ByApril AndersonUpdated
18 Comments
Jump to Recipe
Learn how to make easy enchilada sauce. This homemade recipe is quick, easy and delicious! You can easily double or triple this recipe and freeze the sauce to have on hand for enchiladas, burritos, and tacos. Plus, you only need a few simple ingredients to make it.
Table of contents
- What I Love About this Recipe
- Ingredients
- How to Make Easy Enchilada Sauce
- Ways to Use Homemade Enchilada Sauce
I’m not opposed to short-cuts, but when I find myself using aningredienta lot, my practical self kicks in and I like to go DIY. In this case,enchiladasauce.
In the past, I might go the store-bought route or just cobble together a sauce with whatever I have on hand. But, back in August, when I wanted to make two batches of chickenenchiladasfor a birthday dinner (one withgreen sauceand another with red) I consulted the interwebs for an easy homemadeenchiladasauce recipe.
I found a recipe onDinner, Then Dessertand it was everything it promised to be – quick, easy, and delicious. I, of course, have since played around with it and have settled on a version that is now my go-tohomemade enchilada sauce.
You can make a singlebatchin about 15 minutes, you can make a bigbatchand freeze it for later and you can use it on all theenchiladas, tacos, and breakfast burritos.
What I Love About this Recipe
- First,it’s easy!Like, 15-minutes easy and it calls foringredientsyou probably already have on hand in yourpantry.
- It has atouch of butter. Instead of using all oil, I add some butter which gives the sauce a touch of richness and butteryflavor. It’s not authentic, but it’s delicious.
- You don’t need a bunch ofspices. Instead of mixingchili powder,ground cumin,garlic powder, andonion powderto makechiliseasoning, I use apremadechiliseasoningblend. It has everything in it so no need to dig through thespicecabinet looking for differentspices. You can findchiliseasoning blends at the store – sometimes local brands are better than national brands, so try a few and pick a favorite.
- If you make a lot of recipes withenchiladasauce,you can easily double or triple this recipeand make a bigbatch.
- Forstorage, you can keep it in the fridge or it will keep in thefreezerfor several months.
Ingredients
- Unsalted butter
- Vegetableoil
- Chiliseasoning or taco seasoning
- All-purpose flour
- Chicken broth
- Tomato sauce
- Koshersalt
Want it spicy? Choose a spicychiliseasoning or add a few pinches ofcayenne pepper.
💌 Sign up for the Girl Gone Gourmet Newsletter and get recipes delivered straight to your inbox!
How to Make Easy Enchilada Sauce
- Heatvegetableoil and butter together in asaucepan. Once the butter has melted add thechiliseasoning and stir to combine.
- Add all-purpose flourto make arouxto thicken the sauce. Stir to combine and cook the mixture for a minute or so.
- Add thetomato sauceand chicken stock and stir.Simmerthe sauce for 5 to 10 minutes or until it’s thickened.
- Tastetheenchiladasauce and addsalt, totaste.
Want to join me in saying goodbye to store-bought enchilada sauce? I hope you give this easy recipe a try!
Happy cooking,
Ways to Use Homemade Enchilada Sauce
Use your homemade enchilada sauce to make:
- Black bean enchiladas
- Breakfast enchiladas
- Mexican rice casserole
- Enchilada pie
- Stuffed Poblano Peppers
- Beef Burrito Bowls
- Taco Rice Casserole
📣Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
Easy Enchilada Sauce
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 6 reviews
This enchilada sauce recipe is quick, easy and delicious! You can easily double or triple this recipe and freeze the sauce to have on hand for enchiladas, burritos, and tacos. You only need a few simple ingredients to make it!
- Author: April Anderson
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Sauces
- Method: Stove
- Cuisine: Mexican-American
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 tablespoons chili seasoning or taco seasoning (not chili powder – see note)
- 3 tablespoons all-purpose flour
- 1 cup chicken broth (see note)
- 1 (8-oz) can tomato sauce
- 1/4 teaspoon kosher salt
Instructions
- Heat the butter and oil in a small saucepan over medium heat. Once the butter is melted add the chili seasoning and stir to combine.
- Add the flour and stir to combine. Cook the mixture for about a minute stirring frequently. Add the broth, tomato sauce, and salt. Stir to combine. Simmer the sauce for five to ten minutes or until it’s thickened.
- Store the enchilada sauce in an airtight container. It will keep in the refridgerator for up to three to four days. Or freeze the sauce for up to 3 months.
Notes
Be sure to use a chili or taco seasoning blend, which is a combination of different spices, instead of just plain chili powder.
I like chicken stock, but you can also substitute vegetable broth or water. Depending on what you use you may need to adjust the amount of salt in the recipe.
The sauce may thicken up in the refrigerator so you may need to thin it with some stock or water when you reheat it.
Recipe adapted from Dinner, then Dessert
Nutrition
- Serving Size: about 1/4 cup
- Calories: 83
- Sugar: 1.5g
- Fat: 6.7g
- Carbohydrates: 5.4g
- Fiber: 0.8g
- Protein: 1.2g
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in September 2019.
