I will admit, I have always bought my enchilada sauce. It was just always something that intimidated me to make, buying a can was just so much easier! But once I got brave and started making my own, it has been a night and day difference. Homemade enchilada sauce has a freshness to it. You can definitely taste the difference between canned and homemade sauce! Heating up the chili powder in a skillet with some oil first really brings out the flavors of the chili powder. Get adventurous with your chili powders! I recently found out that darker chili powder is less spicy than the more red chili powder. I had no idea! Feel free to add whatever type of chili powder you want to this dish. You can toss in some Ancho Chili Powder if it suits you! Add more cayenne for heat too if you’re into that!
The beautiful thing about this Enchilada Sauce, is that you don’t just need to use it for that! Hello….Huevos Rancheros! I made some Cabbage Enchilada’s the other night with this Enchilada Sauce and we had some of the filling leftover. So….Sunday morning I threw it all in a cast iron skillet, added some black beans, more enchilada sauce and some salsa we had in the fridge and topped with some cheese! Make little wells in the mixture and crack a few eggs in there. Bake for about 25 minutes at 350 degrees. Super hearty and yummy Sunday morning breakfast!
I won’t go back to store bought. This is it for me. it is 100% worth making your own, you will taste the difference and all the love you put into it! TRUST!
Here is the recipe for this GAME-CHANGER SAUCE!
This Enchilada Sauce has so many levels of flavor to it. it is rich, earthy and has the perfect amount of heat. The beautiful thing? You can adjust the spice level to whatever you like! Add this to Huevos Rancheros the next morning or add to shredded chicken for a yummy lunch!
5 minPrep Time
18 minCook Time
23 minTotal Time
- 3 T. vegetable oil
- 1 1/2 T All-Purpose Flour
- 3 heaping tablespoons chili powder
- 2 1/2 cups low sodium chicken broth (you can add more salt to taste)
- 1/4 cup tomato paste (I used Trader Joe's Double Concentrate Tube, you can use 1/2 cup regular tomato paste here instead)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Heat oil in a skillet
- Add flour and consistently stir for about a minute
- Next, add the chili powder and stir until all combined and color darkens, about 30 more seconds
- Whisk in chicken broth, tomato paste, oregano, cumin, onion powder, garlic powder, salt and sugar
- Bring to a boil, reduce heat to low and simmer fora another 15 minutes
- Adjust seasonings and heat as needed
Yes! Sign me up!
Subscribe to get our latest and greatest by email.