Enchilada Sauce is an easy homemade recipe and so much better than the store-bought version. This recipe is a keeper and will take your enchiladas to the next level!
For years I have had several recipes on my site that use red enchilada sauce, but I have often taken the short cut of the store-bought version.
All of that changes now!
I have been working hard to develop this perfect Enchilada Sauce recipe, and it is absolutely amazing. The seasonings in it are inspired from a recipe in an old vegetarian cookbook my mom often used: Moosewood.
I used that as a starting point and tweaked it until I had a recipe that knocked my socks off. Please note that this is in no way an authentic Mexican enchilada sauce that has a base of chiles. This is simply meant to take the place of what Americans are used to buying.
This recipe was SO simple! The entire family loved this one! (which is not an easy feat! lol) Thanks for sharing this, we could not be more satisfied!
Homemade Enchilada Sauce
If you are someone who shies away from homemade ingredients for convenience, I get it. But I would urge you to bend those rules for this recipe.
This easy enchilada sauce comes together in just 20 minutes and most of the ingredients are things you probably already have in your pantry.
Thick and creamy, this recipe has the exact flavor that you are looking for. It is absolutely worth the extra time it will take to make it. Skip the added preservatives and additives in store-bought sauce and make it from scratch.
How to Make Enchilada Sauce
Here is a brief overview of how this red enchilada sauce recipe comes together. Make sure you head to the bottom of this post to get the full list of measurements and a printable recipe.
- Sauté the onion. Cook the onion in a little oil until it is translucent. Then whisk in the seasonings and toast for 30 seconds.
- Make a roux. Stir in flour until no white streaks remain. Slowly whisk in the chicken stock and tomato sauce. Then add the garlic.
- Allow to simmer. Bring to a simmer and cook for five minutes. (I like to use a screen while it simmers.) Either leave it as is or transfer it to a blender to puree.
Getting the Garlic Flavor Right
I want to point out a little tip I learned from Moosewood. We are adding the garlic towards the end because it brings a stronger flavor when added later. If you aren’t the biggest garlic fan, you can add it earlier with the onion.
Storing Enchilada Sauce
Use the sauce right away or store it in the refrigerator (after it cools) in an airtight container for up to one week.
You can also freeze it in an airtight container, making sure you leave room for expansion. Store in your freezer for up to three months.
Recipes to use Enchilada Sauce
If you make this recipe for enchilada sauce, leave me a comment and let me know what you think! Share in my obsession with me!
Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 1 cup chicken broth or vegetable broth
- 15 ounces tomato sauce
- 2 cloves garlic minced
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
- Wisk in the cumin and chili powder and toast for 30 seconds.1 1/2 teaspoons cumin, 2 teaspoons chili powder
- Whisk in the all purpose flour.1 tablespoon all purpose flour
- Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.1 cup chicken broth, 15 ounces tomato sauce, 2 cloves garlic
- Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is or transfer to a blender to puree.
- Use immediately, store in an airtight container in the refrigerator for up to 1 week, or freeze in an airtight container for up to 3 months.
Shelby Reed says
So good! The sauce is in my crockpot for the enchilada casserole now!
I must be wrong in using only one 8 ounce can of tomato sauce though, I didn’t see it said 15 ounces in the recipe. I have only seen 8 ounce cans of tomato sauce here. Ah, tomato math.
Thank you!!
I’m a little confused because this isn’t a crockpot recipe, but I hope it turns out gratifying and you love it!
Kristina says
I think she made the enchilada sauce, then added it to her crockpot recipe enchilada casserole haha. Not that she made the enchilada sauce in her crockpot.
Ahhhh, that makes more sense!