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Homemade Enchilada Sauce – Skip buying the canned stuff, it is super easy to make at home, and so much better! Just a few simple ingredients is all it takes!
When I was growing up, enchiladas were a staple in our house. Every Sunday night we had Mexican food. Sometimes it was Ground Beef Enchiladas, sometimes it was Wet Burritos, and other times it was just tacos.
But we always used jarred sauce from the store. Only since I left home did I realize how easy it is to make your own!
What’s In Homemade Enchilada Sauce
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Vegetable Oil – you can use any neutral flavored oil
- Flour
- Chicken or Vegetable Broth
- Spices – chili powder, garlic powder, onion powder, oregano, cayenne, black pepper
- Dark Chocolate – optional, but a tiny but gives a serious depth of flavor!
Yep, there is dark chocolate in this recipe. It is 100% optional, but it adds a richness and depth of flavor to the recipe. It is not necessarily traditional, and you can not taste it, it just give it that something special.
How To Make Enchilada Sauce From Scratch
- Cook Flour. Add your oil to a saucepan and heat over medium-high heat. Add in the flour and stir well for about a minute. You want all of the white streaks to disappear.
- Add Spices. Mix in your spices and cook for about another minute. The heat from the pan brings out the flavors of the spices.
- Add Liquid. Then you gradually pour in your broth and whisk until it is completely smooth, with no lumps remaining.
- Simmer. Reduce the heat and let it simmer for about 10-15 minutes until it has slightly thickened. During the last 5 minutes if you are using the dark chocolate add it in, and let it melt completely.
- Adjust Seasonings. Now it is time to taste. Add a little salt if necessary and if you like it spicy mix in some cayenne.
- Serve. It is ready to use immediately – pour over enchiladas or use in your favorite recipe.
This homemade red enchilada sauce comes together in minutes. It is great to even make ahead. You can double or triple the recipe and then freeze for next time! All pantry staple items, so I you can make this in a pinch when you don’t have the canned stuff.
How To Use Enchilada Sauce
- Sour Cream Enchiladas
- Enchilada Pasta Skillet
- Chicken Enchilada Chili
- Pork Enchiladas
- Hash Brown Enchilada Skillet
- Enchilada Dip
Homemade Enchilada Sauce
Ingredients
- 1/4 cup vegetable oil
- 3 Tablespoons all-purpose flour
- 1/4 – 1/3 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 2 oz dark chocolate, optional
Instructions
- On a large pan heat oil over medium heat. Stir in flour and cook for about a minute until no white streaks remain.1/4 cup vegetable oil, 3 Tablespoons all-purpose flour
- Add chili powder and the rest of the spices. Stirring constantly, cook for another minute.1/4 – 1/3 cup chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon cayenne, 1/4 teaspoon black pepper
- Whisk in chicken broth and stir until smooth and no lumps remain.3 cups chicken broth
- Simmer for 15-20 minutes, stirring occasionally.
- During the last 5 minutes add the chocolate and stir to melt. Season with salt if necessary.2 oz dark chocolate
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the perfect homemade enchilada sauce! I keep a jar on hand for easy dinners!
We love enchilada sauce! This looks incredibly delicious!! Can’t wait to give it a try!
Homemade Enchilada Sauce can’t be beat! This looks and sounds AMAZING! YUM!
I love being able to make homemade anything, so much better than store bought! This was perfect for our enchilada night and I’ll definitely be making this again!
I am excited to try, I have never cooked enchiladas for my family and can’t wait to try your recipe. Can the 2 oz. chocolate be substituted with unsweetened powder cocoa?
I think cocoa powder would be a little too bitter, I would just leave it out. It is great without the chocolate as well!
How many ounces or cups dies this yield? Unable to find that information. Nutrition info states 6 servings? What does that mean please? Thanks.
Makes approximately 2 1/2 cups