How to Make Homemade Enchilada Sauce
Say adios to the canned stuff.
I don't know about you, but when making enchiladas I usually reach for a can of prepared enchilada sauce. But with this flavorful homemade sauce, you can kick the can to the curb. With just a few pantry staples, a handful of spices and 20 minutes, you can make a next-level enchilada with a rich and delicious homemade sauce.
1 Make a Slurry
A slurry is a thin paste used as a thickener for sauces, soups and stews. To make the slurry, melt 2 tablespoons butter in a saucepan over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 and 1/2 minutes, stirring frequently.
2 Add Spices
Add 2 – 3 tablespoons chili powder, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon dried oregano, 1/4 teaspoon black pepper and 6 ounces of tomato paste. Stir until well blended.
3 Whisk in Liquid
Gradually whisk in 2 1/2 cups chicken or vegetable broth, whisking until the mixture is well blended and smooth. Stir in 3 teaspoons apple cider vinegar. Increase heat to medium-high and bring to a boil.
4 Simmer Until Thickened
Reduce heat and simmer gently for 10 to 15 minutes until sauce is thickened.
5 Use & Enjoy
Use the sauce with your favorite enchiladas recipe, or use it as a base for enchilada-inspired soups, stews and casseroles.
This enchilada recipe is one of our favorites.