Homemade Enchilada Sauce takes less than ten minutes to make and tastes so much better than the canned stuff. The fresh spices in this sauce really pop and give this sauce that authentic Mexican flavor. In addition to enchiladas you can use this sauce in Mexican lasagna, burritos, casseroles and Enchilada Soup.
Why this recipe works!
- This flavor packed sauce is quick and easy to prepare completing in less than than 10 minutes.
- Many of the ingredients are common pantry staples that you may already have on hand. So with a little luck you may be able to avoid a trip to the store.
- This homemade sauce tastes so much better than canned sauce. You will be so glad that you spared the time to make it.
- With only wholesome ingredients and real spices in this recipe you can feel good about what you are eating and feeding your family.
How to make Enchilada Sauce
Start by combining the chili powder, cumin, garlic powder, oregano, salt and cinnamon in a small bowl. Give it a little whisk to combine it all and set it aside for a few minutes. Next whisk the tomato paste with about 1/2 cup of the chicken broth. Go ahead and set that aside for a few minutes too.
Now heat the olive oil in a skillet over medium low heat. Next whisk in the flour cooking for a couple of minutes. Now whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Now slowly add the your chicken broth whisking constantly so there are no lumps. Finally whisk in the tomato paste/chicken broth mixture and simmer for about 5 minutes stirring and whisking frequently.
Recipe Notes and Tips
- Use the freshest spices you can get your hands on. Maybe there is a fresh spice shop close by.
- This is a recipe that you really can’t walk away from for very long. You must whisk frequently so the sauce is lump free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot. Why is it that no whisk ever seems to get down in those corners well.
- If the enchilada sauce becomes to thick simply add a little more chicken broth and whisk to thin it out.
- Store the sauce in an airtight container in the fridge for up to five days.
- To freeze simply cool to room temperature and pour into freezer bags. You can use plastic storage containers but they will stain the plastic. Thaw in the refrigerator overnight.
Recipes Using Enchilada Sauce
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PrintEnchilada Sauce
This Enchilada Sauce recipe is bursting with authentic Mexican flavors and takes less than ten minutes to prepare right on your stovetop with ingredients that you may already have on hand.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: sauce
- Method: stovetop
- Cuisine: Mexican
Ingredients
- 2 tablespoons ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour
Instructions
- In a small bowl whisk together the chili powder, cumin, garlic powder, oregano, salt and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set aside for a few minutes.
- Heat the olive oil in a skillet over medium low heat. Whisk in the flour cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth whisking constantly so there are no lumps. Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.
Notes
- Use the freshest spices you can get your hands on. Maybe there is a fresh spice shop close by.
- This is a recipe that you really can’t walk away from for very long. You must whisk frequently so the sauce is lump free and stir frequently so the sauce does not thicken and burn on the inside lower corners of the pot. Why is it that no whisk ever seems to get down in those corners well.
- If the enchilada sauce becomes to thick simply add a little more chicken broth and whisk to thin it out.
- Store the sauce in an airtight container in the fridge for up to five days.
- To freeze simply cool to room temperature and pour into freezer bags. You can use plastic storage containers but they will stain the plastic. Thaw in the refrigerator overnight.
Keywords: how to make enchilada sauce, homemade enchilada sauce, what is enchilada sauce
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