I will never buy store-bought enchilada sauce again! This homemade enchilada sauce version is simple and tastes a million times better than anything that comes from a can. You probably have all the ingredients in your pantry right now.
The other night, we had a few friends over for dinner. It was a weeknight, and I wanted to test out this recipe and figured they would make great guinea pigs. While we were eating dinner, one of our friends asked if we ate like this every night. We didn't have anything super crazy: black beans, citrus and cilantro rice, and chicken enchiladas made with this homemade sauce. Some nights we keep it simple with roasted chicken and veggies, but almost every night, one of us will cook dinner. I'm not a fan of out more than a couple times a week. We eat out for lunch when we're on the road for work sometimes, we almost always eat breakfast at home, and we'll have dinner out once or twice a week, but most of our meals are at home. We both love leftovers for lunch when we're working from home. It makes me feel better when I eat at home.
I'm trying to make more things from scratch. Bread, sauces, stock, etc. Store-bought is easier, but homemade tastes so much better. Homemade enchilada sauce from scratch is a little more work but the quality so much better. This recipe is proof it's worth the extra time to make it yourself.
Homemade Enchilada Sauce Variation
- Gluten-Free - Use gluten-free flour
- Whole30 - Omit the flour and add 1 tablespoon water with 1 tablespoon arrowroot to form a slurry. Add the slurry after adding all the other ingredients. Continue stirring until the sauce has thickened.
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
Print
Homemade Enchilada Sauce
- Total Time: 35 minutes
- Yield: 3 cups 1x
Description
This homemade enchilada sauce version is simple and taste a million times better than anything that comes from a can. You probably have all the ingredients in your pantry right now.
Ingredients
- 3 Tablespoons Oil
- 3 Tablespoons All-Purpose Flour*
- 2 cup Chicken or Vegetable Stock
- 1 16oz can Tomatoes {See Note}
- ⅓ cup Chili Powder
- 1 Tablespoon Garlic Powder
- ½ Tablespoon Cumin
- ½ teaspoon Salt
Instructions
- Preheat a large stock pot over medium.
- Heat oil until warm and add flour. Stir to follow combined.
- Slowly whisk in the stock to prevent lumps. Add tomatoes. Once mixture begins to simmer, add the chili powder, garlic powder, cumin, and salt.
- Reduce the heat to low and simmer, covered, for 30 minutes.
- Season with additional salt if desired.
Notes
For the tomatoes, you can use whole or diced . Blend in a food processor before adding them to the pot. You can also add the tomatoes whole and use an immersion blender to make the sauce smooth.
Gluten-Free - AP Flour can be substituted for gluten-free.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Sauce
- Cuisine: Mexican
Keywords: Enchilada Sauce
Leave a Reply