Elevate your culinary repertoire with this versatile Homemade Enchilada Sauce. Whether you’re preparing classic enchiladas or enhancing dishes like mac & cheese, casseroles, soups, burritos, and lasagna, this easy-to-make sauce is sure to impress. Packed with rich flavors and aromatic spices, it transforms any meal into a delightful Mexican-inspired feast.
Ingredients for Enchilada Sauce
- 1 can (28 oz. / 800 grams) whole tomatoes, crushed
- 1/4 cup (60 milliliters) avocado oil
- 1 teaspoon (5 grams) red onions, finely chopped
- 3 large cloves garlic, pressed
- 1/4 cup (30 grams; 60 milliliters) unbleached all-purpose flour
- 1 can (4 oz. / 115 grams) green chilies
- 3/4 cup (180 milliliters) low-sodium chicken broth
- 1 tablespoon (12 grams; 15 milliliters) brown sugar, such as demerara
- 1 teaspoon (2 grams) chipotle pepper
- 1 teaspoon (2 grams) dried Mexican oregano
- 1 teaspoon (2 grams) ground cumin
- 1/2 teaspoon (1 gram) chili powder
- 1/2 teaspoon (1 gram) ground Himalayan sea salt, or less to taste
How to Make Enchilada Sauce
- Crush the Tomatoes: In a medium bowl, add 1 can (28 oz. / 800 grams) of whole tomatoes and crush them by hand. Set aside the crushed tomatoes for later use.
- Sauté Onions and Garlic: In a large pot over medium heat, add 1/4 cup (60 milliliters) of avocado oil. Once the oil is hot, add 1 teaspoon (5 grams) of finely chopped red onions and 3 large cloves of pressed garlic. Sauté the mixture for 1 ½ minutes, stirring occasionally to ensure the onions and garlic are well-coated and fragrant.
- Add Flour: Gradually add 1/4 cup (30 grams; 60 milliliters) of unbleached all-purpose flour to the pot. Whisk continuously for 1 minute or until the flour mixture turns a nice amber color, creating a roux that will help thicken the sauce.
- Combine Ingredients: Pour in the crushed tomatoes from step 1, 1 can (4 oz. / 115 grams) of green chilies, and 3/4 cup (180 milliliters) of low-sodium chicken broth. Stir in 1 tablespoon (12 grams; 15 milliliters) of brown sugar, 1 teaspoon (2 grams) of chipotle pepper, 1 teaspoon (2 grams) of dried Mexican oregano, 1 teaspoon (2 grams) of ground cumin, 1/2 teaspoon (1 gram) of chili powder, and 1/2 teaspoon (1 gram) of ground Himalayan sea salt. Mix all ingredients thoroughly until well combined.
- Simmer the Sauce: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally. The sauce will thicken and the flavors will meld together beautifully.
- Finish and Store: After simmering, remove the pot from heat. Allow the enchilada sauce to cool slightly before using it in your favorite recipes. This sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
This Homemade Enchilada Sauce is a versatile and flavorful addition to your kitchen arsenal. Its rich tomato base, complemented by a blend of spices and the subtle heat of chipotle pepper, makes it perfect for a variety of dishes beyond traditional enchiladas. Whether you’re preparing a comforting bowl of chili, a cheesy casserole, or experimenting with new recipes, this sauce delivers consistent, delicious results every time. Easy to prepare and bursting with authentic Mexican flavors, it’s a recipe that will quickly become a family favorite. Embrace the simplicity and versatility of homemade sauce and elevate your everyday meals with this exceptional enchilada sauce. ¡Buen provecho!
