Get ready to level up your Mexican food game with this incredible Homemade Red Enchilada Sauce It’s a total game-changer, and once you try it, you’ll never go back to store-bought again. This sauce is a staple in many Mexican dishes, and it’s surprisingly easy to make from scratch.

First, let’s talk about the importance of using high-quality chili powder. It’s the backbone of this sauce, and using a sub-par brand can result in a sub-par flavor. Look for a brand that’s 100% chili powder, without any added spices or fillers.

Now, let’s get started In a large saucepan, heat 2 tablespoons of oil over medium heat. Yes, you can use other oils like avocado oil, but it’s best to stick with a neutral-tasting oil to avoid affecting the flavor of the sauce.

Once the oil is hot, add in 1 small onion, diced, and cook until it’s translucent and starting to caramelize. This will add a depth of flavor to the sauce that’s just incredible.

Next, add in 3 cloves of garlic, minced, and cook for another minute, stirring constantly to prevent burning. You can never have too much garlic, right?

Now it’s time to add in the chili powder. Add in 2 tablespoons of chili powder and cook for 1-2 minutes, stirring constantly, until the powder is fragrant and starting to darken in color. This is where the magic happens, folks!

After the chili powder has cooked for a minute or two, add in 1 can of diced tomatoes, 2 cups of chicken broth, and 1 teaspoon of dried oregano. Stir everything together, then bring the mixture to a simmer.

Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it’s thickened and reduced slightly. You can help the process along by mashing some of the tomatoes with a potato masher or the back of a spoon.

Once the sauce has thickened, remove it from the heat and let it cool slightly. Use an immersion blender to puree the sauce until it’s smooth, or let it cool completely and puree it in a blender.

And that’s it Your Homemade Red Enchilada Sauce is ready to use. You can store it in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

This sauce is perfect for enchiladas, of course, but you can also use it as a dip for chips or as a sauce for tacos or grilled meats. The possibilities are endless!

So, what are you waiting for? Get cooking and experience the incredible flavor of homemade enchilada sauce for yourself