Learn how to make Mexican enchilada sauce from scratch. It's a restaurant-quality sauce that is better than the canned enchilada products. It is so easy to make you should always have some in your refrigerator.
Homemade Enchilada Sauce Recipe
Are you planning to make an enchilada but forgot to purchase a canned enchilada sauce from the store? Try this homemade enchilada sauce recipe instead.
Enchiladas are one of my favorite Mexican foods to enjoy when out visiting a Mexican restaurant.
It's usually made with corn tortillas that are rolled around a filling and covered with a smoky and savory sauce. You can fill the corn tortillas with any type of meat, bean, or cheese that you'd like. The taste of your enchiladas will shine if you use the right enchilada sauce for it.
So today, I am going to show you how I make my own homemade enchilada sauce at home. You can use this red enchilada sauce to make delicious enchiladas with any type of meat of your choice, such as this Chicken Enchiladas or Beef Enchiladas.
Ingredients
This homemade enchilada sauce contains fresh red bell pepper, New Mexico chili pepper, tomato sauce, chicken broth, cumin, garlic, flour, and a pinch of salt and black pepper. It has a mild flavor but can be easily adjusted to your liking.
New Mexico chili pepper is made of dried chilies that are grown in, you guessed it, New Mexico. It has a moderate heat, is subtly sweet, and has a slightly smoky flavor. It makes a wonderful ingredient to add depth and complex flavors to sauces, stews, chilies, and meat.
New Mexico chili pepper is widely available at any grocery market. It's sold in small packages for around $1.99 per 4 oz.
How to Make Enchilada Sauce from Scratch
Making your own enchilada sauce from scratch is very easy and quick. It's done in one pot and can be ready in about 15 minutes.
So here are some important steps to follow.
Step 1. Cook the Fresh and Aromatic Vegetables
In a medium-sized saucepan, heat the oil over medium heat. Add the diced red peppers, onions, and garlic. Keep stirring until soft and tender for about 2 minutes.
Step 2. Add the Dried Spices
Add cumin, chili powder, and keep stirring for about 1-2 minutes. Add flour and stir for 1 minute.
Step 3. Add the Liquid Ingredients
Add broth, keep stirring until the liquid is thickened. Stir in the tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reduces to 2¼ cups. Taste and adjust the seasoning with salt and black pepper if necessary.
FAQ and Cooking Tips
This enchilada sauce has a mild flavor but you can adjust the level of spiciness by adding a small amount of cayenne pepper.
You'll get about 2¼ cups of enchilada sauce per recipe (enough for baking enchiladas in a 9x13 inch pan).
It's not recommended but if that's the only thing available in your pantry, feel free to use it.
Store the leftover enchilada sauce in an airtight container. Properly stored, the enchilada sauce can last 5-7 days in the fridge or up to 3 months in the freezer.
Pour sauce into a saucepan. Add a small amount of water then bring the sauce to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer until the sauce is warm and thickened.
Check Out More Tasty Sauce Recipes:
- Creamy Mushroom Sauce Recipe
- Bolognese Sauce Recipe
- Honey Mustard Dipping Sauce
- Easy Chimichurri Sauce
- Thai Dipping Sauce
Enchilada Sauce Recipe
Ingredients
- ¼ cup canola oil
- ¼ cup diced red bell pepper
- ¼ cup diced onion
- 1 tbsp minced garlic
- 2 tsp ground cumin
- 3 tbsp New Mexico chili powder
- 2 tbsp flour
- 1½ cups low-sodium chicken broth
- 8 oz tomato sauce
- ¼ tsp salt, (add more according to your liking)
Instructions
- In a medium-sized saucepan, heat the oil over medium heat. Add the diced red peppers, onions, and garlic. Cook and keep stirring until soft and tender for about 2 minutes.
- Add cumin, chili powder, and keep stirring for about 1-2 minutes. Add flour and stir for 1 minute.
- Add broth, keep stirring until the liquid is thickened. Add tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reduces to 2¼ cups. Taste and adjust the seasoning with salt if necessary.
- Allow the sauce to cool slightly. Use a blender to puree the sauce until smooth.
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