
  • 1/4 tsp black pepper


  • Whisk the flour and all seasoning together in a small bowl (through oregano or optional cayenne pepper); set aside.
  • Melt the butter in the vegetable oil in a large cast iron skillet over medium heat. Whisk in the flour mixture and cook while whisking for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.
  • Reduce the heat to low, then gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.
  • Bring the sauce to a simmer and continue to simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little as it cools.
  • Remove from heat and stir in apple cider vinegar. Taste and adjust seasonings as desired with additional salt, cayenne, sugar or vinegar. If the sauce thickens too much, simply whisk in additional chicken broth, a little at a time until it reaches desired consistency.