Enchilada Sauce Recipe

This homemade Enchilada Sauce is a flavorful and versatile base for all your Mexican-inspired dishes! With a rich blend of spices and a hint of heat, this sauce is perfect for enchiladas, burritos, tacos, and more. It’s easy to make with simple pantry staples and ready in just 20 minutes.

Ingredients

• Vegetable oil: Used to create the roux and add richness to the sauce.
• All-purpose flour: Creates a roux that thickens the sauce.
• Chili powder: Adds a warm, earthy flavor and a touch of heat.
• Crushed tomatoes or tomato passata: The base of the sauce, providing a rich tomato flavor and a smooth texture.
• Water: Thins the sauce to the desired consistency.
• Onion powder: Adds a savory onion flavor.
• Garlic powder: Adds a pungent garlic flavor.
• Cumin: Adds a warm and earthy flavor.
• Salt: Enhances the overall flavor of the sauce.
• Pepper: Adds a touch of heat and depth.

How to Make Enchilada Sauce

Step 1: Make the Roux

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the flour and chili powder and whisk continuously for about 1 minute. This will create a roux that will thicken the sauce.

Step 2: Simmer the Sauce

Add the crushed tomatoes, water, onion powder, garlic powder, cumin, salt, and pepper to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the sauce has thickened to your liking.

Step 3: Taste and Serve

Taste the sauce and adjust the seasoning with salt and pepper as needed. Use the sauce immediately for your favorite Mexican dishes or store it for later use.

How to Serve

This Enchilada Sauce is incredibly versatile and can be used in a variety of ways:

• Enchiladas: The classic use for enchilada sauce! Use it to smother your favorite enchiladas filled with chicken, beef, cheese, or vegetables.
• Burritos: Add a layer of flavor to your burritos with this delicious sauce.
• Tacos: Drizzle it over tacos for an extra layer of flavor.
• Enchilada casserole: Use it as a base for a cheesy and satisfying enchilada casserole.
• Dipping sauce: Serve it as a dipping sauce for tortilla chips, vegetables, or taquitos.

Make Ahead and Storage

Storing Leftovers

Store leftover enchilada sauce in an airtight container or jar in the refrigerator for up to 2 weeks.

Freezing

You can also freeze the sauce for up to 3 months. Make sure it has cooled completely before freezing. Store it in a freezer-safe container or jar.

Reheating

To reheat the sauce, simply place it in a saucepan over low heat and warm it up, stirring occasionally, until heated through. You can also reheat it in the microwave at 20-second intervals, stirring between each interval, until heated through.

FAQs

1. Can I use fresh tomatoes instead of crushed tomatoes?

Yes, you can use fresh tomatoes, but you’ll need to peel and chop them first. You may also need to simmer the sauce for a longer time to thicken it.

2. Can I make this sauce without oil?

Yes, you can omit the oil and start by whisking the flour and chili powder together in a dry pot. Then, gradually whisk in the crushed tomatoes and water until smooth.

3. Can I make this sauce spicier?

Yes, you can add more chili powder or a pinch of cayenne pepper to the sauce for extra heat. You can also add diced jalapeños or other chili peppers to the sauce while simmering.

4. How can I make this sauce thinner?

If the sauce is too thick for your liking, you can thin it out with a bit of extra water or tomato juice.

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