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Easy Homemade Enchilada Sauce for When You Don’t Have The Canned Stuff

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This easy Homemade Enchilada Sauce is full of authentic flavor and easy to make with ingredients you probably already have in your pantry.

Homemade Enchilada Sauce

Homemade Enchilada Sauce

You know that feeling when you’re standing in line at the supermarket checkout and you’ve unloaded your cart and there are already three people in line behind you and you glance down at your list and you notice it? The thing. The thing you forgot. That one that you rarely but but is absolutely essential to the dinner you’re supposed to make but its located clear at the back of the store and…crap. Yeah, one day that thing will probably be enchilada sauce. Because…really, who buys that on a regular basis?

Well, now worries, I’ve got you covered. If the situation arises where you’re really jonesing enchiladas and you don’t have any Enchilada Sauce, well, this homemade version is soooo ridiculously easy to make and calls for things like a can of tomato sauce and a few dried spices. Seriously. You can do this. Enchiladas will be yours and soon!

Enchilada Sauce

Homemade is Better

Frankly, once you try making it yourself, you may decide to make it always. The canned stuff is good but its usually packed with a ton of sodium, which none of us need. Making it at home is a great way to keep the sodium levels in check and ensure fresher more amazing flavor too.

So, now you’re wondering, Rebecca, why the heck do I need to make a vat of enchilada sauce? What do you want me to do with this stuff? Well, hand to God, I shot these photos on an empty stomach and I dipped two of those corn tortillas right into the jar and called it lunch. This stuff is legit. Slather it on a quesadilla, drizzle it on tacos and, of course, make enchiladas.

Vote for Your Favorite Enchilada Recipe

Actually, next week I’m planning to share my recipe for a Slow Cooker Layered Enchilada Lasagna. I made a batch this week with a filling of black beans and kale and my kids when absolutely bananas for it. I still need to record all the ingredient measurements and snaps some pics, but I’m planning to do that next week. Speaking of which, if you’re reading this, let me know in the comments below which filling combination you’d prefer in a slow cooker enchilada recipe:

Slow Cooker Leftover Chicken and Black Bean Layered Enchiladas 

or

Slow Cooker Kale and Black Bean Layered Enchiladas
(give it a chance…its cheaper than chicken and my preschooler and 2nd grader loved it and so will you)

Its basically the same recipe and I can offer instructions for doing either but hit me up and let me know which one I should do for photography.

Meanwhile, whip up a batch of this Homemade Enchilada Sauce and put it on everything.

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Enchilada Sauce

Easy Homemade Enchilada Sauce

  • Author: Homemaker's Habitat
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 batch 1x
  • Category: Sauce/Condiment
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe

Description

This easy Homemade Enchilada Sauce is full of authentic flavor and easy to make with ingredients you probably already have in your pantry.

Ingredients

Scale
  • 3 tablespoons flour
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Pinch of cinnamon
  • 3 tablespoons olive oil
  • 1 can tomato sauce
  • 1 cup low sodium chicken or vegetable broth (you can also use water)
  • 1 teaspoon apple cider vinegar vinegar
  • Salt and pepper to taste

Instructions

  1. In a small bowl combine the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon. Set aside.
  2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough sizzle when a pinch of the spice mixture is added.
  3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato sauce into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit.
  5. Remove from heat, then whisk in the vinegar and season to taste with salt and pepper. Makes enough sauce for one large batch of enchiladas or enchilada casserole.

Notes

Sauce can be stored in an airtight container in the refrigerator for up to one week.

Keywords: Enchilada Sauce