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.
Need more uses for Enchilada Sauce?