Homemade Enchilada Sauce

Is Homemade Enchilada Sauce worth the effort? --Yes, it absolutely is!  With just a few pantry staples and a handful of spices, you can have amazingly flavorful homemade enchilada sauce done in about 20 minutes.

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Awhile back I got to thinking, and couldn't help but wonder if going the extra step to make homemade enchilada sauce is worth the effort.

I mean, I have to admit I've always just used the stuff in the can for pretty much my whole life. -- But I wanted to know if making your own enchilada sauce from scratch tastes better.

So I set about whipping up a few batches and doing some taste comparisons to let my family's palates decide. I tried a couple versions of homemade enchilada sauce from scratch versus a couple different canned varieties. And we tried all the sauces straight from a spoon, and baked on top of simple chicken enchiladas.  

Our palates' verdict?

Oh, it wasn't even close. -- Homemade enchilada sauce absolutely  trumped the pre-made stuff in a can! So much so, in fact, I highly doubt the canned stuff will ever grace our pantry again. The taste of homemade is so much richer and more flavorful, there's no turning back for us now. And I'd venture to bet, there'd be no turning back for you, too.

With just a few pantry staples and a handful of spices, you can have homemade enchilada sauce done in about 20 minutes.

Now, the other question you may be thinking, too -- Is homemade enchilada sauce hard to make?

Based on our experience, that's a very simple question to answer, too. Because no, making enchilada sauce from scratch isn't hard at all! In fact, homemade enchilada sauce is actually very easy  to make. Much easier than I thought.

Enchilada sauce from scratch is quick, too. With just a few pantry staples and a handful of spices, you can have homemade enchilada sauce done in about 20 minutes.

And believe me -- the result is well worth that 20 minutes or so of homemade effort.

Homemade Enchilada Sauce Ingredients:

It did take a few tries to get the enchilada sauce the way I liked it, but what I've shared below in this post is the simple & quick Homemade Enchilada Sauce recipe I landed on. To whip up a batch, you'll need:

• Unsalted butter - Forms the base of the slurry that starts (and thickens) the enchilada sauce.

• All-purpose flour - Combines with the recipe's butter to form the slurry that thickens the sauce.

• Chili powder - The spice that creates that signature enchilada sauce flavor. -- And undoubtedly the key ingredient of the sauce. Be sure to use the spice blend sold as "chili powder" or "chili powder blend," not cayenne pepper. Different brands or varieties of chili powder may produce different flavor, color, and spiciness results. Experiment to see what you like best, and adjust the amount to suit your personal taste and desired level of spiciness. .

• Other seasonings - Ground cumin, garlic powder, dried oregano, salt, and black pepper combine to also season and create the flavor of the enchilada sauce.

• Tomato paste - The tomato-foundation of the sauce.

 

• Chicken broth or vegetable broth - Provides the liquid component of the sauce. Water can be substituted in a pinch, but broth gives a much richer flavor.

• Apple cider vinegar - "Smooths out" the bite of the chili powder and creates a nice balanced flavor in the finished enchilada sauce. 

How to Make Homemade Enchilada Sauce:

Homemade enchilada sauce begins with a simple slurry of melted butter and flour, which serves to thicken the sauce. To make the slurry, just melt butter in a saucepan and stir in a little all-purpose flour until the mixture thickens into a paste-like texture. 

Then add tomato paste, loads of chili powder, and some ground cumin, garlic powder, dried oregano, salt, and pepper.  

Stir the spices, tomato paste, and slurry mixture together with some chicken or vegetable broth.

Then stir in a few teaspoons of apple cider vinegar to "smooth out" the bite of the chili powder and bring on a nice balanced flavor in the finished sauce.

Simmer the enchilada sauce for a few minutes until it's thickened.

Then once the sauce has simmered and thickened, it's ready to use right away to slather over a batch of enchiladas. Or, you can store it in the refrigerator for up to two weeks to use later.
Either way, I highly encourage you to ditch the can and whip up your own homemade enchilada sauce from scratch. Truly, the 20 or so minutes and little bit of effort it takes is absolutely worth it!

Check out these other tasty "make-your-own" recipes:

• Homemade Taco Seasoning
• Homemade Shake & Bake
• How to Make Homemade Pizza Dough
• Classic Homemade Chex Mix
• Chai Tea Latte Mix
• Homemade Hot Chocolate Mix
• Whole Grain Pancake Mix
• How to Make Shredded Chicken
• More main dish recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Main Dishes

Mexican

Yield: about 3 cups

Author: Tracey | The Kitchen is My Playground

Homemade Enchilada Saucehttps://youtu.be/ER7553BICZ8Demonstration of how to make homemade enchilada sauce

Homemade Enchilada Sauce

Is Homemade Enchilada Sauce worth the effort? Yes! With just a few pantry staples and a handful of spices, you can have amazingly flavorful homemade enchilada sauce done in about 20 minutes.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 T. unsalted butter
• 2 T. all-purpose flour
• 2 or 3 T. chili powder*
• 1/2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. black pepper
• 6 oz. tomato paste
• 2 1/2 c. chicken broth or vegetable broth {or water, but broth will give a richer flavor}
• 3 tsp. apple cider vinegar

Instructions

1. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring frequently, for 1 & 1/2 minutes.
2. Add chili powder, cumin, garlic powder, salt, oregano, pepper, and tomato paste; stir until well blended. Using a whisk, gradually add chicken broth, whisking constantly.
3. Heat to boiling. Reduce heat and simmer, uncovered, for 10 to 15 minutes until thickened.
4. Use immediately in your favorite enchilada recipe, or store in an airtight container in the refrigerator for up to two weeks.

TRACEY'S NOTES:

1. * Be sure to use the spice blend sold as 'chili powder' or 'chili powder blend,' not cayenne pepper. Adjust amount to suit personal taste and desired level of spiciness. We like ours with 2 tablespoons chili powder, and find it plenty spicy enough.
2. Keep in mind that different brands or varieties of chili powder may produce different flavor, color, and spiciness results. Experiment to see what you like best.

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Homemade Taco Seasoning

Homemade Shake & Bake

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