Homemade Enchilada Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
16 1/4 cup servings
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Calories
64 kcal
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Course
Condiments
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Cuisine
American
Homemade Enchilada Sauce Recipe
Description
Homemade Enchilada Sauce Recipe combines chili powder and spices with a roux made from olive oil and flour to create a thickened, richly flavored sauce. The addition of chicken stock and crushed tomatoes provides a savory and slightly tangy component. This sauce is gently cooked and whisked smooth, allowing the flavors to meld and produce a balanced taste without any raw flouriness. Optional brown sugar adds a touch of sweetness to cut the acidity of the tomatoes.
The sauce is thick and pourable, making it ideal for smothering enchiladas or using in other Mexican dishes. It can be used immediately or refrigerated up to two weeks, gaining complexity over time.
Adjusting the chili powder and spices allows tailoring the heat and flavor to personal preference. Variations like gluten-free or vegan versions are possible by substituting the flour or chicken stock accordingly.
Ingredients
- 1/4 /4 cup olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 cup chicken stock homemade or store-bought, or broth
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar optional, but recommended, packed
- 1/2 /2 teaspoon kosher salt
- 1 teaspoon black pepper ground
Instructions
- Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Once the flour and oil mixture begin to bubble, whisk in the remaining ingredients and whisk until smooth. Taste and adjust spices based on your preferences.
- Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks.
Notes
- This recipe yields about 4 cups of enchilada sauce, enough for several enchiladas.
- To make the sauce gluten-free, substitute regular flour with a gluten-free flour blend.
- Replace chicken stock with vegetable stock for a vegan or vegetarian option.
- Omitting brown sugar and replacing it with 1 teaspoon of apple cider vinegar creates a sugar-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 161/4 cup servings
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 212mg | 9% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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