Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again!
Enchiladas are one of my all-time favorite meals…and I am glad my boys love them too! They are a regular at our dinner table. Enchilada night is always a good night, especially when the enchiladas are made with homemade sauce!
This recipe for Homemade Enchilada Sauce is so much better than store bought canned stuff and I promise it is easy to make.
You will wonder where this sauce has been your whole life! You will be hooked after you make it for the first time and won’t ever go back to the canned sauce from the store.
It’s just a couple pantry ingredients that I would guess you already have in your kitchen. In fact, most of it will come from your spice rack! Here’s what we’re working with:
- Vegetable oil or canola oil
- Flour (can swap the flour for gluten-free flour or cornstarch)
- Spices (chili powder, cumin, cayenne pepper, dried oregano, onion powder, minced garlic)
- Tomato paste
- Vegetable broth (can use chicken broth if you aren’t vegan or vegetarian)
How to Make Enchilada Sauce
Friends, it is SO SIMPLE. I promise you can make this sauce! Everyone will be asking what the secret ingredient in your enchiladas is. It’s the sauce! Here’s how we make it:
- Start with a large saucepan, vegetable oil, and medium heat! Add flour and whisk it for one minute. It will get nice and smooth! This is going to provide a nice, thick base for the sauce.
- Add all the spices and garlic and stir. Note-the cayenne pepper is optional, it will add some nice heat, so start with a small pinch.
- Whisk in the tomato paste until it’s totally combined. Slowly pour in the vegetable broth, continuing to whisk until it’s smooth and incorporated.
- Let the sauce heat to a simmer on medium-low heat for about 10-12 minutes. You’ll notice the sauce thicken a bit! It will continue to thicken more as it cools.
- Give it a little taste! Season with a bit more salt if you’d like.
How to Store the Sauce
It keeps in the refrigerator for up to a week (perfect for making ahead of time!), but you can also freeze it! To freeze, place cooled enchilada sauce in a jar or freezer container. Label and date the sauce and freeze for up to six months. Defrost before using.
This recipe makes about 2 cups of sauce, so you can double or even triple it and store it away for later. Trust me, you are going to want to always have it in your fridge or freezer.
You can use this recipe in any dish that calls for enchilada sauce! Here are a couple of my favorites:
- Black Bean & Quinoa Enchilada Bake
- Skillet Vegetarian Enchiladas
- Corn and Zucchini Enchiladas
- Enchilada Stuffed Mushrooms
- Stacked Sweet Potato & Black Bean Enchiladas
- Black Bean & Quinoa Enchilada Zucchini Boats
Homemade Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons flour (can use gluten-free flour or cornstarch)
- 2 to 4 tablespoons chili powder (use less for a milder sauce)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- Pinch of cayenne pepper, optional
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add all the spices and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
- Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary.
Have you tried this recipe?
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Photos by Dishing Out Health
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