Homemade Enchilada Sauce
Have you ever considered making homemade enchilada sauce? To tell you the truth, I hadn’t either. 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’ve been making my own enchilada sauce from scratch ever since. 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. So what do you say? Are you ready to make your own enchilada sauce too?
How to make easy homemade enchilada sauce
I love experimenting with ingredients to come up with my own spice blends, sauces, and condiments. Sure, I realize there are those who prefer to go for the easy option, as in “open a can.” However, I like knowing that if I’m snowed in (a distinct possibility now that I own a home in Montana) I can still make anything my heart desires. In order to make enchilada sauce, you need to start off by making a roux. This roux is made with vegetable oil and flour and is used to thicken your sauce. Also needed are spices: chili powder, garlic powder, and cumin, to name a few. Lastly, tomato paste and broth are added, resulting in amazing homemade enchilada sauce!
Uses for Enchilada 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 goes great in my Mexican Lasagna recipe. You can also use this homemade enchilada sauce to make pulled pork enchiladas. Or, perhaps you can add this tasty sauce to your favorite dip, like my Layered Mexican Bean Dip. 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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Rich enchilada sauce that will add deep flavor to your enchiladas, and more!
- 2 T. vegetable oil
- 2 T. flour
- 1 T. chili pepper powder
- 1 T. chipotle pepper powder
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cumin powder
- 3/4 tsp. salt
- 1/2 tsp. Mexican oregano
- 6 oz. tomato paste
- 2 cups chicken broth
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.