This Easy Homemade Enchilada Sauce Recipe Is Better Than the Can (15 Minutes, 8 Ingredients) by Donna John
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Making enchiladas or any type of Mexican food that needs a red enchilada sauce? If you're like me, you'll just grab a can of enchilada sauce at the store. Images of soaking bags of dried Mexican chiles in water for hours, then hours of simmering and stirring, made the can of enchilada sauce very appealing – until this homemade enchilada sauce recipe caught my eye.
This enchilada sauce recipe is so easy to make, but is rich, flavorful and makes a mean enchilada, burrito or sauce for a grilled chicken breast. The ingredient list is simple, too, for this Mexican red sauce recipe. Here is what you'll need from the pantry and spice rack: vegetable oil, flour (all-purpose or gluten-free), chili powder, garlic powder, dried oregano, ground cumin, salt and chicken broth.
Variation: To make it vegan, simply use vegetable broth instead of chicken broth.
Use this rich and savory red enchilada sauce for any recipe calling for enchilada sauce. Try it on stacked enchiladas or ground beef enchiladas.
Cuisine: Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 4 tablespoons flour (all-purpose or gluten-free flour)
- 3 tablespoons chili powder (I used Gebhardt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups chicken broth
Here's how to make it:
- Combine the oil and flour in a saucepot. Cook on medium-low heat, stirring constantly, until roux becomes a medium brown color. (For a gluten-free sauce use gluten-free flour.)
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Add all the spices. Cook, stirring, about 1 minute.
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Pour in the chicken broth. Whisk until combined.
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Cook over medium heat until thickened.
- Store the enchilada sauce in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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