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Test Kitchen Approved

Canyon Road Red Enchilada Sauce

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

You'll want to smother everything in this rich, creamy, chile-forward sauce. Sauce up your next meal with this Canyon Road Red Enchilada Sauce recipe.

Serving Suggestions

This is a classic red sauce for enchiladas and other Southwestern fare, like tamales, burritos, and rice & beans. It’s also great for anything you want to add a Southwestern twist to, like eggs, baked beans, pizza sauce, burgers, tofu, pasta, ranch dressing, and more.


2 1/2 cups water, divided

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups vegetable stock

2 Tbsp. apple cider vinegar

Savory Spice ingredients in this recipe


In a small bowl, mix together Canyon Road Red Enchilada Dry Sauce and 1/2 cup of water until a smooth paste forms. Set aside. In a large saucepan over medium-high heat, melt butter. As butter melts, whisk in flour to form a roux. Continue to whisk and cook roux until it turns a light to medium brown color, about 5 min. Stir enchilada seasoning paste into roux and cook for 1 to 2 min. to toast the seasoning. Stir in remaining water and vegetable stock and bring to a boil. Reduce heat to low, add vinegar, and simmer for 40 min., stirring occasionally.