Homemade Enchilada Sauce is so quick and easy to make and will blow the canned stuff right out of your pantry! Rich, thick, spicy and delicious!
If there is one thing that I love most in this world, it’s Mexican food.
I know, that’s a pretty bold statement to make but it really is my favorite food to curl up on the couch with or share with friends over cold beers and margaritas. Sure, I like my husband well enough and the dogs are great…. but Mexican food??? WOW!!!
So all that being said (and joking aside!) I do make a lot of Mexican dishes for our household. Mexican food usually get served up at least once a week in this house, whether it be Mexican Lasagna, The Ultimate Homemade Salsa, Mexican Pork Carnitas or even just plain old tacos. Thankfully, Big Scary Mike is just as much of a fan as I am so it works well for us.
We are happy. Life is good. Bring me another lime wedge.
So imagine my surprise when I find out that I’ve been doing it wrong all these years. Oh no, don’t get me wrong, this Irish girl wouldn’t know authentic Mexican food if it jumped up and spanked her on the behind. But when it comes to what I know as Mexican food …yep… Doing. It. Wrong.
In my defense, sometimes you just don’t know what you don’t know. I have always gone to the store and bought my little packet of taco seasoning and my little can of enchilada sauce and came home happy and ready to share with the world the next best Mexican inspired dish. (insert Angel horns blaring here) Then I found out not only can you / should you make your own homemade enchilada sauce but more importantly, how easy it is to make your own homemade enchilada sauce.
After eating Mexican every week for years on end, you get to a point where no matter what you make, it sometimes runs the risk of tasting all the same. It needs new life, a new way to stand apart from the Ethnic aisle at your local supermarket. And with that, I discovered that canned enchilada sauce is not the answer to Life’s dreams.
I was on Pinterest and scrolled by a recipe to make your own enchilada sauce and I had images of hours of preparation and work ahead of me. Imagine my surprise when after checking out five or six different recipes that enchilada sauce can be made in under 15 minutes and it is way better than what you buy in a can. And when I say way better I mean HOLY CRAP way better!
So next time you are looking to make enchiladas or maybe even Mexican Lasagna or anything involving enchilada sauce feel free to give this recipe a try. It is now the only enchilada sauce I am allowed to serve up in this house. Haha!
- 2 tbl Canola oil
- 3 tbl all purpose flour
- 3 tbl chili powder
- 1/2 tsp salt
- 1/2 tsp cayenne powder
- 1/4 tsp cinnamon
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp oregano
- 2 cups chicken stock
- 3 1/2 tbl tomato paste
- 1/2 tsp apple cider vinegar
Add the oil to a small sauce pan over medium-high heat
Once hot, add flour and whisk together let cook 1 minute while continuing to stir
Pour in chicken stock, vinegar and tomato paste and whisk to combine
Add in all spices and whisk until all ingredients are well incorporated
Bring sauce to a low boil then reduce heat to low.. simmer for 15 minutes while stirring occasionally
Remove from heat and use in all of your favorite recipes!