Simple Homemade Enchilada Sauce
This homemade enchilada sauce is super tasty and simple to make! You’ll never want to buy store bought enchilada sauce again! Plus, you probably already have most of these ingredients in your kitchen already. Which makes this enchilada sauce a winner! Find out below how to throw together this quick sauce in minutes.
How to make homemade enchilada sauce
To begin making homemade enchilada sauce, you’ll want to get all of your spices together and placed in a bowl. Also have your tomato paste and broth pre-measured and ready. In a pot over the stove, pour oil and heat over medium heat. Once the oil is nice and hot, you’ll add the flour and spices and whisk constantly until fragrant and the color has deepened slightly. Add the tomato paste and whisk in. Slowly pour broth while whisking until everything is combined. Cook over medium heat and simmer for 5-8 minutes until the sauce has thickened. Remove the sauce from the heat and add vinegar and black pepper and additional salt, if needed.
Use your homemade enchilada sauce right away or store in the refrigerator for up to 5 days. You can also freeze this sauce for up to three months in the freezer.
Ways to use enchilada sauce
In enchiladas of course! But did you know, you can also use enchilada sauce in soups and chilis? And thats not all! There are many recipes out there where you can use enchilada sauce as an easy way to add some delicious flavor. But my ultimate favorite way to use this enchilada sauce is in this one skillet chicken enchilada recipe that is easy and just as delicious as traditional enchiladas.
Enjoy!
Homemade Enchilada Sauce
Delicious and rice red enchilada sauce that is perfect for enchiladas or an enchilada skillet!
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- a tiny pinch of cinnamon
- 2 tablespoons of tomato paste
- 2 cups of broth (chicken or vegetable work great!)
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon black pepper
Instructions
- Pre-measure all of your spices and put them into a bowl.
- Have your broth and tomato paste ready as well.
- Heat oil in a pot over the stove.
- Add the flour and spices and whisk constantly until fragrant and the color has deepened slightly.
- Add the tomato paste and whisk in.
- Slowly pour broth while whisking until everything is combined.
- Cook over medium heat and simmer for 5-8 minutes until the sauce has thickened.
- Remove from the heat and add vinegar and black pepper.
- Add more salt if needed.
Notes
Store enchilada sauce in the fridge for up to 5 days or 3 months in the freezer.
