Have you ever considered making homemade enchilada sauce? Homemade enchilada sauce is so much better than anything you can get out of a can. Not to mention, it's healthier and preservative-free. Use it to make Pulled Pork Enchiladas, chicken enchiladas, and more.
How to Make This Recipe
This Homemade Enchilada Sauce has so many uses. And the best part is that you'll never have to run out to the store to grab enchilada sauce again!
I had never considered making my own enchilada sauce until one day when I was in the middle of cooking and realized I was out of enchilada sauce.
Yes, I came to my own rescue that day and made my own sauce. I haven't bought enchilada sauce since.
How to make This Recipe
1. Heat oil in a small saucepan. Add flour, and stir to combine. Cook for one minute.
2. Add the chili powder and chipotle pepper powder, and cook for one more minute, while you stir.
3. Stir in garlic, onion powder, cumin, salt, and oregano.
4. Mix in tomato sauce, to form a paste. cook for an additional minute.
5. Stir in the chicken broth, mix to combine. Simmer for 20 minutes on low.
Uses for this sauce
Not sure what to do with the enchilada sauce once you make it? No worries, that's what I'm here for. This sauce is perfect to use in my Mexican Lasagna recipe.
Another idea is to mix some in your Breakfast Burritos, or Spanish/Mexican Rice.
Lastly, consider stirring some enchilada sauce into your chili. If you need even more ideas, just let me know!
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Homemade Enchilada Sauce
Ingredients
- 2 T. vegetable oil
- 2 T. flour
- 1 T. chili pepper powder
- 1 T. chipotle pepper powder
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cumin powder
- ¾ tsp. salt
- ½ tsp. Mexican oregano
- 6 oz. tomato paste
- 2 cups chicken broth
Instructions
- Heat oil in a small saucepan.
- Add flour, and stir to combine. Cook for one minute.
- Add the chili powder and chipotle pepper powder, and cook for one more minute, while you stir.
- Stir in garlic, onion powder, cumin, salt, and oregano.
- Mix in tomato sauce, to form a paste. cook for an additional minute.
- Stir in the chicken broth, mix to combine. Simmer for 20 minutes on low.
Melissa B. says
I would love to make homemade enchilada sauce, however, I have food allergies and can't have tomato. Do you think I could omit the tomato paste?
Hilda Sterner says
Hi Melissa,
Technically you could make it without tomato sauce, but then all the other ingredients would need to be adjusted. I recommend googling "no tomato enchilada sauce" to find exactly what you're looking for. Good luck!
Melissa B. says
Thank you so much for such a quick reply. I’ll add “no tomato “ to my search. All the recipes in my original search had tomato. BTW, I made your enchiladas tonight and they were great!
Kay Ericksen says
I loved this and made the enchilada recipe with it. Question! Will this sauce freeze? Thanks!
Hilda Sterner says
Hi Kay,
Thank you for the review, glad you liked the enchilada sauce. Yes, you can freeze the cooled sauce. I usually pour it into freezer bags, let all the air out, and label it with what it is and the date.
Kay Ericksen says
Thanks!
Debra Monet says
This enchilada sauce recipie of yours is a keeper. I've always bought canned, but this should be jarred and marketed by you. Thanks
Hilda Sterner says
Hi Debra,
That's very sweet of you. Thank you for your kind words and for leaving the review. Enjoy! ❤️