Homemade Enchilada Sauce, a Delicious Ingredient

Homemade Enchilada Sauce

Deep, bold fla­vor with some seri­ous heat! Friends, my Home­made Enchi­la­da Sauce changed my mind about enchi­ladas. Past expe­ri­ence had con­vinced me that I hat­ed enchi­la­da sauce. Every brand of canned sauce I had ever tried tast­ed mud­dy and bit­ter to me. Enchi­la­da sauce was def­i­nite­ly “on the list” of things I did not eat.

After years of see­ing gor­geous pic­tures of enchi­ladas being served and peo­ple seem­ing­ly enjoy­ing them, I knew I had to be miss­ing some­thing. I did a lit­tle research and holy cow! The wide vari­ance in ingre­di­ent lists and in the quan­ti­ties was astound­ing. I found recipes with as lit­tle as a cou­ple tea­spoons of chili pow­der and oth­ers with as much as 4 Table­spoons. Each of those were for recipes that made about 2 cups of sauce. No won­der some taste mud­dy and bitter.

Enchilada Sauce Spices in a pan

Choose the Right Pepper Powder for the Job

Amer­i­can chili pow­der, isn’t just chili pep­pers. It’s usu­al­ly a blend of any num­ber of vari­eties of chili pep­pers, cumin, papri­ka, salt and oregano. Many con­tain onion pow­der and gar­lic pow­der, too. Because you can nev­er be 100% sure what chilis were used, you can’t be 100% sure of the heat lev­el. For me, chili pow­der has more influ­ence on the FLAVOR of a dish than on the spici­ness. And if you go over­board, it can get a lit­tle bitter.

If you want a high­er spice lev­el in your enchi­la­da sauce, with­out mud­dy­ing the fla­vor, choose chipo­tle pow­der (smoked and dried jalapenos) or cayenne (dried cayenne pep­pers). Keep in mind that cayenne has a heat lev­el 8–12 times hot­ter than chipo­tle pow­der. If sub­sti­tut­ing one for the oth­er, you’re going to want sig­nif­i­cant­ly less of the cayenne. Cayenne is all about the heat and not much fla­vor. Chipo­tle pow­der can bring the heat, but also adds some nice, smoky notes. I pre­fer chipo­tle pow­der in my Home­made Enchi­la­da Sauce.

What You Need to Make Enchilada Sauce

  • oil (I use avo­ca­do, but choose your favorite.)
  • all-pur­pose flour
  • chili pow­der
  • chipo­tle powder
  • cumin
  • gar­lic powder
  • oregano
  • cin­na­mon
  • Cal­do de Tomate (toma­to bouil­lon) I buy it at Wal­mart, but Ama­zon car­ries it if you can’t find it in the eth­nic sec­tion of your local store.
  • chick­en stock
  • apple cider vinegar
pan of Homemade Enchilada Sauce

How to Make Homemade Enchilada Sauce

  1. Make a spicy roux by plac­ing the flour and all the spices in a sauce pan.
  2. Add the oil and whisk every­thing togeth­er to combine.
  3. Begin cook­ing the roux over medi­um heat, allow­ing the flour taste to cook out and the spices to toast. Con­tin­ue heat­ing over medi­um heat until the roux bub­bles and thick­ens. (One or two minutes)
  4. In a sep­a­rate bowl, dis­solve the Cal­do de Tomate and vine­gar in the chick­en stock.
  5. Add the chick­en stock and vine­gar to the roux in the pan, whisk­ing to keep the sauce smooth.
  6. Reduce the heat to low and let the sauce cook for an addi­tion­al 5–7 min­utes. It will reduce down and become slight­ly thicker.
Homemade Enchilada Sauce
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Delicious Homemade Enchilada Sauce


  • Author: Glen­da Embree
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min­utes
  • Yield: 6 ½ cups sauce 1x

Description

The fla­vor of this enchi­la­da sauce is so supe­ri­or to any canned ver­sion I have ever eat­en, that there is real­ly no com­par­i­son.  It is def­i­nite­ly spicy.  The per­fect lev­el of heat for our fam­i­ly.  You could cut the chipo­tle pow­der in half for a milder sauce, however.


Ingredients

Scale
  • ½ cup + 2 Table­spoons oil (I use avo­ca­do.  Choose your favorite.)
  • ½ cup all-pur­pose flour
  • 3 Table­spoons chili powder
  • 1 Table­spoon chipo­tle powder
  • 5 tea­spoons tea­spoons ground cumin
  • 1 ½ tea­spoon gar­lic powder
  • 1 ½ tea­spoon dried oregano
  • pinch of cinnamon
  • ⅓ cup Cal­do de Tomate
  • 6 cups chick­en stock
  • 1 Table­spoon apple cider vinegar

Instructions

  1. Add the flour and all the spices to a medi­um-size sauce pan.
  2. Whisk in the oil and con­tin­ue stir­ring until every­thing is thor­ough­ly com­bined. You will have start­ed a thin, spicy roux. 
  3. Begin heat­ing your roux over medi­um heat and cook for 1–2 min­utes, to toast the spices and cook out the flour taste. 
  4. In a sep­a­rate bowl, dis­solve the Cal­do de Tomate and vine­gar in the chick­en stock.
  5. As the roux begins to bub­ble and thick­en slight­ly, add the chick­en broth mix­ture to the pan.  Stir con­stant­ly until every­thing is com­bined and the sauce is smooth, with no lumps.
  6. Reduce the heat to low, just to keep the sauce sim­mer­ing, and let it cook down for 5 — 7 min­utes.  Though it is not a super thick sauce, it WILL thick­en slight­ly.  (Don’t think gravy, but some­thing more the con­sis­ten­cy of hot syrup.  It will eas­i­ly coat the back of a spoon, before slow­ly drip­ping off.)
  7. Remove the sauce from heat and use in your favorite recipes, like my Fam­i­ly Favorite Enchi­la­da Casse­role.

Notes

This recipe usu­al­ly makes 6 or 6 ½ cups of sauce for me.  That’s the equiv­a­lent of about 3 (15 oz) cans pur­chased at the store.  You could cut the recipe in half if you need less; but this sauce freezes well, so any left­overs are easy to store.  Hav­ing it pre-made saves time the next time you need some.

  • Cat­e­go­ry: sauce
  • Cui­sine: Mex­i­can

How to Use Homemade Enchilada Sauce

enchilada casserole

Use this rich, fla­vor­ful Home­made Enchi­la­da Sauce in recipes like Fam­i­ly Favorite Enchi­la­da Casse­role, Bar­ba­coa, or even a cheesy enchi­la­da dip for game day! It will be per­fect for chick­en or beef enchi­ladas and if you love enchi­la­da-style soups, it will take their fla­vor over the moon!

Give it a try, my friend. I hope you love it!

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