This homemade enchilada sauce recipe is simple to make. Forget canned versions; creating your own rich, flavorful sauce from scratch is surprisingly easy.
Homemade Enchilada Sauce: Better Than Store-Bought!
Enchilada sauce: craft this essential homemade recipe in under 15 minutes. Rich, flavorful, and perfect for all your Mexican dishes.
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 30 ounces tomato sauce (two 15 ounce cans)
- 3 cups chicken broth
Instructions
- Heat oil in a large saucepan over medium heat. Whisk in flour and cook for 2-3 minutes while stirring until fragrant and nutty smelling.
- Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.
- Add tomato sauce and broth a little at a time, stirring between each addition until smooth.
- Bring to a boil, reduce heat to a simmer and let simmer 2 to 3 minutes or until slightly thickened.
- Remove from heat and season with salt and pepper to taste.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For a richer, deeper flavor, toast your chili powder for an extra 30 seconds after adding it, before the liquids go in. Just be careful not to burn it.
- If you prefer a thinner sauce, you can add a little more chicken broth until it reaches your desired consistency. For a thicker sauce, simmer for an additional minute or two.
- This enchilada sauce can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Master this homemade enchilada sauce to bring authentic, bright, fresh flavor to your kitchen. It’s a simple step that makes a huge difference. Enjoy transforming your favorite Mexican meals!
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