I’ve always been a fan of Mexican food. Ok, I’m a fan of all food, but Mexican is definitely one of my favorites. It’s been a while since I’ve made homemade Enchilada Sauce, and since I’ve been craving homemade enchiladas, I figured it was time to make a batch. It’s so simple and you probably have all the ingredients in your pantry!
The great thing about making it homemade is that you get to control the spiciness. We like our food a bit on the spicy side, but you can easily tone it down a bit to suit your own taste preference. I made mine with chicken broth, but you could easily use veggie broth for a vegetarian version. And to make it a little healthier you can make it with homemade broth. If I had some in the freezer I would have, but since I didn’t I used a purchased low sodium broth.
Stay tuned for a couple of great recipes using my homemade Enchilada Sauce. In the meantime, make up a quick batch of this tasty sauce! Enchilada Sauce can be used immediately or frozen.
Enchilada Sauce
Ingredients
- 1/2 cup 1 cube butter (the real stuff, not margarine)
- 1 med yellow onion chopped
- 4 cloves garlic crushed
- 1/4 cup all purpose flour
- 2-4 TBSP chili powder adjust to taste
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 3 cups low sodium chicken stock or substitute for veggie broth
- 2 cups water
- 2 TBSP tomato paste
Instructions
- Melt butter over med/low heat in med. sized skillet. Add chopped onion to skillet and sauté until tender.
- When onions are tender, add crushed garlic and cook for 2-3 minutes.
- Stir in flour and cook for another 2-3 minutes.
- Add in spices (chili powder, cumin, salt, and oregano) and stir until well combined. I recommend starting with 2 TBSP of chili powder.
- Slowly whisk in chicken broth, water, and tomato paste. Raise heat to high and whisk continually until it comes to a low boil.
- Taste for seasoning and spice level. Adjust chili powder to taste.
- Reduce heat and simmer for 10-15 minutes. Sauce will thicken slightly.
Perfection! And yes, always butter not margarine 🙂
Where’s the rest of the recipe? Are you supposed to drink the sauce, and look at the enchiladas? What temperature, and for how long do you bake them? Mine are ready for oven, but the directions ran out!!!!
The directions didn’t run out. If you read the title, it says enchilada SAUCE
Where’s the rest of the recipe? Are you supposed to drink the sauce, and look at the enchiladas? What temperature, and for how long do you bake them? Mine are ready for oven, but the directions ran out!!!!