Say no to soupy enchiladas with this rich and thick homemade enchilada sauce. If you’re tired of runny enchiladas made with canned sauce, this recipe is for you!
There is nothing better than homemade enchilada sauce, especially paired with homemade tortillas, it’s a combination that takes a pan of enchiladas into a next level experience.
Rich and Thick Homemade Enchilada Sauce Recipe
Nothing quite beats the taste of homemade enchilada sauce in comparison to canned.
While there are many different ways to prepare homemade enchilada sauce, I prefer mine thick, made with crushed tomatoes as a base. Some enchilada sauce preparations are only made with chili powder as the main ingredient. It really boils down to what you like taste wise.
This thick and rich sauce translates into a delicious pan of enchiladas packed with flavor. You’re going to love it.
On its own, this sauce is fairly mild, however you’re welcome to turn up the spicy heat if you’d like. Overall it’s delicious earthy flavors pair perfectly with a variety of enchilada recipes.
Ingredients for Homemade Enchilada Sauce
- vegetable oil and flour – this is going to form the roux, which thickens the sauce. Any type of neutral flavored oil will work. You can substitute a 1-for-1 gluten free flour blend to make this sauce gluten free.
- chili powder – use a good quality chili powder for the best taste
- crushed tomatoes – best quality you can afford
- brown sugar – golden brown or dark is fine
- oregano, cumin, garlic and onion powder – you can increase any of these in the final recipe depending on your tastes
- salt and black pepper – make sure to season to your taste
How to Make Homemade Enchilada Sauce
Step one: Heat the vegetable oil in a medium saucepan over medium-high heat. Slowly whisk in the flour until combined.
Step two: Stir in the remaining ingredients and bring to a boil.
Step three: Reduce the heat and allow to simmer until it begins to thicken slightly (about 10 minutes)
Step four: Use immediately for enchiladas or store in an airtight container in the fridge until ready to use.
How to Store Homemade Enchilada Sauce
Store the sauce in an airtight container in the fridge for up to fourteen days.
Can I Make This Spicy?
Add 1 teaspoon of cayenne pepper for an extra kick. If you really like heat, substitute the chili powder for chipotle chili pepper powder.
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Rich and Thick Homemade Enchilada Sauce
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28 oz) can crushed tomatoes
- 2 tbsps chili powder
- 1 tbsp brown sugar
- 2 tsps ground oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp table salt
- 1/4 tsp ground black pepper
- Heat the vegetable oil in a medium saucepan over medium-high heat. Slowly whisk in the flour until combined.
- Stir in the remaining ingredients and bring to a boil.
- Reduce the heat and allow to simmer until it begins to thicken slightly (about 10 minutes)
- Use immediately for enchiladas or store in an airtight container in the fridge until ready to use.
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