Homemade Enchilada Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
14 ounces
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Calories
41 kcal
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Course
Condiments
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Cuisine
Mexican
Homemade Enchilada Sauce
Description
Homemade Enchilada Sauce combines a mix of chili powder, garlic and onion powders, cumin, and a subtle pinch of cinnamon for depth. The sauce starts with a flour and olive oil roux that thickens the base after tomato paste and honey are incorporated. Gradually adding chicken broth and simmering allows the sauce to thicken to the desired consistency. A splash of vinegar at the end brightens the flavor and completes the sauce. The method ensures a smooth, slightly thick sauce good for pouring over enchiladas or stirring into soups and casseroles.
The flavor combines savory and mildly sweet notes, with warm spices that enhance dishes without overwhelming them. Its texture is velvety and coats ingredients evenly. You can easily modify the heat by adding cayenne or hot sauce if you wish. Incorporating heavy cream or half and half after cooking adds a creamy richness if preferred.
This sauce works well for enchiladas filled with beef or chicken, and can substitute as a base for soups like chicken enchilada soup or taco lasagna, making it versatile for Mexican-inspired meals.
To maintain smoothness, whisking continuously while cooking is important, and straining the sauce afterward can refine texture. Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for extended storage.
Ingredients
Seasonings
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 pinch cinnamon
Enchilada Sauce
- 3 tablespoons flour
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- ½ teaspoon honey
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
Instructions
- Combine the seasonings and flour in a small bowl.
- Heat olive oil in a saucepan over medium heat. Add the flour mixture and whisk with a fork until it’s the consistency of wet sand, about 1 minute.
- Stir in the tomato paste and honey. Cook for 1 minute. Add the chicken broth in small splashes, stirring continuously.
- Bring to a boil, then reduce to a simmer. Simmer until your desired thickness/consistency is obtained, about 5 minutes or so.
- Remove from heat, stir in the vinegar. The sauce will continue to thicken upon standing.
Notes
- This recipe yields approximately 14 ounces of sauce, suitable for multiple dishes including enchiladas and taco soups.
- Continuous whisking during cooking prevents lumps and ensures a smooth sauce.
- For a spicier version, add a pinch of cayenne pepper or 1-2 teaspoons of hot sauce.
- Optional cinnamon adds a subtle depth without overpowering the sauce.
- Adding up to 1/4 cup of heavy cream or half and half after cooking enhances creaminess.
- Store in an airtight container for up to 5 days refrigerated or freeze for up to 5 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14ounces
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 160mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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