Homemade Enchilada Sauce is so easy to make, you will never go back to the canned stuff again!
I realize that Cinco de Mayo was yesterday, so I am sharing this recipe a little late. But what can you do? I think that Mexican food should be consumed weekly, if not daily. So this enchilada sauce gets used very often at my house. Last night our street got together to celebrate Cinco de Mayo with a taco bar. A taco bar for 45 people is pretty big, let me tell you! It was complete with cocktails, Sangria (recipe coming to you here next week), and more chips than you can imagine.
I just realized as I am typing up this post, that I have never shared my enchiladas recipe with you. It is so hard to make enchiladas look pretty, so I have avoided trying to take pictures. But they are a family favorite, so I think I need to suck it up and take pictures so I can share the recipe with you.
We have been making enchiladas in my family since I was a little kid. When we were in high school my husband (obviously, then boyfriend) would come over and ask my mom if she would make them, he LOVED them. 20+ years later…same recipe. So yeah, they are good. And this easy homemade enchilada sauce makes them even better!
This homemade enchilada sauce comes together in minutes. I like to let it simmer for about 20 minutes to have the flavors all blend together more, but 10 minutes is really all you need. I have even doubled or tripled the recipe and froze it for future use before. All pantry staple items, so I you can make this in a pinch when you don’t have the canned stuff. But just fair warning…it will probably never go back. Feel free to adjust the spices slightly to your taste. As it simmers just taste and if you want more garlic in yours, add more garlic. Like salt, add salt.
Homemade Enchilada Sauce
- 1/2 cup vegetable oil
- 2 Tbls flour
- 1 (15 oz) can tomato sauce
- 3 cups chicken broth
- 1/4 - 1/3 cup chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp cayenne
- 1/4 tsp black pepper
- 2 oz dark chocolate
- On a large pan heat oil over medium heat. Stir in flour and chili powder. Stirring constantly, cook for 3-5 minutes.
- Whisk in tomato sauce, chicken broth and the seasons. Simmer for 15-20 minutes, stirring occasionally. During the last 5 minutes add the chocolate and stir to melt. Season with salt if necessary.
Start with 1/4 cup chili powder, and taste to see if you need more.
You will not taste the chocolate, it just gives it depth of flavor
Need more uses for Enchilada Sauce?
Erin S
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Jessica @ Sprinkle Some Sugar says
Love this! Homemade enchilada sauce is SO much better than store-bought.
Annie says
I love a good enchilada dish! This is so great because you know just what you are getting!
Becky Hardin | The Cookie Rookie says
What a great mix
Kacey @ The Cookie Writer says
I don’t think I have ever bought canned enchiladas sauce, and even if I did, I just KNOW yours would be so much better! Seriously, looks amazing!
Patricia @ Grab a Plate says
Homemade is always better! We eat Mexican food at home a lot, and love to add enchilada sauce to a bunch of different things – this is great! So easy, too!
Cookin Canuck says
Homemade enchilada sauce is the best, and I love the richness of yours with the bit of chocolate.
Kimberly @ The Daring Gourmet says
Enchilada sauce is always one of those things I never have on hand when I need it – being able to whip it up on your own so easily is awesome!
Rusty says
This looks wonderful and plan to try it this weekend. Is the dark chocolate unsweetened? Beaucoup thanks!
Erin S says
Dark chocolate is slightly sweetened, but it isn’t as sweet as milk chocolate. Just look for anything that says dark chocolate or gives a percentage. I think I used 60% cacao.