I’ve always been a fan of Mexican food. Ok, I’m a fan of all food, but Mexican is definitely one of my favorites. It’s been a while since I’ve made homemade Enchilada Sauce, and since I’ve been craving homemade enchiladas, I figured it was time to make a batch. It’s so simple and you probably have all the ingredients in your pantry!
The great thing about making it homemade is that you get to control the spiciness. We like our food a bit on the spicy side, but you can easily tone it down a bit to suit your own taste preference. I made mine with chicken broth, but you could easily use veggie broth for a vegetarian version. And to make it a little healthier you can make it with homemade broth. If I had some in the freezer I would have, but since I didn’t I used a purchased low sodium broth.
Stay tuned for a couple of great recipes using my homemade Enchilada Sauce. In the meantime, make up a quick batch of this tasty sauce! Enchilada Sauce can be used immediately or frozen.
- ½ cup (1 cube) butter (the real stuff, not margarine)
- 1 med yellow onion (chopped)
- 4 cloves garlic (crushed)
- ¼ cup all purpose flour
- 2-4 TBSP chili powder (adjust to taste)
- ½ tsp salt
- ½ tsp cumin
- ½ tsp oregano
- 3 cups low sodium chicken stock (or substitute for veggie broth)
- 2 cups water
- 2 TBSP tomato paste
- Melt butter over med/low heat in med. sized skillet. Add chopped onion to skillet and sauté until tender.
- When onions are tender, add crushed garlic and cook for 2-3 minutes.
- Stir in flour and cook for another 2-3 minutes.
- Add in spices (chili powder, cumin, salt, and oregano) and stir until well combined. I recommend starting with 2 TBSP of chili powder.
- Slowly whisk in chicken broth, water, and tomato paste. Raise heat to high and whisk continually until it comes to a low boil.
- Taste for seasoning and spice level. Adjust chili powder to taste.
- Reduce heat and simmer for 10-15 minutes. Sauce will thicken slightly.