Homemade Enchilada Sauce
It only takes 10 minutes and a few basic ingredients to make a Homemade Red Enchilada Sauce that is full of the flavors you'd expect at your favorite Mexican restaurant. But be warned: make this once and you'll never want to buy over-priced, over-processed enchilada sauce at the store again!
Ingredients
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 cups chicken broth low-sodium preferred
Instructions
- Before you get started, combine all the seasonings--chili powder through oregano--in a small bowl or prep dish. (The sauce comes together quickly and you'll want to have the spices all ready to go.)
- Warm oil in a small saucepan over medium-high heat, then whisk in the flour until smooth and thick, approximately 1 minute.
- Stir in the seasonings, then gradually whisk in chicken broth. Allow to bubble, then reduce heat and simmer gently for 10-15 minutes, whisking occasionally, until the sauce is a deep red and thick enough to coat the back of a spoon.
- Use immediately, refrigerate for 3-4 days, or freeze for 3-4 months!
Notes
- Variations
- More Tomato Flavor: Add 2-3 tablespoons tomato sauce to the oil and flour mixture before adding the rest of the seasonings. You can also add tomato paste; in this case, add an extra 2-3 tablespoons of broth to thin out the sauce.
- Smoky Flavor: Add 1-2 teaspoons ground chipotle chili powder along with the other spices.
- More Heat: Add a pinch of cayenne pepper along with the other seasonings.
- Kick up the Fresh Factor: Add a handful of chopped fresh tomatoes and/or cook a small amount of chopped onion in the oil before adding the rest of the ingredients if you want a slightly chunky sauce!
- Make it Vegan: Use your favorite vegan-certified vegetable broth or stock.
- Make it Gluten-Free: Use your favorite 1-to-1 gluten-free flour.
- Storage and Freezing Tips
- Short-Term: First let your sauce cool completely to room temperature. If using within about 5 days, store in an air-tight lidded jar or plastic container in the refrigerator.
- Long-Term: This sauce can be frozen for 3-4 months, but a few tips go a long way to ensuring success. First, be sure to store in a container that leaves room for the sauce to expand as it freezes. Do not fill all the way to the top!
- To Defrost: For best results, allow frozen enchilada sauce to defrost in the refrigerator for about 24 hours prior to using, then warm it up slowly in a saucepan over low-medium heat. It may separate a bit at first, but whisking occasionally as the sauce warms will return it to a perfect consistency.
- Sauce Too Thick? Whisk in a bit more chicken broth, or water in a pinch, and it will thin it out again.
- Sauce Too Bitter? Add agave syrup or brown sugar, beginning with 1/2 teaspoon and adding more until the taste is to your liking.
- Recipe adapted from Gimme Some Oven.
Nutrition Estimate
Calories: 311 kcal, Carbohydrates: 20 g, Protein: 8 g, Fat: 24 g, Saturated Fat: 17 g, Sodium: 916 mg, Potassium: 532 mg, Fiber: 6 g, Sugar: 1 g, Vitamin A: 4745 IU, Calcium: 62 mg, Iron: 4.1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!