Homemade Enchilada Sauce is a delightful addition to any kitchen, seamlessly elevating your Mexican dishes. This sauce is not only simple to make but can also be customized to suit your taste preferences. With a few pantry staples and a bit of love, you can whip up this flavorful sauce that’s ideal for busy weeknights or leisurely weekend cooking.
Recipe Information
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 85
Protein: 2 grams
Carbohydrates: 8 grams
Fat: 5 grams
Fiber: 1 gram
Sugar: 2 grams
Sodium: 300 mg
Why Make Homemade Enchilada Sauce
Making your own Homemade Enchilada Sauce comes with numerous benefits. First and foremost, it is healthier than store-bought varieties, allowing you to control the ingredients and adjust the level of seasoning to your liking. This sauce is not only delicious but also incredibly versatile; use it to smother your favorite enchiladas, tacos, or even burritos. Plus, it’s a great way to use up pantry items and reduce food waste!
How to Make Homemade Enchilada Sauce Step by Step
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (15 ounces) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Directions
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the tomato sauce and vegetable broth until smooth.
- Add chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
- Use immediately for enchiladas or store in the refrigerator for later use.
How to Serve Homemade Enchilada Sauce
This Homemade Enchilada Sauce pairs wonderfully with cheese and chicken enchiladas. Serve it with a side of Spanish rice and refried beans for a complete meal. For brunch, drizzle it over huevos rancheros, or use it as a dip with crispy tortilla chips when entertaining guests.
How to Store Homemade Enchilada Sauce
Store any leftover Homemade Enchilada Sauce in an airtight container in the refrigerator for up to one week. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. You can also freeze this delicious sauce for up to three months. Pour it into ice cube trays for easy portioning, then transfer the frozen cubes to a freezer bag.
Expert Tips for Cooking Homemade Enchilada Sauce
- Adjust the spice level by adding more or less chili powder based on your heat preference.
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- Add a splash of lime juice or a pinch of sugar to balance out the acidity.
- Incorporate fresh herbs like cilantro or oregano for enhanced flavor.
- If you prefer a smoother sauce, blend it after cooking for a few seconds with an immersion blender.
Delicious Variations of Homemade Enchilada Sauce
For a spicy twist, add some diced jalapeños or cayenne pepper to your sauce. If you prefer a herby flavor, mix in fresh chopped cilantro or parsley. You can also try a citrus variation by incorporating lime or orange juice for brightness. For a vegetarian version, consider adding black beans for extra texture and nutrition.
Conclusion
Now that you know how easy and rewarding it is to make Homemade Enchilada Sauce, why not give it a try? Its rich flavor and versatility will surely enhance your meals, making it a staple in your cooking repertoire. Enjoy the process and savor the delicious results!
Homemade Enchilada Sauce
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (15 ounces) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
Preparation
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the tomato sauce and vegetable broth until smooth.
- Add chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
- Use immediately for enchiladas or store in the refrigerator for later use.
