And since we use it so often around my house, I’ve learned to just make sure I keep a supply! WE LOVE IT. I am making this again tonight for supper a long with another dip. I’m so glad you loved the recipe, Lori. Have you ever tried to can it? Whisk together to combine. Then, I continue on adding in the crushed tomatoes, oregano, and other dried spices, brown sugar, salt and pepper. Worth every second it takes to make it. I love canning and have a garden in the summer so I make big batches of tomato type stuff. Excellent texture and flavor balance. I’m thrilled that you like this and the dip! Hi Vonny, Mexican food is not my thing, however, my son loves it, my husband not so much. I tried this recipe a few months back & really liked it, however, I think Mexican food should be spicy, I add a few Jalapeño Peppers and Paprika to mine. Add the peppers, onions and garlic and cook until soft, about 2 minutes. So, here’s my super easy homemade enchilada sauce recipe. Home » All Recipes » Homemade Enchilada Sauce Recipe, Published on: May 4, 2015 / Updated on April 29, 2020. It freezes really well. Sugar-free – Use 1 teaspoon apple cider vinegar in place of the brown sugar in the recipe. You will not need to adjust a thing. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Thank you for posting! ..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel. I think one of the secrets to why they love it so much is this incredibly easy homemade enchilada sauce that I make. The recipe as listed will keep well in the refrigerator for up to two weeks. I didn’t have any on hand but figured I had all the ingredients and found your enchilada recipe. I found your recipe and made it, and fell in love with the flavor! Can I use this and if so how much. I will definitely be making this again! This easy red enchilada sauce comes together quickly and keeps in the refrigerator for up to two weeks! Comment document.getElementById("comment").setAttribute( "id", "aa26def32f2c78745568d0fe05d109a9" );document.getElementById("d0925d2984").setAttribute( "id", "comment" ); Privacy Policy Disclosure Policy Cookie Policy, Copyright © 2020 Add a Pinch. It now a little over a week later and I think it’s enchilada time again. Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks. Our family couldn’t get enough of it. I’m glad you enjoyed it Sean. I haven’t tried canning this sauce, Amy, but I have frozen it. This sauce was delicious. I recommend only using fresh garlic and onion if you are making the sauce to use immediately and eaten within three days. This enchilada sauce is so simple to make and uses ingredients that I always have on hand in my pantry. And then we were introduced to this most delicious sauce EVER!!! I use my whisk to make sure that it is well combined as it is cooking. This Enchilada sauce is fantastic, this dip recipe is also fantastic. I suggest to those making this sauce recipe for the first time – Perfect as is. Enchilada Sauce Recipe – Enchilada Sauce makes a staple ingredient to keep on hand for quick meals. I literally went through my recipe book and tossed out the enchilada sauce recipes that I thought were pretty good. Your email address will not be published. Thanks! I’m so glad your family loves it, Tereasa! Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Instructions Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Heat the oil in a medium saucepan over medium heat. Darlene In the past I’ve had questions about using fresh garlic and minced onion in place of garlic powder and onion powder in the recipe. Heat oil in a skillet over medium heat. My family absolutely adores enchiladas – whether it be my chicken enchiladas or my super simple enchilada casserole – it is something that I can always depend on them devouring. Since there was a fair amount of sauce I thought that I’d get to freeze half of it, didn’t happen, we ate it all. Why did you change the recipe to use olive oil instead of vegetable oil? I really like how thick it is too. Reduce heat to low and cook until thickened, about 10 minutes. Enchilada Sauce makes a staple ingredient to keep on hand for quick meals. This was so easy to make. Thanks again, so thrilled to have your recipe. Hi, I’m really keen to try this recipe but I’ve only got fresh oregano. All Rights Reserved, This post may contain affiliate links. So good I had to share the recipe with me daughter!! My recipe listed below makes 4 cups of enchilada sauce, but it can easily be divided if you need less or multiplied if you need more! Sometimes I put a bit less oil and flour and mix in some cornflour to thicken, to keep the oil levels down. This easy red enchilada sauce comes together quickly and keeps in the refrigerator for up to two weeks! I was craving enchiladas for dinner tonight, but I didn’t have any enchilada sauce. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Please read my. It’s got the right amount of kick where the spice is concerned. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Delish!! To make gluten-free, use gluten-free flour. I made a hybrid of her and your enchilada recipes and this sauce made all the difference! Taste and adjust spices based on your preferences. I would recommend using 1 1/2 – 2 teaspoons of fresh oregano. Wow, what a compliment, Tab! A M A Z I N G !!! Enter your email to get recipes delivered right to your inbox. I’m so happy that you and your husband enjoyed these! OMG is it good. From the Add a Pinch recipe archives, originally posted in 2013. You absolutely can do that! Sprinkle in the flour, stir to combine and cook it for another minute. Gluten-free – Use a gluten-free all-purpose flour. Olive Oil is better for you and has more flavour Yvonne. Since it comes together quickly, it is a recipe you can easily make as you need it, storing any remainder in the refrigerator for a later use. Thanks! Once you have added all of the ingredients, you can adjust to your preferences. I love this recipe for enchilada sauce! I have never made this before – how long do you have to cook this after whisking in remaining ingredients? Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two … My husband LOVED them and told me to be sure that I save this recipe for the future! Stir flour and chili powder into the oil; cook and stir until smooth. They are very good even though she uses store-bought enchilada sauce. Great recipe!!! Thank you! The recipe I printed either last year or the year before last calls for vegetable oil. It is a marvel! And don’t get me started on how quickly my beef enchilada dip disappears. Thanks. Would never make this dip without this sauce recipe. If you need a gluten-free option for making your enchilada sauce, you can substitute gluten-free flour in place of the flour listed or see my Blender Enchilada Sauce Recipe that is gluten-free and ready in minutes. xo. Your email address will not be published. Made it, loved it, will most definitely make it again. I didn’t have onion powder on hand, so I substituted 1/2 cup of minced fresh onions. Add oil and flour to a medium saucepan over medium heat. Thanks! Is there a difference? My husband LOVES his mom’s enchiladas. Thanks! Mercy! I think you guys are going to absolutely love it! Nova Scotia, Oh thanks so much Darlene! Am going to try this because I need enchilada sauce for your Chicken Tortilla soup! This sauce is delicious. Required fields are marked *. Once the flour and oil mixture begin to bubble, whisk in the remaining ingredients and whisk until smooth. Within that I found this recipe and, WOW! You can definitely add more spice to yours to suit your taste. Create an account easily save your favorite content, so you never forget a recipe again. I did use fresh garlic and onion just because I don’t have garlic powder and onion salt. It is fabulous, but does not have the same storage ability as using dried spices in this recipe. Thank you for this wonderful recipe. Love, love ,love this recipe! Oh my gosh, this is fabulous! Vegan – Use vegetable stock in place of the chicken stock or broth called for in the recipe. Once the oil and flour are bubbly, I whisk in the chili powder and chicken stock, making sure that they are combined really well. Have you ever tried canning it? xo. For instance, you might want to increase the amount of chili powder if you are looking for a spicier enchilada sauce, etc. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle … Thanks! You might also like. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili … To make it, I simply add my vegetable oil and all-purpose flour to a medium sauce pan over medium heat.