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4.34 from 3 votes

Quick and Easy Red Enchilada Sauce

This super easy sauce adds flavor and color and can turn anything into Mexican food. Makes about 2 1/2 cups. Try mixing it into beans, or as a dip for chips!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Cuisine: Mexican, Vegan
Keyword: easy, enchilada sauce, chili powder
Servings: 4 servings
Calories: 176kcal


  • 1/4 cup avocado oil
  • 3 cloves garlic , minced
  • 1/4 cup cornmeal
  • 1/4 cup chili powder
  • 1 1/2 cups hot vegetable broth or water
  • 8 ounces V8 juice or Very Veggie Juice
  • fine sea salt , to taste


  • Heat the oil in a medium skillet or saucepan over medium flame. Stir in the garlic; cook a minute. Stir in the cornmeal and chile powder and cook, stirring constantly, to make the roux. 
  • Slowly pour in the vegetable broth and vegetable juice, continuing to stir. Let simmer, stirring occasionally, until the mixture thickens into a sauce, 5 to 10 minutes.


  • This recipe uses cornmeal as a gluten-free sauce thickener. You can substitute whole wheat or all purpose flour.
  • If you don't have vegetable juice, substiture more vegetable broth for the juice.


Calories: 176kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 17.5mg | Calcium: 13mg | Iron: 0.5mg