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 off point and tweaked it until I had a recipe that knocked my socks off.
WHY IT IS BETTER THAN STORE BOUGHT
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 homemade 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.
HOW TO MAKE ENCHILADA SAUCE
This will give you a brief overview of how easy this is.
Make sure you head to the bottom of this post to get the full list of measurements and a printable recipe.
- Sauté an onion in a little oil.
- Add in chili powder and cumin.
- Stir in flour.
- Slowly whisk in chicken stock and tomato sauce.
- Stir in minced garlic
- Simmer and then blend if you choose.
You don’t have to blend it at the end, but I like the smooth texture.
PRO TIP: 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.
Use it right away or store it in the refrigerator (after it cools) in an airtight container for up to a 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 THIS WILL WORK GRAET IN
I have a GREAT Beef Enchilada recipe coming later this week, but until then here are some delicious recipes to use this in.
- Instant Pot Chicken Enchilada Casserole
- Slow Cooker Chicken Enchilada Soup
- Chicken Enchilada Crescent Braid
If you make this recipe, leave me a comment and let me know what you think! Share in my obsession with me!
- 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
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
- Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.
- Wisk in the cumin and chili powder and toast for 30 seconds.
- Whisk in the 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.
- 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 refrigeator for up to 1 week, or freeze in an airtight container for up to three months.
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