Homemade Enchilada sauce takes very few ingredients yet can make a huge difference in your dish!
Yes, that is a very bold and dramatic title, I know. Simply, THE BEST? But you have to understand that there were only 2 ways that Enchilada sauce would have passed my lips ~ the first would be in a restaurant or from a can.
I don’t have a huge issue with the canned version, sometimes you need to do what you need to do, but this enchilada sauce really is outstanding. If you don’t believe me, just read some of the comments people have left through the years.
And for those of you who are wondering (or worrying) about the heat in enchilada sauce, is NOT hot. Not unless you want it to be, which is another reason to make it yourself. What gives it a little kick are the spices, specifically the cayenne pepper (and sometimes chili powder), so you can control that yourself.
This enchilada sauce is WORLDS better than ANYTHING canned, I promise you! The 1st time I made it, the chili powder was a bit much as I fast discovered the flavors get better (and a little stronger) as they sit.
Also, you can use beef broth, chicken broth or vegetable. But whatever you use, be SURE to check the salt as you are making it. Nothing can ruin a sauce quicker than too much salt.
But just be warned: you will probably never see a can of red enchilada sauce in your shopping cart again.Print
A homemade enchilada sauce that’s ready in 15 minutes!
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons flour
- 3 Tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt (if using boxed broth taste first before adding)
- 2 cups chicken broth
- Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute
- Add all the spices and stir.
- Gradually and slowly add the broth, whisking to prevent any lumps.
- Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.
- Use immediately or store in an airtight container in the fridge.