Calling all enchilada lovers!
Ditch the store-bought sauce and create a flavor explosion with this incredibly easy homemade enchilada sauce.
In just 15 minutes, you’ll have a perfectly seasoned sauce ready to bathe your enchiladas in deliciousness.
This recipe is not only quick, but it’s also completely customizable.
Prefer a bit of heat? No problem! Want to keep things mild for the whole family? We’ve got you covered.
Let’s dive into what makes this enchilada sauce so special!
Super Simple Ingredients:
The beauty of this recipe lies in its use of everyday pantry staples. You’ll likely have most of these ingredients on hand already:
- Vegetable or canola oil
- All-purpose flour (or whole wheat flour)
- Chili powder
- Low-sodium chicken broth (or vegetable broth for a vegetarian option)
- Canned tomato sauce
- Ground cumin
- Garlic powder
- Onion salt
- Salt
Making Enchilada Magic Happen:
The process couldn’t be easier! In just a few steps, you’ll be on your way to enchilada perfection:
- Heat up some oil in a pan.
- Whisk in the flour and chili powder until they’re slightly browned. This creates a base of rich flavor.
- Next, gradually whisk in the chicken broth and tomato sauce, whisking constantly to ensure a smooth consistency.
- Add the cumin, garlic powder, onion salt, and a touch of regular salt for an extra flavor boost.
- Let it simmer for 10 minutes, and voila! Your homemade enchilada sauce is ready to use.
Spice it Up or Keep it Mild:
The beauty of this recipe is its adaptability. If you crave a spicy kick, you can easily add some cayenne pepper or chipotle chili powder to the mix. On the other hand, if you’re feeding a milder crowd, simply omit the spice additions.
Double or Triple the Batch:
Making a big batch of enchiladas? No worries! This recipe can be easily doubled or tripled to accommodate your needs.
Storing Your Enchilada Sauce:
Made a big batch but don’t need it all right away? The good news is this sauce freezes beautifully! Simply transfer it to freezer-safe jars or containers and freeze for up to 3 months. Remember to label your container so you know exactly what you’ve stashed away.
So ditch the canned stuff and whip up this amazing homemade enchilada sauce.
It’s the perfect way to elevate your enchiladas to a whole new level of flavor!