I love Mexican food but Enchiladas were never one of my favorites.  I tried to love it, but something about it just wasn’t working for me.  It took me a while, but I finally realized what wasn’t working was the canned Enchilada Sauces I found at the grocery store.

Sure there are several brands out there, in fact it got quite confusing.  But no matter which sauce I bought it simply didn’t taste good to me or for that matter the rest of the family didn’t find them that great either.  They much preferred the Enchilada Sauce they would order from the Mexican restaurant.  There aren’t that many really good Mexican restaurants in Honolulu so I had to find a way to make homemade Enchiladas just as good as the ones we found at the few restaurants we like.  And since we didn’t care for the canned sauce then clearly the only option was homemade sauce.

So I started trying to figure out just how to make Enchilada Sauce and the first thing I learned is that there are not tomatoes in any way shape or form in Enchilada Sauce.  I  was surprised and so was everyone in the family!  That’s right no tomatoes in Enchilada Sauce!  Of course I’m talking about the RED Enchilada Sauce, I’ve yet to make the green variety.  But I will and once I get it right I’ll share that too!

So what’s in Enchilada Sauce you ask?  Chicken or Veggie Stock (the veggie stock is great if you want a vegan version), Roux, and spices.  That’s it!  And to make it even better it’s super easy to make, it takes less than half an hour!  I make a pot of it and store the sauce in jars in the fridge.  The longer it sits in the fridge the better the sauce tastes.  So now my fridge is always stocked with homemade Enchilada Sauce along with my  Marinara Sauce!  I spend a morning once a month to re-stock, that way I’ll always have my favorite 2 sauces on hand.

You can use this Enchilada Sauce on anything you want.  Pour it over your favorite meats and roll in tortillas for delicious enchiladas or use it in a casserole.  I use it on my Keto friendly Chicken or Steak Enchiladas, they come out great.  Whatever you use it on it will turn out delicious!

Enchilada Sauce

Ingredients:

4 Tbs. Olive Oil

1/4 Cup Flour

1/2 Cup Chili Powder

1 Tbs. Garlic Powder

1 Tbs. Cumin Powder

1 Tbs. Dried Oregano

1 Quart Chicken or Vegetable Stock

Salt to taste

Directions:

Heat Olive Oil in a medium saucepan

Whisk in flour to make a blond roux, be careful not to burn the flour

Whisk in the spices except the salt

Slowly pour in the stock while whisking to blend the spices and roux in to it

Add salt to taste

Simmer for about 10 minutes or until slightly thickened

Use with your favorite meats or veggies or pour into jars and store in the fridge.

This recipe will make enough to fill 1 quart jar and almost 1 pint jar.  If storing sauce pour into jars and cool before covering with a tight lid and placing in the fridge.

 

Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Ingredients
Servings: Pints
Instructions
  1. Heat Olive Oil in a medium saucepan
  2. Whisk in flour to make a blond roux, be careful not to burn the flour
  3. Whisk in the spices except the salt
  4. Slowly pour in the stock while whisking to blend the spices and roux in to it
  5. Add salt to taste
  6. Simmer for about 10 minutes or until slightly thickened
  7. Use with your favorite meats or veggies or pour into jars and store in the fridge.
Recipe Notes

This recipe will make about 5 pints.  That's enough to fill 1 Quart size jar and almost 1 pint size jar.  Cool before covering tightly and storing in the fridge.

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