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Joy In Every Season

April 13, 2016 · 5 Comments

Enchilada Sauce

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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!

Enchilada SauceThe 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.

Enchilada Sauce

Enchilada Sauce-3

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.

Enchilada Sauce
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4 from 2 votes

Enchilada Sauce

Author Joy in Every Season

Ingredients

  • 1/2 cup 1 cube butter (the real stuff, not margarine)
  • 1 med yellow onion chopped
  • 4 cloves garlic crushed
  • 1/4 cup all purpose flour
  • 2-4 TBSP chili powder adjust to taste
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 3 cups low sodium chicken stock or substitute for veggie broth
  • 2 cups water
  • 2 TBSP tomato paste

Instructions

  • 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.

 

Please share on your favorite social channel!

326 shares
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Comments

  1. Kristen says

    September 6, 2016 at 12:57 pm

    Perfection! And yes, always butter not margarine 🙂

    Reply
    • Debbi Higgins says

      April 27, 2018 at 4:01 pm

      4 stars
      Where’s the rest of the recipe? Are you supposed to drink the sauce, and look at the enchiladas? What temperature, and for how long do you bake them? Mine are ready for oven, but the directions ran out!!!!

      Reply
      • Angela says

        October 17, 2018 at 12:11 pm

        The directions didn’t run out. If you read the title, it says enchilada SAUCE

        Reply
  2. Debbi Higgins says

    April 27, 2018 at 4:13 pm

    4 stars
    Where’s the rest of the recipe? Are you supposed to drink the sauce, and look at the enchiladas? What temperature, and for how long do you bake them? Mine are ready for oven, but the directions ran out!!!!

    Reply

Trackbacks

  1. Chicken Enchiladas - Joy In Every Season says:
    September 3, 2016 at 12:48 pm

    […] secret to a good homemade Chicken Enchilada, besides all the oozy cheese, is Homemade Enchilada Sauce. It’s so full of flavor, and the best part is that you get to control the spice and salt […]

    Reply

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Hi, I'm Renee. Welcome to Joy in Every Season. I’ve always loved entertaining, whether it’s hosting a party, a large family BBQ, or simply a dinner for two. I believe that hospitality and entertaining can be effortless with easy recipes and simple tablescapes. Read More…

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