Ditch the canned stuff and whip up this easy homemade enchilada sauce in under 20 minutes! Packed with flavor and customizable to your spice preference, this sauce will elevate your enchiladas to a whole new level. Let’s get cooking!
Here’s a delicious and easy homemade enchilada sauce recipe that you can whip up in under 20 minutes!
| Ingredients | |
|—|—|
| 2 tablespoons vegetable oil | |
| 2 tablespoons all-purpose flour | |
| 2 tablespoons chili powder (adjust for spice level) | |
| 1 teaspoon ground cumin | |
| ½ teaspoon garlic powder | |
| ½ teaspoon onion powder | |
| ½ teaspoon dried oregano (optional) | |
| Pinch cayenne pepper (optional, to taste) | |
| 1 (28 oz) can tomato sauce | |
| 1 cup beef broth or water | |
| Salt to taste | |
Cooking Guide:
-
Roux and Spices:
- Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Add chili powder, cumin, garlic powder, onion powder, oregano (if using), and cayenne pepper (if using). Cook for another minute, allowing the spices to become fragrant.
-
Simmer and Season:
- Slowly whisk in tomato sauce and broth, breaking up any clumps.
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
-
Serve and Enjoy:
- Season with salt to taste.
- Use your delicious homemade enchilada sauce immediately in your favorite enchilada recipe!
Tips:
- Spice it Up: Add a diced jalapeño pepper with the spices for a fresh kick.
- Richness Boost: Substitute half the broth with chicken broth for a richer flavor.
- Leftovers: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat before using.
- Get Fancy: Blend the finished sauce for a smoother consistency.
This recipe yields approximately 2 cups of enchilada sauce, perfect for a large batch of enchiladas.
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