Enchiladas have never been tastier than with a quick and easy homemade red enchilada sauce! It's ready in just 10 minutes on the stovetop and made with pantry spices.
In a large saucepan, heat the oil over medium-low heat. Add spices and tomato paste and whisk for around 1 minute to toast. I will become fragrant, just take care to not burn the spices.
Slowly whisk in vegetable stock and continue whisking until the spice mixture is fully incorporated. Bring to a simmer. Simmer for 5-10 minutes as the flavor deepens and the sauce thickens. Taste test for salt levels, adding more as needed, and a squeeze of lime if desired.
Use immediately in your favorite enchilada recipe, or let cool completely before storing. The sauce will thicken as it cools. Enjoy!
Notes
Storage: let the sauce cool completely. Transfer to an airtight container - a glass jar works best. Store in the fridge for up to 4-5 days.
Freeze: make sure the sauce is completely cooled before freezing to prevent any freezer burn. Then, transfer to a freezer-safe container. I highly recommend something like Souper Cubes. It makes the process of freezing and storing SO EASY!
Spice level: if you're sensitive to spice, reduce the chili powder and add more as needed. The recipe isn't too spicy - around medium in heat - so if you'd like more spice, add about 1/2 teaspoon of cayenne pepper.
4/2023 Update: I redeveloped this recipe to make it easier for weeknight meals; replacing dried chiles with chili powder. If you're looking for the original recipe, find it here.