Use this enchilada sauce for Cheese Enchiladas, Empanadas, or a casserole. Once you go homemade, you’ll never buy store-bought again!
Homemade Is Better!
Homemade enchilada sauce may seem hard to make, but the sauce we are sharing today is simple and a family favorite for our Mexican recipes. We’ve made homemade enchilada sauce my entire life and use it to make our classic cheese enchiladas or poured over chicken enchiladas, Beef Enchiladas, or Burritos! Yes, you can buy sauce in the can, but it doesn’t compare to this homemade version. Why we love it:
Common ingredients. This delicious sauce takes just a few simple pantry ingredients, most of which you probably have on hand! Freeze for later. You can easily make a big batch and freeze or store it for later use, saving time and effort in future dinner recipes. Adjust the spice level. The chili powder does have some spice, but you can change the amount of powder used based on what your family likes.
Enchilada Sauce Ingredients
vegetable oil – canola oil works as well all-purpose flour chili powder – we prefer Gebhardt’s chili powder. Note that how much chili powder and which brand you use will determine the color of the sauce. Generic chili powders tend to be darker which will create a darker sauce. garlic powder oregano salt cumin chicken broth – or vegetable broth
How to Make Enchilada Sauce
Storing Tips
Make ahead of time. Quadruple the batch of seasonings, or even the homemade red enchilada sauce recipe to use for later. Combine the following ingredients and keep them in a jar in the cabinet: ¾ cup Gebhardt chili powder 2 teaspoons garlic powder 1 teaspoon oregano 2 teaspoons salt 2 teaspoons ground cumin Spoon out 3 heaping tablespoons of the mixture which is equivalent to about one batch of red enchilada sauce. Makes for easy cooking. STORE. Keep it in a jar in the fridge for up to 4 days. FREEZE. Divide the sauce into 3-4 airtight freezer-safe containers, label, and freeze for up to 2 months. Take out the sauce the day before and let it thaw overnight in the refrigerator. Heat it on the stove until it is smooth.
In the pictures below, on the left, the sauce looks watery and doesn’t stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it’s ready. Recipe Video Recipe Video Recipe Video
