Easy Enchilada Sauce is a quick and easy recipe that will give you the taste of the red chili sauce in about 10 minutes and uses common ingredients you probably have on hand! I use this perfect sauce in my Chicken Enchiladas and the whole family raves!
Easy Enchilada Sauce
No, this isn’t authentic enchilada sauce, but it is tasty enough to serve and not apologize for it! And, it’s way better than buying the sauce in a can. The nice thing about this recipe is that you don’t have to look very hard for the ingredients. Unlike authentic enchilada sauce, there are no whole dried chili peppers that need to be toasted (and could possibly be burned, causing a bitter sauce). The recipe includes seasonings and spices that are easily accessible.
Flour: All-purpose flour is added to thicken the sauce.
Tomato Sauce: Tomato sauce is cooked puree of unseasoned tomatoes. It is different from tomato paste, which is actually tomato sauce that has been reduced into a thicker consistency. Do not substitute tomato paste for tomato sauce.
Chicken Broth: If you don’t have chicken broth, you can use vegetable broth.
Seasonings and Spices: You will need salt, pepper, garlic powder, cumin, chili powder, and dried oregano.
How to Make Easy Enchilada Sauce
Again, this is not authentic enchilada sauce, but it’s worth making, and not just because it’s so easy. To make the sauce, first, in a medium saucepan, whisk together the oil, flour, and chili powder. Cook this over medium heat for about a minute, or until fragrant. Next, add the tomato sauce, chicken broth, salt, pepper, garlic powder, cumin, and oregano. Whisk the ingredients to combine them all together. Finally, let the mixture simmer to thicken. This takes 6-8 minutes.
How to Store Enchilada Sauce
Once you have made this sauce, it’s easy to store it in the refrigerator or freeze it. Store the sauce in an airtight container in the refrigerator for up to five days. If it gets too thick while being stored, just add some chicken broth or water to the sauce. Enchilada sauce will last up to three months in the freezer.
Easy Enchilada Sauce
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 can (15 ounces) tomato sauce
- 1½ cups chicken broth, or vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- In a medium saucepan over medium heat, add oil, flour, and chili powder. Whisk together and cook until fragrant (about 1 minute).
- Add in the tomato sauce, chicken broth, salt, pepper, garlic powder, cumin, and oregano. Whisk to combine. Simmer, whisking occasionally, until thickened (about 6-8 minutes).
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